Putrefying bacterium information retrieval method, system and data structure, and food safety / hygiene management system and method using the data structure

Abstract

To solve a problem that verification of a putrefaction-causing bacterium being a microbial cause has not been executed, and due date setting is made based on retrospective reasoning.SOLUTION: A method for identifying a putrefaction-relating bacterium has an identification step of comparing a biological features group including biological features relating to a putrefaction-relating bacterium and biological features acquired from a target bacterium to identify the putrefaction-relating bacterium and the target bacterium.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method, system and data structure for searching spoilage bacteria information, and a food safety and hygiene control system and method using the data structure. [Background technology]

[0002] The cleanliness level of the packaging process in the food industry is around Class 4 to 5, except for homogeneous systems such as beverages and viscous foods, where sanitary lines are installed and CIP cleaning is performed, and food is constantly exposed to the risk of secondary contamination.

[0003] In particular, in meat and seafood processing plants, where a wide variety of products are manufactured using raw materials with different levels of contamination, a large amount of microbial contamination occurs, and for this reason, expiration dates and best-before dates are set for each product.

[0004] Expiration dates and best-before dates are set by the manufacturer who produced or processed the food in question through storage tests of the actual product, and are managed under the responsibility of the producer. In addition, if the basis for setting the expiration date is made clear, the current situation is that similar products are given the same expiration date or best-before date.

[0005] As mentioned above, best before dates and expiration dates are set based on the principle of actual product, so no verification is carried out for the microbial causes of spoilage, and the deadlines are set after the fact.

[0006] Patent Document 1 discloses a method for distinguishing one species selected from Bacillus cereus, a type of pathogenic microorganism, and its closely related species from one or more other species. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Publication No. 2019-071871 Summary of the Invention [Problem to be solved by the invention]

[0008] Patent Document 1 describes a method for identifying whether a target bacterium is a Bacillus cereus species or a closely related species. However, various bacteria are involved in food spoilage, and there is a problem in that even if it is determined that the target bacterium is neither a Bacillus cereus species nor a closely related species, there is still a risk of food spoilage. [Means for solving the problem]

[0009] The inventors have isolated spoilage bacteria from various combinations of food types, food storage conditions, and food processing conditions, and created a database of the isolated spoilage bacteria, thereby developing a method for rapidly identifying potential spoilage bacteria, and thus completing the present invention.

[0010] The object of the present invention is to [1] A method for identifying spoilage-related bacteria, comprising: an identification step of comparing a biological characteristic group including biological characteristics related to spoilage-related bacteria with biological characteristics obtained from a target bacterium to identify the spoilage-related bacteria from the target bacterium. The purpose of this project is to provide

[0011] By carrying out the method of the present invention, it becomes possible to quickly identify whether or not a target bacterium is a spoilage-associated bacterium.

[0012] [2] The spoilage-related bacteria may be a spoilage-related bacteria and a spoilage-associated bacteria, as described in the method of [1].

[0013] [3] The spoilage-related bacteria may be any of the bacteria shown in Table 1 below, and may be the method described in [2].

[0014] [4] The above biological characteristics are: Bacterial species name, ID corresponding to the above species name The analytical values ​​of ribosomal proteins corresponding to the above bacterial species and Ribosomal sequences corresponding to the above bacterial species The method may be the method according to [3], wherein the method is at least one selected from the group consisting of:

[0015] [5] The target bacteria are Bacteria obtained from food Bacteria obtained from food ingredients, additives, or machinery and equipment used in food processing, or Bacteria obtained from the air collected during the above food processing process The method according to claim 1,

[0016] Another object of the present invention is to provide [6] A system for identifying spoilage-related bacteria that transmits and receives data to and from a user's client terminal connected via a network, The above system is A storage means for storing a group of biological characteristics including biological characteristics related to spoilage-related bacteria; A receiving means for receiving the biological characteristics obtained from the target bacterium from a client terminal; an identification means for comparing the biological characteristic group including the biological characteristics related to the spoilage-related bacteria with the biological characteristics acquired from the target bacteria to identify the spoilage-related bacteria from the target bacteria; A system for identifying spoilage-related bacteria comprising: The purpose of this project is to provide

[0017] By using the system of the present invention, it is possible to quickly identify whether or not a target bacterium is a spoilage-related bacterium.

[0018] [7] The system may be as described in [6], further comprising a transmission means for transmitting the identification result to the client terminal.

