Food microorganisms × SDGs
In a world with a growing population, there is a growing concern about the food crisis. It is important to ensure the safety of the food produced while avoiding food loss and providing it to consumers in an efficient manner. We would like to contribute to SDGs (2 ZERO HUNGER and 3 GOOD HEALTH AND WELL-BEING) through our research to improve the technology to keep the safety and quality of food.
Control of foodborne pathogens in food
Microbial control using biopreservatives
Morphological changes and control of foodborne pathogens under stress condition
Morphological changes in Listeria monocytogenes under stress conditions involving high salt concentrations
Rapid detection of foodborne pathogens
Detection using fluorescent in-situ hybridization (FISH) method