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Microbiological analysis of cooked bean sprout salad consumed in Korea

Title
Microbiological analysis of cooked bean sprout salad consumed in Korea
Authors
Seo S.Seo H.Cha M.Oh M.
Ewha Authors
서선희
SCOPUS Author ID
서선희scopus
Issue Date
2010
Journal Title
Journal of Food Safety
ISSN
0149-6085JCR Link
Citation
vol. 30, no. 3, pp. 753 - 767
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The purpose of this study was to evaluate the microbiological quality of cooked bean sprout salad produced at a university cafeteria in Seoul, Korea. The microbiological analysis data indicated total pate counts ranging from 3.20 × 10 3colony forming units (cfu)/g to 1.15 × 10 8cfu/g, and total coliforms counts ranging from 1.13 cfu/g to 2.24 × 10 3 cfu/g. However, foodborne pathogenic bacteria, including Staphylococcus aureus and Bacillus cereus, were not detected in the cooked soybean sprout salad samples at any period of production. The obtained results indicate that the consumption of cooked bean sprout salad may not be safe if defective handling practices occur during various phases of production. These results can be used to establish risk management strategies for the prevention of foodborne diseases and to develop food safety and sanitation policies within the catering industry. © 2010, Wiley Periodicals, Inc.
DOI
10.1111/j.1745-4565.2010.00239.x
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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