1 |
Ratkowsky DA, Olley J, McMeekin T, Ball A. 1982. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol., 149(1):1-5.
DOI
|
2 |
Uphoff H, Hedrich B, Strotmann I, Arvand M, Bettge-Weller G,Hauri A. 2014. A prolonged investigation of an STEC-O104 cluster in Hesse, Germany, 2011 and implications for outbreak management. J. Public Health, 22(1):41-48.
DOI
|
3 |
Yoon Y-H. 2010. Principal theory and application of predictive microbiology. Food Sci. Ind., 43(1):70-74.
DOI
|
4 |
Van Abel N, Schoen ME, Kissel JC,Meschke JS. 2017. Comparison of risk predicted by multiple norovirus dose-response models and implications for quantitative microbial risk assessment. Risk Anal., 37(2):245-264.
DOI
|
5 |
Ministry of Food and Drug Safety (MFDS), 2021a, Food Code. Available from https://www.foodsafetykorea.go.kr/foodcode, [cited November, 2021]
|
6 |
Ministry of Food and Drug Safety (MFDS), 2021b, Food Sanitation Act, Available from https://www.law.go.kr/법령/식품위생법시행규칙, [cited November, 2021]
|
7 |
National Agricultural Products Quality Management Service (NAQS), 2021, Agricultural products standards, Available from https://www.law.go.kr/행정규칙/농산물표준규격/(2020-16,20201014), [cited November, 2021]
|
8 |
U.S. Food and Drug Administration (FDA), 2021, FSMA Final Rule on Produce Safety. Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption. Available from https://www.fda.gov/food/food-safety-modernization-actfsma/fsma-final-rule-produce-safety, [cited November, 2021]
|
9 |
Carstens CK, Salazar JK,Darkoh C. 2019. Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017. Front. Microbiol., 10:2667.
DOI
|
10 |
Baranyi J, Roberts TA. 1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol., 23(3-4):277-294.
DOI
|
11 |
ISO. 2004. Microbiology of food and animal feeding stuffs-horizontal methods for detection and enumeration of Enterobacteriaceae. International Organization for Standardization, Switzerland.
|
12 |
Kim HJ. 2009. New Technology-Application of Predictive Microbiology in Food Safety. Bull. Food Tech., 22(2):339-348.
|
13 |
Kim SR, Chu H, Yi SW, Jang YJ, Shim WB, Nguyen BH, Kim WI, Kim HJ, Ryu K. 2019a. Investigation of hazardous microorganisms in baby leafy vegetables collected from a Korean market and distribution company. J. Food Hyg. Saf., 34(6):526-533.
DOI
|
14 |
Kim SH, Lee GY, Heo SY, Lee W. 2019b. Research on Fresh-cut Fruits and Vegetables. Korea Rural Economic Institue Research Report, pp1-307.
|
15 |
Oh TY, Baek SY, Choi JH, Jeong MC, Koo OK, Kim SM, Kim HJ. 2016. Analysis of foodborne pathogens in Brassica campestris var. narinosa microgreen from harvesting and processing steps. J. Appl. Biol. Chem., 59(1):63-68.
DOI
|
16 |
Lee CG. 2012. Production trend and task of fresh-cut produce. Food Preserv. Process. Ind., 11(2):12-18.
|
17 |
Lee ES, Kwak MG, Kim WI, An HM, Lee HS, Ryu SH, Kim HY, Ryu JG, Kim SR. 2016. Investigation of microbial contamination level during production of baby leafy vegetables. J. Food Hyg. Saf., 31(4):264-271.
DOI
|
18 |
Park GJ, Gu MS, Jeong MC. 2016. Sterilization and washing technology of fresh-cut produce. Food Preserv. Process. Ind., 15(1): 18-25.
|
19 |
Kim SR, Lee JY, Lee SH, Kim WI, Park KH, Yun HJ, Kim BS, Chung DH, Yun JC, Ryu KY. 2011. Evaluation of microbiological safety of lettuce and cultivation area. J. Food Hyg. Saf., 26(4):289-295.
|