Publication

Review and Book

2023

• "生食のはなし : リスクを知って、おいしく食べる"
  川本伸一(編集代表)・朝倉宏,稲津康弘,畑江敬子,山﨑浩司(編)
  朝倉書店 (2023).
• "コラム「ヒスタミン食中毒」"
  山木将悟（分担執筆）
  生食のはなし : リスクを知って、おいしく食べる（川本伸一(編集代表)・朝倉宏,稲津康弘,畑江敬子,山﨑浩司(編)），朝倉書店, 100–101 (2023).
• "コラム「魚の鮮度と腐敗」"
  山﨑浩司（分担執筆）
  生食のはなし : リスクを知って、おいしく食べる（川本伸一(編集代表)・朝倉宏,稲津康弘,畑江敬子,山﨑浩司(編)），朝倉書店 (2023).

2020

• "Development of a Novel Food Antimicrobial Technology: Application of Bacteriophages"
  Shogo Yamaki and Koji Yamazaki
  Journal of the Japanese Society for Food Science and Technology 67, 352–359 (2020).

  • DOI: 10.3136/nskkk.67.352
• "第II編 損傷菌の検出と制御 第2章5-「リステリア損傷菌の発生と制御」"
  山木将悟，山﨑浩司（分担執筆）
  食品製造・検査における芽胞・損傷菌とその検出・制御技術（土戸哲明, 古田雅一 監修），シーエムシー出版, 181–185 (2020).

2019

• "Histamine Food Poisoning Associated with Fisheries Products and Histamine-Producing Bacteria"
  Shogo Yamaki and Koji Yamazaki
  Japanese Journal of Food Microbiology 36, 75–83 (2019).

  • DOI: 10.5803/jsfm.36.75

2018

• "Chapter 5 - Control of pathogens and spoilage bacteria on seafood products"
  Koji Yamazaki, Shogo Yamaki, Dominic Kasujja Bagenda
  Seafood Safety and Quality (Md. Latiful Bari and Koji Yamazaki eds.), CRC Press, 80–101 (2018).
• "Chapter 3: Foodborne pathogens related to seafood products"
  Shogo Yamaki, Koji Yamazaki
  Seafood Safety and Quality (Md. Latiful Bari and Koji Yamazaki eds.),, 43–61 (2018).

2014

• "Development of a Rapid Enumeration Method Based on Fluorescence in situ Hybridization and the Control of Food-borne Pathogens"
  Koji Yamazaki
  Journal of the Japanese Society for Food Science and Technology 61, 259–267 (2014).

  • DOI: 10.3136/nskkk.61.259