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Prevalence of Staphylococcus aureus in Kimbap  

김창민 (식품의약품안전청 식품미생물과)
강윤숙 (식품의약품안전청 식품미생물과)
윤선경 (식품의약품안전청 식품미생물과)
좌승협 (식품의약품안전청 식품미생물과)
이동하 (식품의약품안전청 식품미생물과)
우건조 (식품의약품안전청 식품미생물과)
박영식 (한국보건산업진흥원)
Publication Information
Journal of Food Hygiene and Safety / v.17, no.1, 2002 , pp. 31-35 More about this Journal
Abstract
According to food poisoning statistic data of 2000, the food poisoning outbreaks have occurred mainly by meat (27.9%), shellfish and its processed products (26.0%), and ready-to eat meals (24.0%) such as Kimbap and packed lunch boxes. The major causative flood poisoning bacteria were Salmonella spp. (35.6%), Staphylococcus aureus(11.3%) and Vibrio parahaemolyticus (3.2%). In this study, we conducted the isolation and enumeration for S. aureus in Kimbap. This monitoring data will be applied to the following study, risk assessment. The Kimbap samples were collected from department stores, convenient stores and snack bars located in Seoul, Busan, Daejeon, and Gwangju. The overall isolation rate of S. aureus from 214 Kimbap samples was 34.1% and the average count was 623 cells. Enterotoxin typing test for isolates showed 42.5%, 4.1% and 2.7% for type, A, B and C, respectively. There was no significant seasonal difference in S. aureus isolation, but the average count in summer(793 cfu/g) was 1.8 times higher than that of winter(446 cfu/g).
Keywords
Staphylocuccus aureus; disk assessment; Kimbap;
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