Japanese Society of Food Microbiology

Global Spreading of Antimicrobial Resistance through Contaminated Foods......Hidemasa Izumiya ...... 57

Introduction......Shigeko Ueda and Shinichi Kawamoto ...... 63
Knowledge of the Basic Principles of Selection/Identification of Test Medium: Blind Spot ......Shingo Mizuochi ...... 64
Food Additives to Control Microorganisms: Mechanisms and Current Status......Hiroaki Koiso ...... 70
State of the Art of Cleaning and Disinfection Techniques for Vegetables and the Blind Spots That Tend to Be Overlooked ......Satoshi Fukuzaki ...... 76
Future Prospects of New Molecular Method and Its Application in Food Industry ......Hajime Takahashi ...... 82

Applicability of the ISO Enterobacteriaceae Test for Determining the Suitability of Pasteurized Milk for Shipment ......Jun Sato, Haruka Ohno and Chinatsu Matsui ...... 86
Correlation between Levels of Vibrio parahaemolyticus Detected in Seawater from Fishing Ports and in Fishes on the Market and the Number of Cases of Foodborne Outbreak in Toyama Prefecture during 1979–1995 and 2008–2012......Jun-ichi Kanatani, Junko Isobe, Keiko Kimata, Miwako Shimizu, Tetsutaro Sata and Masanori Watahiki ...... 93
Optimization of Evaluation Method for Hand Washing and Hand Washing Method in the Meat Processing Plant......Nobuhiro Kokubun, Kouichirou Kunitake, Takahito Okushiba, Junichi Matsuura, Hiroshi Murakami, Takayuki Morita, Kazuhiko Okabe, Kazuhide Nakajima, Naoto Ishizaki and Chikaku Dogasaki ...... 100

Use of Allylisothiocyanate to Prevent Histamine Producing on Bigeye and Skipjack Tuna......Masaki Kakizaka, Kohei Yamaji and Kenji Isshiki ...... 108

Effect of Vinegar Components on Growth of the Contaminant Gluconacetobacter xylinus in Vinegar......Kenji Tayama, Shota Tanimoto and Yoko Okamoto ...... 113