NDLI: Analysis of Microbiological Contamination in Ready-to-eat Foods

Content Provider	Semantic Scholar
Author	Kim, Jong Ho Lee, Sang Sun
Copyright Year	2008
Abstract	This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich,sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Col- lection of 440 samples of ready-to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of microorgan- ism with value of 20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respec- tively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.
Starting Page	285
Ending Page	290
Page Count	6
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://210.101.116.28/W_files/ftp41/14601300_pv.pdf
Volume Number	23
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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