Researcher basic information

• Shige Koseki

• 博士（農学）, 北海道大学

• https://researchmap.jp/shigekoseki?lang=en

• https://orcid.org/0000-0001-7046-5354
• https://jglobal.jst.go.jp/detail?JGLOBAL_ID=201501029971041343
• https://www.afpe-hu.jp/
• https://kaken.nii.ac.jp/d/r/70414498.ja.html

• 70414498

• https://orcid.org/0000-0001-7046-5354

• J-8317-2012

• 201501029971041343

• 予測微生物学
• 数理モデル
• 予測モデル
• 殺菌
• 適合溶質
• 確率論
• 代謝阻害
• アミノ酸
• 細菌
• 増殖阻害
• 食品品質
• 食品

• Life Science, Food sciences, 食品工学，食品安全

• Bachelor's degree program, School of Agriculture
• Master's degree program, Graduate School of Agriculture
• Doctoral (PhD) degree program, Graduate School of Agriculture

Research activity information

• Mar. 2010, 第14回 安藤百福賞 発明発見奨励賞「食品における有害微生物の増殖および死滅の予測：数理モデルと情報技術の活用」
  小関 成樹

• Development of a novel procedure for detecting bloody milk based on an objective quantification using opal-glass methods
  Takashi Sugawara; Shige Koseki; Kento Koyama
  Food Chemistry, 485, 144502, 144502, Elsevier BV, Sep. 2025
  Scientific journal
• Modeling and Validation of the Effects of Amino Group Concentrations in Food on the Growth of Escherichia coli
  Masaki Kato; Kento Koyama; Shige Koseki
  Journal of Food Protection, 88, 6, 100512, 100512, Elsevier BV, May 2025
  Scientific journal
• Formation of Antibacterial Maillard Reaction Products From D-xylose and L-phenylalanine During Stewing Cooking
  Hitomi Hirakawa; Hiroshi Ono; Junko Shinozaki; Kento Koyama; Shigenobu Koseki
  Journal of Food Protection, 88, 6, 100503, 100503, Elsevier BV, May 2025
  Scientific journal
• The role of glass transition temperature (T) and storage temperature (T) in explaining the survival behavior of dried Bacillus cereus
  Tatsuya Inomata; Kiyoshi Kawai; Kento Koyama; Shigenobu Koseki
  International Journal of Food Microbiology, 435, 111162, 111162, Elsevier BV, May 2025
  Scientific journal
• Ranking Prediction of Fresh Produce Quality: A Case Study of Strawberry Ripeness
  Yukihisa Nagaki; Sei Abe; Shige Koseki; Kento Koyama
  Food and Bioprocess Technology, Springer Science and Business Media LLC, 23 Apr. 2025
  Scientific journal
• Reconsidering Stochasticity in Modeling of Bacterial Population Growth and Inactivation With Technical and Biological Variability
  Kento Koyama; Zafiro Aspridou; Hiroki Abe; Konstantinos Koutsoumanis; Shige Koseki
  Journal of Food Protection, 88, 5, 100482, 100482, Elsevier BV, Apr. 2025
  Scientific journal
• When should postharvest avocado fruit rots be inspected via X-rays? Relationship between internal fruit rot development and skin color alteration in “Hass” avocados
  Takahiro Matsui; Shige Koseki; Kento Koyama
  Postharvest Biology and Technology, 222, 113369, 113369, Elsevier BV, Apr. 2025
  Scientific journal
• Impact of Low Humidity on Suppressing Stem-End Rot in Avocado During Ripening
  Yoan Felanny Lembono; Takahiro Matsui; Shige Koseki; Kento Koyama
  Food and Bioprocess Technology, Springer Science and Business Media LLC, 18 Feb. 2025
  Scientific journal
• Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate
  Mayumi Kataoka; Hiroshi Ono; Junko Shinozaki; Kento Koyama; Shigenobu Koseki
  Journal of Food Protection, 87, 12, 100380, 100380, Elsevier BV, Dec. 2024
  Scientific journal
• Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home
  Hiroki Abe; Akihiro Ando; Kento Koyama; Shigenobu Koseki
  Microbial Risk Analysis, 27-28, 100316, 100316, Elsevier BV, Dec. 2024
  Scientific journal
• Non-destructive measurement of rice amylose content using near-infrared spectroscopy for application at grain elevators and milling plants
  Haruka Iino; Shuso Kawamura; Edenio Olivares Díaz; Hiroyuki Ishizu; Toru Nagata; Shigenobu Koseki
  Journal of Food Measurement and Characterization, Oct. 2024
  Scientific journal
• Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems
  Kiyoshi Kawai; Tomochika Sogabe; Hiroshi Nakagawa; Takeshi Yamada; Shigenobu Koseki
  Journal of Food Engineering, 375, 112066, 112066, Elsevier BV, Aug. 2024
  Scientific journal
• Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline.
  Kazuho Aonishi; Shungo Miyao; Lisa Yokoi; Naoki Kitaoka; Kento Koyama; Hideyuki Matsuura; Shigenobu Koseki
  Journal of agricultural and food chemistry, 04 Jul. 2024, [International Magazine]
  English, Scientific journal, Maillard reaction products (MRPs) of xylose with phenylalanine and xylose with proline exhibit high antibacterial activity. However, the active antibacterial compounds in MRPs have not yet been identified or isolated. This study aimed to isolate the active compounds in the two antibacterial MRPs. The organic layer of the MRP solution was separated and purified using silica gel chromatography and high-performance liquid chromatography. The chemical structures of the isolated compounds were determined by mass spectrometry and nuclear magnetic resonance spectroscopy. The compounds inhibited the growth of Bacillus cereus and Salmonella Typhimurium at 25 °C for 7 days at a concentration of 0.25 mM. Furthermore, the isolated compounds inhibited the growth of naturally occurring microflora of lettuce and chicken thighs at 25 °C for 2 days at a concentration of 0.5-1.0 mM. The antibacterial compounds found in MRPs demonstrated a wide range of effectiveness and indicated their potential as alternative preservatives.
• 3-D stochastic modeling approach in thermal inactivation: estimation of thermal survival kinetics of Escherichia coli O157:H7 in a hamburger after exposure to desiccation stress
  Hidemoto Yabe; Hiroki Abe; Yoshiki Muramatsu; Kento Koyama; Shige Koseki
  Applied and Environmental Microbiology, 90, 6, American Society for Microbiology, 18 Jun. 2024
  Scientific journal, ABSTRACT
  
  Desiccation tolerance of pathogenic bacteria is one strategy for survival in harsh environments, which has been studied extensively. However, the subsequent survival behavior of desiccation-stressed bacterial pathogens has not been clarified in detail. Herein, we demonstrated that the effect of desiccation stress on the thermotolerance of Escherichia coli O157:H7 in ground beef was limited, and its thermotolerance did not increase. E. coli O157:H7 was inoculated into a ground beef hamburger after exposure to desiccation stress. We combined a bacterial inactivation model with a heat transfer model to predict the survival kinetics of desiccation-stressed E. coli O157:H7 in a hamburger. The survival models were developed using the Weibull model for two-dimensional pouched thin beef patties (ca. 1 mm), ignoring the temperature gradient in the sample, and a three-dimensional thick beef patty (ca. 10 mm), considering the temperature gradient in the sample. The two-dimensional (2-D) and three-dimensional (3-D) models were subjected to stochastic variations of the estimated Weibull parameters obtained from 1,000 replicated bootstrapping based on isothermal experimental observations as uncertainties. Furthermore, the 3-D model incorporated temperature gradients in the sample calculated using the finite element method. The accuracies of both models were validated via experimental observations under non-isothermal conditions using 100 predictive simulations. The root mean squared errors in the log survival ratio of the 2-D and 3-D models for 100 simulations were 0.25–0.53 and 0.32–2.08, respectively, regardless of the desiccation stress duration (24 or 72 h). The developed approach will be useful for setting appropriate process control measures and quantitatively assessing food safety levels.
  
  IMPORTANCE
  
  Acquisition of desiccation stress tolerance in bacterial pathogens might increase thermotolerance as well and increase the risk of foodborne illnesses. If a desiccation-stressed pathogen enters a kneaded food product via cross-contamination from a food-contact surface and/or utensils, proper estimation of the internal temperature changes in the kneaded food during thermal processing is indispensable for predicting the survival kinetics of desiccation-stressed bacterial cells. Various survival kinetics prediction models that consider the uncertainty or variability of pathogenic bacteria during thermal processing have been developed. Furthermore, heat transfer processes in solid food can be estimated using finite element method software. The present study demonstrated that combining a heat transfer model with a bacterial inactivation model can predict the survival kinetics of desiccation-stressed bacteria in a ground meat sample, corresponding to the temperature gradient in a solid sample during thermal processing. Combining both modeling procedures would enable the estimation of appropriate bacterial survival kinetics in solid food.
• Hierarchal ranking sensory evaluation test of fresh produce quality: A case study of injured cherry tomato images
  Sei Abe; Takahiro Matsui; Shige Koseki; Kento Koyama
  Food Quality and Preference, 105167, 105167, Elsevier BV, Mar. 2024
  Scientific journal
• Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis
  Raki Takemoto; Takashi Watanabe; Nobutaka Nakamura; Shige Koseki; Kento Koyama
  Journal of Food Measurement and Characterization, 18, 3, 1776, 1785, Springer Science and Business Media LLC, 20 Dec. 2023
  Scientific journal
• Non-destructive quality classification of rice taste properties based on near-infrared spectroscopy and machine learning algorithms
  Edenio Olivares Díaz; Haruka Iino; Kento Koyama; Shuso Kawamura; Shigenobu Koseki; Suxing Lyu
  Food Chemistry, 429, 136907, 136907, Elsevier BV, Dec. 2023
  Scientific journal
• Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?
  Hiroki Abe; Alberto Garre; Shige Koseki; Heidy M.W. den Besten; Marcel H. Zwietering
  Food Control, 152, 109831, 109831, Elsevier BV, Oct. 2023
  Scientific journal
• Automated detection of internal fruit rot in Hass avocado via deep learning-based semantic segmentation of X-ray images
  Takahiro Matsui; Hiroyuki Sugimori; Shige Koseki; Kento Koyama
  Postharvest Biology and Technology, 203, Sep. 2023
  Scientific journal
• Antibacterial effect of melanoidins derived from xylose and phenylalanine against Bacillus cereus and Clostridium perfringens
  Eisuke Maesaka; Satoshi Kukuminato; Kazuho Aonishi; Kento Koyama; Shigenobu Koseki
  Journal of Food Protection, 100140, 100140, Elsevier BV, Aug. 2023
  Scientific journal
• Prediction of growth/no growth status of previously unseen bacterial strain using Raman spectroscopy and machine learning
  Takashi Yamamoto; J. Nicholas Taylor; Shige Koseki; Kento Koyama
  LWT, 114449, 114449, Elsevier BV, Jan. 2023
  Scientific journal
• Data mining for prediction and interpretation of bacterial population behavior in food
  Junpei Hosoe; Junya Sunagawa; Shinji Nakaoka; Shige Koseki; Kento Koyama
  Frontiers in Food Science and Technology, 2, Frontiers Media SA, 15 Dec. 2022
  Scientific journal, Although bacterial population behavior has been investigated in a variety of foods in the past 40 years, it is difficult to obtain desired information from the mere juxtaposition of experimental data. We predicted the changes in the number of bacteria and visualize the effects of pH, a_w, and temperature using a data mining approach. Population growth and inactivation data on eight pathogenic and food spoilage bacteria under 5,025 environmental conditions were obtained from the ComBase database (www.combase.cc), including 15 food categories, and temperatures ranging from 0°C to 25°C. The eXtreme gradient boosting tree was used to predict population behavior. The root mean square error of the observed and predicted values was 1.23 log CFU/g. The data mining model extracted the growth inhibition for the investigated bacteria against a_w, temperature, and pH using the SHapley Additive eXplanations value. A data mining approach provides information concerning bacterial population behavior and how food ecosystems affect bacterial growth and inactivation.
• Mathematical model for analyzing the effect of storage conditions on the visually perceived freshness of strawberries via surface luminance distribution
  Raki Takemoto; Kento Koyama; Takashi Watanabe; Shige Koseki; Nobutaka Nakamura
  Food Packaging and Shelf Life, 34, 100965, 100965, Elsevier BV, Dec. 2022
  Scientific journal
• Inhibitory effect of d-Tryptophan on the spoilage potential of Shewanella baltica and Pseudomonas fluorescens and its potential application in salmon fillet preservation
  Jian Chen; Rendi Yang; Yongzheng Wang; Shigenobu Koseki; Linglin Fu; Yanbo Wang
  Food Microbiology, Dec. 2022
  Scientific journal
• Development of automatic detection model for stem-end rots of ‘Hass’ avocado fruit using X-ray imaging and image processing
  Takahiro Matsui; Tatsuki Kamata; Shige Koseki; Kento Koyama
  Postharvest Biology and Technology, 192, 111996, 111996, Elsevier BV, Oct. 2022
  Scientific journal
• Effect of water activity on the mechanical glass transition and dynamical transition of bacteria
  Tomochika Sogabe; Hiroshi Nakagawa; Takeshi Yamada; Shigenobu Koseki; Kiyoshi Kawai
  Biophysical Journal, Elsevier BV, Sep. 2022
  Scientific journal
• Modelling the invasion of human small intestinal epithelial‐like cells by Salmonella enterica Typhimurium and Listeria monocytogenes using Bayesian inference
  Y. Takahashi; H. Abe; K. Koyama; S. Koseki
  Letters in Applied Microbiology, 75, 2, 388, 395, Wiley, Aug. 2022
  Scientific journal, Abstract
  
