クニヒロ株式会社

 

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クニヒロの安全性

Known as Kunihiro Oysters “safety” and “reliability”.

Eating oysters raw is a common dining experience. Kunihiro, a manufacturer handling “raw” materials, is thoroughly particular about safety.
On this page, the Kunihiro Oyster manufacturing process and system that maintains quality are introduced.



Kunihiro with top-class oyster shipping volume (surveyed by us)

It is said that oysters produced in Hiroshima Prefecture account for 60 percent or more of the oyster volume shipped throughout Japan. With regard to shucked oysters, Kunihiro handles one-fourth of the approximately 5,000 tons of oysters. Kunihiro is unusual in handling such a volume in Japan and its volume is top class (Kunihiro survey). In mail-order sales, we are especially confident in the tastiness of Kunihiro oysters because we only deliver carefully selected oysters of prime quality.



広島牡蠣の特長&おいしさって


 
 

 

Careful production giving “higher priority to quality than efficiency”

We have absolute confidence in quality since we deliver products only of prime quality by checking each one with human eyes. “Quality takes priority over efficiency.” This is the concept of Kunihiro’s method of production. Therefore, all products are strictly selected by skilled workers even now when Kunihiro has top-class shipping volume. We intend to deliver products of prime quality only together with the spirit of Kunihiro which places greater importance on quality than efficiency. To that end, we check each one by human eyes without entrusting such work to machines.

 
 

ISO9001 認証登録(尾道工場、福山工場に導入)  HACCP  認証登録(尾道工場、スチームかきに導入)

(1) ISO 9001 certified (Onomichi, Fukuyama, and fisheries factories)
  ISO 14000 certified (Onomichi, Fukuyama, and fisheries factories)
  HACCP certified(Introduced to Onomichi factory and steamed oysters)

We provide true reliability and safety through complete quality management by an advanced inspection system. It’s not surprising that we provide “tastiness.” Kunihiro regards the delivery of “reliability” and “safety” besides tastiness as important to provide products that will please our customers.

民間企業では唯一の「ノロウィルス検査体制」

(2) “Norovirus detection system” unusual in private companies in Japan

Noroviruses are detected by using polymerase chain reaction (PCR) assays. Under a situation that only a small number of public organizations can detect noroviruses, Kunihiro quickly introduced the equipment for that purpose.
As for “oysters,” top priority is given to safety over all else. Therefore, Kunihiro has established a complete quality management system with the establishment of a “quality management office” to perform receiving inspections and product sampling inspections every day. Self-management inspection is also reinforced with the establishment of a bacteria test room to detect bacteria that causes food poisoning.

民間でも稀な、高速液体クロマトグラフィ使用「貝毒検査」

(3) “Shellfish poison inspection” using high-performance liquid chromatography, rare in private companies

Shellfish poison inspection is normally conducted using mice. However, food-handling companies cannot breed mice and public organizations take many days for inspection. Kunihiro therefore uses its own “high-performance liquid chromatography” to perform shellfish poison inspection. This is a shellfish poison inspection method developed by Tohoku University to inspect specimens with equipment. The presence of poisons can be inspected with ingredients and displayed graphically.

「細菌検査」 様々な角度から行われる 自社及び公的機関での二重の検査。

(4) “Bacteria test,” duplication check performed from various angles in our company and public organization

We perform a bacteria test to check whether or not oysters are contaminated with Vibrio parahaemolyticus, salmonella, Staphylococcus aureus, common bacteria, Escherichia coli, or coliform which causes “oyster” food poisoning. The test is performed by material lot and product lot according to the Food Sanitation Law.

鮮度を第一に保つジャストインタイム出荷体制

(5) Just-in-time shipment system to preserve freshness above all else

Freshness means everything for Kunihiro’s products including “raw oysters.” We have established our unique cold-chain system. We make it a policy to ensure delivery of our products at the earliest possible time maintaining a product temperature at 5°C in refrigerators. We deliver products anywhere in Japan from Hokkaido to Okinawa at the requested time according to need.