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Food Hygiene

Risk assessment of chemicals and food poisoning bacteria in foodstuff

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 propose novel control methods to reduce food-poisoning.


1. Risk assessment of chemicals in foodstuff
Our laboratory studies the formation and genotoxicity of mutagens/carcinogens in foodstuffs using various evaluation test in vitro and in vivo systems.
2. Development of novel control methods to reduce food-poisoning
The objective of research is to find the novel methods for controlling pathogenic factors and foodborne pathogenic bacteria by molecular-based analysis.
- Development of novel control methods to reduce food-poisoning.
- Molecular characterization of pathogenic factors of Staphylococcus aureus and gene transfer of staphylococcal toxin.
3. Biological functions of plant food and their application to food and beverages
- Anti-obesity effect.
- Anti-diabetic effect.
- Inhibitory effects on the formation and genotoxicity of mutagens/carcinogens.

Professor

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

Professor

Yuko ShimamuraPhD, Research Asst. Prof.
TEL.+81-54-264-5526

Details are here

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

 

Figure.1

Current research in our laboratory.

References

  1. Food. Addit. Contam. A, 1-8 (2019)
  2. Molecules. 23(5), 1125 (2018)
  3. Toxins, 9(8), 243 (2017)
  4. J. Sci. Food Agric., 97(8), 2419-2425 (2017)
  5. PLOS ONE, 11(6), e0157082 (2016)
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