  To develop a mechanistic bacterial dose–response model, based on the concept of Key Events Dose–Response Framework (KEDRF), this study aimed to investigate the invasion of intestinal model cells (Caco-2) by Salmonella Typhimurium and Listeria monocytogenes and described the behaviour of both pathogens as a mathematical model using Bayesian inference. Monolayer-cultured Caco-2 cells (approximately 105 cells) were co-cultured with various concentrations (103–107 colony forming unit [CFU] ml−1) of Salm. Typhimurium and L. monocytogenes for up to 9 h to investigate the invasion of the pathogens into the Caco-2 cells. While an exposure of ≥103 CFU ml−1 of Salm. Typhimurium initiated the invasion of Caco-2 cells within 3 h, much less exposure (102 CFU ml−1) of L. monocytogenes was sufficient for invasion within the same period. Furthermore, while the maximum number of invading Salm. Typhimurium cells reached by approximately 103 CFU cm−2 for 6-h exposure, the invading maximum numbers of L. monocytogenes cells increased by approximately 106 CFU cm−2 for the same exposure period. The invasion kinetics of both the pathogens was successfully described as an asymptotic exponential mathematical model using Bayesian inference. The developed pathogen invasion model allowed the estimation of probability of Salm. Typhimurium and L. monocytogenes infection, based on the physiological natures of digestion process, which was comparable to the published dose–response relationship. The invasion models developed in the present study will play a key role in the development of an alternative pathogen dose–response model based on KEDRF concept.
• Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution
  Marin Tsujihashi; Saki Tanaka; Kento Koayama; Shigenobu Koseki
  Food and Bioprocess Technology, 15, 6, 1343, 1358, Springer Science and Business Media LLC, Jun. 2022
  Scientific journal
• Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions
  Kohei Takeoka; Hiroki Abe; Kento Koyama; Shigenobu Koseki
  Food Microbiology, 102, 103932, 103932, Elsevier BV, Apr. 2022
  Scientific journal
• Does the firmness vary within a single kiwifruit? Estimation of firmness distribution in individual fruit by compressed air deformation measurement
  Rio Okaniwa; Kento Koyama; Shigenobu Koseki
  Journal of Food Measurement and Characterization, 16, 1, 12, 18, Springer Science and Business Media LLC, Feb. 2022
  Scientific journal
• Is skipping the definition of primary and secondary models possible? Prediction of Escherichia coli O157 growth by machine learning
  Kento Koyama; Kyosuke Kubo; Satoko Hiura; Shige Koseki
  Journal of Microbiological Methods, 192, 106366, 106366, Elsevier BV, Jan. 2022
  Scientific journal
• Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells
  Kyeongmin Lee; Kento Koyama; Kiyoshi Kawai; Shigenobu Koseki
  Microbiology Spectrum, 9, 3, American Society for Microbiology, 22 Dec. 2021
  Scientific journal, The mechanical glass transition temperature ( T _g ) of dried Cronobacter sakazakii cells varied depending on differences in drying methods and water activity (a _w ) levels. Because the T _g of the dried bacterial cells varied depending on the drying method and a _w , the T _g will play an important role as an operational factor in the optimization of dry food processing for controlling microbial contamination in the future.
• Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria
  Satoshi Kukuminato; Kento Koyama; Shigenobu Koseki
  Microbiology Spectrum, 9, 3, American Society for Microbiology, 22 Dec. 2021
  Scientific journal, Although the antimicrobial effect of melanoidins has been reported in some foods, there have been few comprehensive investigations on the antimicrobial activity of combinations of reaction substrates of the Maillard reaction. The present study comprehensively investigated the potential of various combinations of reducing sugars and amino acids. Because the melanoidins examined in this study were produced simply by heating in an autoclave at 121°C for 60 min, the of the targeted melanoidins can be easily produced.
• Prediction of population behavior of Listeria monocytogenes in food using machine learning and a microbial growth and survival database
  Satoko Hiura; Shige Koseki; Kento Koyama
  Scientific Reports, 11, 1, Springer Science and Business Media LLC, Dec. 2021
  Scientific journal, In predictive microbiology, statistical models are employed to predict bacterial population behavior in food using environmental factors such as temperature, pH, and water activity. As the amount and complexity of data increase, handling all data with high-dimensional variables becomes a difficult task. We propose a data mining approach to predict bacterial behavior using a database of microbial responses to food environments. Listeria monocytogenes, which is one of pathogens, population growth and inactivation data under 1,007 environmental conditions, including five food categories (beef, culture medium, pork, seafood, and vegetables) and temperatures ranging from 0 to 25 °C, were obtained from the ComBase database (www.combase.cc). We used eXtreme gradient boosting tree, a machine learning algorithm, to predict bacterial population behavior from eight explanatory variables: ‘time’, ‘temperature’, ‘pH’, ‘water activity’, ‘initial cell counts’, ‘whether the viable count is initial cell number’, and two types of categories regarding food. The root mean square error of the observed and predicted values was approximately 1.0 log CFU regardless of food category, and this suggests the possibility of predicting viable bacterial counts in various foods. The data mining approach examined here will enable the prediction of bacterial population behavior in food by identifying hidden patterns within a large amount of data.
• Bayesian statistical modeling to describe uncertainty of thermal inactivation behaviour of bacterial spores
  Shinya Doto; Hiroki Abe; Kento Koyama; Shigenobu Koseki
  Food Control, 130, 108288, 108288, Elsevier {BV}, Dec. 2021, [Peer-reviewed], [Corresponding author]
  Scientific journal
• Classification of food spoilage bacterial species and their sodium chloride, sodium acetate and glycine tolerance using chemometrics analysis and Raman spectroscopy
  Takashi Yamamoto; J. Nicholas Taylor; Shige Koseki; Kento Koyama
  Journal of Microbiological Methods, 190, 106326, 106326, Elsevier BV, Nov. 2021
  Scientific journal
• Determination of banana quality indices during the ripening process at different temperatures using smartphone images and an artificial neural network
  Byeong-Hyo Cho; Shigenobu Koseki
  Scientia Horticulturae, 288, Elsevier B.V., 15 Oct. 2021
  English, Scientific journal
• Competitive growth kinetics of Campylobacter jejuni , Escherichia coli O157:H7 and Listeria monocytogenes with enteric microflora in a small‐intestine model
  Yuto Fuchisawa; Hiroki Abe; Kento Koyama; Shigenobu Koseki
  Journal of Applied Microbiology, 132, 2, 1467, 1478, Wiley, 23 Sep. 2021
  Scientific journal
• Application of growth rate from kinetic model to calculate stochastic growth of a bacteria population at low contamination level
  Kento Koyama; Satoko Hiura; Hiroki Abe; Shige Koseki
  Journal of Theoretical Biology, 525, 110758, 110758, Elsevier BV, Sep. 2021
  Scientific journal
• Screening and preservation application of quorum sensing inhibitors of Pseudomonas fluorescens and Shewanella baltica in seafood products
  Yanbo Wang; Yongzheng Wang; Jian Chen; Shigenobu Koseki; Qing Yang; Hejun Yu; Linglin Fu
  LWT-FOOD SCIENCE AND TECHNOLOGY, 149, 111749, 111749, Sep. 2021
  English, Scientific journal
• Implementing a new dose-response model for estimating infection probability of Campylobacter jejuni based on the key events dose-response framework
  Hiroki Abe; Kohei Takeoka; Yuto Fuchisawa; Kento Koyama; Shigenobu Koseki
  Applied and Environmental Microbiology, 87, 20, American Society for Microbiology, 04 Aug. 2021
  Scientific journal, Based on the mechanistic approach called the key events dose-response framework (KEDRF), an alternative to previous nonmechanistic approaches, the dose-response models for infection probability of
  C. jejuni
  were developed considering with age of people who ingest pathogen and food type. The developed predictive framework illustrates highly accurate prediction of dose (minimum difference 0.21 log CFU) for a certain infection probability compared with the previously reported dose-response relationship.
• Evaluation of Strain Variability in Inactivation of Campylobacter jejuni in Simulated Gastric Fluid by Using Hierarchical Bayesian Modeling
  Kento Koyama; Jukka Ranta; Kohei Takeoka; Hiroki Abe; Shige Koseki; Andrew J. McBain
  Applied and Environmental Microbiology, 87, 15, American Society for Microbiology, 13 Jul. 2021
  Scientific journal, Since microbial strains vary in their growth and activation patterns in food materials, it is important to accurately predict these patterns for quantitative microbial risk assessment. However, most previous studies in this area have used highly resistant strains, which could lead to inaccurate predictions.
• Rapid detection and enumeration of aerobic mesophiles in raw foods using dielectrophoresis
  Umi Ogawa; Kento Koyama; Shigenobu Koseki
  JOURNAL OF MICROBIOLOGICAL METHODS, 186, Jul. 2021
  English, Scientific journal
• Bayesian Generalized Linear Model for Simulating Bacterial Inactivation/Growth Considering Variability and Uncertainty
  Satoko Hiura; Hiroki Abe; Kento Koyama; Shige Koseki
  Frontiers in Microbiology, 12, Frontiers Media SA, 24 Jun. 2021
  Scientific journal, Conventional regression analysis using the least-squares method has been applied to describe bacterial behavior logarithmically. However, only the normal distribution is used as the error distribution in the least-squares method, and the variability and uncertainty related to bacterial behavior are not considered. In this paper, we propose Bayesian statistical modeling based on a generalized linear model (GLM) that considers variability and uncertainty while fitting the model to colony count data. We investigated the inactivation kinetic data of Bacillus simplex with an initial cell count of 10⁵ and the growth kinetic data of Listeria monocytogenes with an initial cell count of 10⁴. The residual of the GLM was described using a Poisson distribution for the initial cell number and inactivation process and using a negative binomial distribution for the cell number variation during growth. The model parameters could be obtained considering the uncertainty by Bayesian inference. The Bayesian GLM successfully described the results of over 50 replications of bacterial inactivation with average of initial cell numbers of 10¹, 10², and 10³ and growth with average of initial cell numbers of 10^–1, 10⁰, and 10¹. The accuracy of the developed model revealed that more than 90% of the observed cell numbers except for growth with initial cell numbers of 10¹ were within the 95% prediction interval. In addition, parameter uncertainty could be expressed as an arbitrary probability distribution. The analysis procedures can be consistently applied to the simulation process through fitting. The Bayesian inference method based on the GLM clearly explains the variability and uncertainty in bacterial population behavior, which can serve as useful information for risk assessment related to food borne pathogens.
• Recent advances in predictive microbiology: theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process
  Shige Koseki; Kento Koyama; Hiroki Abe
  Current Opinion in Food Science, 39, 60, 67, Elsevier BV, Jun. 2021
  Scientific journal
• Effects of glass transition and hydration on the biological stability of dry yeast
  Kiyoshi Kawai; Kyoya Sato; Kyeongmin Lee; Shigenobu Koseki
  Journal of Food Science, Wiley, Apr. 2021
  Scientific journal
• Predicting sensory evaluation of spinach freshness using machine learning model and digital images
  Kento Koyama; Marin Tanaka; Byeong-Hyo Cho; Yusaku Yoshikawa; Shige Koseki
  PLOS ONE, 16, 3, e0248769, e0248769, Public Library of Science (PLoS), 19 Mar. 2021
  Scientific journal, The visual perception of freshness is an important factor considered by consumers in the purchase of fruits and vegetables. However, panel testing when evaluating food products is time consuming and expensive. Herein, the ability of an image processing-based, nondestructive technique to classify spinach freshness was evaluated. Images of spinach leaves were taken using a smartphone camera after different storage periods. Twelve sensory panels ranked spinach freshness into one of four levels using these images. The rounded value of the average from all twelve panel evaluations was set as the true label. The spinach image was removed from the background, and then converted into a gray scale and CIE-Lab color space (L*a*b*) and Hue, Saturation and Value (HSV). The mean value, minimum value, and standard deviation of each component of color in spinach leaf were extracted as color features. Local features were extracted using the bag-of-words of key points from Oriented FAST (Features from Accelerated Segment Test) and Rotated BRIEF (Binary Robust Independent Elementary Features). The feature combinations selected from the spinach images were used to train machine learning models to recognize freshness levels. Correlation analysis between the extracted features and the sensory evaluation score showed a positive correlation (0.5 < r < 0.6) for four color features, and a negative correlation (‒0.6 < r < ‒0.5) for six clusters in the local features. The support vector machine classifier and artificial neural network algorithm successfully classified spinach samples with overall accuracy 70% in four-class, 77% in three-class and 84% in two-class, which was similar to that of the individual panel evaluations. Our findings indicate that a model using support vector machine classifiers and artificial neural networks has the potential to replace freshness evaluations currently performed by non-trained panels.
• Cow Milk Progesterone Concentration Assessment during Milking Using Near-infrared Spectroscopy
  Patricia IWEKA; Shuso KAWAMURA; Tomohiro MITANI; Takashi KAWAGUCHI; Shigenobu KOSEKI
  Engineering in Agriculture, Environment and Food, 14, 1, 30, 36, Asian Agricultural and Biological Engineering Association, 2021
  Scientific journal
• How many repetitions per condition are required for developing a stable growth/no growth boundary model for Bacillus simplex spores?
  Tsuruma, N.; Doto, S.; Ishida, W.; Koyama, K.; Koseki, S.
  Food Control, 122, 107756, 107756, Elsevier BV, 2021
  Scientific journal
• Determination of ‘Hass’ avocado ripeness during storage by a smartphone camera using artificial neural network and support vector regression
