こんにちは！
安部大樹です！
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所属：
国立医薬品食品衛生研究所　衛生微生物部　第四室
農研機構　食品研究部門　日本学術振興会特別研究員（PD）
農学博士（北海道大学卒）
メールアドレス： hiroki.abe.microbio(A)gmail.com に変更になりました。（(A)は＠に置換）
どんな研究をやっているの？
食品有害細菌の増殖・死滅挙動の予測シミュレーション
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リンク：食品有害細菌の増殖・死滅挙動の予測シミュレーション
消化過程を考慮した食中毒細菌の感染確率予測モデル
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リンク：消化過程を考慮した食中毒細菌の感染確率予測モデル
定量的微生物リスク評価モデルと分析技術の開発
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リンク：定量的微生物リスク評価モデルと分析技術の開発
経歴
2022- 農研機構　食品研究部門　日本学術振興会特別研究員 (PD)
2020-2021 ワーゲニンゲン大学　客員研究員
2019-2022　北海道大学院農学院　博士過程
2017-2019　北海道大学院農学院　修士課程
2013-2017　北海道大学農学部　学部過程
2010-2013　私立茗溪学園高等学校
研究成果
原著論文
Abe, H., Ando, A., Koyama, K. & Koseki, S. Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home. Microb. Risk Anal. 100316 (2024) doi:10.1016/j.mran.2024.100316.　 リスク評価論文紹介（Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in
Yabe, H., Abe, H., Muramatsu, Y., Koyama, K. & Koseki, S. 3-D stochastic modeling approach in thermal inactivation: estimation of thermal survival kinetics of Escherichia coli O157:H7 in a hamburger after exposure to desiccation stress. Appl. Environ. Microbiol. e0078924 (2024) doi:10.1128/aem.00789-24.
Abe, H. & Kawasaki, S. Modeling strain variability in Campylobacter jejuni thermal inactivation by quantifying the number of strains required. Int. J. Food Microbiol. 414, 110618 (2024).(https://doi.org/10.1016/j.ijfoodmicro.2024.110618 )　 予測モデル論文紹介（Modeling strain variability in Campylobacter jejuni thermal inactivation by quantifying the number of strains required）
Abe H, Garre A, Koseki S, den Besten H.M.W. & Zwietering M.H. Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food? Food Control 152, 109831 (2023) (https://doi.org/10.1016/j.foodcont.2023.109831 )　 リスク評価論文紹介（Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?）
Takahashi Y, Abe H, Koyama K & Koseki S. Modelling the invasion of human small intestinal epithelial‐like cells by Salmonella enterica Typhimurium and Listeria monocytogenes using Bayesian inference. Lett Appl Microbiol (2022) (https://doi.org/10.1111/lam.13738)
Takeoka K, Abe H, Koyama K, Koseki S. Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions. Food Microbiology, Volume 102, 103932, 2022（https://www.sciencedirect.com/science/article/abs/pii/S0740002021001982）
Abe H, Takeoka K, Fuchisawa Y, Koyama K, Koseki S. A New Dose-Response Model for Estimating the Infection Probability of Campylobacter jejuni Based on the Key Events Dose-Response Framework. Applied and Environmental Microbiology, American Society for Microbiology, Volume 87, 20, 2021（https://journals.asm.org/doi/10.1128/AEM.01299-21）
Abe H, Koyama K, Koseki S. Modeling Invasion of Campylobacter jejuni into Human Small Intestinal Epithelial-Like Cells by Bayesian Inference. Applied and Environmental Microbiology, American Society for Microbiology, Volume 87, 1, 2021（https://journals.asm.org/doi/10.1128/AEM.01551-20）
Koyama K, Hiura S, Abe H, Koseki S. Application of growth rate from kinetic model to calculate stochastic growth of a bacteria population at low contamination level. Journal of Theoretical Biology, Volume 525, 110758, pp1-9, 2021（https://www.sciencedirect.com/science/article/abs/pii/S0022519321001806?via%3Dihub）
Fuchisawa Y, Abe H, Koyama K, Koseki S. Competitive growth kinetics of Campylobacter jejuni, Escherichia coli O157:H7 and Listeria monocytogenes with enteric microflora in a small-intestine model. Journal of Applied Microbiology, 2021（https://sfamjournals.onlinelibrary.wiley.com/doi/10.1111/jam.15294）
