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Analysis of major foodborne pathogens in various foods in Korea
- Analysis of major foodborne pathogens in various foods in Korea
- Kim M.-G.; Oh M.-H.; Lee G.-Y.; Hwang I.-G.; Kwak H.-S.; Kang Y.-S.; Koh Y.-H.; Jun H.-K.; Kwon K.-S.
- Ewha Authors
- Issue Date
- Journal Title
- Food Science and Biotechnology
- vol. 17, no. 3, pp. 483 - 488
- SCIE; SCOPUS; KCI
- Foodborne pathogenic bacteria in various food samples in Korea were monitored and the obtained data was statistically analyzed. A total of 1,240 food samples including 280 sashimi, 244 processed frozen products, 258 kimbab (cooked rice wrapped with seaweed), 337 soybean pastes were obtained from 7 cities including Seoul in Korea. Microorganisms tested were Bacillus cereus, Salmonella spp., Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The contaminated microorganisms in food samples were comprised of 10.55% B. cereus, 2.7% S. aureus, 2.0% V. parahaemolyticus, 0.8% C. perfringens, 0.2% Y. enterocolitica, and 0.1% of L. monocytogenes, respectively. Salmonella spp., C. jejuni, and E. coli O157:H7 were not detected in any of the food samples. Particularly, B. cereus that harbors the enterotoxin gene was detected in various foods and regions in Korea, therefore it should be a given special consideration not to allow the hazardous level of contamination. © The Korean Society of Food Science and Technology.
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