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- DOX enables in-house,rapid and easy food bacteria counting!
- What's New
- What is DOX?
- Specifications of DOX main unit
- Merits of DOX in food inspection
- Principle of the DOX system
- AOAC-certified
- Customer comments
- FAQ (Before asking---)
- Questions & Inquiries
- Food hygiene column
- Food, Microorganisms and Vitamin I
- #2 Food Poisoning and Microorganisms
- #3 Microbial Control of Food
- #4 How and by Whom the Food Will Be Consumed
- #5 Where microorganisms increase and decrease
- #6 Did You Know “Listeria Food Poisoning”?
- #7 How to Count Microorganisms
- #8 High Heating, Low Heating
- #9 Visible Cleanliness, Invisible Cleanliness
- #10 New Year’s Greetings from Microorganisms
- #11 Anti-Norovirus Measures Should Be Taken throughout the Entire Society
- #12 Microorganisms with Multicellularity?
- #13 Onset of Food Poisoning and Intestinal Immunity
- #14 Dear Yeast, Thank You Very Much
- #15 Pseudo retort food and Clostridium botulinum
- #16 Ice Cream Caused the Death of Three People
- #17 Food Supply and Drug-Resistant Organisms
- #18 Dear Yeast, Thank You Very Much (Part 2):a Story of Beer
- #19 A Story of Vibrio Parahaemolyticus Food Poisoning
- #20 Codex Alimentarius Commission
- #21 Microbiological Criteria for Foods
- #22 Happy New Year! Let’s Make a Toast to Multiple Parallel Fermentation!
- #23 Low-pH and Low-Aw Foods Can Cause Food Poisoning
- #24 Who Produces Puffer Toxin?
- #25 Infection and Food Poisoning
- #26 Foodborne Diseases in Japan and the World
- #27 The Risks of Raw Milk
- #28 Marketing Approval of Non-Thermal Sterilized Milk -- - Australia
- #29 Wheat and Microorganism
- #30 Recall of Frozen Vegetables and their Whole Genome Sequencing (WGS)
- #31 Eating raw fruits
- #32 Making HACCP mandatory
- Microbiological Medium Science Series #1
- Quality & Hygiene Control of Food in Japan
- Biography of Mr. Saburo Ohkawa
- Biography of Dr. Kenji Isshiki
- Biography of Dr. Kimikazu Ikegame
- Food, Microorganisms and Vitamin I
- Corporate Profile
