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Prevalence of Enterotoxigenic Staphylococcus aureus in Retail Ready-to-eat Korean Kimbab Rolls  

Yoon, Sun-Kyoung (Department of Biotechnology, Yonsei University)
Kang, Yun-Sook (Korea Food and Drug Administration)
Sohn, Mun-Gi (Korea Food and Drug Administration)
Kim, Chang-Min (Food R&D Center, Dongwon F&B Co.)
Park, Ji-Yong (Department of Biotechnology, Yonsei University)
Publication Information
Food Science and Biotechnology / v.16, no.4, 2007 , pp. 621-625 More about this Journal
Abstract
Staphylococcus aureus in Korean kimbab rolls was monitored seasonally in 4 major cities of Korea to investigate the risk of S. aureus in a pre-prepared meal. Thirty-five (28.6%) of 105 kimbab rolls purchased in winter were contaminated with S. aureus with an average level of 2.6 log CFU/g. Thirty-six (33.0%) of 109 kimbab rolls purchased in summer and autumn were contained S. aureus with an average level of 2.9 log CFU/g. Kimbab purchased in snack bars showed higher S. aureus contamination rates with the maximum level of 4.7 log CFU/g than that purchased in convenience stores. Of the raw materials in kimbab, uncooked perilla leaf had the highest contamination rate of S. aureus. Less than 50% of S. aureus isolated from kimbab produced enterotoxin and most of the staphylococcal enterotoxin produced by S. aureus in kimbab was type A.
Keywords
Staphylococcus aureus; staphylococcal enterotoxin; ready-to-eat meal; kimbab;
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Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 6  (Related Records In Web of Science)
Times Cited By SCOPUS : 8
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