Special Lecture

• Microbiological Risk Assessment as the Basis for Food-safety Criteria......Serve NOTERMANS...... 1

Symposium: To Promote the Safety of Food. Now, what is what should be done ?

• Introduction......Ryouichi HINO and Seiichi UMESAKO...... 8
• The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style
  -Practice of Crisis Management in Baking Industry-......Atsushi ISHIGURO...... 10
• Establishment of the Microbiological Control System in the Tofu Manufacturing......Shoichi TAKEOKA...... 13
• Quality Improvements of Seasoned Mozuku Products by Mechanization of the Operation......Junya NODA...... 17
• The Practice of Food Sanitary Self-Management in Department Store......Yasuyuki IMAOKA...... 21
• View of the Realities of Employed Person Health Care of Food Industry and System of Inspection the Future......Shigeki NISHII...... 25

Short Papers

• Molecular Analysis of Penner O Group Campylobacter jejuni Strains Isolated from Humans and Chickens by PFGE......Kazuaki ONO, Shihoko SAITO, Fumihiko KAWAMORI, Katsuhiko OMOE and Kunihiro SHINAGAWA...... 29
• Development of a Detection Method for Alicyclobacillus Species, Based on gyrB Sequence......Ayako NISHIBORI, Mika ASAHARA, Keiichi GOTO, Hiroaki KASAI and Akira YOKOTA...... 34
• Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria......Isato KONO...... 39

Epidemiology

• Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure......Kazuaki ONO, Yoko ANDO, Yukie OZEKI, Keiko YANAGAWA and Toshio NAKAGAWA...... 44

Book Review

• Shosuke SETO...... 49
• Kenichi HAYASHI...... 50

• Information...... 51
• Notes to Contributors...... 53