Papers - TAKAHASHI Hajime

Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures.

Yuko Torido, Hajime Takahashi, Takashi Kuda, Bon Kimura. , 2012.09

Food Control

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products.

Hajime Takahashi, Marina Kashimura, Satoko Miya, Hiroaki Koiso, Takashi Kuda, Bon Kimura , 2012.09

Food Control

Radical scavenging capacities of saba-narezushi, Japanese fermented chub　mackerel, and its lactic acid bacteria.

Tomomi Kanno, Takashi Kuda, Choa An, Hajime Takahashi, Bon Kimura. , 2012.09

LWT - Food Science and Technology

遺伝子解析手法を用いた食中毒菌の同定法と汚染源追跡法

高橋　肇 , 2012.09

食品機械装置

非加熱喫食水産食品におけるリステリア菌の分布状況とその増殖抑制法

高橋肇 , 2012.09

Foods and Food ingredients journal of Japan

Effect of food residued on norovirus survival on stainless steel surfaces.

Hajime Takahashi, Ayumi Ohuchi, Satoko Miya, Yukino Izawa and Bon Kimura. , 2011.10

Plos One

PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation.

Tateo Fujii, Shoko Watanabe, Masako Horikoshi, Hajime Takahashi and Bon Kimura. , 2011.10

Fisheries Science

Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surface is affected by different food soils.

Hajime Takahashi, Shintaro Kuramoto, Satoko Miya, Bon Kimura. , 2011.09

Food Control

Detection and isolation of p-nitrophenol-lowering bacteria from intestine of marine fish caught in Japanese water.

Takashi Kuda, Daisuke Kyoi, Hajime Takahashi, Kazuhiro Obama, Bon Kimura. , 2011.09

Marine Pollution bulletin

The effect of polyesterurethane belt surface roughness on Listeria monocytogenes biofilm formation and its cleaning efficiency.

Chaturongkasmurit Yuphakhun, Hajime Takahashi, Suwimon Keeratipibul, Takahashi Kuda, Bon Kimura. , 2011.09

Food Control

Modeling and predicting the simultaneous growth of Listeria monocytogenes and natural flora in minced tuna.

Shigenobu Koseki, Yoshiko Takizawa, Satoko Miya, Hajime Takahashi, Bon Kimura. , 2011.09

Journal of Food Protection

Use of commercially available antimicrobial compounds for prevention of Listeria monocytogenes growth in ready-to-eat minced tuna and salmon roe during shelf life.

Hajime Takahashi, Shintaro Kuramoto, Satoko Miya, Hiroaki Koiso, Takashi Kuda, and Bon Kimura. , 2011.09

Journal of Food Protection

Surfactant-disinfectant resistance of Salmonella and Staphylococcus adhered and dried on surface with egg compounds.

Takashi Kuda, Taichiro Iwase, Chaturongkasmurit Yuphakhun, Hajime Takahashi, Takashi koyanagi, Bon Kimura. , 2011.09

Food Microbiology

Rapid estimation of microbial populations in fish samples using terminal restriction fragment length polymorphism analysis of 16S rDNA.

Yuichiro Tanaka, Hajime Takahashi, Nao Kitazawa, and Bon Kimura. , 2010.10

Journal of Food Protection

Cellular hydrophobicity of Listeria monocytogenes involves initial attachment and biofolm formation on the surface of polyvinyl chloride.

Hajime Takahashi, Takayuki Suda, Yuichiro Tanaka and Bon Kimura. , 2010.10

Letters in Applied Microbiology

Risk of Listeria monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan.

Satoko Miya, Hajime Takahashi, Tatsuya Ishikawa, Tateo Fujii and Bon Kimura. , 2010.10

Applied and Environmental Microbiology

A quantitative real-time PCR method for monitoring Clostridium botulinum type A in rice samples.

Hajime Takahashi, Chikako Takakura, and Bon Kimura. , 2010.10

Journal of Food Protection

Reconsideration of flexibility in verifying rapid alternative food microbiological methods.

Yuichiro Tanaka, Hajime Takahashi, Akiya Imai, Tsutomu Asao, Shunji Kozaki, and Bon Kimura. , 2010.10

Food Control

Design of a new universal real-time PCR system targeting the tuf gene for the enumeration of bacterial counts in food

Yuichiro Tanaka, Hajime Takahashi, Ushio Simidu, and Bon Kimura , 2010.10

Journal of Food Protection

Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke.

Choa An, Hajime Takahashi, Bon Kimura and Takashi Kuda. , 2010.09

Journal of the Science of Food and Agriculture