1 |
KFDA (2008) Food Standard Code. Korea Food and Drug Administration, Seoul, Korea, p 422-464
|
2 |
U.S. Food and Drug Administration: Foodborne pathogenic microorganial and natural toxins handbook. http://www.cfsan.fda.gov/cgi-bin/
|
3 |
Forsythe SJ (2010) Microbiology of Safe Food, 2nd ed, Wiley-Blackwell, Oxford, United Kingdom
|
4 |
Bahk GJ, Chun SJ, Park KH, Hong CH, Kim JW (2003) Survey on the foodborne illness experience and awareness of food sfaty practice among Korean consumers. J Food Hyg Safety, 18, 139-145
|
5 |
Chung JK, Kim MJ, Kee HY, Choi MH, Seo JJ, Kim SH, Park JT, Kim MG, Kim ES (2008) Prevalence of food poisoning bacteria on hands in various age groups. J Food Hyg Safety, 23, 40-50
|
6 |
Kim BS, Lee HO, Kim JY, Yoon DH, Cha HS, Kwon KH (2009) Microbial contamination in a facility for processing of fresh-cut leafy vegetables. Korean J food Preserv, 16, 573-578
|
7 |
Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH (2006) Chemical components of Korean paprika according to cultivars. Korean K Food Preser, 13, 43-49
|
8 |
Ittah Y, Kanner J, Granity R (1993) Hydrolysis study of carotenoid pigments paprika by HPLC/photodiode array detection. J Agric Food Chem, 41, 899-901
DOI
ScienceOn
|
9 |
Beltran J, Ghosh AK, Basu S (2007) Immunotherapy of tumors with neuroimmune ligand capsaicin. J Immunol, 178, 3260-3264
DOI
|
10 |
Jeong EM, Kim WT, Kim SR, Yun SH (2008) The actual condition and subjects of paprika in Korea. Research report of Korea Rural Economic Institute (C2008-22)
|
11 |
Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, Park KH (2001) Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J Food Hyg Safety, 16, 280−294
|
12 |
Kim HK, Lee HT, Kim JH, Lee SS (2008) Analysis of microbiological contamination in ready-to-eat foods. J Food Hyg Safety, 23, 285-290
|
13 |
Abadias M, Usall J, Anguera M, Solsona C, Vinas I (2008) Microbiological quality of fresh, minimallyprocessed fruit and vegetables, and sprouts from retail establishments, Int J Food Microbiol, 123, 121-129
DOI
|
14 |
Jun SY, Kim TH, Kwon JH, Lee YK (2009) Microbiological evaluation in situ od each precess in seed sprouting. Korean J Food Preserv, 16, 971-976
|
15 |
Yu YM, Youn YN, Hua QJ, Cha GH, Lee YH (2009) Biological harzard analysis of paprikas, strawberries and tomatoes in the markerts. J Food Hyg Safety, 24, 174-181
|
16 |
Cho SK, Abd El-Aty AM, Jeon HR, Choi JH, Shin HC, Shim JH (2008) Comparison of different extraction methods for the simultaneous determination of pesticide residues in kiwi fruit using gas chromatography-mass spectrometry. Biomed Chromatogr, 22, 727-735.
DOI
ScienceOn
|
17 |
Choi JW, Park SY, Yeon JH, Lee MJ, Chung DH, Lee KH, Kim MG, Lee DH, Kim KS, Ha SD (2005) Microbial contamination levels of fresh vegetables distributed in markets. J Food Hyg Safety, 20, 43-47
|
18 |
Al-Binali AM, Bello CS, El-Shewy K, Abdulla SE (2006) The prevalence of parasites in commonly used leafy vegetables in South Western, Saudi Arabia. Saudi Med J, 27, 613-616.
|
19 |
Hong YP, Choi HS, Cho MA, Choi ST, Kim SJ (2010) Correlation between soluble solid content and physicochemical properties of 'Bing' cherry at different stages of ripening after harvest. Korean J Food Preserv, 17, 370-375
|
20 |
Jung SH, Hur MJ, Ju JH, Kim KA, Oh SS, Go JM, Kim YH, Im JS (2006) Microbiological evaluation of raw vegetables. J Food Hyg Safety, 21, 250-257
|
21 |
Yu YM, Youn YN, Choi IU, Yuan X, Lee YH (2007) Biological harzard analysis of leaf vegetables and fruits according to types of cultivation and distribution systems. Korean J Food Preserv, 14, 35-41
|
22 |
Cho JS, Chun HK, Hwang DY, Nam HJ (2005) Comsumer perceptions of food-related hazards and correlates of degree of concerns about food. J Korean Soc Food Sci Nutr, 34, 66-74
DOI
|
23 |
Kim JS, Bang OK, Chang HC (2004) Examination of microbiological contamination of ready-to-eat vegetable salad. J Food Hyg Safety, 19, 60-65
|
24 |
Kim HJ, Kim YS, Chung MS, Oh DH, Chun HS, Ha SD (2010) Trends in rapid detection methods for food-borne pathogenic microorganisms by using new technologies. J Food Hyg Safety, 25, 376-387
|
25 |
Pozio E (2003) Foodborne and waterborne parasites. Acta Microbiol Pol, 52 Suppl, 83-96
|
26 |
Chun OK, Kang HG (2003) Estimation of risks of pesticide exposure, by food intake, to Koreans. Food Chemical Toxicol, 41, 1063-1076
DOI
ScienceOn
|
27 |
Lee JY, Kim KD (2009) A study on the perception of and concern for food safety among urban housewives. Korean J Food Preserv, 16, 999-1007
|
28 |
Shim SB, Ham SN, Kwon PS, Lee SO, Kim SH, Lee GW, Bang OK (2003) Monitoring contamination of vegetable salad and study in reductin for food poisoning. Annual Report of KFDA, 7, 364-365
|
29 |
Won YJ, Yoon CY, Seo IW, Nam HS, Lee DM, Park DH, Lee HM, Kim SS, Lee KY (2002) The study for the occurrence of food poisoning bacteria in organic vegetables. Annual Report of KFDA, 6, 521
|