@article{oai:repository.naro.go.jp:00000380,
 author = {植村, 邦彦 and UEMURA, Kunihiko},
 issue = {2},
 journal = {農研機構研究報告 食品研究部門, Bulletin of the NARO,Food Research},
 month = {Mar},
 note = {The outbreak of food poisoning in 2017 was caused by Escherichia coli O157 in potato salad. To inactivate Escherichia coli in potato salad, we deliberated that Radio Frequency (RF) heating in water applied it. The RF heating achieved 5 log reduction of E.coli in potato salad at 80 for 90s, which is time of 1/10 conventional heating. Sliced cucumber in potato salad maintained a breaking strength and color nearly to that of raw cucumber. Our results showed that RF heating process improved the safety of packed potato salad with raw vegetables.},
 pages = {15--20},
 title = {水中短波帯加熱によるポテトサラダの殺菌},
 year = {2018},
 yomi = {ウエムラ, クニヒコ}
}