[0019] Another object of the present invention is to provide [8] A data structure used by a system for searching for biological characteristics of food characteristics or spoilage-related bacteria when searching for the characteristics, The above system is Analysis means; A storage means for storing the data structure; a receiving means for receiving characteristic information on the characteristics of the food or the biological characteristics of the spoilage-related bacteria from a client terminal; A transmitting means for transmitting transmission information from the client terminal; With The above data structure is The food product information includes at least main information having characteristics of the food and biological characteristics related to spoilage-related bacteria in correspondence with each other, the analysis means analyzes the characteristic information received from the client terminal using the data structure stored in the storage means to obtain transmission information including analysis information; The above analysis information is Analysis information on biological characteristics of spoilage-related bacteria corresponding to the received characteristic information on the characteristics of the food; or including analytical information on characteristics of the food corresponding to the received characteristic information on biological characteristics of spoilage-related bacteria; Data structure. The purpose of this project is to provide

[0020] By using the data structure of the present invention in a system such as a computer, it becomes possible to rapidly analyze the spoilage-related bacteria corresponding to the characteristics of a food, or the characteristics of a food corresponding to the spoilage-related bacteria.

[0021] [9] The characteristics of the food include classification information including food type, food preservation state, and food processing state; The main information is information relating the food type and the food preservation state to each other; information relating the food preservation state and the food processing state to each other; information relating to the food processing state and biological characteristics of the spoilage-related bacteria in association with each other; The data structure may be as described in [8], further comprising:

[0022] Yet another object of the present invention is to provide

[10] It is used in a food safety and hygiene management system having a storage means, an analysis means and a display means, A data structure of spoilage-related bacteria data stored in the storage means, Taxonomic information to identify spoilage-related bacteria; The species data of the spoilage-related bacteria shown in Table 2, The analysis means is message data to be displayed on the display means based on a result of a comparison between the species of the target bacteria specified in the classification information acquired by the food safety and hygiene control system and the species of the spoilage-related bacteria; Data structure of spoilage-related bacteria data, including The purpose of this project is to provide

[0023] By using the data structure of spoilage-related bacteria data of the present invention in a food safety and hygiene management system, it becomes possible to obtain message data based on the results of comparing the target bacterial species identified in the classification information with spoilage-related bacterial species, thereby enabling reliable and rapid management of food safety and hygiene.

[0024]

[11] The above classification information includes food type, food preservation state and food processing state. The spoilage-related bacteria data may have a data structure as described in

[10] , including:

[0025]

[12] The message data is If there is no difference between the species of the target bacteria and the species of the spoilage-related bacteria, or provided in the event of a discrepancy between the data relating to the operating situation and the data indicating normal operation; Alarm data consisting of the name of the species of spoilage-related bacteria that was mixed in, the process in which the mixture occurred, the cause of the mixture, and countermeasures. The spoilage-related bacteria data may have a data structure as described in

[11] , including:

[0026] Yet another object of the present invention is to provide

[13]

[12] A food safety and hygiene management system having the data structure of spoilage-related bacteria data described in The purpose of this project is to provide

[0027] By using the food safety and hygiene control system of the present invention, it becomes possible to reliably and quickly manage food safety and hygiene.

[0028] Yet another object of the present invention is to provide

[14]

[13] A sterilization method for use in a food safety and hygiene control system described in The purpose of this project is to provide

[0029] By using the sterilization method according to the present invention, food can be sterilized reliably and easily. [Brief description of the drawings]

[0030] [Figure 1] Figure 1 shows a schematic data table linking food characteristics with spoilage-related bacteria. [Diagram 2] FIG. 2 shows a schematic diagram of a system for identifying spoilage-related bacteria. [Diagram 3] Figure 3 shows a flow diagram of a system for identifying spoilage-related bacteria. [Figure 4] FIG. 4 shows a schematic diagram of a system for searching for biological characteristics of food or spoilage-related bacteria. [Diagram 5] FIG. 5 shows a flow diagram of a system for searching for food characteristics or biological characteristics related to spoilage-related bacteria. [Figure 6]FIG. 6 is a schematic diagram showing a food processing system having a data structure for spoilage-related bacteria data. [Figure 7] FIG. 7 shows a flow diagram of a food processing system having a data structure of spoilage-related bacteria data. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0031] definition For convenience, certain terms used in this application are collected here. Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise.

[0032] The numerical ranges and parameters given in the present invention are approximate values, but the numerical values ​​given in the specific examples are described as precisely as possible. However, any numerical value inherently contains a certain error that necessarily results from the standard deviation found in each test measurement. Also, the term "about" as used herein generally means within 10%, 5%, 1% or 0.5% of a given value or range. Alternatively, the term "about" means within an acceptable standard error as considered by those skilled in the art.

[0033] Hereinafter, an embodiment of the present invention will be described. The following embodiment is merely an example, and the scope of the present invention is not limited to the following embodiment. Note that, in order to avoid repetition and complexity, explanations of similar contents will be omitted.