  Cho, B.-H.; Koyama, K.; Koseki, S.
  Journal of Food Measurement and Characterization, 15, 2, 2021, 2030, Springer Science and Business Media {LLC}, 2021
  Scientific journal
• Predictive Growth Model of Listeria monocytogenes Under Fluctuating Temperature Conditions in Pasteurized Milk by Using Real-Time Polymerase Chain Reaction
  Fia Noviyanti; Shigemasa Shimizu; Yukie Hosotani; Shigenobu Koseki; Yasuhiro Inatsu; Susumu Kawasaki
  FOODBORNE PATHOGENS AND DISEASE, 17, 11, 693, 700, Nov. 2020, [Peer-reviewed]
  English, Scientific journal
• Diversity of physicochemical properties of different rice varieties produced in regions of Hokkaido, Japan through eight years
  Edenio Olivares Díaz; Shuso Kawamura; Miki Matsuo; Shigenobu Koseki
  Environmental Control in Biology, 58, 4, 123, 130, Biotron Institute, 01 Oct. 2020
  English, Scientific journal
• Non-destructive determination of bovine milk progesterone concentration during milking using near-infrared spectroscopy
  Patricia Iweka; Shuso Kawamura; Tomohiro Mitani; Shigenobu Koseki
  Agricultural Engineering International: CIGR Journal, 22, 3, 171, 178, Int. Comm. of Agricultural and Biosystems Engineering, 01 Sep. 2020
  English, Scientific journal
• Describing the Individual Spore Variability and the Parameter Uncertainty in Bacterial Survival Kinetics Model by Using Second-Order Monte Carlo Simulation
  Hiroki Abe; Kento Koyama; Kohei Takeoka; Shinya Doto; Shigenobu Koseki
  Frontiers in Microbiology, 11, 19 May 2020, [Peer-reviewed]
  Scientific journal
• Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)
  Yan Bai; Aliyu Idris Muhammad; Yaqin Hu; Shigenobu Koseki; Xinyu Liao; Shiguo Chen; Xingqian Ye; Donghong Liu; Tian Ding
  Food Research International, 131, 109041, 109041, Elsevier {BV}, May 2020, [Peer-reviewed]
  Scientific journal
• Prevalence and antimicrobial resistance of Shiga toxin-producing Escherichia coli in milk and dairy products in Egypt
  Mahmoud Elafify; Hazim O. Khalifa; Maha Al-Ashmawy; Mohammed Elsherbini; Amera Abd El Latif; Takashi Okanda; Tetsuya Matsumoto; Shige Koseki; Adel Abdelkhalek
  Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, 55, 3, 265, 272, 03 Mar. 2020, [Peer-reviewed]
  Scientific journal
• Modeling Invasion of Campylobacter jejuni into Human Small Intestinal Epithelial-Like Cells by Bayesian Inference
  Abe, H.; Koyama, K.; Koseki, S.
  Applied and Environmental Microbiology, 87, 1, American Society for Microbiology, 2020
  Scientific journal
• Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution
  Sakai, K.; Lee, J.H.; Kocharunchitt, C.; Ross, T.; Jenson, I.; Koyama, K.; Koseki, S.
  Food and Bioprocess Technology, 13, 12, 2094, 2103, Springer Science and Business Media {LLC}, 2020
  Scientific journal
• Determination of “Hass” Avocado Ripeness During Storage Based on Smartphone Image and Machine Learning Model
  Cho, B.-H.; Koyama, K.; Olivares Díaz, E.; Koseki, S.
  Food and Bioprocess Technology, 13, 9, 1579, 1587, Springer Science and Business Media {LLC}, 2020
  Scientific journal
• Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens
  Liao, X.; Ma, Y.; Daliri, E.B.-M.; Koseki, S.; Wei, S.; Liu, D.; Ye, X.; Chen, S.; Ding, T.
  Trends in Food Science and Technology, 95, 97, 106, 2020, [Peer-reviewed]
  Scientific journal
• Online milk quality assessment during milking using near-infrared spectroscopic sensing system
  Patricia Iweka; Shuso Kawamura; Tomohiro Mitani; Takashi Kawaguchi; Shigenobu Koseki
  Environmental Control in Biology, 58, 1, 1, 6, 2020, [Peer-reviewed]
  Scientific journal
• Combined D-Tryptophan Treatment and Temperature Stress Exert Antimicrobial Activity against Listeria monocytogenes in Milk
  Elafify, M.; Chen, J.; Abdelkhalek, A.; Elsherbini, M.; Al-Ashmawy, M.; Koseki, S.
  Journal of Food Protection, 83, 4, 644, 650, 2020, [Peer-reviewed]
  Scientific journal
• Effect of D-tryptophan on the psychrotrophic growth of Listeria monocytogenes and its application in milk
  Chen, J.; Kawamura, S.; Koseki, S.
  Food Control, 110, 107048, 107048, Elsevier {BV}, 2020, [Peer-reviewed]
  Scientific journal
• Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica
  Lee, K.; Shoda, M.; Kawai, K.; Koseki, S.
  PLoS ONE, 15, 5, 2020, [Peer-reviewed]
  Scientific journal
• Transforming kinetic model into a stochastic inactivation model: Statistical evaluation of stochastic inactivation of individual cells in a bacterial population
  Hiura, S.; Abe, H.; Koyama, K.; Koseki, S.
  Food Microbiology, 91, 103508, 103508, Elsevier {BV}, 2020, [Peer-reviewed]
  Scientific journal
• Prevalence of Salmonella spp. in Egyptian dairy products: molecular, antimicrobial profiles and a reduction trial using d-tryptophan
  Mahmoud Elafify; Wageh Sobhy Darwish; Maha Al-Ashmawy; Mohammed Elsherbini; Shige Koseki; Shuso Kawamura; Adel Abdelkhalek
  Journal fur Verbraucherschutz und Lebensmittelsicherheit, 14, 4, 399, 407, 01 Dec. 2019, [Peer-reviewed]
  Scientific journal
• Stochastic modeling of variability in survival behavior of Bacillus simplex spore population during isothermal inactivation at the single cell level using a Monte Carlo simulation
  Hiroki Abe; Kento Koyama; Shuso Kawamura; Shigenobu Koseki
  Food Microbiology, 82, 436, 444, Sep. 2019, [Peer-reviewed]
  Scientific journal
• Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm
  Sayuri Kuroda; Haruko Okuda; Wataru Ishida; Shigenobu Koseki
  Food Microbiology, 78, 38, 45, Apr. 2019, [Peer-reviewed]
  Scientific journal
• Fusarium graminearum growth and its fitness to the commonly used models
  Edgar CAMBAZA; Shigenobu KOSEKİ; Shuso KAWAMURA
  International Journal of Agriculture Environment and Food Sciences, 14 Mar. 2019
  Scientific journal
• Why rgb imaging should be used to analyze fusarium graminearum growth and estimate deoxynivalenol contamination
  Cambaza, E.; Koseki, S.; Kawamura, S.
  Methods and Protocols, 2, 1, Mar. 2019, [Peer-reviewed]
  Scientific journal
• Calculating stochastic inactivation of individual cells in a bacterial population using variability in individual cell inactivation time and initial cell number
  Koyama, K.; Abe, H.; Kawamura, S.; Koseki, S.
  Journal of Theoretical Biology, 469, 172, 179, 2019, [Peer-reviewed]
  Scientific journal
• Novel antibacterial modalities against methicillin resistant Staphylococcus aureus derived from plants
  Jiao Li; Donghong Liu; Xiaojun Tian; Shigenobu Koseki; Shiguo Chen; Xingqian Ye; Tian Ding
  Critical reviews in food science and nutrition, 59, sup1, S153, S161, 2019
• Fusarium graminearum colors and deoxynivalenol synthesis at different water activity
  Edgar Cambaza; Shigenobu Koseki; Shuso Kawamura
  Foods, 8, 1, 2019, [Peer-reviewed]
  Scientific journal
• Combined analysis of near-infrared spectra, colour, and physicochemical information of brown rice to develop accurate calibration models for determining amylose content
  Olivares Díaz, E.; Kawamura, S.; Matsuo, M.; Kato, M.; Koseki, S.
  Food Chemistry, 286, 297, 306, 2019, [Peer-reviewed]
  Scientific journal
• Effect of thickness and maturity on protein content of Japonica brown rice collected during postharvest processing
  Olivares Díaz, E.; Kawamura, S.; Koseki, S.
  Biosystems Engineering, 183, 160, 169, 2019, [Peer-reviewed]
  Scientific journal
• Describing uncertainty in salmonella thermal inactivation using bayesian statistical modeling
  Koyama, K.; Aspridou, Z.; Koseki, S.; Koutsoumanis, K.
  Frontiers in Microbiology, 10, SEP, 2019, [Peer-reviewed]
  Scientific journal
• Combined use of a near-infrared spectrometer and a visible light grain segregator for accurate non-destructive determination of amylose content in rice
  Olivares Díaz, E.; Kawamura, S.; Kato, M.; Nagata, T.; Koseki, S.
  Journal of Cereal Science, 90, 2019, [Peer-reviewed]
  Scientific journal
• Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells
  Koyama, K.; Abe, H.; Kawamura, S.; Koseki, S.
  International Journal of Food Microbiology, 290, 125, 131, 2019, [Peer-reviewed]
  Scientific journal
• Development of a novel time–temperature integrator/indicator (TTI) based on the maillard reaction for visual monitoring of melon (Cucumis melo L.) maturity during cultivation
  Jung-Hyun Lee; Akane Morita; Manabu Kuroshima; Shuso Kawamura; Shigenobu Koseki
  Journal of Food Measurement and Characterization, 12, 4, 2899, 2904, 16 Dec. 2018, [Peer-reviewed]
  Scientific journal
• Stochastic evaluation of Salmonella enterica lethality during thermal inactivation
  Abe Hiroki; Koyama Kento; Kawamura Shuso; Koseki Shigenobu
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 285, 129, 135, 20 Nov. 2018, [Peer-reviewed], [International Magazine]
  English, Scientific journal
• Meta-analytic review on the impact of temperature and water activity in deoxynivalenol synthesis by fusarium graminearum
  Cambaza, E.M.; Koseki, S.; Kawamura, S.
  Food Research, 2, 5, 443, 446, Oct. 2018, [Peer-reviewed]
  Scientific journal
• Growth-Inhibitory Effect of d -Tryptophan on Vibrio spp. in Shucked and Live Oysters
  Jian Chen; Hiroko Kudo; Kaito Kan; Shuso Kawamura; Shige Koseki
  Applied and Environmental Microbiology, 84, 19, Oct. 2018, [Peer-reviewed]
  Scientific journal
• Growth delay analysis of high-salt injured Escherichia coli O157:H7 in fermented soybean paste by real-time PCR and comparison of this method with other estimation methods
  Yukie Hosotani; Fia Noviyanti; Shigenobu Koseki; Yasuhiro Inatsu; Susumu Kawasaki
  LWT, 96, 426, 431, 01 Oct. 2018, [Peer-reviewed]
  English, Scientific journal
• A glance at aflatoxin research in mozambique
  Cambaza, E.; Koseki, S.; Kawamura, S.
  International Journal of Environmental Research and Public Health, 15, 8, Aug. 2018, [Peer-reviewed]
  Scientific journal
• The use of colors as an alternative to size in fusarium graminearum growth studies
  Cambaza, E.; Koseki, S.; Kawamura, S.
  Foods, 7, 7, Jul. 2018, [Peer-reviewed]
  Scientific journal
• Aflatoxins in mozambique: Etiology, epidemiology and control
  Cambaza, E.; Koseki, S.; Kawamura, S.
  Agriculture (Switzerland), 8, 7, Jul. 2018, [Peer-reviewed]
  Scientific journal
• Predictive Modeling for the Growth of Salmonella Enteritidis in Chicken Juice by Real-Time Polymerase Chain Reaction
  Noviyanti, F.; Hosotani, Y.; Koseki, S.; Inatsu, Y.; Kawasaki, S.
  Foodborne Pathogens and Disease, 15, 7, 406, 412, Jul. 2018, [Peer-reviewed]
  Scientific journal
• Aflatoxins in mozambique: Impact and potential for intervention
  Cambaza, E.; Koseki, S.; Kawamura, S.
  Agriculture (Switzerland), 8, 7, Jul. 2018, [Peer-reviewed]
  Scientific journal
• Inner structure visualization of fresh fruits utilizing ultrasonic velocity profiler
  Taiki Yoshida; Yuji Tasaka; Hyun Jin Park; Yuichi Murai; Hiroki Teramura; Shigenobu Koseki
  Journal of Visualization, 21, 2, 253, 265, Springer Verlag, 01 Apr. 2018, [Peer-reviewed]
  English, Scientific journal
• Growth delay analysis of heat-injured Salmonella Enteritidis in ground beef by real-time PCR
  Susumu Kawasaki; Yukie Hosotani; Fia Noviyanti; Shigenobu Koseki; Yasuhiro Inatsu
  LWT - Food Science and Technology, 90, 499, 504, 01 Apr. 2018, [Peer-reviewed]
  English, Scientific journal
• Inner structure visualization of fresh fruits utilizing ultrasonic velocity profiler
  Taiki Yoshida; Yuji Tasaka; Hyun Jin Park; Yuichi Murai; Hiroki Teramura; Shigenobu Koseki
  Journal of Visualization, 21, 2, 253, 265, 01 Apr. 2018, [Peer-reviewed]
  English, Scientific journal
• Quantitative evaluation of changes in color during maillard reaction for development of novel time-temperature integrators/indicators
  Lee, J.-H.; Kawamura, S.; Koseki, S.
  Food Science and Technology Research, 24, 2, 283, 287, Mar. 2018, [Peer-reviewed]
  Scientific journal
• Development of a Novel Time-Temperature Integrator/Indicator (TTI) Based on the Maillard Reaction for Visual Thermal Monitoring of the Cooking Process
  Jung Hyun Lee; Rikako Harada; Shuso Kawamura; Shigenobu Koseki
  Food and Bioprocess Technology, 11, 1, 185, 193, 01 Jan. 2018, [Peer-reviewed]
  English, Scientific journal
• Characteristics of D-tryptophan as an antibacterial agent: Effect of sodium chloride concentration and temperature on Escherichia coli growth inhibition
  Kaito Kan; Jian Chen; Shuso Kawamura; Shigenobu Koseki
  Journal of Food Protection, 81, 1, 25, 30, 01 Jan. 2018, [Peer-reviewed]
  English, Scientific journal
• Physical properties of NERICA compared to indica and Japonica types of rice
  Diaz, E.O.; Kawamura, S.; Koseki, S.
  AMA, Agricultural Mechanization in Asia, Africa and Latin America, 49, 2, 68, 73, 2018, [Peer-reviewed]
  Scientific journal
• Non-destructive online real-time milk quality determination in a milking robot using near-infrared spectroscopic sensing system
  Patricia Iweka; Shuso Kawamura; Tomohiro Mitani; Shigenobu Koseki
  Arid Zone Journal of Engineering, Technology and Environment, 18, 121, 128, 2018, [Peer-reviewed]
  English
• Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica
  Kento Koyama; Hidekazu Hokunan; Mayumi Hasegawa; Shuso Kawamura; Shigenobu Koseki
  FOOD MICROBIOLOGY, 68, 121, 128, Dec. 2017, [Peer-reviewed]
  English, Scientific journal
• Inactivation of Nonpathogenic Escherichia coli, Escherichia coli O157:H7, Salmonella enterica Typhimurium, and Listeria monocytogenes in Ice Using a UVC Light-Emitting Diode
  Suguru Murashita; Shuso Kawamura; Shigenobu Koseki
  JOURNAL OF FOOD PROTECTION, 80, 7, 1198, 1203, Jul. 2017, [Peer-reviewed]
  English, Scientific journal
• A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice Cake
  Jun Wang; Shige Koseki; Mi-Ja Chung; Deog-Hwan Oh
  FRONTIERS IN MICROBIOLOGY, 8, Jun. 2017, [Peer-reviewed]
  English, Scientific journal
• A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice Cake
  Jun Wang; Shige Koseki; Mi-Ja Chung; Deog-Hwan Oh
  FRONTIERS IN MICROBIOLOGY, 8, Jun. 2017, [Peer-reviewed]
  English, Scientific journal
• Modeling Stochastic Variability in the Numbers of Surviving Salmonella enterica, Enterohemorrhagic Escherichia coli, and Listeria monocytogenes Cells at the Single-Cell Level in a Desiccated Environment
  Kento Koyama; Hidekazu Hokunan; Mayumi Hasegawa; Shuso Kawamura; Shigenobu Koseki
  APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 83, 4, Feb. 2017, [Peer-reviewed]
  English, Scientific journal
• Effects of Ohmic Heating, Including Electric Field Intensity and Frequency, on Thermal Inactivation of Bacillus subtilis Spores
  Suguru Murashita; Shuso Kawamura; Shigenobu Koseki
  JOURNAL OF FOOD PROTECTION, 80, 1, 164, 168, Jan. 2017, [Peer-reviewed]
  English, Scientific journal
• Do bacterial cell numbers follow a theoretical Poisson distribution? Comparison of experimentally obtained numbers of single cells with random number generation via computer simulation
