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אאאאאאProteolyticKאאF
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אNisinאאאSt. lactisK אF٢٣EאאאאאW
אF٢٣EאאאאאאK
אא אא NisinSt. lactis BulgaricanL. bulgaricusLactobrevinL. brevisAcidophilinL. acidophilusAcidolinL. acidophilus LactobacillinL. acidophilusLactolinL. acidophilus
١٦٣ אא א א אא
- ٨٢ -
אFאEYoghurt אאאאאאא
אאאbulgaricusL.Str. thermophilusאאאאא
אאאKאMitchinkoff١٩١٠אאאא
אאאאא،אאאא،אאא
אKאאא١٦אאאKאאאא
אK אאאאKא
אאאאאאKאK
،אאאאאאK
אא
אאאא،אאא
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אאאאאK
١٦٣ אא א א אא
- ٨٣ -
א אא٣ J٥אFא٤٠ J٥٠E٪
אאאאDrum dryingאא،Spray dryingא،Freez drying
אאא،א٥٪אאאא،א
אאK
אאאאאאאאא،א
אאK
א אW
אאאאאאאCheese K
אאFאאEאאRnnetאF
אEאאאאFEK א٤٠٠אא
אאK אאאאK אאאאאא
אאאK
١٦٣ אא א א אא
- ٨٤ -
אF٢٤EאW אF٢٤EאW
א ٪ ٪ ٪ א٪ ٣٧ ٣٣ ٢٤ ٢
אא٧٩ ٣}٠ ١٧ ٨}٢ ٤٠ ٣٠ ٢٣ ٩}١
٨ ١٧ ٤٠ ٣٦ ٧٨ ٤ ٥}٣ ٨}٤ •
אא
אאאאאאא،אW ١ J،אאPropionibacterium shermanii ٢ J،Brecvibacterium linens ٣ Jאא–،אאPenicillium camemberti ٤ Jאא–،א Penicillium rogueforti
אאKאאאאא،א
אK
אMold Groeth אאFEא
א،אאאא،אאאKK
אKF٥٦אE
١٦٣ אא א א אא
- ٨٥ -
אF٥٦Eא
א
אאאא،אאאאא
אK אאא
אאאא،אאאK
אאאאאאאK
אאאאאאאKאאאאאKאאא
אאאK אאאאאאא
אאאאאאאאא،אא
אאאאKאאKאאאאW
١٦٣ אא א א אא
- ٨٦ -
١Kאאא אאאRennetאא
אK ٢Kא אאאאאK
٣K Jא אאאאא
א،אאא
٤Kא אא،אא
אאK ٥K
אאאHepatitisאPolio virusאאאאאאK
אW ١KאאאK ٢KאאאאאK ٣KאאאK ٤KאאאאאK ٥KאאאאאאK
א אאאאאא
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١٦٣ אא א א אא
- ٨٧ -
אא
١Wאאא؟אאא ٢Wא؟אא ٣Wאאאאאא؟א ٤WאאאאFאE؟ ٤WW؟א
אאאא
אא
א
א
א
א
١١
١٦٣ אא א א אאאא
- ٨٨ -
KאאאאאאWאא
אאWאאאאאאאאאאאK
אאאWאא١٠٠K٪
אאאאW٣K
אאWK
אאW אאאאאאאא
١٦٣ אא א א אאאא
- ٨٩ -
אאא אאאא
K אאאאאאאאא
אאאאFEFever אאK
אא،אאאאאאאאאאאKא
IndigestionאאאאOvereatingK אאאאאאאאאא
Food- borne illnessesאא،W ١K אK ٢K אאאאאאPesticides K ٣K א،א،،א،אאאK ٤K א–אאK ٥K אאאSolaninאאאאK ٦K אאאFאEאאאא
אKאאאאאאאאא،א،
אאאאF٧٠אKE
١٦٣ אא א א אאאא
- ٩٠ -
אF٧٠Eאאאאא
אאאא
אאאאאאאKאאאאאאאMicrobial
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אאאאאאאאאאאאאKא
אאאאאאאאאאאאStaphylococcus aurousK
٢K אאאFood Infection א،אאאאאאא
WאאGastroenteritisאאSalmonellae
١٦٣ אא א א אאאא
- ٩١ -
٣K אאMycotoxins אאאMycotoxinsא
אאMycotoxicosisאאאאאAspergillus flavusאparasiticusA.א
AflatoxinאאאאאאאK ،אאאא
א،אאאאאאאKאאאאא
אא،אFאEאאF٧١אKE
אF٧١Eא،אאאK
١٦٣ אא א א אאאא
- ٩٢ -
אאאא ١K אאאאאK ٢K אאאK ٣K אאK ٤K אאK ٥K אאאFאאאExtrinsic factorsE
אאEK ٦K אאK ٧K אאK
אאאאאאאאאKאאאא
