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Microbiological Hazard Analysis of Commercial Side Dishes Purchased from Traditional Markets and Supermarkets in Daejeon  

Kim, Mi-Sun (Department of Food & Nutrition, Chungnam National University)
Kim, Min-Hee (Department of Food & Nutrition, Chungnam National University)
Kim, Mi-Yeon (Department of Food & Nutrition, Chungnam National University)
Son, Chan-Wok (Department of Food & Nutrition, Chungnam National University)
Lim, Sung-Kee (Daejeon Regional Food & Drug Administration)
Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.25, no.1, 2009 , pp. 84-89 More about this Journal
Abstract
We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.
Keywords
microbiological hazard analysis; food contamination; traditional markets; supermarkets;
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Times Cited By KSCI : 6  (Citation Analysis)
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