  Kento Koyama; Hidekazu Hokunan; Mayumi Hasegawa; Shuso Kawamura; Shigenobu Koseki
  FOOD MICROBIOLOGY, 60, 49, 53, Dec. 2016, [Peer-reviewed]
  English, Scientific journal
• Survival Kinetics of Salmonella enterica and Enterohemorrhagic Escherichia coli on a Plastic Surface at Low Relative Humidity and on Low-Water Activity Foods
  Hidekazu Hokunan; Kento Koyama; Mayumi Hasegawa; Shuso Kawamura; Shigenobu Koseki
  JOURNAL OF FOOD PROTECTION, 79, 10, 1680, 1692, Oct. 2016, [Peer-reviewed]
  English, Scientific journal
• Comparative quality changes of fresh-cut melon in bio-based and petroleum-based plastic containers during storage
  Huijuan Zhou; Shuso Kawamura; Shigenobu Koseki; Toshinori Kimura
  Environmental Control in Biology, 54, 2, 93, 99, Biotron Institute, 2016, [Peer-reviewed]
  English, Scientific journal
• Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-Tryptophan as an Incompatible Solute
  Shigenobu Koseki; Nobutaka Nakamura; Takeo Shiina
  JOURNAL OF FOOD PROTECTION, 78, 4, 819, 824, Apr. 2015, [Peer-reviewed]
  English, Scientific journal
• Physical properties of rough and brown rice of Japonica, Indica and NERICA types
  D{\'i}az, E.O.; Kawamura, S.; Koseki, S.
  Agricultural Engineering International: CIGR Journal, 2015, 274, 285, Jan. 2015, [Peer-reviewed]
  Scientific journal
• Comparison of Desiccation Tolerance among Listeria monocytogenes, Escherichia coli O157:H7, Salmonella enterica, and Cronobacter sakazakii in Powdered Infant Formula
  Shigenobu Koseki; Nobutaka Nakamura; Takeo Shiina
  JOURNAL OF FOOD PROTECTION, 78, 1, 104, 110, Jan. 2015, [Peer-reviewed]
  English, Scientific journal
• Process Hygiene: Hygiene in the Catering Industry
  Koseki, S.
  Encyclopedia of Food Microbiology: Second Edition, Encyclopedia of Food Microbiology: Second Edition, 2014
  Scientific journal
• Characterization and Modeling of Salmonella Growth in Pasteurized and Non-pasteurized Milk Using Real-Time PCR
  KAWASAKI Susumu; SHIMIZU Shigemasa; KOSEKI Shigenobu; INATSU Yasuhiro
  Japanese Journal of Food Microbiology, 31, 1, 28, 35, Japanese Society of Food Microbiology, 2014, [Peer-reviewed]
  Japanese, The Salmonella growth was monitored in pasteurized and non- pasteurized milk using real-time PCR, and growth prediction model was constructed based on the results. Pasteurized and non- pasteurized milk were inoculated with Salmonella to a concentration of 10⁴ CFU/ml, and the Salmonella growth was monitored for 168 hours at 4℃ to 35℃ using traditional culture method and real-time PCR. With real-time PCR, total-DNA was directly extracted from 1 ml of pasteurized and non- pasteurized milk, and the copy number of Salmonella invA was quantified and converted to the Salmonella cell count. The Salmonella cell counts estimated by traditional culture method and real-time PCR in pasteurized milk were very similar, and these results were reflecting the MRV predictive model. A predictive growth curve was constructed from the Salmonella cell count estimated using real-time PCR, and a relational expression for the maximum growth rate (μmax) and incubation temperature was derived using the square-root model. Comparison of μmax between pasteurized and non-pasteurized milk showed a slightly lower μmax of Salmonella for non- pasteurized milk compared to pasteurized milk, and the maximum cell concentration also tended to be lower for non- pasteurized milk. Application of the real-time PCR monitoring and predictive microbiological analysis enables rapid provision of a growth prediction formula that includes the effects of microbacterial flora and food matrices.
• Growth modeling of Listeria monocytogenes in pasteurized liquid egg
  Miho Ohkochi; Shigenobu Koseki; Masaaki Kunou; Katsuaki Sugiura; Hirokazu Tsubone
  Journal of Food Protection, 76, 9, 1549, 1556, Sep. 2013, [Peer-reviewed]
  English, Scientific journal
• Alternative approaches to predicting microbial behaviour: A probabilistic modelling approach for microbial inactivation and a revised web-tool, the Microbial Responses Viewer
  Shige Koseki
  FOOD CONTROL, 29, 2, 416, 421, Feb. 2013, [Peer-reviewed]
  English, Scientific journal
• Real-Time PCRによる生乳中のサルモネラ・リステリア増殖挙動解析
  川崎 晋; 清水 茂雅; 小関 成樹; 稲津 康弘; 川本 伸一
  日本食品衛生学会学術講演会講演要旨集, 104回, 111, 111, (公社)日本食品衛生学会, Sep. 2012, [Peer-reviewed]
  Japanese
• Alternative Approach To Modeling Bacterial Lag Time, Using Logistic Regression as a Function of Time, Temperature, pH, and Sodium Chloride Concentration
  Shige Koseki; Junko Nonaka
  APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78, 17, 6103, 6112, Sep. 2012, [Peer-reviewed]
  English, Scientific journal
• Evaluation of thermal inactivation of Escherichia coli using microelectrode ion flux measurements with osmotic stress
  S. Koseki; M. L. Tamplin; J. P. Bowman; T. Ross; T. A. McMeekin
  LETTERS IN APPLIED MICROBIOLOGY, 54, 3, 203, 208, Mar. 2012, [Peer-reviewed]
  English, Scientific journal
• Comparison of Two Possible Routes of Pathogen Contamination of Spinach Leaves in a Hydroponic Cultivation System
  Shigenobu Koseki; Yasuko Mizuno; Kazutaka Yamamoto
  JOURNAL OF FOOD PROTECTION, 74, 9, 1536, 1542, Sep. 2011, [Peer-reviewed]
  English, Scientific journal
• A Survey of Iceberg Lettuce for the Presence of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Japan
  Shigenobu Koseki; Yasuko Mizuno; Susumu Kawasaki; Kazutaka Yamamoto
  JOURNAL OF FOOD PROTECTION, 74, 9, 1543, 1546, Sep. 2011, [Peer-reviewed]
  English, Scientific journal
• Modeling of Pathogen Survival during Simulated Gastric Digestion
  Shige Koseki; Yasuko Mizuno; Itaru Sotome
  APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77, 3, 1021, 1032, Feb. 2011, [Peer-reviewed]
  English, Scientific journal
• 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
  JOURNAL OF FOOD PROTECTION, 74, 2, 176, 187, Feb. 2011, [Peer-reviewed]
  English, Scientific journal
• The way forward with predictive microbiology in the dairy industry
  Tom McMeekin; Mark Tamplin; Tom Ross; Shigenobu Koseki
  AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 65, 2, 91, 97, Aug. 2010, [Peer-reviewed]
  English, Scientific journal
• Microbial Responses Viewer (MRV): A new ComBase-derived database of microbial responses to food environments
  Shige Koseki
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 134, 1-2, 75, 82, Aug. 2009, [Peer-reviewed]
  English, Scientific journal
• Blanching of potato with superheated steam and hot water spray
  Itaru Sotome; Makiko Takenaka; Shigenobu Koseki; Yukio Ogasawara; Yoshitaka Nadachi; Hiroshi Okadome; Seiichiro Isobe
  LWT-FOOD SCIENCE AND TECHNOLOGY, 42, 6, 1035, 1040, Jul. 2009, [Peer-reviewed]
  English, Scientific journal
• Prediction of a Required Log Reduction with Probability for Enterobacter sakazakii during High-Pressure Processing, Using a Survival/Death Interface Model
  Shige Koseki; Maki Matsubara; Kazutaka Yamamoto
  APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75, 7, 1885, 1891, Apr. 2009, [Peer-reviewed]
  English, Scientific journal
• High Hydrostatic Pressure Tolerance of Four Different Anhydrobiotic Animal Species
  Daiki D. Horikawa; Ken-Ichi Iwata; Kiyoshi Kawai; Shigenobu Koseki; Takashi Okuda; Kazutaka Yamamoto
  ZOOLOGICAL SCIENCE, 26, 3, 238, 242, Mar. 2009, [Peer-reviewed]
  English, Scientific journal
• Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk
  Shigenobu Koseki; Yasuko Mizuno; Kazutaka Yamamoto
  FOOD MICROBIOLOGY, 25, 2, 288, 293, Feb. 2008, [Peer-reviewed]
  English, Scientific journal
• 食品微生物挙動データベースの開発
  小関 成樹
  農業機械学会誌, 70, Supplement, 453, 454, The Japanese Society of Agricultural Machinery and Food Engineers, 2008
  Japanese
• オゾン水を用いた野菜の養液栽培施設の衛生管理
  小関 成樹; 津田 升子; 五十部 誠一郎
  農業機械学会誌, 70, 445, 446, The Japanese Society of Agricultural Machinery and Food Engineers, 2008
  Japanese
• Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing
  Shigenobu Koseki; Yasuko Mizuno; Kazutaka Yamamoto
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 119, 3, 300, 307, Nov. 2007, [Peer-reviewed]
  English, Scientific journal
• Microbial control of fresh produce using electrolyzed water
  Shigenobu Koseki; Seiichiro Isobe
  JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY, 41, 4, 273, 282, Oct. 2007, [Peer-reviewed]
  English
• Modelling the bacterial survival/death interface induced by high pressure processing
  Shigenobu Koseki; Kazutaka Yamamoto
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 116, 1, 136, 143, May 2007, [Peer-reviewed]
  English, Scientific journal
• A novel approach to predicting microbial inactivation kinetics during high pressure processing
  Shigenobu Koseki; Kazutaka Yamamoto
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 116, 2, 275, 282, May 2007, [Peer-reviewed]
  English, Scientific journal
• Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure
  Shigenobu Koseki; Kazutaka Yamamoto
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 115, 1, 43, 47, Apr. 2007, [Peer-reviewed]
  English, Scientific journal
• pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes
  Shigenobu Koseki; Kazutaka Yamamoto
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 111, 2, 175, 179, Sep. 2006, [Peer-reviewed]
  English, Scientific journal
• Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure
  Shigenobu Koseki; Kazutaka Yamamoto
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 110, 1, 108, 111, Jul. 2006, [Peer-reviewed]
  English, Scientific journal
• Blanching of potato with superheated steam containing micro-droplets of hot water
  Itaru Sotome; Keitaro Suzuki; Shigenobu Koseki; Kuniko Sakamoto; Makiko Takenaka; Yukio Ogasawara; Yoshitaka Nadachi; Seiichiro Isobe
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53, 9, 451, 458, 2006, [Peer-reviewed]
  Japanese, Scientific journal
• Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.)
  S Koseki; S Isobe
  JOURNAL OF FOOD PROTECTION, 69, 1, 154, 160, Jan. 2006, [Peer-reviewed]
  English, Scientific journal
• Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table
  S Koseki; S Isobe
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 104, 3, 239, 248, Oct. 2005, [Peer-reviewed]
  English, Scientific journal
• Growth of Listeria monocytogenes on iceberg lettuce and solid media
  S Koseki; S Isobe
  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 101, 2, 217, 225, May 2005, [Peer-reviewed]
  English, Scientific journal
• Enhancement of sterilization effect on pre-cut vegetable using electrolyzed water Part I Decontamination of pre-cut green onion using electrolyzed water and observations of its surface by confocal scanning laser microscope
  K Yoshida; N Achiwa; M Katayose; Y Kizawa; S Koseki; S Isobe; K Abe
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 52, 6, 266, 272, 2005, [Peer-reviewed]
  Japanese, Scientific journal
• Enhancement of sterilization effect on pre-cut vegetable using electrolyzed water Part II Effects of electrolyzed water treatment on pre-cut green onion at pre-cut vegetables processing plant and its influences to quality of pre-cut green onion
  K Yoshida; N Achiwa; M Katayose; S Koseki; S Isobe; K Abe
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 52, 6, 273, 277, 2005, [Peer-reviewed]
  Japanese, Scientific journal
• Efficacy of acidic electrolyzed water ice for pathogen control on lettuce
  S Koseki; S Isobe; K Itoh
  JOURNAL OF FOOD PROTECTION, 67, 11, 2544, 2549, Nov. 2004, [Peer-reviewed]
  English, Scientific journal
• Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157 : H7 and Salmonella on lettuce
  S Koseki; K Yoshida; Y Kamitani; S Isobe; K Itoh
  FOOD MICROBIOLOGY, 21, 5, 559, 566, Oct. 2004, [Peer-reviewed]
  English, Scientific journal
• Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries
  S Koseki; K Yoshida; S Isobe; K Itoh
  JOURNAL OF FOOD PROTECTION, 67, 6, 1247, 1251, Jun. 2004, [Peer-reviewed]
  English, Scientific journal
• Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce
  S Koseki; K Yoshida; Y Kamitani; K Itoh
  JOURNAL OF FOOD PROTECTION, 66, 11, 2010, 2016, Nov. 2003, [Peer-reviewed]
  English, Scientific journal
• Effect of nitrogen gas packaging on the quality and microbial growth of fresh-cut vegetables under low temperatures
  S Koseki; K Itoh
  JOURNAL OF FOOD PROTECTION, 65, 2, 326, 332, Feb. 2002, [Peer-reviewed]
  English, Scientific journal
• Decontaminative effect of frozen acidic electrolyzed water on lettuce
  S Koseki; K Fujiwara; K Itoh
  JOURNAL OF FOOD PROTECTION, 65, 2, 411, 414, Feb. 2002, [Peer-reviewed]
  English, Scientific journal
• Prediction of microbial growths in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions
  S Koseki; K Itoh
  JOURNAL OF FOOD PROTECTION, 64, 12, 1935, 1942, Dec. 2001, [Peer-reviewed]
  English, Scientific journal
• Decontamination of lettuce using acidic electrolyzed water
  S Koseki; K Yoshida; S Isobe; K Itoh
  JOURNAL OF FOOD PROTECTION, 64, 5, 652, 658, May 2001, [Peer-reviewed]
  English, Scientific journal
• The effect of acidic electrolyzed water on the quality of cut vegetables
  S Koseki; K Itoh
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 48, 5, 365, 369, 2001, [Peer-reviewed]
  Japanese, Scientific journal
• Effect of acidic electrolyzed water on the microbial counts in shredded vegetables (Part III) - Effect of combined physical supplementary means on the washing and disinfections
  S Koseki; K Itoh
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 47, 12, 914, 918, 2000, [Peer-reviewed]
  Japanese, Scientific journal
• Effect of acidic electrolyzed water on the microbial counts in shredded vegetables (Part II) - Pretreatment effect of alkaline electrolyzed water
  S Koseki; K Itoh
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 47, 12, 907, 913, 2000, [Peer-reviewed]
  Japanese, Scientific journal
• Effect of acidic electrolyzed water on the microbial counts in shredded vegetables
  S Koseki; K Itoh
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 47, 9, 722, 726, 2000, [Peer-reviewed]
  Japanese, Scientific journal
• The effect of available chlorine concentration on the disinfecting potential of acidic electrolyzed water for shredded vegetables
  S Koseki; K Itoh
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 47, 12, 888, 898, 2000, [Peer-reviewed]
  Japanese, Scientific journal
• Fundamental properties of electrolyzed water
  S Koseki; K Itoh
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 47, 5, 390, 393, 2000, [Peer-reviewed]
  Japanese, Scientific journal
• Characterization of anti-irradiation-denatured ovalbumin monoclonal antibodies. Immunochemical and structural analysis of irradiation-denatured ovalbumin
  Masuda, T.; Koseki, S. Y.; Yasumoto, K.; Kitabatake, N.
  Journal of Agricultural and Food Chemistry, 48, 7, 2000
  Scientific journal