[0034] How to identify spoilage-related bacteria The method for identifying spoilage-related bacteria in this embodiment includes an identification step of comparing a group of biological characteristics including biological characteristics related to spoilage-related bacteria with biological characteristics obtained from a target bacterium to identify the spoilage-related bacteria from the target bacterium.

[0035] Identification process In the identification step, the biological features included in the biological feature group are compared with the biological features obtained from the target bacterium for the same biological features. Here, the biological feature group is a group including one or more biological features related to individual spoilage-related bacteria. As a result of the comparison, it is possible to identify whether the target bacterium is a spoilage-related bacterium, and if the biological feature obtained from the target bacterium is present in the biological feature group including the biological features related to spoilage-related bacteria, the target bacterium is identified as a spoilage-related bacterium.

[0036] If the target bacteria is identified as a spoilage-related bacteria, it is identified or suggested that the object from which the target bacteria was obtained (e.g., food, food ingredients, additives, machinery and utensils, and air) is contaminated with spoilage-related bacteria. For example, if the target bacteria isolated from a food is identified as a spoilage-related bacteria, it is identified or suggested that the food is contaminated with a spoilage-related bacteria.

[0037] Spoilage-related bacteria The spoilage-associated bacteria include spoilage bacteria and spoilage-associated bacteria. The spoilage bacteria refer to microorganisms that spoilage food, and the spoilage-associated bacteria refer to microorganisms that are not directly involved in the spoilage of food or are not known to be directly involved in the spoilage of food, but increase in response to the spoilage. In one embodiment, the spoilage-associated bacteria include the bacteria shown in Table 1 below.

[0038] [Table 1] JPEG2025029964000003.jpg23394JPEG2025029964000004.jpg213126

[0039] Biological characteristics of spoilage-related bacteria The biological characteristics of spoilage-related bacteria may be characteristics that allow individual spoilage-related bacteria to be identified, and examples of such characteristics include bacterial species names (e.g., bacteria listed in Table 1), biochemical characteristics (e.g., ribosomal protein base sequences, amino acid sequences, and m / z values), and artificially determined characteristics (e.g., IDs in a database). In one embodiment, the biological characteristics of spoilage-related bacteria are at least one selected from the group consisting of bacterial species names, IDs corresponding to the bacterial species names, analytical values ​​of ribosomal proteins corresponding to the bacterial species names, and ribosomal base sequences corresponding to the bacterial species names. In one embodiment, the group of biological characteristics including the biological characteristics of spoilage-related bacteria includes or consists of the bacterial species names listed in Table 1.

[0040] Target bacteria The target bacteria are bacteria obtained from objects (e.g., food, food ingredients, additives, machinery and equipment, and air), and may be (1) bacteria obtained from food, (2) bacteria obtained from food ingredients, additives, or machinery and equipment used in a food processing process, or (3) bacteria obtained from air collected in a food processing process. The target bacteria are preferably isolated from the object from which they were obtained.

[0041] The biological characteristics of the target bacteria can be, as with spoilage-related bacteria, the species name, biochemical characteristics, and artificially determined characteristics. The biological characteristics of the target bacteria can be obtained by methods routinely used by those skilled in the art, and the species name of the target bacteria can be obtained from an online database (such as Blast) based on biochemical characteristics such as the base sequence, amino acid sequence, and m / z value of the ribosomal protein.

[0042] The food may include meat and seafood. The meat may be meat from livestock animals (e.g., cattle, pigs, poultry, sheep, goats). Seafood includes fish, shellfish, crustaceans, algae, and marine mammals. The food may be a processed food.

[0043] Specific process The method may further include an identifying step. In the identifying step, a food characteristic corresponding to the identified spoilage-related bacteria is identified. By identifying the food characteristic, the food originating from the target bacteria can be identified. The food characteristic can be identified from a group of food characteristics in which the food characteristic and the spoilage-related bacteria are associated. The food characteristic can also be identified using a system described below and a system using a data structure described below. In an embodiment, the food characteristic includes classification information including a food type, a food preservation state, and a food processing state. The food type includes meat and seafood. The food preservation state includes a state in which the food is packaged under vacuum and a state in which the food is packaged in the presence of air. The food processing state includes a meat chunk, a small meat chunk (e.g., minced meat), and a sliced ​​meat chunk.

[0044] In addition, by identifying taxonomic information, it is possible to investigate whether the target bacteria originated from sources other than the food from which the target bacteria was acquired, including, but not limited to, foods other than the food from which the target bacteria was isolated, food additives, food processing equipment, air, and food handlers.

