Yukiko Hara-Kudo - Department of microbiology, National Institute of Health Sciences

Shunsuke Ikeuchi,Shouhei Hirose, Kohei Shimada, Ayako Koyama, Shoji Ishida,Naoto Katayama, Takehiko Suzuki, Akiko Tokairin, Mayumi Tsukamoto, Yuki Tsue, Kenichi Yamaguchi, Hideo Osako, Sachiko Hiwatashi, Yumi Chiba,Hiroshi Akiyama,Hideki Hayashidani,Yukiko Hara-Kudo

JOURNAL OF FOOD PROTECTIONno. 5 (2024)

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Molecular Epidemiological Analysis of Salmonella Schwarzengrund Isolated in Japan by Newly Developed Multi-Locus Variable-Number Tandem Repeat Analysis Method

Shunsuke Ikeuchi,Minato Okumura,Takeshi Niwa,Yoshimasa Sasaki,Yukiko Hara-Kudo,Hideki Hayashidani

LWT-FOOD SCIENCE AND TECHNOLOGY (2024)

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An Experimental Verification of Fungal Overgrowth in Temporary Houses at the Site of the Great East Japan Earthquake

Maiko Watanabe,Rumi Konuma,Kenichi Hasegawa,Noritaka Kimura,Naoki Kobayashi,Yoichi Kamata,Hiroshi Yoshino,Kosuke Takatori,Yukiko Hara-Kudo

JOURNAL OF MICROORGANISM CONTROLno. 1 (2024): 45-48

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An Interlaboratory Study on the Detection Method for Escherichia Albertii in Food Using Real Time PCR Assay and Selective Agars

Sakura Arai,Shouhei Hirose,Keita Yanagimoto,Yuka Kojima, Satoko Yamaya, Takuya Yamanaka, Norihisa Matsunaga,Akihito Kobayashi, Naoto Takahashi,Takayuki Konno,Yuki Tokoi,Nozomi Sakakida,Noriko Konishi,Yukiko Hara-Kudo

International journal of food microbiology (2024): 110616-110616

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Growth and Survival of Escherichia Albertii in Food and Environmental Water at Various Temperatures

Shouhei Hirose,Noriko Konishi,Mika Sato, Kyouhei Suzumura,Hiromi Obata,Kayoko Ohtsuka,Rie Doi,Keiichi Goto,Akemi Kai,Sakura Arai,Yukiko Hara-Kudo

JOURNAL OF FOOD PROTECTIONno. 4 (2024)

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Determination of the Biological Origin of Enzyme Preparations Using SDS-PAGE and Peptide Mass Fingerprinting

Tomoya Yoshinari,Aoi Sekine,Naoki Kobayashi,Yuzo Nishizaki,Naoki Sugimoto,Yukiko Hara-Kudo,Maiko Watanabe

Food additives & contaminants Part A Chemistry, analysis, control, exposure & risk assessmentno. 6 (2023): 711-722

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[Suitability of Culture Broth and Conditions for Escherichia coli Growth and Gas Production as a Test for Food Additives in EC Broth]

Shouhei Hirose,Maiko Watanabe,Atsuko Tada,Naoki Sugimoto,Kyoko Sato,Yukiko Hara-Kudo

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japanno. 2 (2023): 69-77

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