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Applied and Environmental Microbiology|November 5, 2005
Detection of Salmonella enterica in naturally contaminated liquid eggs by loop-mediated isothermal amplification, and characterization of Salmonella isolatesKayoko Ohtsuka, Keiko Yanagawa, Kosuke Takatori, et al.Kansenshogaku Zasshi. the Journal of the Japanese Association for Infectious Diseases|November 12, 2015
[Molecular Detection Methods for Vibrio parahaemolyticus in Seafood]Tomohiro Nishio, Kayoko Ohtsuka, Midori Oda, et al.Foodborne Pathogens and Disease|August 14, 2010
Comparison of detection methods for Escherichia coli O157 in beef livers and carcassesKayoko Ohtsuka, Masayuki Tanaka, Takayasu Ohtsuka, et al.International Journal of Food Microbiology|December 26, 2007
Detection of Verotoxigenic Escherichia coli O157 and O26 in food by plating methods and LAMP method: a collaborative studyYukiko Hara-Kudo, Noriko Konishi, Kayoko Ohtsuka, et al.Journal of Medical Microbiology|February 23, 2007
Sensitive and rapid detection of Vero toxin-producing Escherichia coli using loop-mediated isothermal amplificationYukiko Hara-Kudo, Jiro Nemoto, Kayoko Ohtsuka, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|August 31, 2018
[Major Vehicles and O-Serogroups in Foodborne Enterotoxigenic Escherichia coli Outbreaks in Japan, and Effective Detection Methods of the Pathogen in Food Associated with An Outbreak]Noriko Konishi, Hiromi Obata, Akemi Kai, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 4, 2014
[Analysis of survival of enterohemorrhagic Escherichia coli in the steps during cooking on a Japanese barbecue]Kayoko Ohtsuka, Naoki Kobayashi, Yukio Morita, et al.Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|January 21, 2012
[Detection methods of enterohemorrhagic Escherichia coli O111 in beef: a collaborative study]Midori Hiroi, Kayoko Ohtsuka, Shinji Iizuka, et al.Journal of Food Protection|September 30, 2021
Detection of Escherichia albertii in Retail OystersSakura Arai, Satoko Yamaya, Kayoko Ohtsuka, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|September 1, 2022
[Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10℃]Yusuke Chiba, Akane Fujiwara, Noritaka Yoshino, et al.Pageof 2