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Analysis of Microbiological Contamination in Ready-to-eat Foods  

Kim, Ha-Kyu (Dept. of Food & Nutrition, Hanyang University)
Lee, Hak-Tae (Lotte Shopping Product Analysis Center)
Kim, Jong-Ho (Lotte Shopping Product Analysis Center)
Lee, Sang-Sun (Dept. of Food & Nutrition, Hanyang University)
Publication Information
Journal of Food Hygiene and Safety / v.23, no.4, 2008 , pp. 285-290 More about this Journal
Abstract
This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich, sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Collection of 440 samples of ready- to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of micro organism with value of20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respectively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.
Keywords
Ready-to-eat food; Microbiological analysis; Contamination;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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