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http://dx.doi.org/10.13103/JFHS.2012.27.1.087

An Investigation of Microbial Contamination of Side Dishes sold at Traditional Market and Super Market in Ulsan  

Choi, Jeong-Hwan (Microbe Division, Ulsan Institute of Health and Environment)
Park, Joo-Young (Microbe Division, Ulsan Institute of Health and Environment)
Lim, Eun-Gyung (Microbe Division, Ulsan Institute of Health and Environment)
Choi, Myung-Kyu (Microbe Division, Ulsan Institute of Health and Environment)
Kim, Jong-Soo (Microbe Division, Ulsan Institute of Health and Environment)
Choi, Gil-Bae (Microbe Division, Ulsan Institute of Health and Environment)
Jeong, Su-Geun (Microbe Division, Ulsan Institute of Health and Environment)
Hahm, Yu-Sik (Microbe Division, Ulsan Institute of Health and Environment)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.1, 2012 , pp. 87-95 More about this Journal
Abstract
This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, $E.$ $coli$ and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. $E.$ $coli$ was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely $Bacillus$ $cereus$ and $Listeria$ $monocytogenes$ were detected in 1 sample sold at traditional markets, respectively, and $Bacillus$ $cereus$ was detected in 4 samples sold at super markets. However, other pathogens such as $Salmonella$ spp., $Shigella$ spp., $Vibrio$ $parahaemolyticus$, $Yersinia$ $enterocolitica$, $Clostridium$ $perfringens$, $Camphylobacter$ $jejuni$ and Pathogenic $E.$ $coli$ were not detected. The $Saengchae$ and $Seasoned$ $Jeotgal$ were relatively vulnerable compared to the others in the food-borne pathogens.
Keywords
side dishes; total aerobic bacteria; coliform, E. coli; Bacillus cereus; Listeria monocytogenes;
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