• Corpus ID: 86391220

김밥제조단계에서의 김밥 주원료에 대한 위해미생물의 오염도 평가

@article{2005,
  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},
  year={2005},
  volume={37},
  pages={122-128}
}
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
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