[0045] FIG. 1 is a schematic diagram showing a data table in which all spoilage-related bacteria included in Table 2 are associated with classification information. For example, if the target bacteria isolated from sliced ​​meat that was packaged under vacuum conditions (having classification information of food type: meat, food preservation state: vacuum, food processing state: sliced) includes spoilage-related bacteria with the species name E, it is clear that the spoilage-related bacteria with the species name E are not isolated from the sliced ​​meat in the table of FIG. 1 and originate from a source other than the sliced ​​meat. Since the spoilage-related bacteria with the species name E are included in the sliced ​​meat with the closest classification information (food type: meat, food preservation state: air-filled, food processing state: sliced), the source is highly likely to be derived from air-filled packaging. For example, it may be that the vacuum leaked or the time until vacuum sealing was longer than the standard. As another example, if spoilage-related bacteria with the species name C are included in a block of vacuum-packed meat, the spoilage-related bacteria are highly likely to originate from the mistaken use of a machine or tool for processing seafood. The putrefactive bacteria designated as species E is, for example, Levilactobacillus brevis, and species names C, Q, V, and Y are, for example, Staphylococcus warneri, Lactobacillus sakei, Priestia flexa, and Aerococcus viridans, respectively.

[0046] In one embodiment, the group of food characteristics associated with food characteristics and spoilage-related bacteria includes or consists of the group of characteristics shown in Table 2. Foods in the intermediate category of "vacuum" refer to foods that are packaged under a vacuum, foods in the intermediate category of "air-containing" refer to foods that are packaged by heat sealing, bundling, or the like either as is or after gas replacement using nitrogen or the like, and are insulated from the outside, and foods in the intermediate category of "simple" refer to foods that are simply packaged in a wrapping film or the like to insulate the product from contact with the outside.

[0047] [Table 2] JPEG2025029964000006.jpg230149JPEG2025029964000007.jpg230149JPEG2025029964000008.jpg230149JPEG2025029964000009.jpg163149

[0048] system The system 1 according to this embodiment identifies spoilage-related bacteria. The system 1 is capable of transmitting and receiving data to and from user-side client terminals 3a and 3b connected via a network 2. The system 1 includes a storage unit 10 , a receiving unit 20 , and an identifying unit 30 . The storage means 10 stores a group of biological characteristics including biological characteristics relating to spoilage-related bacteria. The receiving means 20 receives the biological characteristics obtained from the target bacterium from the client terminal. The discrimination means 30 compares the biological characteristic group including the biological characteristic relating to the spoilage-related bacteria with the biological characteristic acquired from the target bacteria, and discriminates between the spoilage-related bacteria and the target bacteria. The system 1 may further comprise a transmission means 40 for transmitting the identification result to the client terminal.

[0049] Fig. 2 shows a schematic diagram of a system 1 for identifying spoilage-related bacteria. This system 1 will be described with reference to Fig. 2. In this system 1, client terminals 3a and 3b are connected to a server 4 via a network 2 (e.g., the Internet). The client terminals 3a and 3b are not limited to specific devices as long as they are terminals (such as PCs or smartphones) that can connect to the Internet 2.

[0050] The server 4 includes a storage means 10, a receiving means 20, an identification means 30, and a transmitting means 40. The storage means 10 stores a biological feature group (e.g., Table 1) including biological features related to spoilage-related bacteria as a database. In one embodiment, the storage means 10 stores a food feature group (e.g., Table 2) in which food features are associated with spoilage-related bacteria as a database.

[0051] The server 4 is a known computer device, and includes a calculation device, a main memory device, an auxiliary memory device, and a communication device, and may also include an input device and an output device, if necessary. The calculation device, the main memory device, the auxiliary memory device, the input device, the output device, and the communication device are connected to each other via a bus interface.

[0052] The arithmetic device includes a known processor capable of executing an instruction set. The main storage device includes a volatile memory such as a RAM capable of temporarily storing the instruction set. The auxiliary storage device includes a non-volatile data storage device capable of recording an OS and a program. The data storage device may be, for example, a HDD or a SSD. The communication device includes a network interface capable of connecting to a network.

[0053] An example of the input device is a keyboard, and an example of the output device is a display such as an LCD.

[0054] FIG. 3 shows a flow diagram of the system 1 for identifying spoilage-related bacteria. A user operates the client terminal 3a, 3b to input data on biological characteristics obtained from the target bacteria (S101), and transmits the data to the server 4 (S102). In addition to the biological characteristics, the system 1 may request user information such as an email address, user ID, and password from the user. When the system requests user information from the user, the user transmits data on the biological characteristics and the user information from the client terminal 3a, 3b to the server 4.

[0055] The transmitted data on the biological features is received by the receiving means 20 via the network 2 (S103). The identification means 30 acquires the received data on the biological features and compares the received biological features with a group of biological features stored in the storage means 10 (S104).

