References
- Choi JH, Park JY, Lim EG, Choi MK, Kim JS, Choi GB, Jeong SG, Hahm YS. An investigation of microbial contamination of side dishes sold at traditional market and super market in Ulsan. J. Fd. Hyg. Safety 27: 87-95 (2012) https://doi.org/10.13103/JFHS.2012.27.1.087
- Kim YS, Kim HJ, Yoon YH, Shin MG, Kim CJ, Shin MH, Lee JW. Antimicrobial effects retort and gamma irradiation on bacterial populations in spicy chicken sauce. Korean J. Food Sci. Ani. Resour. 30: 141-147 (2010) https://doi.org/10.5851/kosfa.2010.30.1.141
- Korea Food and Drug Administration. Occurrence of foodborne disease from 2002 to 2011. Available from: http://www.mfds. go.kr/e-stat/index.do?nMenuCode=20. Accessed Aug. 25, 2012.
- Park JY, Na SY, Lee YJ. Present and future of non-thermal food processing technology. Food Sci. Ind. 43(1): 2-20 (2010)
- Kim JH, Lim SY, Song HP, Kim BK, Chung JW, Yoon HJ, Byun MW, Kim DH. Microbiological contamination level and radiation sterilization in disposable kitchen utensil. Korean J. Food Preserv. 12: 317-322 (2005)
- Capozzi V, Fiocco D, Amodio ML, Gallone A, Spano G. Bacterial stressors in minimally processed food. Int. J. Mol. Sci. 10: 3076-3105 (2009) https://doi.org/10.3390/ijms10073076
- Alegre I, Abadias M, Anguera M, Oliveira M, Vinas I. Factors affecting growth of foodborne pathogens on minimally processed apples. Food Microbiol. 27: 70-76 (2010) https://doi.org/10.1016/j.fm.2009.08.005
- Oliveira M, Usall J, Solsona C, Alegre I, Vinas I, Abadias M. Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded ‘Romain’ lettuce. Food Microbiol. 27: 375-380 (2010) https://doi.org/10.1016/j.fm.2009.11.014
- Aguayo E, Escalona V, Artes F. Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time. Eur. Food Res. Technol. 219: 492-499 (2004) https://doi.org/10.1007/s00217-004-0989-z
- Artes F, Allende A. Processing lines and alternative preservation techniques to prolong the shelf-life of minimally fresh processed leafy vegetables. Eur. J. Hortic. Sci. 70: 231-245 (2005)
- Hodges DM, Toivonen PMA. Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress. Postharvest Biol. Technol. 48: 155-162 (2008) https://doi.org/10.1016/j.postharvbio.2007.10.016
- Beales N. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A review. Compr. Rev. Food Sci. F. 3: 1-20 (2004) https://doi.org/10.1111/j.1541-4337.2004.tb00057.x
- So MH, Lee H, Lee HG, Hong JH, Hwang HJ. Food Microbiology. Hyoilbooks, Seoul, Korea. pp. 144-147 (2006)
- Kwon JH, Byun MW, Cho HO. Development of food irradiation technology and consumer attitude toward irradiation food in Korea. Radioisotopes. 41: 654-662 (1992) https://doi.org/10.3769/radioisotopes.41.12_654
- No YS, Kim YJ, Kim WJ, Nam JS, Park CS, Bae JH, Son HS, Yoo CB, Jung SY, Jo GY, Jo DB, Jo SG. New Food Microbiology. Jigu Publishing Co., Paju, Korea. pp. 186-188 (2009)
- Lee JW, Yoon YH. Use of irradiation in food processing as green technology. Food Sci. Ind. 43(1): 53-63 (2010)
- Bang GW, Kim YH. LED for plant growth regulators for the study of light on the device. J. Digt. Policy Manage. 10: 267-272 (2012)
- Yun HJ, Park KH, Ryu KY, Kim SR, Yun JC, Kim BS. Effects of LED treatment on microbial reduction and quality characteristics of red pepper powder. J. Fd. Hyg. Safety 27: 442-448 (2012) https://doi.org/10.13103/JFHS.2012.27.4.442
- Lee CW, Jeong KI, Hwang KH, Lee SJ, Yoo GC. A study of sterilization effect of long-wavelength UVA-LED irradiation on bacteria causing eye diseases. J. Korean Oph. Opt. Soc. 17: 99-105 (2012)
- Chevremont AC, Farnet AM, Sergent M, Coulomb B, Boudenne JL. Multivariate optimization of fecal bioindicator inactivation by coupling UV-A and UV-C LEDs. Desalination 285: 219-225 (2012) https://doi.org/10.1016/j.desal.2011.10.006
- Enwemeka CS, Williams D, Hollosi S, Yens D, Enwemeka SK. Visible 405 nm SLD light photo-destroys methicillin-resistant Staphylococcus aureus (MRSA) in vitro. Laser. Surg. Med. 40: 734- 737 (2008) https://doi.org/10.1002/lsm.20724
- Maclean M, Macgregor SJ, Anderson JG, Woolsey GA. The role of oxygen in the visible-light inactivation of Staphylococcus aureus. J. Photoch. Photobio. B 92: 180-184 (2008) https://doi.org/10.1016/j.jphotobiol.2008.06.006
- Kim SW. In vitro bactericidal effects of Red, Green and Blue (RGB) light emitting diode (LED) Irradiation. MS thesis. Chonnam National University, Gwangju, Korea (2011)
- Maclean M, Macgregor SJ, Anderson JG, Woolsey GA. High intensity narrow-spectrum light in activation and wavelength sensitivity of Staphylococcus aureus. FEMS Microbiol. Lett. 285: 227-232 (2008) https://doi.org/10.1111/j.1574-6968.2008.01233.x
- Enwemeka CS, Williams D, Enwemeka SK, Hollosi S, Yens D. Blue 470-nm light kills methicillin-resistant Staphylococcus aureus (MRSA) in vitro. Photomed. Laser. Surg. 27: 221-226 (2009) https://doi.org/10.1089/pho.2008.2413
- Guffey JS, Wilborn J. Effects of combined 405-nm and 880-nm light on Staphylococcus aureus and Pseudomonas aeruginosa in vitro. Photomed. Laser Surg. 24: 680-683 (2006) https://doi.org/10.1089/pho.2006.24.680
- Park YN, Kim HJ, Choi SS. The role of Helicobacter pylori's Fur protein in the oxidative stress induced by photodynamic therapy. Korean J. Microbiol. 47: 124-129 (2011)
- Aurelio LM, Enrique P. Ultraviolet light and food preservation. pp 405-421. In: Novel Food Processing Technologies. Canovas GVB, Tapia MS, Cano MP (eds). CRC Press, Boca Raton, FL, USA (2005)
- Jeong SH. Study on bacteria sterilization effects of UN-LEDs. MS thesis. Chosun University, Gwangju, Korea (2009)
- Brown JL, Ross T, McMeekin TA, Nichols PD. Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance. Int. J. Food Microbiol. 37: 163-173 (1997) https://doi.org/10.1016/S0168-1605(97)00068-8