참고문헌
- Gleeson E. and Beirne D.O.: Effects of process severity on survival and growth of Escherichia coli and Listeria innocua on minimally processed vegetables. Food Control, 16, 677- 685 (2005). https://doi.org/10.1016/j.foodcont.2004.06.004
- Kataryne, A.R.O., Jossana, P.S., Jose, A.C., Regina, C.B., Queiroz, F., Marciane, M., Jose, P.S. Junior, Evandro, L.S.: Synergistic inhibition of bacteria associated with minimally processed vegetables in mixed culture by carvacrol and 1.8- cineole. Food Control, 47, 334-339 (2015). https://doi.org/10.1016/j.foodcont.2014.07.014
- Kim H.O., Park S.W., Park H.D.: Inactivation of Escherichia coli O157:H7 by cinnamic aldehyde purified from Cinnamomum cassia shoot. Food Microbiology, 21, 105-110 (2004). https://doi.org/10.1016/S0740-0020(03)00010-8
- Liu T.T., Yang T.S.: Stability and Antimicrobial Activity of Allyl Isothiocyanate during Long-Term Strorage in Oil-in- Water Emulsion. Journal of Food Science, 75(5), C455-451 (2010).
- Mahady G.B., Pendland S.L., Yun G.S., Lu Z.Z.: Stoia A. Ginger (Zingiber officinale Roscoe) and the Gingerols Inhibit the Growth of Cag A+ Strains of Helicobacter pylori. NIH Public Access, 23(0), 3699-3702 (2003).
- Roberto D.G., Hector T.A., Remigio L.S., Elias O.S.: Combined effect of gallic acid and catechin against Escherichia coli. LWT-Food Science and Technology, 59, 896-900 (2014). https://doi.org/10.1016/j.lwt.2014.06.049
- Kim J.H., Lim E.G., Jang H.C., Park J.Y., Lee S.J., Park M.S., Choi G.B., Lee B.K.: A Case of Emertic Toxin Producing Bacillus cereus Strains Isolated from Outbreak. Korean J Clin. Microbiol., 12(1), 48-52 (2009). https://doi.org/10.5145/KJCM.2009.12.1.48
- Kim J.B., Park J.S., Kim M.S., Hong S.C., Park J.H., Oh D.H.: Genetic diversity of emertic toxin producing Bacillus cereus Korean strains. International Journal of Food Microbiology, 150, 66-72 (2011). https://doi.org/10.1016/j.ijfoodmicro.2011.07.014
- Forghani F, Kim J.B., Oh D.H.: Enterotoxigenec Profiling of Emertic Toxin-and Enterotoxin-Producing Bacillus cereus, Isolated from Food, Environmental, and Clinical Samples by Multiplex PCR. J Food Sci., Nov79(11), 2288-2293 (2014). https://doi.org/10.1111/1750-3841.12666
- Chaves J.Q., Pires E.S., Vivoni A.M.: Genetic diversity, antimicrobial resistance and toxigenic profiles of Bacillus cereus isolated from food in Brazil over three decades. Int J Food Microbiol., 147(1), 12-16. 2011. https://doi.org/10.1016/j.ijfoodmicro.2011.02.029
- Benkeblia N.: Antimicrobial activity of essential oil extracts of various onions(Allium cepa) and garlic (Allium sativum). Lebensm.-Wiss. u.-Technol., 37, 263-268 (2004). https://doi.org/10.1016/j.lwt.2003.09.001
- Jung K.A., Park C.S.: Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion. Korean J. Food Preserv., 20(1), 134-139 (2013). https://doi.org/10.11002/kjfp.2013.20.1.134
- Shin I.S., Masuda H., Naehide K.: Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori. International Journal of Food Microbiology, 94, 255-261 (2004). https://doi.org/10.1016/S0168-1605(03)00297-6
- Jeong C.H., Kang S.T., Joo O.S., Lee S.C., Shin Y.H., Shim K.H., Cho S.H., Choi S.G., Heo H.J.: Phenolic Content, Antioxidant Effect and Acetylcholinesterase Inhibitory Activity of Korean Commercial Green, Puer, Oolong, and Black Teas. Korea J. Food Preserv., 16(2), 230-237 (2009).
- Granum P.E. and Lund T.: Bacillus cereus and its food poisoning toxins. FEMS Microbiol. Lett., 157, 223-228 (1997). https://doi.org/10.1111/j.1574-6968.1997.tb12776.x
- Cheng X.L., Li Q., Peng Y.B., Qi L.W., Li P.: Steamed ginger (Zingiber officinale) : Changed Chemical profile and increased anticancer potential. Food Chemistry, 129(4), 1785-1792 (2011). https://doi.org/10.1016/j.foodchem.2011.06.026
- Shin J.H., Lee S.J., Jung W.J., Kang M.J., Sung N.J.: Physicochemical Characteristics of Garlic (Allium sativum L.) on Collected from the Different Regions. Journal of Agriculture & Life Science, 45(2), 103-114 (2011).
- KFDA: Korea Food Code. Korea Food and Drug Administration, Seoul, Korea, 236-237 (2014).