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http://dx.doi.org/10.13103/JFHS.2012.27.3.209

Analysis of Microbiological Contamination Levels of Cabbage and Fresh-cut Produce on Difference Area toward Climate in Korea  

Choi, Na-Jung (Department of Food Science and Biotechnology, Kangwon National University)
Bahk, Gyung-Jin (Department of Food Nutrition, Kun-San University)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Chung, Myung-Sub (Department of Food Science and Technology, Chung-Ang University)
Lee, Soon-Ho (Korea Food & Drug Administration)
Hwang, In-Gyun (Korea Food & Drug Administration)
Park, Joong-Hyun (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Gwang-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Oh, Deog-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.3, 2012 , pp. 209-214 More about this Journal
Abstract
The purpose of this study was to evaluate microbiological contamination of fresh-cut produce salads and raw cabbage toward climate change. Total aerobic bacteria, coliform and Escherichia coli were monitored to get the contamination levels and E. coli O157:H7, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella spp. to detect pathogens with risk of foodborne disease from samples. Collection of 360 samples (180 fresh-cut produce salads and 180 raw cabbage), including 60 samples from each area after setting 3 areas depending on annual temperature and annual rainfall. As a result, total aerobic bacteria and coliform group were different was performed areas in raw cabbage but there was no difference between areas in fresh-cut produce salads. In addition foodborne pathogens including E. coli were not isolated from fresh-cut produce salads.
Keywords
Fresh-cut produce; Foodborne pathogens; Contamination levels; Climate;
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Times Cited By KSCI : 2  (Citation Analysis)
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