Color Reaction Identification of <i>Omphalotus guepiniformis</i> Causing Food Poisoning
Author:
Affiliation:
1. Yamagata Prefectural Institute of Public Health
Publisher
Japanese Society for Food Hygiene and Safety
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/shokueishi/64/6/64_232/_pdf
Reference8 articles.
1. 1) Kasahara, Y., Itagaki, A., Kumaki, K., Katagiri, S. Gastrointestinal toxicity of Lampteromyces japonicus and its reduction by curing. Shokuhin Eiseigaku Zasshi (Food Hyg. Saf. Sci.), 37, 1–7 (1996).
2. 2) Toda, M., Uneyama, C., Toyofuku, T., Morikawa, K. Trends of food poisonings caused by natural toxins in Japan, 1989–2011. Shokuhin Eiseigaku Zasshi (Food Hyg. Saf. Sci.), 53, 105–120 (2012).
3. 3) 今関六也,大谷吉雄,本郷次雄.日本のきのこ,東京,山と渓谷社,2012,p. 63.(ISBN 978-4-635-09044-5)
4. 4) Shinohara, H., Okawara, R., Nagaoka, Y. Development of a simple identification method for Omphalotus guepiniformis by color reaction. Shokuhin Eisei Kenkyu (Food Hyg. Saf. Sci.), 64, 108–110 (2023).
5. 5) Kasahara, Y., Ito, T. Determination of illudin S in Omphalotus guepiniformis and foods that cause food poisoning by liquid chromatography with tandem mass spectrometry. Shokuhin Eiseigaku Zasshi (Food Hyg. Saf. Sci.), 50, 167–172 (2009).
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