Microbiological Evaluation in situ of Each Process in Seed Sprouting |
Jun, So-Yun
(Department of Food Science and Nutrition, Kyungpook National University)
Kim, Tae-Hun (Daenongbio Agriculture Corporation) Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University) |
1 | Portnoy, B.L., Goepfert, J.M. and Harmon, S.M. (1976) An outbreak of Bacillus cereus food poisoning resulting from contaminated vegetable sprouts. Am. J. Epidemiol., 103, 589-594 DOI PUBMED |
2 | NAQS (2005) The status analysis of fresh-cut vegetables preprocessing facilities. 12, 7 |
3 | NACMCF (1999) National Adivisory Committee on Microbiological Criteria for foods |
4 | Marchetti, R., Casadei, M.A. and Guerzoni, M.E. (1992)Microbial population dynamics in ready-to-use vegetable salads. Italian J. Food Sci., 4, 97-108 |
5 | Taormina, P.J., Beuchat, L.R. and Slutskert, L. (1999)Infections associated with eating seed sprouts: an international concern. J. Emerg. Infect. Dis., 5, 626-634 DOI ScienceOn |
6 | KFDA (2005) Food Standard Code. Korea Food and Drug Administration, p.78-115 |
7 | Magnuson, J.A., King, A.D. and Torok, T. (1990) Microflora of partially processed lettuce. Appl. Environ. Microbiol., 56, 3851-3854 PUBMED |
8 | Lund, B.M. (1993) The microbiological safety of prepared salad vegetables. Food Technol. Int. Eur. p.196-200 |
9 | Solberg, M., Buckalew, J.J., Dhen, C.M., Schaffner, D.W., O'Neil, K., Mcdowell, J., Post, L.S. and Boderck, M. (1990) Microbiological safety assurance system for food service facilities. J. Food Technol., 44, 68-73 |
10 | Thayer, D.W. and Rajkowski, K.T. (1999) Developments in irradiation of fresh fruits and vegetables. J. Food Technol., 53, 62-65 |
11 | Jaquette, C.B., Beuchat, L.R. and Mahon, B.E. (1996)Efficacy of chlorine and heat treatment in killing Salmonella Stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage. Appl. Environ. Microbiol., 62, 2212-2215 PUBMED |
12 | Choi, J.W., Park, S.Y., Yeon, J.H., Lee, M.J., 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 |
13 | Oh, D.H. (1999) Microbiological safety of minimally processed vegetables. J. Korean Soc. Food Sci. Nutr., 4, 48-54 |
14 | Donnelly, C.W. and Briggs, E.H. (1986) Psychrotropic growth and thermal inactivation of Listeria monocytogenes as a function of milk composition. J. Food Protect., 49, 994-998 DOI |
15 | Watanabe, Y., Ozasa, K.. Mermin, J.H., Griffin, P.M., Masuda, K., Imashuku, S. and Sawada, T. (1999) Factory outbreak of Escherichia coli O157:H7 infection in Japan. J. Emerg. Infect. Dis., 5, 424-428 DOI ScienceOn |