{"created":"2023-05-15T14:48:58.933377+00:00","id":268,"links":{},"metadata":{"_buckets":{"deposit":"59a22357-f5e7-49b7-901c-74bfcb4abfd0"},"_deposit":{"created_by":8,"id":"268","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"268"},"status":"published"},"_oai":{"id":"oai:njc.repo.nii.ac.jp:00000268","sets":["1:30"]},"author_link":["680","681","682","683","684","685"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"23","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The bulletin of Nagasaki Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"黄色ブドウ球菌は、食品衛生学的には毒素型食中毒原因菌の代表的細菌として、医学的には化膿性疾患の代表的な起因菌であり、局所性化膿、敗血症などを引き起こし、医療の現場では重要な感染症の原因細菌である。これまでに鼻腔内の黄色ブドウ球菌の保菌率は多く報告されているが、直腸内の保菌状況及び生物学的性状の報告はほとんどない。また一般健康成人における鼻腔、手指および直腸内の黄色ブドウ球菌の報告は少ない。そこで本研究では、現状における一般健康成人の黄色ブドウ球菌に関する情報を得るため、長崎短期大学 食物科栄養士コース、製菓コース（現：地域共生学科 食物栄養コース、製菓コース）の学生を対象に鼻腔内と手指、直腸内の保菌状況と生物学的性状及び薬剤感受性について検討し、被験者46名中28名が、鼻腔、手指もしくは直腸内のいずれかの部位に黄色ブドウ球菌を保菌しており、その保菌率は60.9％とかなり高率であった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎短期大学","subitem_publisher_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10412001","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1340-4571","subitem_source_identifier_type":"ISSN"}]},"item_2_text_24":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Staphylococcus aureus colonization rate in students aiming to become food workers: about the risk of food poisoning Staphylococcus aureus is an important causative agent of infections and toxin-type food poisoning in medical practice as it is the leading bacterium in food hygiene,and the leading causative agent of pyogenic infections in medicine,causing localized suppuration and septicemia.In this study,we investigated the biological characteristics and drug sensitivity of Staphylococcus aureus in the nasal cavity,fingers,and rectum of students in the nutrition and confectionery courses（now the Food Nutrition and Confectionery Course in the Department of Regional Symbiosis）of Nagasaki Junior College of Health Sciences to understand the bacterial carriage of staphylococcus aureus in healthy adults.The results revealed that 28out of 46students were carrying Staphylococcus aureus in either the nasal cavity,fingers,or rectum,with a significantly high rate of 60.9%."}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"市瀬, 尚子","creatorNameLang":"ja"},{"creatorName":"ICHISE, Naoko","creatorNameLang":"en"},{"creatorName":"ｲﾁｾ, ﾅｵｺ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"外尾, 亜利珠","creatorNameLang":"ja"},{"creatorName":"HOKAO, Arisu","creatorNameLang":"en"},{"creatorName":"ﾎｶｵ, ｱﾘｽ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野村, 秀一","creatorNameLang":"ja"},{"creatorName":"NOMURA, Shuichi","creatorNameLang":"en"},{"creatorName":"ﾉﾑﾗ, ｼｭｳｲﾁ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-09-29"}],"displaytype":"detail","filename":"NJCR3405.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"NJCR3405.pdf","url":"https://njc.repo.nii.ac.jp/record/268/files/NJCR3405.pdf"},"version_id":"0cdff226-51da-4ae1-bb2e-4a0ac2c8e9c3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"黄色ブドウ球菌"},{"subitem_subject":"食品衛生"},{"subitem_subject":"食中毒"},{"subitem_subject":"薬剤感受性"},{"subitem_subject":"Staphylococcus aureus"},{"subitem_subject":"food hygiene"},{"subitem_subject":"foodborne diseases"},{"subitem_subject":"drug susceptibility"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"食品従事者を目指す学生の黄色ブドウ球菌保菌率と食中毒の危険性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品従事者を目指す学生の黄色ブドウ球菌保菌率と食中毒の危険性について"},{"subitem_title":"Staphylococcus aureus colonization rate of students aiming to become food workers About the risk of food poisoning"}]},"item_type_id":"2","owner":"8","path":["30"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-09-29"},"publish_date":"2022-09-29","publish_status":"0","recid":"268","relation_version_is_last":true,"title":["食品従事者を目指す学生の黄色ブドウ球菌保菌率と食中毒の危険性について"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-06-22T02:20:20.902879+00:00"}