[0056] As a result of the comparison, the identification means 30 identifies whether the target bacterium is a spoilage-related bacterium (S105). If the identification means 30 can find a biological feature corresponding to the received biological feature in the biological feature group, the identification means 30 identifies the target bacterium as a spoilage-related bacterium, and if not, identifies the target bacterium as not a spoilage-related bacterium.

[0057] The identification means 30 sends the identification result to the transmission means 40, and the transmission means 40 transmits the identification result to the client terminals 3a and 3b (S106). The user receives the identification result via the client terminals 3a and 3b (S107) and can check the received identification result.

[0058] The system 1 according to this embodiment may further include an analysis means 130, which will be described later. When the system 1 according to this embodiment further includes the analysis means 130, the storage means 10 further stores a data structure, which will be described later. Furthermore, the system 1 according to this embodiment may include an analysis means 130 instead of the identification means 30. When the system 1 according to this embodiment includes the analysis means 130 instead of the identification means 30, the storage means 10 further stores a data structure or stores a data structure instead of a biological feature group including biological features related to spoilage-related bacteria.

[0059] Data Structure First embodiment The data structure according to this embodiment is used by the system 101 for searching for food characteristics or biological characteristics related to spoilage-related bacteria when searching for the characteristics. This data structure includes at least main information that associates the food characteristics with the biological characteristics related to spoilage-related bacteria.

[0060] The food characteristics according to the present embodiment may include food type, food preservation state, and food processing state. The main information may further include information relating to the food type and the food preservation state in association with each other, information relating to the food preservation state and the food processing state in association with each other, and information relating to the food processing state and the biological characteristics related to the spoilage-related bacteria in association with each other. In one embodiment, the main information may include a group of food characteristics based on Table 2, which are associated with the spoilage-related bacteria.

[0061] The system 101 includes an analysis means 130, a storage means 110 for storing the data structure, a receiving means 120 for receiving characteristic information relating to the characteristics of the food or biological characteristics of the spoilage-related bacteria from a client terminal, and a transmitting means 140 for transmitting transmission information from the client terminal.

[0062] Fig. 4 shows a schematic diagram of a system 101 for searching for food characteristics or biological characteristics related to spoilage-related bacteria. This system 101 will be described with reference to Fig. 4. Descriptions common to Fig. 2 will be omitted as appropriate. This system 101 has client terminals 103a and 103b and a server 104 connected via a network 102 (e.g., the Internet). The client terminals 103a and 103b are not limited to specific devices as long as they are terminals that can be connected to the Internet 102.

[0063] The server 104 includes a storage means 110, a receiving means 120, an analyzing means 130, and a transmitting means 140. The storage means 110 stores the above data structure.

[0064] Fig. 5 shows a flow diagram of the system 101 for searching for food characteristics or biological characteristics related to spoilage-related bacteria. Explanations common to Fig. 3 are omitted as appropriate. A user operates the client terminals 103a and 103b to input data on characteristic information related to food characteristics or biological characteristics related to the spoilage-related bacteria (S201), and transmits the data to the server 104 (S202).

[0065] The data on the transmitted characteristic information is received by the receiving means via the network 102 (S203). The analyzing means 130 analyzes the characteristic information using the data structure (S204). As a result of the analysis, transmitted information including the analyzed information is obtained (S205).

[0066] When the characteristic information relates to a characteristic of the food, the analysis information includes analysis information on biological characteristics of spoilage-associated bacteria corresponding to the received characteristic information on the characteristic of the food.When the characteristic information relates to biological characteristics of the spoilage-associated bacteria, the analysis information includes analysis information on food characteristics corresponding to the received characteristic information on biological characteristics of the spoilage-associated bacteria.

[0067] The analysis means 130 sends the transmission information including the analysis information to the transmission means 140, and the transmission means 140 transmits the transmission information including the analysis information to the client terminals 103a and 103b (S206). The user receives the transmission information including the analysis information via the client terminals 103a and 103b (S207) and can check the received analysis results.

[0068] Second embodiment A data structure according to another embodiment is used in a food processing system having a storage means, an analysis means, and a display means, and is a data structure for spoilage-related bacteria data stored in the storage means.

[0069] This data structure includes classification information for identifying spoilage-related bacteria, species data of the spoilage-related bacteria shown in Table 1, and message data to be displayed on the display means based on the result of the analysis means comparing the species of the target bacteria identified in the classification information obtained by the food processing system with the species of the spoilage-related bacteria.

[0070] The classification information for identifying spoilage-related bacteria may include food type, food storage condition, and food processing condition.

[0071] The message data may be character data, audio data corresponding to the character data, image data, or a combination of these.

[0072] In one embodiment, the data includes alarm data that is provided when no difference occurs between the species of the target bacteria and the species of the spoilage-related bacteria, or when a difference occurs between the data regarding the operating status and the data indicating normal operation, and that is composed of the name of the species of the spoilage-related bacteria that has been mixed in, the process at which the mixing occurred, the cause of the mixing, and a countermeasure method.