Hiura S, Abe H, Koyama K, Koseki S. Bayesian Generalized Linear Model for Simulating Bacterial Inactivation/Growth Considering Variability and Uncertainty. Frontiers in Microbiology, Volume 12, 674364, 2021（https://www.frontiersin.org/articles/10.3389/fmicb.2021.674364/full#:~:text=The%20Bayesian%20GLM%20was%20able,behavior%2C%20from%20fitting%20to%20prediction.）
Koyama K, Ranta J, Takeoka K, Abe H, Koseki S. Evaluation of Strain Variability in Inactivation of Campylobacter jejuni in Simulated Gastric Fluid by Using Hierarchical Bayesian Modeling. Applied and Environmental Microbiology, American Society for Microbiology, Volume 87, 15, 2021 （https://journals.asm.org/doi/10.1128/AEM.00918-21）
Doto S, Abe H, Koyama K, Koseki S. Bayesian statistical modeling to describe uncertainty of thermal inactivation behaviour of bacterial spores. International Journal of Food Microbiology, Volume 130, 108288, 2021（https://www.sciencedirect.com/science/article/abs/pii/S0956713521004266?via%3Dihub）
Abe H, Koyama K, Takeoka T, Doto S, Koseki S. Describing the Individual Spore Variability and the Parameter Uncertainty in Bacterial Survival Kinetics Model by Using Second-Order Monte Carlo Simulation. Frontiers in Microbiology, Frontiers Media S.A., Volume 11, pp1–14, 2020（https://www.frontiersin.org/articles/10.3389/fmicb.2020.00985/full）
Hiura S, Abe H, Koyama K, Koseki S. Transforming kinetic model into a stochastic inactivation model: Statistical evaluation of stochastic inactivation of individual cells in a bacterial population. Journal of Food Microbiology, Elsevier, Volume 91, 103508, 2020（https://www.sciencedirect.com/science/article/abs/pii/S0740002020300976?via%3Dihub）
Abe H, Koyama K, Kawamura S, Koseki S. Stochastic modeling of variability in survival behavior of Bacillus simplex spore population during isothermal inactivation at the single cell level using a Monte Carlo simulation. Journal of Food Microbiology, Elsevier, Volume 82, pp436–444, 2019（https://www.sciencedirect.com/science/article/abs/pii/S0740002018309225?via%3Dihub）
Koyama K, Abe H, Kawamura S, Koseki S. Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells. International Journal of Food Microbiology, Elsevier, Volume 290, pp125–131, 2019（https://www.sciencedirect.com/science/article/abs/pii/S0168160518307736）
Koyama K, Abe H, Kawamura S, Koseki S. Calculating stochastic inactivation of individual cells in a bacterial population using variability in individual cell inactivation time and initial cell number. Journal of Theoretical Biology, Elsevier, Volume 469, pp172–179, 2019（https://www.sciencedirect.com/science/article/abs/pii/S0022519319300293）
Abe H, Koyama K, Kawamura S, Koseki S. Stochastic evaluation of Salmonella enterica lethality during thermal inactivation. International Journal of Food Microbiology, Elsevier, Volume 285, pp129–135, 2018（https://www.sciencedirect.com/science/article/abs/pii/S0168160518304926?via%3Dihub）
総説論文
Koseki S, Koyama K, Abe H. Recent advances in predictive microbiology: theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process. Current Opinion in Food Science, Elsevier, Volume 39, pp60–67, 2021（https://www.sciencedirect.com/science/article/abs/pii/S2214799321000023）
受賞歴等
優秀発表賞．　日本食品微生物学会，2024
特別研究員（PD）日本学術振興会　2022-2025
Student Recognition Award, International Association for Food Protection Microbial Modelling and Risk Analysis Professional Development Group, Phoenix, USA, July 2021.
若手研究者海外挑戦プログラム　2020-2021
特別研究員（DC2）日本学術振興会　2020-2022
Student Travel Scholarship Award, International Association for Food Protection 2019 Annual meeting, Louisville, USA, July 2019.
新渡戸稲造農学賞．北海道大学院農学院，札幌，2019
Research Paper Award at the 10th International Scientific Conference on Predictive Modelling in Food, Cordoba, Spain, September 2017.
リンク等
Research Gate https://www.researchgate.net/profile/Hiroki-Abe-2/research
Github https://github.com/Hiroki-Abe