• 細菌の死滅予測モデルにおける最近の進展—Recent Advances in Predictive Models for Bacterial Inactivation—特集 次世代型食品微生物制御論
  小関 成樹; 小山 健斗; 安部 大樹, Foods & food ingredients journal of Japan = 食品・食品添加物研究誌 : FFIジャーナル, 229, 1, 5, 12, 2024
  豊中 : FFIジャーナル編集委員会, Japanese
• Near-infrared spectroscopy revealed the quality differences in Hokkaido rice among regions, years and varieties
  川村周三; 飯野遥香; 石津裕之; 野田崇啓; 小関成樹, 近赤外フォーラム講演要旨集(CD-ROM), 39th, 2023
• HACCPにおける予測微生物学の活用法 : 一般社団法人日本HACCPトレーニングセンター(JHTC)第39回フォローアップセミナーより
  小関 成樹, HACCP : Hazard analysis and critical control point / 鶏卵肉情報センター [編], 28, 9, 100, 111, Sep. 2022
  名古屋 : 鶏卵肉情報センター, Japanese
• The Characteristics of Desiccation Tolerant Microorganisms and Its Survival Mechanisms
  Koseki Shigenobu; Kawai Kiyoshi, Journal of Environmental Biotechnology, 22, 1, 33, 38, 2022, [Peer-reviewed]
  Japan Sciety for Environmental Biotechnology, Japanese
• 糖とアミノ酸で食品有害細菌を制御 : 食品加工中に生じるメイラード反応物質の抗菌活性—Control foodborne bacteria with sugars and amino acids : Antibacterial activity of Maillard reactants generated during food processing
  小関 成樹, 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology, 38, 132, 138, 2022
  市川 : 飯島藤十郎記念食品科学振興財団, Japanese
• 糖・塩・アミノ酸による食中毒菌制御技術
  小関 成樹, 食品と科学, 63, 9, 16, 20, Sep. 2021
  東京 : 食品と科学社, Japanese
• Application of innovative technologies to produce activated safe ice
  George Katsaros; Shigenobu Koseki; Tian Ding; Vasilis P. Valdramidis, Current Opinion in Food Science, 40, 198, 203, 01 Aug. 2021
  Elsevier Ltd, English, Book review
• 糖とアミノ酸で食品有害細菌を制御 : 食品加工中に生じるメイラード反応物質の抗菌活性—Control foodborne bacteria with sugars and amino acids : Antibacterial activity of Maillard reactants generated during food processing
  小関 成樹, 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology, 37, 120, 128, 2021
  市川 : 飯島藤十郎記念食品科学振興財団, Japanese
• Application of Maillard-Reaction Based Time-Temperature Integrator/Indicator to Agricultural Products from Farm to Table
  KOSEKI Shigenobu, Journal of the Japanese Society of Agricultural Machinery and Food Engineers, 82, 4, 310, 316, Jul. 2020
  Japanese Society of Agricultural Machinery and Food Engineers, Japanese
• ガラス転移現象に着目した乾燥食品中における食中毒細菌の生存挙動の解明—Investigation of pathogen survival in dry foods focusing on glass transition phenomenon
  季 京珉; 小関 成樹, 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology, 36, 364, 367, 2020
  市川 : 飯島藤十郎記念食品科学振興財団, Japanese
• 深層学習アルゴリズムを用いた青果物の鮮度判定技術の開発—Development of freshness judgement system for fresh produce using deep learning algorithm
  趙 秉烋; 小関 成樹, 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology, 35, 382, 384, 2019
  市川 : 飯島藤十郎記念食品科学振興財団, Japanese
• 発酵食品に適用できる食中毒菌の損傷度測定法
  細谷幸恵; 川崎晋; 稲津康弘; 小関成樹, 農研機構食品研究部門成果情報(Web), 2019, 2019
• HACCP制度化に向けて HACCP制度化に対応した予測微生物学の活用方法
  小関成樹, 食品と科学, 60, 9, 55‐62, 62, 20 Aug. 2018
  東京 : 食品と科学社, Japanese
• 穀物の栽培・流通過程におけるカビの成長および毒素産生予測モデルの開発
  小関成樹, 飯島藤十郎記念食品科学振興財団年報, 33, 89‐92, Aug. 2018
  Japanese
• 予測微生物学とは―HACCPへの応用
  小関成樹, 臨床栄養, 133, 1, 12‐13, 01 Jul. 2018
  Japanese
• HACCP制度化に対応するための予測微生物学ソフトウェアの活用
  小関成樹, 食品衛生研究, 68, 6, 37‐48, 05 Jun. 2018
  Japanese
• HACCP制度化に対応するための予測微生物学ソフトウェアの活用—Application of Predictive Microbiology Software Tools for HACCP Planning
  小関 成樹, 食品衛生研究 = Food sanitation research, 68, 6, 37, 48, Jun. 2018
  東京 : 日本食品衛生協会, Japanese
• 穀物の栽培･流通過程におけるカビの成長および毒素産生予測モデルの開発—Development of predictive model for fungal growth and mycotoxin production on grains during cultivation to distribution
  Cambaza Edgar Manuel; 小関 成樹, 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology, 34, 376, 379, 2018
  市川 : 飯島藤十郎記念食品科学振興財団, Japanese
• HACCP制度化に対応した予測微生物学の活用方法—Application of predictive microbiology for HACCP—特集 HACCPの制度化に向けて
  小関 成樹, 食品の包装 = Packaging of foodstuff / 包装食品技術協会 編, 50, 1, 33, 41, 2018
  名古屋 : 包装食品技術協会, Japanese
• 食の安全管理への予測微生物学の利用 HACCPへの予測微生物学の適用
  小関成樹, 食品と開発, 53, 1, 4‐6, 6, 01 Jan. 2018
  東京 : インフォーママーケッツジャパン, Japanese
• Bacterial control by using tryptophan: Application to meat and meat products processing and Investigation of its reaction mechanism
  小関成樹, 食肉に関する助成研究調査成果報告書, 35, 13‐18, Nov. 2017
  Japanese
• 高食塩濃度食品に生残するEscherichia coli O157:H7の損傷度測定法の検討
  細谷幸恵; 細谷幸恵; NOVIYANTI Fia; NOVIYANTI Fia; 齋藤美枝; 小関成樹; 稲津康弘; 川崎晋; 川崎晋, 日本防菌防ばい学会年次大会要旨集, 44th, 73, 25 Sep. 2017
  Japanese
• UVC Light‐Emitting Diodeによる氷中微生物の殺菌
  村下卓; 川村周三; 小関成樹, 農業食料工学会年次大会講演要旨, 76th, 179, 04 Sep. 2017
  Japanese
• 乾燥状態にある細菌の生残挙動:水分活性とガラス転移現象との関係性の解明
  正田雅輝; 川井清司; 川村周三; 小関成樹, 農業食料工学会年次大会講演要旨, 76th, 182, 04 Sep. 2017
  Japanese
• 確率分布を用いたサルモネラの死滅時間の予測モデル
  安部大樹; 小山健斗; 川村周三; 小関成樹, 農業食料工学会年次大会講演要旨, 76th, 181, 04 Sep. 2017
  Japanese
• 穀物の栽培・流通過程におけるカビの成長および毒素産生予測モデルの開発—Development of predictive model for fungal growth and mycotoxin production on grains during cultivation to distribution
  小関 成樹, 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology, 33, 89, 92, 2017
  市川 : 飯島藤十郎記念食品科学振興財団, Japanese
• Techniques for Ensuring the Safety and Quality of Food and Agricultural Products（Part 19）: ─Prediction of Microbial Behavior in/on Agricultural Products and Processed Foods: Applicability of Predictive Microbiology─
  KOSEKI Shigenobu, Journal of the Japanese Society of Agricultural Machinery and Food Engineers, 78, 6, 504, 512, 01 Nov. 2016
  Japanese Society of Agricultural Machinery and Food Engineers, Japanese
• HACCPへの予測微生物学の導入と応用—特集 "世界に通用する"食品企業の自主検査を考える
  小関 成樹, HACCP : Hazard analysis and critical control point / 鶏卵肉情報センター [編], 22, 11, 39, 44, Nov. 2016
  名古屋 : 鶏卵肉情報センター, Japanese
• 食品の温度履歴の見える化 : 温度インジケータの開発とその応用
  小関 成樹, グリーンテクノ情報 / グリーンテクノバンク 編, 12, 2, 10, 13, Sep. 2016
  札幌 : グリーンテクノバンク, Japanese
• 近赤外分光法による搾乳時乳質情報のオンラインモニタリング技術の開発
  川村周三; 森田茜; IWEKA Patricia; 三谷朋弘; 岡谷利幸; 小関成樹, 農業食料工学会年次大会講演要旨, 75th, 2016
• テイキ ツウシン ダイ30ゴウ ヘイセイ 28ネンド コウエンカイ チョウコウ キロク コレカラ ノ ショクヒン ビセイブツ ノ リスク カンリ シュホウ ト ソノ コクサイ ドウコウ : ショクヒン ジギョウシャ 、 ギョウセイ タントウ ニ ムケテ
  小関 成樹, 食の安全と微生物検査 / 食の安全を確保するための微生物検査協議会 編, 6, 2, 3, 6, 2016
  立川 : 食の安全を確保するための微生物検査協議会, Japanese
• トクシュウ ヘイセイ 28ネンド コウエンカイ ショウロクシュウ コレカラ ノ ショクヒン ビセイブツ ノ リスク カンリ シュホウ ト ソノ コクサイ ドウコウ : ショクヒン ジギョウシャ 、 ギョウセイ タントウシャ ニ ムケテ
  小関 成樹, 食の安全と微生物検査 / 食の安全を確保するための微生物検査協議会 編, 6, 1, 18, 32, 2016
  立川 : 食の安全を確保するための微生物検査協議会, Japanese
• Development of time-temperature indicator based on Maillard reaction for quality control of fresh produce
  李 延絢; 小関 成樹, 年報, 32, 372, 375, 2016
  飯島藤十郎記念食品科学振興財団, Japanese
• 定量PCR法を活用した食中毒菌の増殖特性評価
  川崎晋; 清水茂雅; 小関成樹; 稲津康弘, 食品試験研究成果情報, 27, 22, 23, 31 Mar. 2015
  Japanese
• 食品の微生物制御のための予測微生物学の適用
  KOSEKI SHIGENOBU, ミルクサイエンス, 63, 3, 159, 163, 20 Dec. 2014
  近年の大量生産，大量消費を前提とした乳業業界を含めた加工食品の製造・流通・販売形態、が発達するにしたがい，食品の安全性を保証することの難しさが浮き彫りとなってきている。特に，微生物学的な安全性の確保は難しい。なぜならば，微生物は生きて食品に混在した場合，時間経過に伴い「増える」あるいは「減る」といった数の変化を伴うからである。生産時点では十分に微生物数を減らしたはずでも，流通過程において何らか温度管理不備が生じれば，食品の見た目の変化がなくても，微生物数が増加してしまい，結果として食中毒を引き起こしてしまう場合もある。また，これは他の微生物以外の化学的あるいは物理的な危害要因にも当てはまるが，大量生産される食品の場合には生産した製品全量に対して検査を実施して，安全性を確認することが極めて困難である。さらに，徴生物の場合，対象となる食品全体に均一に分布していることは稀で，どこかに局在化しているのが一般的であることから，検査時のサンプル調製の方法によっては，微生物数を的確に評価しているとはいえない。, 日本酪農科学会, Japanese
• 保存料・日持ち向上剤の効果を視覚化:微生物増殖抑制効果を表示・検索可能とするデータベースの開発
  KOSEKI SHIGENOBU, 日本食品化学研究振興財団研究成果報告書, 20, 1, 5, 15 Dec. 2014
  Japanese
• Modelling the spread of pathogen contamination in fresh produce
  S. Koseki, Advances in Microbial Food Safety, 2, 220, 237, 12 Nov. 2014
  Elsevier Inc., English
• 食品の微生物制御のための予測微生物学の適用
  KOSEKI SHIGENOBU, ミルクサイエンス, 63, 2, 96, 97, 12 Aug. 2014
  Japanese
• Predictive Modeling and Databases for Micribial Control in Foods
  KOSEKI SHIGENOBU, Foods & Food Ingred J Jpn, 219, 3, 231, 237, 01 Aug. 2014
  FFIジャーナル編集委員会, Japanese
• 保存料・日持向上剤の効果を予測する:腐敗細菌の増殖抑制効果のモデル化
  TANABE HIKARU; KOSEKI SHIGENOBU; KAWAMURA SHUSO, 農業食料工学会年次大会講演要旨, 73rd, 65, 15 May 2014
  Japanese
• 可視光と近赤外光とを併用した米のアミロース含量の非破壊測定技術の開発―未知試料の測定精度―
  JO ATSUSHI; KAWAMURA SHUSO; IINO HARUKA; FUJIKAWA SAKIKO; KOSEKI SHIGENOBU, 農業食料工学会年次大会講演要旨, 73rd, 53, 15 May 2014
  Japanese
• 通電処理における電気的効果の検討:低温通電処理による大腸菌の損傷評価
  SHO TENSHIN; KAWAMURA SHUSO; KOSEKI SHIGENOBU, 農業食料工学会年次大会講演要旨, 73rd, 62, 15 May 2014
  Japanese
• ポリ乳酸とバイオポリエチレンを用いた食品包装シートの力学的特性
  HOKUNAN HIDEKAZU; KONNO KATSUMI; KOSEKI SHIGENOBU; KAWAMURA SHUSO; KIMURA TOSHINORI, 農業食料工学会年次大会講演要旨, 73rd, 46, 15 May 2014
  Japanese
• 中高圧処理によるかぶら寿しの促成製造
  YAMAMOTO KAZUTAKA; KOSEKI SHIGENOBU; MERUBAPAZUA ORUTEGA; MIWA SHOJI; NAKAMURA EMI; ARITE TOMOTSUGU, 食品試験研究成果情報, 26, 58, 59, 31 Mar. 2014
  Japanese
• 生産・流通・加工工程における体系的な危害要因の特性解明とリスク低減技術の開発〈かび毒・病原微生物〉第5章 病原微生物の迅速検出技術および効果的な殺菌・制御技術の開発 1 病原微生物の迅速検出技術開発(7)生産・流通過程における病原性微生物挙動予測手法の開発
  KOSEKI SHIGENOBU; YAMAMOTO KAZUTAKA, 農林水産省農林水産技術会議事務局研究成果, 522, 202, 206, 31 Mar. 2014
  Japanese
• High pressure microbial inactivation: Modelling and its features
  Koseki, S.; Yamamoto, K., Novel Food Preservation and Microbial Assessment Techniques, 3, 24, 01 Jan. 2014
  Novel Food Preservation and Microbial Assessment Techniques
• Risk assessment of microbial and chemical contamination in fresh produce
  Shige Koseki, Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies, 153, 171, Dec. 2013
  Elsevier Ltd., English
• Overview of microbial responses viewer (MRV): A novel database for microbial responses in foods
  Shigenobu Koseki, Journal of the Food Hygienic Society of Japan, 54, 3, J, 261-264, 01 Jun. 2013
  日本食品衛生学会, Japanese
• Measurement of Microbial Activities in Food Environment : Database MRV for Microbial Activities in Food
  小関 成樹, 食品工業, 56, 10, 52, 58, 30 May 2013
  光琳, Japanese
• 食品技術講座(6)食品の安全・品質に関する技術講座(第12回)微生物挙動を予測する各種予測ツールとデータベース
  小関 成樹, 冷凍 = Refrigeration, 88, 1023, 55, 60, Jan. 2013
  東京 : 日本冷凍空調学会, Japanese
• 貯蔵温度がショウガ品質に及ぼす影響
  中村宣貴; 安岡由紀; 鈴木聡; 稲津康弘; 小関成樹; 椎名武夫, 農業施設, 44, 3, 2013
• 貯蔵温度がショウガ品質に及ぼす影響
  中村宣貴; 安岡由紀; 鈴木聡; 稲津康弘; 小関成樹; 椎名武夫, 農業施設学会大会講演要旨, 2013, 2013
• 食品技術講座(6)食品の安全・品質に関する技術講座(第11回)微生物制御のための予測微生物学の最前線
  小関 成樹, 冷凍 = Refrigeration, 87, 1021, 782, 786, Nov. 2012
  東京 : 日本冷凍空調学会, Japanese
• 食中毒細菌の確率論的増殖モデルの開発:データベースを活用したモデルの開発と検証
  小関成樹; 中村宣貴; 椎名武夫, 農業環境工学関連学会合同大会講演要旨集(CD-ROM), 2012, 2012
• 乳幼児調製粉乳中における各種病原性細菌の挙動解析
  小関成樹; 中村宣貴; 椎名武夫, 日本食品微生物学会学術総会講演要旨集, 33rd, 2012
• スプレードライによるCronobacter sakazakiiの死滅挙動解析
  小関成樹; 中村宣貴; 椎名武夫, 日本食品工学会年次大会講演要旨集, 13th, 2012
• A new Combase-derived database of microbial responses to food environments for prevention of food spoilage and poisoning : Microbial Responses Viewer (MRV)
  KOSEKI Shigenobu, 農林水産技術研究ジャーナル, 34, 5, 36, 40, 01 May 2011
  農林水産技術情報協会, Japanese
• Application of Predictive Models for Microbial Control in Foods
  KOSEKI Shigenobu, JAPANESE JOURNAL OF FOOD MICROBIOLOGY, 27, 3, 123, 129, 30 Sep. 2010
  Japanese Society of Food Microbiology, Japanese
• 食品微生物挙動データベースMRVの概要とその活用 (特集 食品製造・流通現場における微生物対策)
  小関 成樹, 食品と科学, 52, 9, 65, 70, Sep. 2010
  食品と科学社, Japanese
• Proliferation of hazardous microbes in food and prediction of microbial extinction: application of mathematical model and information technology
  小関 成樹, The Food industry, 53, 10, 60, 67, 30 May 2010
  光琳, Japanese
• Trends in Predictive Microbiology
  KOSEKI Shigenobu, Japanese journal of food microbiology, 26, 1, 1, 6, 31 Mar. 2009
  日本食品微生物学会, Japanese
• 食品高圧加工技術
  山本 和貴; 小関 成樹, 食糧, 47, 37, 50, Mar. 2009
  食品総合研究所, Japanese
• 農産物流通最前線(45)食品環境における微生物挙動を予測する新しい研究 (農流技研会報(No.278))
  小関 成樹, フレッシュフードシステム, 38, 2, 巻末12, 14, 2009
  流通システム研究センター, Japanese
• (418) Effects of Electronized Ozonated Water on Sterilization of Hydroponics Nutrient Solution(Abstracts of the Papers Presented at the Annual Meeting of the Society)
  Kusakari S; Okada K; Isobe T; Tanioka T; Yoshida K; Fujiwara K; Park J.-K; Ohashi K; Ishii M; Isobe S; Koseki S, Annals of the Phytopathological Society of Japan, 74, 3, 278, 279, 25 Aug. 2008
  The Phytopathological Society of Japan (PSJ), Japanese
• High pressure food processing
  山本 和貴; 小関 成樹, 農業技術, 63, 2, 69, 77, Feb. 2008
  農業技術協会, Japanese
• Rooting Ability of Mung Bean (Vigna radiata) Seeds Treated with High Hydrostatic Pressure
  Gu Xiaoye; Koseki Shigenobu; Yamamoto Kazutaka, High Pressure Bioscience and Biotechnology, 2, 1, 180, 184, 2008
