Growth of Food Borne Bacteria in Foods

Overview of attention for article published in Shokuhin eiseigaku zasshi Journal of the Food Hygienic Society of Japan, January 1989

Altmetric Badge

About this Attention Score

In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (86th percentile)
High Attention Score compared to outputs of the same age and source (87th percentile)

So far, Altmetric has seen 6 X posts from 6 X users, with an upper bound of 8,472 followers.

料理は作り置き勢なで食中毒対策を改めて調べましたが…ネットから手に入る情報で有用そうなのこれくらいかなー。 https://t.co/9EBj7CUtFF 結局は以下あたりだろうか。　・手、調理器具、保存容器の除菌　・調理後の急速冷却→冷蔵/冷凍保存まぁあとは神に祈るしかなさそう。。

幸子蓮根、幸子味噌ですね www

@kazumarugou 学術論文でも幸子なので正しいのかもしれません https://t.co/EhmGUfd6n1

@MEGANE1008 表面だけ殺菌したいのかな？ブレザオラならサルモネラ菌や大腸菌対策になるだろうから表面の食塩添加の方が効果ありそうだけど…。https://t.co/R1s9fgwPy3

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity, including 2 additional X posts.