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Microbiological Contamination Levels of in Salad and Side Dishes Distributed in Markets  

Seo, Kyo-Young (Department of Food Science and Technology, Chung-Ang University)
Lee, Min-Jeong (Department of Food Science and Technology, Chung-Ang University)
Yeon, Ji-Hye (Department of Food Science and Technology, Chung-Ang University)
Kim, Il-Jin (Department of Food Science and Technology, Chung-Ang University)
Ha, Ji-Hyung (Department of Food Science and Technology, Chung-Ang University)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.21, no.4, 2006 , pp. 263-268 More about this Journal
Abstract
The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 FS, 11 AF and 7 SP. The contamination levels of total aerobic bacteria in FS, AF and SP were $4.56\sim7.45\;log_{10}$ CFU/g (FS), $2.43\sim7.03\;log_{10}$ CFU/g (AF), respectively. The contamination levels of coliform groups were $4.51\sim6.71\;log_{10}$ CFU/g (SP). $4.00\sim6.66\;log_{10}$ CFU/g (FS), $1.70\sim5.20\;log_{10}$ CFU/g (AF), respectively. The contamination levels of E. coli were $2.50\sim4.42\;log_{10}$ CFU/g (SP), $0\sim3.58\;log_{10}$ CFU/g (FS), $1.11\sim4.68\;log_{10}$ CFU/g (AF), respectively. The difference of completed packaging salad and instant packaging salad are not different about contamination levels. In conclusion, the results of this study indicated that the hygienic levesl of salads, hard-boiled foods and salted fishes were very poor. So our government need to improve the control plan for food safety from manufacturing process to market.
Keywords
Salad; Hard-boiled food; Salt-fermented fishery product; Contamination levels; Coliform groups; Escherichia coli;
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