  The effect of high hydrostatic pressure (HHP) treatment on rooting ability of mung bean seeds was investigated. Water content of mung beans was adjusted by immersing the beans in water at 25°C for a specific time. The mung bean seeds (water content 7, 15, 25%) were treated with HHP (100-600MPa) at 25°C for 10min. Three sets of 100 seeds for each pressure condition were applied to the treatment and HHP-treated mung beans were incubated at 25°C for testing the rooting ability. The dry mung beans (water content, 7%) showed high sprouting ratio regardless of the applied pressure. As for mung beans of intermediate water content (15%), emergence of the root was delayed and the sprouting ratio was low. Furthermore, the mung bean seeds with higher water content (25%) showed very low emerged root ratio and no sprouting even at a relatively low pressure of 100 MPa. It was clarified that pressure-resistance of mung beans was significantly affected by water content. Higher water content gave lower sprouting ratio even at low pressures. For efficient microbial inactivation and spouting, the water content of mung beans should not be high., Japanese Research Group of High Pressure Bioscience and Biotechnology
• Pressure Gelatinization Behaviors of Potato and Corn Starches
  Yamamoto Kazutaka; Kawai Kiyoshi; Fukami Ken; Koseki Shigenobu, High Pressure Bioscience and Biotechnology, 2, 1, 185, 189, 2008
  Water mixtures of potato and corn starches were prepared at starch contents of 10-70%w/w, and the mixtures were treated with high hydrostatic pressure (HHP) ranging from 200 to 1,200 MPa at 40°C for 1h. HHP-treated starch - water mixtures were analyzed by differential scanning calorimetry, and the enthalpy changes in gelatinization and re-gelatinization of retrograded starch were measured. Based on the enthalpy changes, the physically modified states of HHP-treated potato and corn starches were classified into five physical states: complete gelatinization, complete gelatinization with retrogradation, partial gelatinization, partial gelatinization with retrogradation, and thermodynamically no change. The classification was summarized into state diagrams for both starches., Japanese Research Group of High Pressure Bioscience and Biotechnology
• Shucking of Bivalves by High Hydrostatic Pressure Treatment
  Yamamoto Kazutaka; Nakayama Shinichiro; Murazeki Takashi; Nakayama Katsuo; Gu Xiaye; Koseki Shigenobu, High Pressure Bioscience and Biotechnology, 2, 1, 190, 194, 2008
  It has been known that bivalves can be shucked and the flesh can be detached after high hydrostatic pressure (HHP) treatment. In this regard, some patents have been issued. In Japan, one commercial scale shucking of oyster is realized by treating the bivalve at 80 MPa and 40&deg;C. HHP shucking of oyster contributes to reducing the labor cost and the claims from consumers on the contaminated hard shell pieces. In the USA, HHP-shucked oysters receive a good reputation. However, applicability of HHP shucking to other bivalves has not been sufficiently studied and scientific publications of the relevant data have been quite limited. In this study, bivalves other than oyster were subjected to HHP treatment for shucking and flesh detaching., 生物関連高圧研究会, Japanese
• Development of Food Processing Equipment Utilizing Medium High Pressure for Extended Use in Food Industry
  Nakayama Shinichirou; Nakayama Katsuo; Koseki Shigenobu; Yamamoto Kazutaka, High Pressure Bioscience and Biotechnology, 2, 1, 195, 199, 2008
  Food processing by ultra high pressure has been commercialized by leading companies in food industry. The Research Association of High Pressure Food Processing Technology in Tsukuba was established in 2004, and one of the aims of the association was to develop new equipments for high pressure food processing at low cost so that small-and-medium-sized enterprises (SMEs) can introduce the technology. Through the activity of the association, we have won a research project from the Ministry of Agriculture, Forestry, and Fisheries for developing a test model for high pressure food processing in collaboration with National Food Research Institute. As a result, we have completed a test model with a volume of 20L (250mmΦ x 420mm), a maximum pressure of 200 MPa, and a temperature range between ambient temperature and 60°C., Japanese Research Group of High Pressure Bioscience and Biotechnology
• オゾン水によるカット野菜の殺菌と褐変抑制
  小関 成樹, 食品と容器, 49, 7, 410, 417, 2008
  缶詰技術研究会, Japanese
• Trends in food processing with high hydrostatic pressure
  山本 和貴; 小関 成樹, Foods & food ingredients journal of Japan, 213, 11, 977, 985, 2008
  FFIジャーナル編集委員会, Japanese
• 極限環境暴露がクマムシRamazzottius varieornatusの生存期間と繁殖能に与える影響
  堀川大樹; 國枝武和; 坂下哲哉; 川井清司; 岩田健一; 中原雄一; 浜田信行; 小関成樹; 山本和貴; 小林泰彦; 奥田隆, 極限環境微生物学会誌, 6, 1/2, 188, 190, Dec. 2007
  Japanese
• Inactivation of microorganisms by high hydrostatic pressure treatment
  山本 和貴; 小関 成樹, The Food industry, 50, 14, 56, 61, 30 Jul. 2007
  光琳, Japanese
• 高圧処理による微生物制御を最適化する予測モデルの開発 (特集:殺菌技術)
  小関 成樹; 山本 和貴, 食品工業, 50, 12, 35, 43, 30 Jun. 2007
  光琳, Japanese
• Food safety program and technologies for controlling microbial quality on fresh-whole and fresh-cut produce (6) Chemical control techniques of microorganisms (1) Acidic electrolyzed water and ozonated water
  小関 成樹, 防菌防黴 = Journal of antibacterial and antifungal agents, 35, 3, 171, 179, 10 Mar. 2007
  コレクション : 国立国会図書館デジタルコレクション > デジタル化資料 > 雑誌, 日本防菌防黴学会, Japanese
• Water Impregnation to Whole and Crushed Soy Beans Assisted by High Pressure Treatment
  Yamamoto Kazutaka; Koseki Shigenobu; Mito Tomomi; Nakayama Shinichiro; Nakayama Katsuo, High Pressure Bioscience and Biotechnology, 1, 1, 290, 294, 2007
  Soybean fermented by <I>Bacillus subtilis natto</I> is called NATTO, which is one of Japanese traditional foods. Processing of NATTO needs long immersion time for water impregnation into dried soybeans. In this study, the effect of high hydrostatic pressure (HHP) on the processing of whole and crushed soybeans was investigated. Soybean samples were first of all immersed in water and then treated with HHP of up to 200 MPa. Water content of whole soybean was increased by 3% and 5% with pretreatment at 45&deg;C for 60min and successive treatments at 50 MPa and 200 MPa, respectively. Compared with conventional NATTOs, the amount of amino acids in whole NATTO decreased but that in crushed NATTO increased by approximately 2 times. Total amount of isoflavons in both NATTOs was not significantly influenced by HHP treatment., Japanese Research Group of High Pressure Bioscience and Biotechnology, English
• Bacterial Inactivation for the Safety of High-Pressure-Processed Foods
  Yamamoto Kazutaka; Koseki Shigenobu; Iwahashi Hitoshi; Obuchi Kaoru, High Pressure Bioscience and Biotechnology, 1, 1, 285, 289, 2007
  High hydrostatic pressure (HHP) has been utilized as a tool of food processing. Microbiological studies for the safety of HHP-processed foods have been intensively carried out. It is pointed out that during the storage of HPP-processed foods spore-forming and the other bacteria can recover and outgrow. Therefore, it is important to verify whether bacteria inactivated by HHP treatment are dead or alive and whether they can recover before and after consumption. However, the verifications are not easy because there is no consensus on the definition of bacterial death and bacterial recovery after HHP treatment has not sufficiently studied. In order to bring HHP-processed foods as pasteurized foods into discussion for international standards, scientific data ensuring food safety will be indispensable. What to be required will be process conditions for bacterial death based on agreed-upon method to verify the death., Japanese Research Group of High Pressure Bioscience and Biotechnology, English
• Gelatinization and Retrogradation of Potato Starch-Water Mixtures Treated with High Hydrostatic Pressure
  Kawai Kiyoshi; Fukami Ken; Koseki Shigenobu; Yamamoto Kazutaka, High Pressure Bioscience and Biotechnology, 1, 1, 280, 284, 2007
  Potato starch-water mixtures (10 to 70 % w/w) were treated with high hydrostatic pressure (HHP) up to 1.2 GPa, and then gelatinization and retrogradation properties were investigated by differential scanning calorimetry (DSC). DSC thermograms for HHP-treated samples showed various characteristic thermal behaviors depending on the treatment pressure and starch content, and enthalpy changes for gelatinization (&Delta;<I>H</I><SUB>gel</SUB>) and regelatinization of retrograded starch (&Delta;<I>H</I><SUB>retro</SUB>) of each HHP-treated mixture were evaluated. From the changes of &Delta;<I>H</I><SUB>gel</SUB> and &Delta;<I>H</I><SUB>retro</SUB>, the physically modified states of HHP-treated potato starch-water mixtures were classified as follows: no change, partial gelatinization, complete gelatinization, partial gelatinization and retrogradation, and complete gelatinization and retrogradation., Japanese Research Group of High Pressure Bioscience and Biotechnology, English
• High Hydrostatic Pressure Tolerance of Tardigrades
  Horikawa Daiki D; Kawai Kiyoshi; Koseki Shigenobu; Iwata Ken-ichi; Okuda Takashi; Yamamoto Kazutaka, High Pressure Bioscience and Biotechnology, 1, 1, 157, 160, 2007
  Tardigrades are small invertebrate animals and enter a dry state called &ldquo;anhydrobiosis&rdquo;. Anhydrobiotic tardigrades have also been shown incredible tolerance to extreme environments such as wide range of temperatures, radiation, chemicals, vacuum and high hydrostatic pressure up to 0.6 GPa. However, there is only one report concerning high pressure tolerance in tardigrades. Thus, in order to estimate limit of their survival ability against high pressure, we here conducted additional experiments that expose a tardigrade <I>Milnesium tardigradum</I> to 1.2 GPa. We found that all of anhydrobiotic tardigrades survived after exposure to 1.2 GPa, whereas no hydrated ones showed any movements of body after that treatment. This result indicates that biological integrity of anhydrobiotic tardigrades is not collapsed even by 1.2 GPa of high hydrostatic pressure., Japanese Research Group of High Pressure Bioscience and Biotechnology, English
• 食品加工における高圧利用の新展開(第14回)予測微生物学を活用した高圧処理による食品の微生物制御の最適化
  小関 成樹; 山本 和貴, 食品と容器, 48, 2, 78, 85, 2007
  缶詰技術研究会, Japanese
• 食品加工における高圧利用の新展開(第15回)第4回高圧バイオサイエンス・バイオテクノロジー国際会議--食品高圧加工技術の最新動向
  山本 和貴; 小関 成樹, 食品と容器, 48, 3, 150, 154, 2007
  缶詰技術研究会, Japanese
• ComBase : The International Database for Predictive Microbiology
  KOSEKI Shigenobu, 食品衛生学雑誌 = Journal of the Food Hygienics Society of Japan, 47, 4, "J, 247"-"J-250", 25 Aug. 2006
  日本食品衛生学会, Japanese
• ComBase: The International Database for Predictive Microbiology
  Shigenobu Koseki, JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 47, 4, J247, J250, Aug. 2006
  Japanese
• 食品の高圧処理技術
  山本 和貴; 小関 成樹, 科学と工業, 80, 4, 180, 185, Apr. 2006
  大阪工研協会, Japanese
• 農場から食卓まで農産物や食品の美味しさと安全を支える最先端技術
  小関成樹, 農機学会フードテクノロジーフォーラム資料, 2006, 2006
• 食品加工における高圧利用の新展開(第13回)高圧処理による食品の微生物制御の現状
  小関 成樹; 山本 和貴, 食品と容器, 47, 12, 684, 691, 2006
  缶詰技術研究会, Japanese
• 予測微生物学研究の最近の動向
  小関 成樹; 山本 和貴, 食品の試験と研究, 40, 15, 21, 2005
  全国食品関係試験研究場所長会, Japanese
• 微細水滴を含む過熱水蒸気処理による野菜の高品質殺菌処理
  五月女 格; 小関 成樹; 鈴木 啓太郎, 防菌防黴, 33, 10, 523, 530, 2005
  日本防菌防黴学会, Japanese
• (249) Effect of Electrolytic Ozonized Water on Protection of Botrytis Rot of Mitsuba (Japanese hornwort: Cryptotaenia jaonica Hassk.)(Abstracts of the Papers Presented at the Annual Meeting of the Society, Fukuoka, March 28-30, 2004)
  Kusakari S; Okada K; Isobel T; Tanioka T; Yoshida K; Fujiwara K; Isobel S; Koseki S; Nishimura Y, Annals of the Phytopathological Society of Japan, 70, 3, 257, 257, 25 Aug. 2004
  The Phytopathological Society of Japan (PSJ), Japanese
• 電解水氷によるキャベツの殺菌および殺菌要因
  小関 成樹; 金森 晶作; 伊藤 和彦, 農業機械学会誌, 64, 0, 451, 452, 2002
  The Japanese Society of Agricultural Machinery and Food Engineers, Japanese
• 強酸性電解水の有効塩素がカット野菜の殺菌効果に及ぼす影響
  小関成樹, 食科工, 47, 12, 888, 893, 2000
• 機能性水を用いた農産物の殺菌に関する研究 (第3報):強アルカリ水の使用効果
  伊藤 和彦; 小関 成樹, 農業機械学会誌, 60, 0, 173, 174, 1998
  The Japanese Society of Agricultural Machinery and Food Engineers, Japanese
• 電解水を用いたカット野菜の殺菌
  伊藤 和彦; 小関 成樹, フレッシュフ-ドシステム, 26, 13, 61, 64, Nov. 1997
  資料形態 : テキストデータ プレーンテキスト, 流通システム研究センタ-, Japanese
• 機能水を用いた農産物の殺菌に関する研究 (第3報):有効塩素濃度の影響について
  小関 成樹; 伊藤 和彦, 農業機械学会誌, 59, 0, 201, 202, 1997
  The Japanese Society of Agricultural Machinery and Food Engineers, Japanese
• 機能性水を用いた農産物の殺菌に関する研究 (第2報):強酸性イオン水の殺菌要因
  小関 成樹; 樋元 淳一; 伊藤 和彦, 農業機械学会誌, 58, 0, 227, 228, 1996
  The Japanese Society of Agricultural Machinery and Food Engineers, Japanese
• 機能性水を用いた農産物の殺菌に関する研究 (第1報)
  伊藤 和彦; 小関 成樹; 樋元 淳一, 農業機械学会誌, 58, 0, 225, 226, 1996
  The Japanese Society of Agricultural Machinery and Food Engineers, Japanese

