¨ 'v ú ã ó ²%Ê'2 å ± î8× % 0i4 6Û 8× µ ·% 0i# '¼ | % 0i ¦...N Û r ¢ Ô & ó ´ 1 ¢ Ô u » â < c s 8 > d t Í g á t ¸ h ù ´ ¯ 1 ¢ Ô u è s â þ ½

第４章　健康安全研究センター食品監視部門（食品機動監視班等）による監視事業

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1

2012 2013 A

A

A (HAV) 26 109 HAV

HAV (NOV) 41) NOV

20 NOV

2012 2015

A HAV NOV

(1)

27 5 10

100 ( )

HAV NOV

HAV NOV

(2)

27 5 28 2

(3 )

(133 )


278

1.E+00

1.E+01

1.E+02

1.E+03

1.E+04( cfu/g)

1.E+00

1.E+01

1.E+02

1.E+03

1.E+04(cfu/g)

0%

20%

40%

60%

80%

100%

(12) (88)

1000 9999100 99910 99<10

(cfu/g)

0%

20%

40%

60%

80%

100%

(42) (2) (56)

1000 9999100 99910 99<10

(cfu/g)

( ) ( ) ( )

( )

(1)

HAV NOV 100 103 cfu/g 88

9.7 103 cfu/g 8 <10cfu/g

( ) ( )

( )

( ) ( )

( )

( ) ( )

( ) ( )


279

(2)

3

Na

( )

Na

133 37

(16 )

(21 ) (18 )

( )

65% 35%

( )

(n 34) (n=34)

HAV NOV

A

11 1,000 A

30 A

2

15

17

0 5 10 15 20( )

1

5

6

22

0 5 10 15 20 25 ( )


280

A

HAV NOV

A

A

A

A

1) A ( 26 )


281

Sarcocystis cruzi


282

O26 O111

O157


283


284

( )


285


286


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288


289


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293

4

19

*

27 4 27 12

100 (0 )

(35 9 * )

E.coli

E.coli *

10 221

27 7 27 11

* ** ( )

48 (19)* 23** (4) 24 (7) 95 (30)3 (3) 0 2 (2) 5 (5)

3


294

232 5

180

27 4 28 2

1 80

3

0

35 9 1.0 105/g

6.9 103/g <10/g

1.0 105/g

4 1 5

3 2

2 2 1.0 105/g 1 E.coli


295

180 78 102 30~40 3 50~60

5

5%

3

2

16%


296

2

1

45 A 3

*

93%

5% 1% 1%

66%12%

21%1%

42%

21%

25%

7% 5%

47%

17%

13%

7%

7% 3%3% 3%

*

***


297

1.0 105/g E.coli


298

10351934421332


299

10.4

4.2

4.4

4.4

0 50 100 150 200

8.6 11.2

14.8 7.8

PTWI

PTWI

4

[μg/day] PTWI 22

17.6

7.0

4.0

4.0

0 10 20 30 40 50 60

11.0

21.6 40.5

TWI

(8g) TWI 4

[μg/day]

37.1

14.8

9.96

9.96

0 20 40 60 80 100 120

PTWI( ) 3

[μg/day]

24.8 54.3

47.1 41.2

PTWI 22


300

7.9

3.2

1.12

1.12

0 10 20

4.3 70.3

9.0 59.2

PTWI( )

PTWI( )

[μg/day]

4

7.0

7.0

8.0

4.0

3.7

1.9

1.9

1.0

1.8

0.9

0 5 10 15 20 25

()

()

(2g/day)(6g/day) (9.6g/day)

(1.5g/day)

[μg/day]

TWI

4

14.8

22.5


301

94.8

46.8

85.7

50.6

5.2 1.30

20

40

60

80

100A+B(n=77)

[%]

A B

( ) ( )

28.9%71.1% n=225

15.4%

1.5%

n=65

0.6%

97.5%

1.9%

n=160

67.3%

7.3%

n=65 25.5%

74.5%

2.2%

8.8%

n=160

14.6%

15.0%

18.8%

15.6%

n=160 15.4%

4.6% 7.7%

n=65

58.1%

2.9% 1.9%

n=105 37.1%

57.9%

1.8% 3.5%

n=57 36.8%

8.8%71.8%

1 222.8%

14.0%

n=57

6 352.6%

83.1%

72.3%

50.6%

1.0%

1 245.7%

1.0% 12.4%

n=105 6 3 40.0%

59.6

41.0

020406080

100

[%]