،אא،אאאא אאאאKאאאא
אאאKKאF٧١אKEאאאאDanger zoneאא
٥–٦٠אאאאאאאאאKאאאאאאא
אאF~٤Eאאא~٦٥K אאאא
אאאאאאאאW
אאא אא
Enterotoxinאאא،Gastroenteritisא،אאאאא،אא
אאאאאא٢٠ J٣٠٪אאK
١٦٣ אא א א אאאא
- ٩٣ -
א אא،א،
אאאStaphylococcusאאK
אאאאאאאאFaureusEא٣٧
א٤٥K א
אאאאאאאאאא٣٠א J٥٠٪א
،אאNatural habitatKאאאאאא،אאא
אאאאFood HandlersKאאאאאאMastitisאאK
אEnterotoxin אאאאאאאא
אK אאאאאLאKא
،אאאאא،אאאאאKאאKא
،א،אאאאאאאאא،אאא
אאאאאאKאאאא،١٠٦LאאK
١٦٣ אא א א אאאא
- ٩٤ -
אאאא אאא،אא،،א،אאא
אאא،אאאאK א
אאאאאאK
אא אאNauseaאKא
אאא،א،אאא،אאאDehydrationא
אאאK א
١K אאK ٢K אאK ٣K אאאK ٤K אK ٥K אאK ٦K אK
אאאאW ١K אאK ٢K אאאK ٣K אאאאא
א ٤K אא،אאK ٥K אאאאK
١٦٣ אא א א אאאא
- ٩٥ -
אאאClostridium perfingens Clostridium welchiiאאאא،KאKאאא
KאpHא٥٥}٨א١٥٤٣א٦٪אKאאאא
אאK אא אאאאאאאאKא
אאאאKאאGravyאאאאא،אReheatedאא )٤٥E
אאאאאK
אCl.perfringens ١K ١٠٦ J٧LK ٢K אאאK ٣K אEnterotoxinאאSporulating cellsK ٤K אCells lysisK ٥K אאאאאK ٦K אאאאK
אא ١K אK ٢K K ٣K K ٤K אאK Fאא٨ J٤٨KE
١٦٣ אא א א אאאא
- ٩٦ -
אא אאMycotoxinsאSecondary metabolites
אאאאאאאMycotoxicosis Kאא،Carcinogen
אKאא،אאאאאאאא
א،אאStrainsאאאKאאאאאאא
אאאK ١ JאAflatoxin
אאאאאאא١٩٦٠אאאאאאאאK
אא?אאאTurkey – X- DiseaseKאאאאאאKאאAspergillus flavus
toxinאאאאAspergillus flavue toxinאSecondary metabolitesאאאא
Aspergillusאflavus, A.parasiticus A.אאאאאאאא،אאאא
אאאאאאאאW א א
א א א א
א א
אאא אאא א א
١٦٣ אא א א אאאא
- ٩٧ -
אאאאאאאאKאאאאאאK
אא ،אאאאGuinea pigs،א،א
Ames אMutagensMutagenicK אאFאKE
١K אאאK ٢K אאTetratogenic ٣K אאאאMetratogenic ٤K אאאCarcinogenic
٥K אאאK ٦K אאאא٢٠אאאא
אאF٧٣אE١٠٠٠٠אאK
אF٧٢Eא،אK
١٦٣ אא א א אאאא
- ٩٨ -
א
אA..Parasiticus A..flavusא،אאאKאאא
אKאאא٢٠אLK١٠LאאKאא
G1.G2.B1.B2
١٦٣ אא א א אאאא
- ٩٩ -
אא
١WאאאאאאClosteridium perfringensW א–אאא–؟א
٢WאאאFאE
١٦٣ אא
א א
אא אאא
،אאKK،אאKFK١٩٨٤EאKאאKא،K
K،KFK٢٠٠٣KEאאאאKאאאKא،אאאאאK
،אKK،،KK،א،FK٢٠٠٣FKEKEאאאאK،א،אאאאK
،אKFK١٩٨٢KEאאאאKW،KאWאאאK
،אK،אאKFK١٩٨٤KEKאאאאFKW،Eא،אK
،אKKKאאK،אא،אאK
،אKK،،K،א،KK،،KKא؛KxKK؛F١٤١٨FKEKEא١א،K،אאא
א،א
١٦٣ אא
א א
אאא
.. American Meat Institute Foundation.(1994) HACCP:The Hazard Analysis and Critical Control Point System in the Meat and Poultr.Y Industry. Washington D.C. Atlas;R M (1986) .Basic and Practical Microbiology N.Y;USA; Macmillan Pub. Co. Ayres;J.C;Mundt;J.D.and Sandine; W.E. (1980) .Microbiology of Food. San Francisco ;USA; W.H.Freeman and Co. Beuchat; L.R. (1996) .Pathogenic microorganisms associated with fresh produce.J.Food protect.59:204-216 .