[0073] When only a bacterial species having the original classification information is detected, the display means displays that the food processing system is operating normally. When a bacterial species not having the original classification information is detected, an alarm indicating contamination with the above bacterial species is displayed on the display means, and the operator is notified of the name of the spoilage-related bacterial species that has been contaminated, the process in which the contamination occurred, the cause of the contamination, and countermeasures. The display means may be a display or a display panel of a client terminal. The information regarding the source of contamination is not limited to one. When there are multiple sources of contamination, information regarding the multiple sources of contamination is displayed on the display means. When the cause of contamination cannot be identified, the display means may display the column corresponding to the cause of contamination as a blank column. In this way, the operator can take prompt action based on the displayed information.

[0074] Fig. 6 shows a schematic diagram of a food processing system 1001 having a data structure of spoilage-related bacteria data. The food processing system 1001 will be described with reference to Fig. 6. The food processing system 1001 includes a computer device 1004, a display means 1005, and an input means 1006. The computer device 1004 includes a storage means 1100 and an analysis means 1300. The storage means 1100 stores the data structure of the spoilage-related bacteria data.

[0075] 7 shows a flow diagram of the food processing system 1001. The user operates the input means 1006 to input data relating to classification information (S301), and transmits the data to the computer device 1004 (S302).

[0076] The transmitted data on the classification information is received by the computer device 1004 (S303). The analysis means 1300 compares the species of the target bacteria specified in the received classification information with the species of spoilage-related bacteria (S304). The analysis means 1300 transmits message data based on the results of the comparison to the display means 1005 (S305). The display means 1005 receives the message data (S306) and displays the received message data (S307). EXAMPLES

[0077] 1. Items used Swab test swab kit (BD, 251811) TSA medium (BD BBL 211043 500g), Soybean Casein Digest Agar Medium "Daigo" for Japanese Pharmacopoeia testing ·MRS medium (BD Difco, 288130, 500g) ·MRS agar medium (BD Difco, 288210, 500g) · PDA medium (Nissui Pharmaceutical 05709 300g) LB medium (Kanto Chemical, 24308-08, 500g) Pouch bag (for Anaeropack) (A-92, 30 pieces, for 10 pieces) Anaeropack Kenki (for pouch bags, Mitsubishi Gas Chemical A-13, 50 pieces) Anaeropack Kenki (for square jars, Mitsubishi Gas Chemical A-03, 50 pack) · Conlarge stick (Nissui, 06580 5 sticks x 200 = 1,000 sticks) Disposable microloop 1uL (Atect, 3101017-03101) Sabouraud Dextrose Agar (wako, 551-37335, 500g)

[0078] 2 Chemicals used in Biotyper ethanol / formic acid extraction Ethanol HPLC grade (Fujifilm, 056-03341, etc.) Formic acid LC-MS grade (Fujifilm, 067-04531, etc.) Acetonitrile LC-MS grade (Merck 1.00029.1000, Fujifilm 016-19854, etc.)

[0079] 3. Isolation of target bacteria The foods shown in Table 3 below were stored at 37°C for 3 days. Foods in the "vacuum" category (M) refer to foods packaged under a vacuum, foods in the "air-containing" category (M) refer to foods packaged as is or after gas replacement using nitrogen or the like, and insulated from the outside, by heat sealing, bundling, or the like, and foods in the "simple" category (M) refer to foods packaged simply in a wrapping film or the like to insulate the product from contact with the outside. "Fish meat" refers to a mixture of fish meat derived from multiple fish of unknown species. Each food was produced based on a recipe widely known to those skilled in the art.

[0080] [Table 3] JPEG2025029964000011.jpg232155JPEG2025029964000012.jpg192155L: Major category (meat / fisheries) M: Medium classification (vacuum / pneumatic / simple) S: Minor classification (processing degree)

[0081] After three days, the researchers checked for signs of spoilage, such as swelling of the bag, cloudy seepage inside the bag, and slime on the surface of the food, and also recorded the smell when the bag was opened. 2) Prepare a sample liquid using a swab test swab. 3) Sample preparation: The surface of each food item (approx. 10 cm 2 The area of ​​the sample (equivalent to 100 μL of the sample) was wiped with a swab and suspended in the liquid in the attached tube. 100 μL of the suspended liquid (undiluted) and a 100-fold dilution of sterile saline (0.85%) were evenly applied to the following medium using a conlarger. [TSA medium (x2), MRS agar medium (x2) and PDA medium (x1)] x (undiluted solution and 100-fold diluted solution)

[0082] Under aerobic / anaerobic conditions, TSA medium was cultured at 37°C, and MRS agar medium and PDA medium were cultured at 30°C for 2 days. The number of bacteria grown on the medium spread with the original solution and 100-fold dilution was counted, and the bacteria were isolated using a disposable loop. Under aerobic / anaerobic conditions, TSA medium was cultured at 37°C, and MRS agar medium and PDA medium were cultured at 30°C for 1 day.

