@article{oai:jissen.repo.nii.ac.jp:00001009,
 author = {民谷, 万里子 and 左官, 愛野 and 西島, 基弘 and タミヤ, マリコ and サカン, アヤ and ニシジマ, モトヒロ and Tamiya, Mariko and Sakan, Aya and Nishijima, Motohiro},
 journal = {実践女子大学生活科学部紀要},
 month = {Mar},
 note = {P(論文), Recently rice balls with various stuffing are seen sold in many places like convenience stores and delicatessen. We surveyed bacterial contamination in them mainly mixed with marine food. Research was made on bacterial action after purchase to expiry date, and also on how they react to an added Escherichia coli, in particular when the preserving condition is worse. The level of general bacteria, coliforms and Staphylococcus aureus in rice balls are kept at 10^5CFU/g, but some expired rice balls indicate over 10^7CFU/g. Also, some rice balls showed increased bacteria over 10^7CFU/g, when E.coli is added and it is left at room temperature. Therefore, rice ball products need to be eaten soon after purchase and there is need to be cautious about the temperature of its preservation.},
 pages = {15--21},
 title = {市販おにぎりの細菌汚染および保存による細菌の挙動},
 volume = {46},
 year = {2009}
}