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http://dx.doi.org/10.9721/KJFST.2011.43.1.039

An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea  

Kim, Hee-Yun (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Oh, Seon-Woo (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Chung, So-Young (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Choi, Seon-Hee (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Lee, Ji-Won (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Yang, Ji-Yeon (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Seo, Eun-Chae (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Kim, Yong-Hoon (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration)
Park, Hee-Ok (Food Safety Management Division, Seoul Regional Korea Food and Drug Administration)
Yang, Cheul-Young (Department of Food Technology and Service, Eulji University)
Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College)
Shin, Il-Shik (Department of Marine Food Science & Technology, Gangneung-Wonju National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.1, 2011 , pp. 39-44 More about this Journal
Abstract
This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.
Keywords
RTE foods; pathogens; prevalence; draft standard;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 2
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