{"id":455,"date":"2022-04-26T14:40:13","date_gmt":"2022-04-26T05:40:13","guid":{"rendered":"http:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/?page_id=455"},"modified":"2022-05-02T11:11:12","modified_gmt":"2022-05-02T02:11:12","slug":"topic-3-study-on-food-poisoning-bacteria","status":"publish","type":"page","link":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/topic-3-study-on-food-poisoning-bacteria\/","title":{"rendered":"Topic 3. Study on food poisoning bacteria"},"content":{"rendered":"<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_455\" class=\"pvc_stats total_only  \" data-element-id=\"455\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=0 \/><\/p>\n<div class=\"pvc_clear\"><\/div>\n<h5><span style=\"color: #800000;\">Antimicrobial resistant bacteria in food production<\/span><\/h5>\n<p><a href=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-493 size-large\" src=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance-1024x264.png\" alt=\"\" width=\"1024\" height=\"264\" srcset=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance-1024x264.png 1024w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance-300x77.png 300w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance-768x198.png 768w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance-1536x397.png 1536w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/drug-resistance.png 1925w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<h5><span style=\"color: #800000;\">Stress tolerance of bacterial persister cells<\/span><\/h5>\n<p><a href=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-497 size-large\" src=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress-1024x322.png\" alt=\"\" width=\"1024\" height=\"322\" srcset=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress-1024x322.png 1024w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress-300x94.png 300w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress-768x242.png 768w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress-1536x483.png 1536w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/04\/persister-stress.png 1630w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<h5><span style=\"color: #800000;\"><b>Role of TA system regulated persister population on bacterial heat tolerance and its control<\/b><\/span><\/h5>\n<p><a href=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/05\/TA-systeme-regulated-persister.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-520 size-large\" src=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/05\/TA-systeme-regulated-persister-1024x376.png\" alt=\"\" width=\"1024\" height=\"376\" srcset=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/05\/TA-systeme-regulated-persister-1024x376.png 1024w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/05\/TA-systeme-regulated-persister-300x110.png 300w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/05\/TA-systeme-regulated-persister-768x282.png 768w, https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/uploads\/2022\/05\/TA-systeme-regulated-persister.png 1470w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_455\" class=\"pvc_stats total_only  \" data-element-id=\"455\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wordpress\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=0 \/><\/p>\n<div class=\"pvc_clear\"><\/div>\n<p>Antimicrobial resistant bacteria in food production Stress tolerance of bacterial persister cells Role of TA s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"vkexunit_cta_each_option":"","footnotes":""},"class_list":["post-455","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/pages\/455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/comments?post=455"}],"version-history":[{"count":7,"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/pages\/455\/revisions"}],"predecessor-version":[{"id":521,"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/pages\/455\/revisions\/521"}],"wp:attachment":[{"href":"https:\/\/www.agr.kyushu-u.ac.jp\/lab\/foodhygienicchemistry\/wp-json\/wp\/v2\/media?parent=455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}