• 食品・循環農業システム工学特論, 2024年, 修士課程, 農学院
• 食品加工工学特論, 2024年, 修士課程, 農学院
• 農学フロンティア総論, 2024年, 修士課程, 農学院
• 食資源生産論, 2024年, 修士課程, 国際食資源学院
• 大学院共通授業科目（一般科目）：自然科学・応用科学, 2024年, 修士課程, 大学院共通科目
• 食品安全・機能性開発学特論, 2024年, 修士課程, 農学院
• 食品安全・機能性開発学特論演習, 2024年, 修士課程, 農学院
• 環境と人間, 2024年, 学士課程, 全学教育
• 一般教育演習(ﾌﾚｯｼｭﾏﾝｾﾐﾅｰ), 2024年, 学士課程, 全学教育
• 農産物・食品加工工学Ⅰ, 2024年, 学士課程, 農学部
• 農産物・食品加工工学Ⅱ, 2024年, 学士課程, 農学部
• 材料力学, 2024年, 学士課程, 農学部
• 材料力学演習, 2024年, 学士課程, 農学部
• 物理学概論, 2024年, 学士課程, 農学部
• 一般教育演習(ﾌﾚｯｼｭﾏﾝｾﾐﾅｰ), 2024年, 学士課程, 全学教育
• 環境と人間, 2024年, 学士課程, 全学教育

