참고문헌
- Cha, M.H., Yang, J.H., Oh, S.W., Lee, H.J., Kim, D.S., Chung, M.S., and Ryu, K.: Food emergency response plan towards climate change. Safe Food, 5, 19-20 (2010).
- Shin, H.S., Chung K.H., Yun, S.M., and Lee, S.H.: Climate change, food-borne disease prediction, and future impact. Health Soc. Welfare rev., 29, 143-162 (2009).
- Park, S.Y., Choi, J.W., Yeon, J.H., Lee, M.J., Lee, D.H., Kim. K.S., and Ha, S.D.: Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketed in convenience stores. Korean J. Food Sci. Technol., 37, 274-278 (2005).
- Ahn, Y.S., and Shin, D.H.: Antimicrobial effects of organic acids and ethanol on several foodborne microorganisms. Korean J. Food Sci. Technol., 31, 1315-1323 (1999).
- Korea Food and Drug Administration: Korean Food code, Part I, Standards and Specifications (2010).
- Gilbert, R.J., Louvois, J., Donovan, T., Little, C., Nye, K., Ribeiro, C.D., Richards, J., Roverts, D., and Bolton, F.J.: Guidelines for the microbiological quality of some ready-toeat foods sampled at the point of sale. Communicable disease and public health. 3, 163-167 (2000).
- European Council Regulation: No 2073/2005 of the European parliament and of the council of 15 November 2005 on microbiological criteria for foodstuffs (2005).
- Ruiz, B.G.V,. Vargas, R.G., and Garcia-Villanova, R.: Contamination of fresh vegetables during cultivation and maketing. Int. J. Food Microbiol., 4, 285-291 (1987).
- Soriano, J.M., Rico, H., Molto, J.C., and Manes, J.: Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants. Int. J. Food Microbiol., 58, 123-128 (2000). https://doi.org/10.1016/S0168-1605(00)00288-9
- Adams, M., Hartley, A., and Coz, L.: Factors affection the efficacy of washing procedures used in the production of prepared salads. Food Microbiol., 6, 69-77 (1989). https://doi.org/10.1016/S0740-0020(89)80039-5
- Tome, M.M., Vera, A.M., and Murcia, M.A.: Improving the control of food production in catering establishments with particular reference to the safety of salads. Food Control, 11, 437-445 (2000). https://doi.org/10.1016/S0956-7135(00)00006-2
- Kim, J.S., Bang, O.K., and Chang, H.C.: Examination of microbiological contamination of ready-to-eat vegetable salad. J. Food Hyg. Safety, 19, 60-65 (2004).
- Lynch, M., Painter, J., Woodruff, R., and Barden, C.: Surveillance for foodborne-disease outbreaks --- United States, 1998-2002. MMWR, 55, 1-34 (2006).
- Seol, H.R., Park, H.S., Park, K.H., Park, A.K., and Ryu, K.: Microbiological evaluation of foods and kitchen environments in childcard center and kindergarten foodservice operations. J. Korean Soc. Food Sci. Nutr., 38, 252-260 (2009). https://doi.org/10.3746/jkfn.2009.38.2.252
- Shin, W.S., Hong, W.S., and Lee, K.E.: Assessment of microbiological quality for raw materials and cooked foods in elementary school food establishment. J. Korean Soc. Food Sci. Nutr., 37, 379-389 (2008). https://doi.org/10.3746/jkfn.2008.37.3.379
- Kim, M.H., and Shin, W.S.: Microbiological quality of raw and cooked foods in middle and high school food service establishments. J. Korean Soc. Food Sci. Nutr., 37, 1343-1356 (2008). https://doi.org/10.3746/jkfn.2008.37.10.1343
- Cho, J.I., Kim, K.S., Bahk, G.J. and Ha, S.D.: Microbial assessment of wild cabbage and its control. Korean J. Food Sci. Technol., 36, 162-167 (2004).
- Seo, K.Y., Lee, M.J., Yeon, J.h., Kim, I.J., Ha, J.H., and Ha, S.D.: Microbiological contamination levels of in salad and side dishes distributed in markets, J. Food Hyg. Safety, 21, 263-268 (2006).
- Kim, J.S., Bang, O.K., Chang, H.C.: Examination of microbiological contamination of ready-to-eat vegetable salad. J. Food Hyg. Safety, 19, 60-65 (2004).
- Kubheka, L.C., Mosupye, F.M., Holy, von A.: Microbiological survey of street-vended salad and gravy in Johannesburg city, South Africa. Food Control, 12, 127-131 (2001). https://doi.org/10.1016/S0956-7135(00)00030-X
- Harris, L.J., Beuchat, l.R., Linda, J., Word, T.E., and Kajs, T.M.: Efficacy and reproducibility of a produce wash in killing salmonella on the surface of tomatoes assessed with a proposed method for produce santizers. J. Food Prot., 64, 1477-1482 (2001).
- Tsotmins, P.J., Rocelle, M., Clavero, S., and Beuchat, L.R.: Comparison of selective agar media and enrichment broths of recovering heat-stressed escherichia coli O157:H7 from ground beef. Food Microbiol., 15, 631-638 (1998) https://doi.org/10.1006/fmic.1998.0202
- Won, Y.J., Yoon, C.Y., Seo, I.W., Nam, H.S., Lee, D.M., Park, D.H., Lee, H.M., Kim, S.S., and Lee, K.Y.: The study for the occurrence of food poisoning bacteria in organic vegetables. The Annual report of KFDA, 6, (2002).
- Kim, J.S., Bang, O.K., and Chang, H.C.: Examination of microbiological contamination of ready-to-eat vegetable salad. J. Food Hyg. Safety, 19, 60-65 (2004).
- Ding, T., Rahman, S.M.E., Purev, U., and Oh, D.H.: Modelling of escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water. J. Food Eng., 97, 497-50 (2010). https://doi.org/10.1016/j.jfoodeng.2009.11.007
- Bahk, G.J., Ha, S.D., Oh, D.H., and Jung, M.S., Ranking determination of foods and foodborne pathogens for impact of climate change on microbiological food safety. J. Food Hyg. Safety, (submitted) (2011)
- Cho, S.D., Park, J.Y., Kim, E.J., Kim, D.M., and Kim, G.H.: Quality evaluation of freshcut products in the market. J. Korean Soc. Food Sc.i. Nutr., 36, 515-657 (2007). https://doi.org/10.3746/jkfn.2007.36.5.515
피인용 문헌
- Biological Hazard Analysis of Angelica gigas Nakai on Production and Marketing Steps vol.45, pp.6, 2012, https://doi.org/10.7745/KJSSF.2012.45.6.1216