ページトップ

Food Hygiene

Food safety and security

Estimating of food safety and security linked to maintaining a healthy lifestyle

Foodstuffs contain numerous components and chemicals. It is reported that some of these substances exhibit various functionalities, such as antioxidative, antiobesity, and antidiabetic activities, and toxicity, such as mutagenicity, and carcinogenicity to humans. And also, illnesses such as food poisoning are caused even under hygienic conditions. The most common foodborne illness are induced by bacteria. Therefore, it is important to evaluate the diet-specific effects of these substances and to control food poisoning bacteria in maintaining a healthy lifestyle. Our laboratory studies the genotoxicity and functionality of substances in foodstuffs using various evaluation systems in vitro and in vivo. In addition, we proposes novel control methods to reduce food-poisoning.


1. Risk assessment of chemicals in foodstuff
2. Development of novel control methods to reduce food-poisoning
3. Biological functions of plant food and their application to food and beverages

Professor

Shuichi MasudaPhD, Prof.
masudas@u-shizuoka-ken.ac.jp
TEL.+81-54-264-5528

Professor

PhD

Details are here

http://sfns.u-shizuoka-ken.ac.jp/foodhygn/

 

Figure.1

Current research in our laboratory.

  1. (1)Risk assessment of chemicals in foodstuff
  2. (2) Development of novel control methods to reduce food-poisoning
  3. (3)Biological functions of plant food and their application to food and beverages
   

Figure.2

Mutagens / Carcinogens / Food-poisoning bacteria in Foodstuffs

References

  1. Biosci. Biotechnol. Biochem., (2012) in press
  2. Nanotoxicology, (2012) in press
  3. Mutagenesis, 26, :545-549 (2011)
  4. Biosci. Biotechnol. Biochem., 75, 1177-1180 (2011)
  5. Environ. Mol. Mutagen., 52, 11-19 (2011)
  6. Food Chem. Toxicol., 48, 2585–2591 (2010)
  7. Biosci. Biotechnol. Biochem., 74, 1194-1199 (2010)
  8. Chem. Biol. Interact., 185, 4–11 (2010)
  9. Part Fibre Toxicol., 6, 23 (2009)
  10. Environ. Toxicol., 23, 720–727 (2008)
  11. Molecular Nutrition and Food Research., 52, 360–369 (2008)
  12. Biosci. Biotechnol. Biochem., 72, 2118–2123 (2008)
  13. J. Clin. Biochem. Nutri., 43, 22–23 (2008)
PAGETOP