{"_buckets": {"deposit": "8d07b445-08b7-4228-b202-541a4c5d93ab"}, "_deposit": {"id": "7226", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "7226"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00007226", "sets": []}, "author_link": ["17606", "17607"], "item_1628147817048": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_6_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2015-08", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "41", "bibliographicPageStart": "40", "bibliographicVolumeNumber": "10", "bibliographic_titles": [{"bibliographic_title": "信州公衆衛生雑誌"}]}]}, "item_6_description_20": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "要旨：腸管出血性大腸菌による食中毒は、年間10～30件程度発生し、近年では、生食用食肉を原因とした食中毒死亡事例があり社会的に問題となっている。原因としては食肉の加熱不足によって発生するものが多く、特に、テンダライズ（食肉の原型を保ったまま刃でその筋線維を短く切る処理）、結着および漬け込み等の処理をされた食肉は内部まで菌に汚染されている可能性があり、中心部まで十分な加熱が必要である。今回、成形肉の加熱不足による腸管出血性大腸菌O157による食中毒事例が発生し、その調査の過程で成形肉の扱いや提供者の意識について若干の知見が得られたので報告する。", "subitem_description_type": "Abstract"}]}, "item_6_description_30": {"attribute_name": "資源タイプ（コンテンツの種類）", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_6_description_5": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "信州公衆衛生雑誌 10(1): 40-41(2015)", "subitem_description_type": "Other"}]}, "item_6_publisher_4": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "信州公衆衛生学会"}]}, "item_6_select_64": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_6_source_id_35": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1882-2312", "subitem_source_identifier_type": "PISSN"}]}, "item_6_source_id_39": {"attribute_name": "NII ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1882-2312", "subitem_source_identifier_type": "PISSN"}]}, "item_6_source_id_40": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12486936", "subitem_source_identifier_type": "NCID"}]}, "item_6_text_66": {"attribute_name": "sortkey", "attribute_value_mlt": [{"subitem_text_value": "14"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "三橋,  正浩", "creatorNameLang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "17606", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "白井,  祐二", "creatorNameLang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "17607", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-09-25"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "10_1_11.pdf", "filesize": [{"value": "1.1 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 1100000.0, "url": {"label": "10_1_11.pdf", "url": "https://soar-ir.repo.nii.ac.jp/record/7226/files/10_1_11.pdf"}, "version_id": "0de2ff0a-ea20-4284-84eb-90c000e999dd"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "幼児", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "生活リズム", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "保健指導腸管出血性大腸菌O157", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "成形肉", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "加熱不足", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}]}, "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": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "成形肉の加熱不足による腸管出血性大腸菌O157食中毒事例について", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "成形肉の加熱不足による腸管出血性大腸菌O157食中毒事例について", "subitem_title_language": "ja"}]}, "item_type_id": "6", "owner": "1", "path": ["853"], "permalink_uri": "http://hdl.handle.net/10091/18540", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2015-08-21"}, "publish_date": "2015-08-21", "publish_status": "0", "recid": "7226", "relation": {}, "relation_version_is_last": true, "title": ["成形肉の加熱不足による腸管出血性大腸菌O157食中毒事例について"], "weko_shared_id": -1}