참고문헌
- Choi, J.W., Park, S.Y., Yeon, J.H., Lee, M.J., Chung, D.H., Lee, K.H., Kim, M.G., Lee, D.H., Kim, K.S. and Ha, S.D.: Microbial contamination levels of fresh vegetables distributed in markets. Korean J. Fd. Hyg. Safety, 20, 43-47 (2005).
- FDA: Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Leafy Greens; Draft Guidance Available from: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/ GuidanceDocuments/ProduceandPlanProducts/ ucm174200.htm Accessed January 15, 2010 (2009).
- CDC: Update on Multi-State Outbreak of E.coliO157:H7 Infections From Fresh Spinach, October 6, 2006. Available from: http://www.cdc.gov/ecoli/2006/september/updates/ 100606. htm Accessed Febrary 20, 2010 (2006).
- Patel, J. and Sharma, M.: Differences in attachment of Salmonella enteric serovars to cabbage and lettuce leaves. Int. J. Food Microbiol., 139, 41-47 (2010). https://doi.org/10.1016/j.ijfoodmicro.2010.02.005
- Kim, S.H., Kim, J.S., Choi, J.P., and Park, J.H.: Prevalence and frequency of food-borne pathogens on unprocessed agaricultural and marine products. Korean J. Food Sci. Technol,. 38(4), 594-598 (2006).
- Kim, J.S., Bang, O.K., and Chang, H.C.: Examination of microbiological contamination of ready-to-eat vegetable salad. J. Fd. Hyg. Safety, 19, 60-65 (2004).
- KFDA: Korean Food code. Korea Food and Drug Administration, Osong, Korea. pp.5-29-34 (2012).
- Kim, Y.S. and Ha, S.D.: Detection and isolation of foodborne bacteria using conventional culture media. Safe food, 1(4), 5-15 (2006).
- Baird-Parker, A.C.: An improved diagnostic and selective medium for isolating coagulase-positive staphylococci. J. Appl. Bacteriol., 25, 12-19 (1962). https://doi.org/10.1111/j.1365-2672.1962.tb01113.x
-
Wendy, A.M., Victoria, A.A., and Ann, M.S.:
$3M^{TM}$ $Perifilm^{TM}$ Staph Express count plate method for the enumeration of Staphylococcus aureus in selected types of meat, seafood, and poultry: Collaborative study. J. AOAC Int., 86, 947-953 (2003). - Maxine, E.M. and Eleanor, B.T.: Comparision of several selective media for isolation and differentiation of coagulase-positive strains of Staphylococcus aureus. Appl. Microbiol., 12, 169-172 (1964).
- Barid, R.M. and Lee, W.H.: Media used in the detection and enumeration of Staphylococcus aureus. Int. J. Food Microbiol., 26, 15-24 (1995). https://doi.org/10.1016/0168-1605(93)E0028-P
- Lee, D.H., Ryu, J., Park, S.Y., Roh, E., Oh, C.S., Jung, K.S., Yun, J.C., and Heu, S.: Changes of bacterial diversity depend on the spoilage of fresh vegetables. Res. Plant Dis., 17(1), 38-43 (2011). https://doi.org/10.5423/RPD.2011.17.1.038
- Oh, M.H., Kang, S.I., Hong, S.P., and Oh, S.W.: Comparison of four different isolation media for Staphylococcus aureus. J Korean Soc Food Sci. Nutr., 38(5), 606-611 (2009). https://doi.org/10.3746/jkfn.2009.38.5.606
- Caricajo, A., Treny, A., Fonsale, N., Bes, M., Reverdy, M.E., Gille, Y., Aubert, G., and Freydiere, A.M.: Performance of the chromogenic medium CHROMagar Staphylococcus aureus and identification of Staphylococcus aureus in clinical specimens. J. Clin. Microbiol., 39, 2581-2583 (2001). https://doi.org/10.1128/JCM.39.7.2581-2583.2001
- Samra, Z.O., Ofir, O., and Bahar, J.: Optimal detection of Staphylococcus aureus from clinical specimens using a new chromogenic medium. Diagn. Micr. Infec. Dis., 49, 243-247 (2004). https://doi.org/10.1016/j.diagmicrobio.2004.02.009
-
Vicosa, G.N., Moraes, P.M., Yamazi, A.K., and Nero, L.A.: Enumeration of coagulase and thermonuclease-positive Staphylococcus spp. in raw milk and fresh soft cheese : An evaluation of Baird-Parker agar, rabbit plasma fibrinogen agar and
$Perifilm^{TM}$ Staph express count system. Food Microbiol., 27, 447-452 (2010). https://doi.org/10.1016/j.fm.2009.12.007 - Jo, S.H., Ha, J.H., Kim, K.S., Shim, Y.H., Kwon, K.S., Han, J.A., Hwang, I.G., Ha, S.D., and Oh, D.H.: Evaluation of selective media for isolation of foodborne bacteria. Korean J. Fd. Hyg. Safety, 22, 388-394 (2007).
피인용 문헌
- Comparative Evaluation of Selective Chromogenic Media for Coliforms Bacteria Isolated from Food vol.31, pp.3, 2016, https://doi.org/10.13103/JFHS.2016.31.3.222
- vol.30, pp.5, 2016, https://doi.org/10.1080/13102818.2016.1209433