302

1


303


304

(1 )

(2 )

2(7 )

3(9 )

4(1 )

n=20

0

200

400

600

800

1000

33

HSH MHS

19

n=55 g/kg

0

200

400

600

800

1000

g/kg

HSH MHS

13

16

7

n=36

3 )

(5 )

2(12 )

3(4 )

n=21


305

1

2

1

3 1

1

2014

2 202-204 1996

3 2016.1.14

0

200

400

600

800

1000

0

200

400

600

800

1000

0

200

400

600

800

1000

14

20

17

21

15

g/kg g/kg g/kg n=55 n=37 n=36

41


306

JC 2014

Web 1

24.1 1 1)

26 112)

(FAO) (WHO)

1

27 1 28 1

2

2

3

5 20 2

L


307

( )

1

2 6 4 12 1

5 2 20 2 3

20 2 4 ( 1.0 106/g)

3 5 2

2 3

15

3.1×103/g <10/g <100/g <100/g

4.1×104/g <10/g <100/g <100/g

4.3×107/g <10/g <100/g <100/g

6.8×103/g <10/g <100/g <100/g

3.1×104/g <10/g <100/g <100/g

2.1×107/g 4.1×105/g <100/g <100/g

1.2×104/g <10/g <100/g <100/g

1.5×105/g <10/g <100/g <100/g

3.4×108/g 8.4×105/g <100/g <100/g

9.8×103/g <10/g <100/g <100/g

1.5×104/g <10/g <100/g <100/g

6.3×107/g 1.2×105/g <100/g <100/g

2

1 2

1

2


308

3.7×104/g <10/g <100/g <100/g

4.2×104/g <10/g <100/g <100/g

1.3×104/g <10/g <100/g <100/g

1.2×103/g <10/g <100/g <100/g

1.5×103/g <10/g <100/g <100/g

5.7×104/g <10/g <100/g <100/g

4.2×105/g <10/g <100/g <100/g

4.8×104/g <10/g <100/g <100/g

2.2×105/g 1.7×101/g <100/g <100/g

1.8×103/g <10/g <100/g <100/g

8.5×102/g <10/g <100/g <100/g

1.1×104/g 1.0×101/g <100/g <100/g

3.6×106/g <10/g <100/g 3.0×102/g

9.7×104/g <10/g <100/g <100/g

6.9×103/g <10/g <100/g <100/g

1.9×104/g <10/g <100/g <100/g

6.4×103/g <10/g <100/g <100/g

3

A B


309

A

A

B

3

1 2014

2 26 2015


310

8

HACCP HACCP

HACCP 100

87.6% 1 50 28.9%

HACCP

HACCP HACCP

HACCP PRP

26 HACCP

(1)

27 4 28 2

(2)

30 20

(3)

10

HACCP FSSC22000 AIB

HACCP HACCP HACCP HACCP

HACCP

HACCP HACCP

(1)

30 HACCP 15 50%

101

11 73% HACCP


311

15 50% 50 67%

8 53%

1 3

(2)

HACCP 5S

40 HACCP 100

5S 40 QC

HACCP

HACCP

HACCP


312

(3)

HACCP 13 87

14 93.3 1

HACCP 13 87 7 47

7 86 6/7

8 13 1/8

HACCP


313

(1)

HACCP 5S

40

QC 5S 4

2

5S

(2)

HACCP 87

0 HACCP

1

HACCP 87 47

86 6/7 13 1/8

1

OJT

HACCP 2

HACCP

5S

5S PDCA


314

(3)

HACCP

HACCP

47

OJT

PDCA

HACCP HACCP PRP

PDCA

HACCP

PRP

PDCA PRP

5S

2

5S

HACCP 2015vol.65


315


316


317


318


319


320


321


322


323


324

(cfu/g)


325


326


327


328


329


330


331


332


333


334

36%

1 122%

1 2,32%

2 12%

1 117%

21%


335


336


337

Documents

¨ 'v ú ã ó ²%Ê'2 å ± î8× % 0i4 6Û 8× µ ·% 0i# '¼ | % 0i ¦...N Û r ¢ Ô & ó ´ 1 ¢ Ô u » â < c s 8 > d t Í g á t ¸ h ù ´ ¯ 1 ¢ Ô u è s â þ ½