[0083] 4. Preparation of glycerol stocks of isolated bacteria The isolated bacteria were inoculated into a liquid medium using a sterile toothpick and cultured under the following culture conditions. The bacteria from the TSA medium were inoculated into LB liquid medium and cultured overnight at 37°C. Bacteria derived from MRS agar medium were cultured overnight at 30°C in MRS liquid medium.

[0084] After the incubation, 500 uL of 50% glycerol was added to 500 uL of the bacterial solution and mixed with a vortex. Three tubes were stored at -20℃ and -80℃.

[0085] Among the fungi derived from PDA medium, (a) yeasts and (b) filamentous fungi were cultured under the following conditions. (a) Yeasts were cultured in Sabouraud medium at 30°C for 2-3 days. 1: A pea-sized colony was scraped off from the agar medium and suspended in 1 mL of 10% glycerol. 2: If the sample could not be written down with the loop, after growth on an agar plate, several disks were punched out and placed in a tube containing 10% glycerol. 3: After liquid culture, the bacteria were harvested by centrifugation, suspended in 10% glycerol, and transferred to a storage tube. 4: After steps 1 to 3, the storage tubes were placed at 4°C for approximately 30 minutes and then frozen for storage. (b) Filamentous fungi were cultured to spores without the use of growth medium, and several disks were placed in tubes containing autoclaved protective medium (1 mL of 10% glycerol) and then frozen for storage.

[0086] 5. Biotyper (ethanol-formic acid extraction method) 300uL of water (deionized water or distilled water) was placed in a 1.5mL tube. An appropriate amount of colonies after cultivation (about one heaping spoonful in a 1uL loop) was picked up and thoroughly suspended in the water in the tube. 900ul of ethanol was added to the tube and further mixed thoroughly. The tube was centrifuged at 13,000 rpm for 2 minutes, and the supernatant was removed. Depending on the amount of pellet, 20μl of 70% formic acid was added to the tube. The tube was pipetted or vortexed to thoroughly mix the pellet. An equal amount of acetonitrile to the formic acid was added to the tube. The tube was centrifuged at 13,000 rpm for 2 minutes. 1uL of the supernatant was placed on a steel target plate and dried. 1uL of matrix solution was placed on the dried spot and further dried. The target plate was set in the MALDI Biotyper Sirius (Bruker), and measurements were performed using the measurement method of the attached software MBT Compass.

[0087] 6. Sequence analysis Sequence analysis was performed on colonies whose species could not be identified by Biotyper. Fresh colonies were suspended in 300 uL of test bacteria treatment solution (1 vol% TritonX-100 / TE) contained in the tube. The tube was heat-treated at 100°C for 10 minutes. PCR was performed using the supernatant after centrifuging the tube at 13,000 rpm. PCR was performed using KOD One (TOYOBO) with 10F / 800R primers (Table 4) according to the protocol.

[0088] [Table 4]

[0089] After PCR was completed, amplification was confirmed by electrophoresis, and the PCR product was purified using a Gel / PCR Extraction Kit (Nihon Genetics), after which sequence analysis was outsourced to Azenta. The species was identified using Blast analysis of the sequence data. The results are shown in Table 5.

[0090] [Table 5] JPEG2025029964000015.jpg229153JPEG2025029964000016.jpg229153JPEG2025029964000017.jpg229153 JPEG2025029964000018.jpg229153JPEG2025029964000019.jpg229153JPEG2025029964000020.jpg229153J PEG2025029964000021.jpg229153JPEG2025029964000022.jpg229153JPEG2025029964000023.jpg229153JP EG2025029964000024.jpg229153JPEG2025029964000025.jpg229153JPEG2025029964000026.jpg229153JPE G2025029964000027.jpg229153JPEG2025029964000028.jpg229153JPEG2025029964000029.jpg229153JPE G2025029964000030.jpg229153JPEG2025029964000031.jpg229153JPEG2025029964000032.jpg229153JPEG 2025029964000033.jpg229153JPEG2025029964000034.jpg229153JPEG2025029964000035.jpg229153JPEG2025029964000036.jpg229153JPEG2025029964000037.jpg235153JPEG2025029964000038.jpg222153N:Array number L: Major category (meat / fishery) M: Medium classification (vacuum / pneumatic / simple) S: Minor classification (processing degree)

