Microbial Contamination in a Fresh-Cut Onion Processing Facility |
Lee, Hye-Ok
(Korea Food Research Institute)
Kim, Ji-Young (Korea Food Research Institute) Yoon, Doo-Hyun (Korea Food Research Institute) Cha, Hwan-Soo (Korea Food Research Institute) Kim, Gun-Hee (Department of Food & Nutrition, Duksung Women's University) Kim, Byeong-Sam (Korea Food Research Institute) |
1 | Park, H.K., Kim, K.L., Shin, H.W., Kye, S.H. and Yoo, W.C. (2000) Evaluation of microbiological hazards of cooking utensils and environment of mass catering establishmerns. J. Food Hyg. Safety, 15, 315-323 |
2 | Lee, M.R. and Kim, H.Y. (2007) Microbiological hazard analysis of non-heating process menus served at foodservice operations and hygienic improvements by implementing HACCP. Koran J. Soc. Food Cookery Sci., 23, 749-760 |
3 | Sea, J.E., Lee, J.K, Oh, S.W., Koo, M.S., Kim, Y.H. and Kim. Y.J. (2007) Changes of microorganisms during fresh-cut cabbage processing: focusing on the changes of air-borne microorganisms. J. Food Hyg. Safety, 22, 288-293 |
4 | Cho, S.D., Youn, S.J., Kim, D.M. and Kim, G.H. (2007) Quality evaluation of fresh-cut market products by season. J. Korean Soc. Food Sci. Nutr., 20, 295-303 |
5 | Choi, J.w., Park, S.Y., Yeon, J.H., Lee, M.H., Chung, D.H., Lee, K.H., Kim, M.G., Lee, D.H., Kim, K.S. and Ha, S.D. (2005) Microbial contamination levels of fresh vegetables distributed in markets. J. Food Hyg. Safety, 20, 43-47 |
6 | Kim, H.Y., Park, J.Y., Chung, D.H. and Oh, S.S. (2004) Microbiological evaluation for HACCP implementation of wholesale bakery products. J. Food Hyg. Safety, 19, 185-192 |
7 | Kye, S.H., Yoon, S.I., Park, H.S., Woo, e.S. and Kwak, T.K. (1988) A study for the improvement of the sanitary condition and the quality of packaged meals(Dosirak) produced in packaged meal manufacturing establishments in seoul city and kyungki-do province. Korean J. Food Hyg., 3, 117-129 |
8 | Chung, Y.H., Hong, J.B. and Chang, Y.H. (2001) A study on the microbial air pollution of urban living and indoor environment. Kor. J. Env. Health. Soc., 27, 1-9 |
9 | Bahk, G.J., Kim, S.J., Sim, W.C., Chun, S.J., Choi, W.S. and Hong, C.H. (2003) Application of the fluctuating microbial counts using probability approaches in food industries. J. Food Hyg. Safety, 18, 237-242 |
10 | Hong, S.I., Lee, H.H., Son, S.M. and Kim, D.M. (2004) Effect of hot water treatment on storage quality of minimally processed onion. Korean J. Food Sci. Technol., 36, 239-245 |
11 | Soh, G.S., Kim, Y.S. and Shin, D.H. (2007) A survey on the sanitary management in food service institutions. J. Food Hyg. Safety, 22, 63-75 |
12 | Chang, M.S., Kim, G.H. and Kim, B.S. (2007) Effect of water temperature and packing type on quality of fresh-cut chicory. J. Food Hyg. Safety, 22, 279-287 |