Investigation of Microbial Contamination the Level in Fish Farms of Jeju East Coast. |
Kim, Yun-Beom
(Faculty of Marine Science, Cheju National University)
Moon, Young-Gun (Faculty of Marine Science, Cheju National University) Ha, Jin-Hwan (Dept. of Food Science and Technology, Cheju National University) Kang, Chang-Hee (Dept. of Chemistry, Cheju National University) Kam, Sang-Kyu (Faculty of Marine Science, Cheju National University) Song, Chun-Bok (Faculty of Marine Science, Cheju National University) Oh, Myung-Cheol (Dept. of Tourism hotel Culinary Arts, Jeju College of Technology) Heo, Moon-Soo (Faculty of Marine Science, Cheju National University) |
1 | Son, K. T., E. G. Oh, T. S. Lee, H. J. Lee, P. H. Kim and J. H. Kim. 2005. Survey of sanitry indicative bacteria and pathogenic bacteria in fish farms on the Southern coast of Korea. J. Kor. Fish Soc. 38, 339-364. |
2 | Yoo, H. D., E. G. Oh, D. S. Lee and C. H. Wi. 2001. Sanitary survey of shellfish growing area in Jeollanamdo. Tech. Res. South Sea Fish Inst. Korea 393-407 |
3 | Lee, H. 2006. Microbiological population of Vibrio parphaemolyticus in oyster of wholesale seafood markets. J. Fd. Hyg. Safety 21, 238-243. 과학기술학회마을 |
4 | Wi, C. H., H. O. Kim, K. C. Song, J. I. Choi, J. O. Kim, U. Rho and S. J. Kim. 1995. Bacteriological survey of shellfish growing waters on Kamak bay. Bull. Nat'l. Fish Res. Dev. Agency. 50, 179-186. |
5 | Lee, T. S., H. J. Lee, E. K. Oh, K. T. Son and M. S. Park. 1999. Bacterial flora in oyster shellstock and larva in Koje and Tongyoung area. Bull. Nat'l. Fish Res. Dev. Inst. 55, 169-176. |
6 | Park, B. H., S. H. Park and J. S. Jo. 2003. A study on the organoleptic characteristics change in freshness of cultivated and wild Paralichthys olivaceus during storage. Korean J. Soc. Food Cookery Sci. 19, 72-78. |
7 | Ryu, K. 2004. Outbreaks of domestic and foreign food poisoning. Ind. Health 197, 44-48. |
8 | Lee, J. M., J. Y. Park, R. H. Lee, M. S. Lee, S. Y. Yoon, D. H. Chung, J. M. Lee and S. S. Oh. 2005. Microbiological evaluation for HACCP guideline of Korean traditional cookies. J. Fd. Hyg. Safety 20, 36-41. 과학기술학회마을 |
9 | Moon, Y. G., J. H. Ha, C. H. Kang, C. B. Song, M. C. Oh and M. S. Heo. 2007. Survey of the level of microbial contamination in fish farms on the Jeju-lsland. J. Fd. Hyg. Safety 22, 179-191. 과학기술학회마을 |
10 | Lee, H. K., Y. H. Yoon, S. S. Lee and K. H. Ha. 1998. Biochemical characteristics of Vibrio isolated from cultured shellfish, Ruditapes philippinarum, and some species of wild shellfish. J. Kor. Soc. Microbiol. 33, 567-574. |
11 | Kim, H. Y., J. Y. Park, D. H. Chung and S. S. Oh. 2004. Microbiological evaluation for HACCP inplementation of wholesale bakery products. J. Fd. Hyg. Safety 19, 185-192. |
12 | Ham, H. J., Y. H. Jin and Y. T. Jung. 2002. Distribution ofVibrio parahaemolyticus in fishery products, sold at Garak wholesale market and serological characteristics of isolated strains. J. Fd. Hyg. Safty. 17, 152-156 |