[0091] The bacteria shown in Table 5 are spoilage-related bacteria that grow along with spoilage. When these bacteria are detected in food, it is a sign of food spoilage, making it possible to detect spoilage at an early stage. Furthermore, as shown in Table 5, spoilage-related bacteria grow only in foods with specific characteristics. For this reason, when the growth of spoilage-related bacteria that would not normally be detected is discovered, it becomes clear that the food has been contaminated from another source, and it is also possible to identify or presume the food that caused the contamination. [Explanation of symbols]

[0092] 1, 101 System 2, 102 Network 3a, 3b, 103a, 103b Client terminals 4, 104 servers 10, 110, 1100 storage means 20, 120 Receiving means 30 Means of Identification 130, 1300 analysis means 40, 140 Transmission means 1001 Food Processing System 1004 Computer equipment 1005 Display means, 1006 Input means

Claims

1. A method for identifying spoilage-related bacteria, comprising an identification step of comparing a group of biological characteristics including biological characteristics related to spoilage-related bacteria with biological characteristics obtained from target bacteria to identify the spoilage-related bacteria from the target bacteria.

2. The method according to claim 1 , wherein the spoilage-related bacteria include spoilage bacteria and spoilage-associated bacteria.

3. The method of claim 2, wherein the spoilage-related bacteria include the bacteria shown in Table 1 below. 【Table 1】

4. The biological characteristic is Bacterial species name, ID corresponding to the above bacterial species name The analytical value of the ribosomal protein corresponding to the species name and Ribosomal base sequence corresponding to the above bacterial species name The method of claim 3, wherein the at least one selected from the group consisting of:

5. The target bacterium is Bacteria obtained from food Bacteria obtained from food ingredients, additives, or machinery and equipment used in food processing, or Bacteria obtained from the air collected during the food processing process The method of claim 1, wherein

6. A system for identifying spoilage-related bacteria that transmits and receives data to and from a user's client terminal connected via a network, The system comprises: a storage means for storing a group of biological characteristics including biological characteristics related to spoilage-related bacteria; a receiving means for receiving the biological characteristics obtained from the target bacterium from a client terminal; an identification means for comparing the biological characteristics group including the biological characteristics related to the spoilage-related bacteria with the biological characteristics acquired from the target bacteria to identify the spoilage-related bacteria from the target bacteria; A system for identifying spoilage-related bacteria, comprising:

7. The system according to claim 6, further comprising a transmitting means for transmitting the identification result to the client terminal.

8. A data structure used by a system for searching biological characteristics of food or spoilage-related bacteria when searching for the characteristics, The system comprises: Analysis means; a storage means for storing the data structure; a receiving means for receiving characteristic information relating to the characteristics of the food or the biological characteristics of the spoilage-related bacteria from a client terminal; a transmitting means for transmitting transmission information from the client terminal; With The data structure comprises: The information includes at least main information that associates the characteristics of the food with biological characteristics related to spoilage-related bacteria, the analysis means analyzes the characteristic information received from the client terminal using the data structure stored in the storage means, and acquires transmission information including analysis information; The analysis information is Analysis information on biological characteristics of spoilage-related bacteria corresponding to the received characteristic information on the characteristics of the food; or including analytical information on the characteristics of the food corresponding to the received characteristic information on the biological characteristics of the spoilage-related bacteria; Data structure.

9. The characteristics of the food include classification information consisting of food type, food storage state, and food processing state; The main information is information relating the food type to the food preservation state; information relating the food preservation state and the food processing state; information relating the food processing state to the biological characteristics of the spoilage-related bacteria in association with each other; The data structure of claim 8 further comprising:

10. It is used in a food safety and hygiene management system equipped with a storage means, an analysis means, and a display means, A data structure of spoilage-related bacteria data stored in the storage means, Taxonomic information to identify spoilage-related bacteria; The species data of the spoilage-related bacteria shown in Table 2 below; The analysis means message data to be displayed on the display means based on a result of comparing the species of the target bacteria specified in the classification information acquired by the food safety and hygiene control system with the species of the spoilage-related bacteria; A data structure for spoilage-related bacteria data, including: 【Table 2】

11. The classification information includes food type, food preservation state, and food processing state. The data structure of spoilage-related bacteria data according to claim 10, comprising:

12. The message data is If no difference occurs between the species of the target bacteria and the species of the spoilage-related bacteria, or provided when a discrepancy occurs between data relating to the driving situation and data indicating normal driving; Alarm data consisting of the name of the species of spoilage-related bacteria that was mixed in, the process in which the mixture occurred, the cause of the mixture, and countermeasures. The data structure of spoilage-related bacteria data according to claim 11, comprising:

13. A food safety and hygiene management system having the data structure of spoilage-related bacteria data according to claim 12.

14. A sterilization method for use in the food safety and hygiene control system according to claim 13.

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