• Corpus ID: 86391220

김밥제조단계에서의 김밥 주원료에 대한 위해미생물의 오염도 평가

  title={김밥제조단계에서의 김밥 주원료에 대한 위해미생물의 오염도 평가},
  author={박신영 and 최진원 and 연지혜 and 이민정 and 오덕환 and 홍종해 and 박경진 and 우건조 and 박종석 and 하상도},
  journal={Korean Journal of Food Science and Technology},
Contamination levels of total aerobic bacteria, coliforms, Esherichia coli, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes of Kimbab and its main ingredients sampled from general and specialized restaurants were compared. Total aerobic bacteria and coliform counts of Kimbab samples from both restaurant types were not significantly different (p > 0.05), showing approximately 4 to 6 log 10 CFU/g. E. coli counts were significantly higher in kimbab from general restaurants (65… 
24 Citations
Detection and distribution of food-borne bacteria in ready-to-eat foods in Korea
It is demonstrated that RTE foods in Korea can be contaminated by a variety of pathogenic bacteria, and precautionary measures are necessary for consumer protection, including the improvement of sanitary conditions in the processing plants and sales locations for RTE products in Korea.
Prevalence of Bacillus cereus from Fried Rice Dishes and Monitoring Guidelines for Risk Management
Results indicate that fried rice, despite being heat-treated, can become heavily contami- nated with B. cereus spp.
A Study on Bacterial Contamination of Cooking Environments of Food Service Operations at University
Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of kitchen utensils and environments of food service operations at university located in Seoul,
Analysis of Microbiological Hazards to Determine S. aureus Contamination Levels at School Foodservice Operations in Gyeonggi Province
Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.
Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready-to-Eat (RTE) Foods in Korea
This study quantitatively analyzed staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus in contaminated ready-to-eat kimbabs and sandwiches stored at 17 to 30C. To detect a TECRA SE,
Microbial risk assessment of staphylococcal food poisoning in Korean kimbab.
  • M. Rho, D. Schaffner
  • Environmental Science, Medicine
    International journal of food microbiology
  • 2007
Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food
Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10°C during preparation and distribution and then left at 25°C for 4 hr before consumption, and the level of S. aureus in the worst case was predicted to be lower than the critical level (7.8×106 CFU/g) for toxin production.
Assessment of the Microbiological Quality of Public Restaurants and Street Vended Ready-To-Eat “Koshari” Meals
“Koshari” meals sold on the public areas are unwholesome and could be a potential source of food-borne bacteria pathogens if not properly handled and improvements in processing and handling are required.


Bacterial Food Poisoning.
Normally a large number of food-poisoning bacteria must be present to cause illness, but illness can be prevented by controlling the initial number of bacteria present, preventing the small number from growing, destroying the bacteria by proper cooking and avoiding re-contamination.
Use of predictive microbiology in microbial food safety risk assessment.
  • I. Walls, V. Scott
  • Biology, Medicine
    International journal of food microbiology
  • 1997
Bacillus cereus emetic toxin production in cooked rice
In this study, the lower temperature limit for germination and growth on solid laboratory medium was found to be 12°C for all strains, i.e. 3°C lower than that observed in boiled rice.
Identification of Staphylococcus hyicus with the API staph strip
It was found that the use of this miniaturized system is preferable to conventional methods for the identification of the causal agent of swine exudative epidermitis.
Improvement in Storage Stability of Danmooji (Salted Radish) by High Hydrostatic Pressure and Heat Treatment
This study was conducted to evaluate the storage stability of danmooji(salted radish) treated with high hydrostatic pressure . Danmooji pressurized at 500 MPa and 686 MPa for 5 min showed reductions