{"height":"190","author_name":"uneyama","url":"https://uneyama.hatenadiary.jp/entry/20060116/p8","image_url":null,"blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b","version":"1.0","author_url":"https://blog.hatena.ne.jp/uneyama/","blog_url":"https://uneyama.hatenadiary.jp/","provider_name":"Hatena Blog","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20060116%2Fp8\" title=\"\u98df\u8089\u4e2d\u306b\u5b58\u5728\u3059\u308b\u5fae\u751f\u7269\u3084\u6bd2\u7d20\u306b\u3064\u3044\u3066\u306e\u89e3\u8aac - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","categories":[],"title":"\u98df\u8089\u4e2d\u306b\u5b58\u5728\u3059\u308b\u5fae\u751f\u7269\u3084\u6bd2\u7d20\u306b\u3064\u3044\u3066\u306e\u89e3\u8aac","type":"rich","width":"100%","provider_url":"https://hatena.blog","published":"2006-01-16 00:00:08","description":"13.01.2006 http://www.bfr.bund.de/cm/208/kritischer_als_gammelfleisch_toxinbildende_bakterien_und_ihre_giftstoffe_in_fleisch_und_fleischerzeugnissen.pdf \u98df\u4e2d\u6bd2\u539f\u56e0\u3068\u3057\u3066\u91cd\u8981\u306aClostridium botulinum\u3001Clostridium perfringens\u3001 Staphylococcus aureus\u3001Bacillus cereus\u3001Escherichia coli\u3001\u751f\u4f53\u539f\u6027\u30a2\u30df\u30f3 (\u30ab\u30c0\u30d9\u30ea\u30f3\u3084\u30d7\u30c8\u30ec\u30b7\u30f3)\u306b\u3064\u3044\u3066\u306e\u89e3\u8aac"}