• Editorial board member, Applied and Environmental Microbiology
• Editorial board member, International Journal of Food Microbiology
• Editorial board member, Journal of Food Protection

• Why can microorganisms withstand drying? Elucidation of drying adaptation mechanism by glass transition of microbial cells
  Grants-in-Aid for Scientific Research
  05 Apr. 2021 - 31 Mar. 2024
  小関 成樹
  乾燥食品（環境）において微生物が長期間にわたり生残するための乾燥ストレス耐性を獲得するメカニズムを，微生物細胞のガラス転移現象に焦点を絞り，その物理的状態の変化の観点から明らかにする。食中毒細菌の制御から有用細菌の安定保存までを可能とする科学的な基盤を構築することを目的とする。具体的には以下の3つの研究課題について取り組む。
  初年度は、研究対象を従来の細菌だけから，真菌類（カビ，酵母）や細菌芽胞に拡大して，ガラス転移温度（Tg）と水分活性（aw）との関係を昇温レオロジー測定によって明らかにした。また，得られたTgと保存中の生残に及ぼす影響を明らかにする。具体的には乾燥食品の食中毒原因として主要なサルモネラ属菌およびその近縁種の代替細菌としてCronobacter sakazakii など様々な食品の腐敗および変敗の原因となる細菌芽胞について検討した。
  また、乾燥耐性が高く，食品産業において重要な細菌 Cronobacter sakazakiiと酵母を用いて、様々なawに調節した試料の分子ダイナミクス（mean square displacement, MSD）を幅広い温度範囲で測定した。また，研究室既設の温度変調FT-IRを用い，各試料の分子間相互作用変化をガラス転移と水和レベルの観点から検討した。さらに、従来よりも高感度かつ広い温度範囲で微生物のガラス転移を検出可能な方法として，直列型昇温レオロジー測定を構築した。モデル試料としてアルブミンを用い，装置の効果を検証した。
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (A), Hokkaido University, 21H04710
• Glass transition of bacterial cells induced by desiccation stress: Investigation of physical properties of bacterial cells for clarifying the mechanism of bacterial stability and inactivation
  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (B)
  01 Apr. 2018 - 31 Mar. 2021
  Koseki Shigenobu
  Drying is one of the effective techniques of food preservation and it is widely used in the world for long period of time. Dry stress suppresses microbial metabolic activity by reducing free water in foods that is available for microorganisms. In particular, bacteria are known that it is difficult to keep activity in low water activity (aw) foods, although foodborne illness caused by dried foods have been occurring worldwide. The reason why bacterial cells survive under low aw environment has not been unclear. To clarify the cause of resistance of pathogenic bacterial cells to low aw stress, this study focused on glass transition phenomenon, which is changes in physical properties of bacterial cells, instead of conventional biochemical approaches.
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (B), Hokkaido University, 18H02148
• 食物消化過程におけるカンピロバクターの生残特性を基盤とする新たな用量反応モデルの開発
  食品健康影響評価技術研究
  2018 - 2019
  小関成樹
  内閣府, Principal investigator, Competitive research funding
• Mechanism of antibacterial effect of eseential amino acid(Fostering Joint International Research)
  Grants-in-Aid for Scientific Research Fund for the Promotion of Joint International Research (Fostering Joint International Research)
  2016 - 2018
  Shigenobu Koseki; Ross Tom; Koutsoumanis Kostas
  The aim of the present study was to elucidate the mode of action of D-Trp as an antibacterial agent. We investigated two different hypotheses: D-Trp is incorporated into bacteria and acts intracellularly, or D-Trp acts outside the bacterial cell and inhibits membrane function. E. coli incorporated D-Trp added to the culture medium regardless of the subsequent growth effect. Similar amounts of E. coli metabolites were detected when incubated under the growth-promoting condition of 3% NaCl and the growth-suppression condition of 3% NaCl with 40 mM D-Trp. By contrast, guanosine 3′,5′-bisdiphosphate was only detected under the growth-suppression condition. However, once E. coli cells with D-Trp-induced growth suppression were transferred to a proliferative environment, proliferation was only suppressed in the environment with specific extracellular concentrations of NaCl and D-Trp. We conclude that D-Trp influences membrane function to exert its antimicrobial effects.
  Japan Society for the Promotion of Science, Fund for the Promotion of Joint International Research (Fostering Joint International Research), Hokkaido University, 15KK0267
• 必須アミノ酸による食品有害細菌の増殖抑制効果：作用機構の解明と予測モデルの開発
  科学研究費助成事業 国際共同研究加速基金（国際共同研究強化）
  2015 - 2018
  小関成樹
  文部科学省, Principal investigator, Competitive research funding
• Control of pathogenic bacterial growth by using amino acid: Investigation of the working mechanism
  Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C)
  01 Apr. 2014 - 31 Mar. 2017
  Koseki Shigenobu
  The present study firstly aimed at clarifying the effect of osmotic pressure induced by different osmolytes such as sodium chloride (NaCl), potassium chloride (KCl), and sucrose. Even at the same level of osmotic pressure, D-Tryptophan with NaCl significantly inhibited growth of Escherichia coli the most, compared with KCl and sucrose. Growth inhibition/no growth inhibition boundary conditions as a function of D-tryptophan and NaCl concentrations was clarified by a logistic regression model. The higher NaCl concentration, the lower D-tryptophan concentration was needed. Furthermore, we examined the effect of working temperature ranging from 15 to 46°C on the bacterial growth inhibition induced by D-tryptophan. The higher the reaction temperature, the more rapidly viable E. coli numbers were decreased. The results obtained in the present study would significantly contribute to the development of a novel bacterial growth control strategy using D-tryptophan.
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (C), Hokkaido University, Principal investigator, Competitive research funding, 26450173
• 損傷菌の発生機序の解明と検出・制御技術の開発
  食品の安全性と動物衛生の向上のためのプロジェクト
  2013 - 2017
  稲津康弘
  農林水産省, Competitive research funding
• Let's take advantage of bacterial adaptability to environmental stress: High quality and safe food production by using uptake incompatible solute into bacterial cell
  Grants-in-Aid for Scientific Research Grant-in-Aid for Young Scientists (B)
  28 Apr. 2011 - 31 Mar. 2015
  KOSEKI Shigenobu
  Under osmotic stress, bacterial cells uptake compatible solutes such as glycine-betaine to maintain homeostasis. It is unknown whether there are incompatible solutes that are similar in structure to compatible solutes but have adverse physiological effects on bacterial physiology. The objective of this study was to evaluate solute incompatibility of various amino acids against bacterial growth. Twenty-three amino acids with L and/or D isomers were examined for the effect of bacterial growth inhibition. Among the various amino acids examined, D-tryptophan (~40 mM) in PYG broth supplemented with 0 to 4% (w/v) salt inhibited the growth of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 at 25°C. These results demonstrate that the uptake of D-tryptophan as an incompatible solute during osmotic stress may inhibit bacterial growth. The antibacterial effect of D-tryptophan demonstrated in this study suggests that D-tryptophan could be used as a novel preservative.
  Japan Society for the Promotion of Science, Grant-in-Aid for Young Scientists (B), 独立行政法人農業・食品産業技術総合研究機構->北海道大学, Principal investigator, Competitive research funding, 23780150
• 低水分含量食品中における食中毒細菌（サルモネラ、腸管出血性大腸菌）の菌数変動および生存確率予測モデルの開発
  食品健康影響評価技術研究
  2014 - 2015
  小関成樹
  内閣府, Principal investigator, Competitive research funding
• 殺菌効果と食品品質との最適化:確率論的安全ゾーン理論と殺菌最適化システムの構築
  科学研究費助成事業 若手研究(A)
  2009 - 2012
  小関 成樹
  近年,食品の安全性を確保する手法として,「リスク」の概念の導入が進みつつある。リスク概念から生まれた新たな概念として,フードチェーン全体を考慮するFood Safety Objective(FSO)が提案されている。本研究ではFSOに対応可能な新たな殺菌評価手法を開発することを目的として,殺菌効果の評価を従来の速度論的な評価から,確率論的な評価へ転換する。さらに,確率論的な評価の中で、殺菌処理によりネガティブな効果を受ける品質の評価を取り入れて,品質面と殺菌効果との最適化を図るための新たな概念として,安全性をゾーンとして捉えるStatistical Safety Zone(SSZ,確率論的安全ゾーン)理論を提案する。本年度は加熱殺菌の指標菌としてC.sporogens, B.subtilisおよびB.coagulansについて検討した。加熱温度,加熱時間,pH,水分活性といった基本要因が殺菌効果に及ぼす影響を明らかにして,新たな確率論的な殺菌予測モデルを開発するための基礎データを蓄積した。取得データは死滅確率(殺菌成功)をロジスティック回帰分析によって,多数の要因を組み込んで記述する数理モデルへと発展させることを可能とする。さらに、本年度は導入したレトルト殺菌機を用いて加熱方式の違いによる殺菌効果の違いについても明らかにして、それらの差異を従来殺菌の指標として用いられてきたF値による評価との関係を明らかにして、新たな評価手法開発の基盤を構築した。
  日本学術振興会, 若手研究(A), 独立行政法人農業・食品産業技術総合研究機構, Principal investigator, Competitive research funding, 21688010
• 予測微生物学的解析手法を用いた微生物学的リスク評価システムの開発
  食品健康影響評価技術研究
  2007 - 2009
  小関成樹
  内閣府, Principal investigator, Competitive research funding
• 養液栽培におけるオゾン水による微生物制御と生産安定技術の開発
  先端技術を活用した農林水産研究高度化事業
  2007 - 2008
  谷岡 隆
  農林水産省, Competitive research funding
• Investigation of factors on bacterial inactivation by non-thermal processing and development of predictive model for estimating bacterial inactivation
  Grants-in-Aid for Scientific Research Grant-in-Aid for Young Scientists (B)
  2006 - 2008
  KOSEKI Shigenobu
  非熱処理の一つである高圧処理における殺菌効果に及ぼす種々の環境要因を定量的に評価して,従来の死滅曲線を求めるモデル化手法とは異なる殺菌効果予測モデルを実際の食品系において開発した。また,高圧処理によって生ずる損傷菌の回復を制御するために,高圧処理後に温和な加熱処理を施す手法を開発した。さらに,損傷回復制御条件の最適化のための数理モデルを開発し,必要に応じた処理条件の選定を可能とした。
  Japan Society for the Promotion of Science, Grant-in-Aid for Young Scientists (B), National Agricultural Research Organization, Principal investigator, Competitive research funding, 18780106
• 強酸性電解水を用いた青果物の殺菌および青果物における食中毒細菌増殖モデルの開発
  科学研究費助成事業 特別研究員奨励費
  2003 - 2004
  小関 成樹
  本研究は希薄な食塩水を電気分解することによって得られる強酸性電解水の殺菌力と,青果物の微生物増殖過程とに注目して,以下の3点を目的としている.
  1)強酸性電解水の殺菌効果を,青果物に接種した食中毒細菌に対する微生物学的な試験と共焦点レーザー蛍光顕微鏡(CLSM)による視覚化によって検討し,強酸性電解水の青果物における作用機構を明らかにする.
  2)強酸性電解水の新たな利用方法として,電解水氷の有効な活用方法を開発する.そのために,電解水氷の殺菌特性および冷却特性を明らかにする.
  3)強酸性電解水あるいは電解水氷によって殺菌した青果物の安全性を確保しつつ流通させるために,予測微生物学の手法を用いて,青果物の保存中における食中毒細菌増殖予測モデルを開発する.
  の以上3項目であるが,本年度はE.coli O157:H7をはじめとする種々の食中毒細菌青果物に接種し,青果物上での食中毒菌の増殖特性について検討した.一定温度条件下における増殖についての予測モデルの開発をした.さらに,変動温度条件にも対応できる予測モデルを開発して,実際の流通中の温度履歴からレタス上の食中毒細菌の増殖を精度良く予測することができた.この成果によって,温度履歴を測定することでその野菜における微生物学的な安全性を推定,評価することが可能になった.これらの結果はInternational Journal of Food Microbiologyに2報投稿し,受理され現在印刷中である.
  以上のように,本年度の研究実施状況は当初の計画通りに順調に進捗した.
  日本学術振興会, 特別研究員奨励費, 独立行政法人食品総合研究所, 03J01477