1 |
Park, S. Y., Choi, J. W., Yeon, J. H., Lee, M. J., Oh, D. H., and Hong, C. H. (2005) Assessment of contamination level of foodborne pathogens isolated in kimbab and its main ingredients in the process of preparation. Korean J. Food Sci. Technol. 37, 122-128.
과학기술학회마을
|
2 |
Schultz, F. J. and Smith, J. L. (1994) Bacillus: recent advances in Bacillus cereus Food Poisoning Research. In: Hui, Y. H., Gorham, J. R., Murrell, K. D., Cliver, D. O. (Eds.), Foodborne Disease Handbook Diseases Caused by Bacteria. Marcel Dekker, Inc., New York, USA, pp. 29-62.
|
3 |
Gibson, A. M., Bratchell, N., and Roberts, T. A. (1988) Predicting microbial growth: growth responses of Salmonella in a laboratory medium as affected by pH, sodium chloride, and storage temperature. Int. J. Food Microbiol. 6, 155-178.
DOI
ScienceOn
|
4 |
Carlin, F., Fricker, M., Pielaat, A., heisterkamp, S., Shageen, R., Salonen, M. S., Svensson, B., Nguyen-the, C., and Mpnika, E. S. (2006) Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group. Int. J. Food Microbiol. 109, 132-138.
DOI
ScienceOn
|
5 |
Ratkowsky, D. A., Olley, J., McMeekin, T. A., and Ball, A. (1982) Relation between temperature and growth rate of bacteria cultures. J. Bacteriol. 149, 1-5.
|
6 |
Korea Food and Drug Administration (2008) The report of foodborne illness in Korea. Available from : http://e-stat.kfda.go.kr/
|
7 |
Kramer, J. M. and Gilbert, R. J. (1989) Bacillus cereus and other Bacillus species. In: M.P. Doyle (ed) Foodborne Bacterial Pathogens, Marcel Dekker, Inc., New York, USA, pp. 21-70.
|
8 |
Roberts, D. (1986) Factors contributing to outbreaks of foodborne infection and intoxicationin England and Wales 1970-1982. Proceedings of the 2nd World Congress Foodborne Infections and Intoxications. Institute of Veterinary Medicine, Berlin, pp. 157-159.
|
9 |
Oscar, T. P. (2005). Validation of lag time and growth rate models for Salmonella Typhimurium: acceptable prediction zone method. J. Food Sci. 70, M129-M137.
DOI
ScienceOn
|
10 |
Pepe, O., Blaiotta, G., Bucci, F., Anastasio, M., Aponte, M., and Villani, F. (2006) Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process. Appl. Environ. Microbiol. 72, 7057-7062.
DOI
ScienceOn
|
11 |
Ross, T. (1996) Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81, 501-508.
|
12 |
Sidonia, M., Ruben, B., Inmaculada, F., and Javier, C. (2007) Effect of environmental parameters on growth kinetics of Bacillus cereus(ATCC 7004) after mild heat treatment. Int. J. Food Microbiol. 117, 223-227.
|
13 |
Simon, S. S. and Sanjeev, S. (2007) Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers. Food Control. 18, 1565-1568.
DOI
ScienceOn
|
14 |
Sneed, J., Strohbehn, C., Shirley, A. G., and Mendonca, J. (2004) Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities. J. Am. Diet. Assoc. 104, 1722-1724.
DOI
ScienceOn
|
15 |
Soriano, J. M., Font, G., Molto, J. C., and Manes, J. (2002) Enterotoxigenic staphylococci and their toxins in restaurant foods. Trends Food Sci. Technol. 13, 60-67.
DOI
ScienceOn
|
16 |
AOAC (1995) Association of Official Analytical Chemists methods.
|
17 |
Granum, P. E. (1994) Bacillus cereus and its toxins. J. Appl. Bacteriol. 76 Sppl, S61-S66.
DOI
|
18 |
Hiraki, J., Suzuki, E., inventors; Chisso Corporation, assignee. (1999) Process for producing -polylysine with immobilized Streptomyces albulus. US patent, 5,900,363.
|
19 |
Fujikawa, H. and Morozumi, S. (2006) Modeling Staphylococcus aureus growth and enterotoxin production in milk. Food Microbiol. 23, 260-267.
DOI
ScienceOn
|
20 |
Gibson, A. M., Bratchell, N., and Roberts, T. A. (1987) The effect of sodium chloride and temperature on the rate and extent of growth Clostridium botulinum type A in pasteurized pork slurry. J. App. Bacteriol. 62, 479-490.
DOI
ScienceOn
|
21 |
Hiraki, J., Hatakeyama, M., Morita, H., Izumi, Y. (1998) Improved -poly-1-lysine production of an S-(20aminoethyl)-1- cysteine resistant mutant of Streptomyces albulus. Seibutsu-Kogaku. 76, 487-493.
|
22 |
Johnson, K. M. (1984) Bacillus cereus food borne illness-an update. J. Food Prot. 47, 145-153.
|
23 |
Kim, J. Y., Kwon, I. K., Ha, S. Y., and Hong, C. H. (2005) Changes of contamination level of Listeria spp. During the proceeding environments in kimbab restaurants. J. Food Hygiene and Safety. 20, 232-236.
과학기술학회마을
|
24 |
Leyer, G. J. and Johnson, E. A. (1993) Acid adaptation induces cross protection against environmental stresses in Salmonella Typhimurium. Appl. Environ. Microbiol. 59, 1842-1847.
|
25 |
Buchanan, R. L. and Phillips, J. G. (1990) Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. Int. J. Food Prot. 53, 370-376.
|
26 |
Oscar, T. P. (2002) Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella Typhimurium on cooked chicken. Int. J. Food Microbiol. 76, 177-190.
DOI
ScienceOn
|
27 |
Abou-Zeid, K. A., Oscar, T. P., Schwarz, J. G., Hashem, F. M., Whiting, R. C., and Yoon, K. S. (2009) Development and validation of a predictive model for Listeria monocytogenes scott a as a function of temperature, pH and commercial mixture of potassium lactate and sodium diacetate. J. Microbiol. Biotechnol. 19, 718-726.
과학기술학회마을
DOI
ScienceOn
|
28 |
Atanassova, V., Meindl, A., and Ring, C. (2001) Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham - a comparison of classical culturing detection and RFLP-PCR. Int. J. Food Microbiol. 68, 105-113.
DOI
ScienceOn
|
29 |
Davey, K. R. (1989) A predictive model for combined temperature and water activity on microbial growth during the growth phase. J. Appl. Bacteriol. 67, 483-488.
DOI
|