Earticle

초록

영어

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.

목차

Abstract
 Introduction
 Materials and Methods
  Samples and materials
  Isolation and identifeation of Salmonella spp
  Isolation and identification of E. coli
  Isolation and identification of E. coli O157:H7
  Isolation and identification of C. jejuni
  Statistical analysis
 Results and Discussion
  Detection of foodborne microorganisms in foods
  Detection rate of foodborne microorganisms by regional
  Detection rate of foodborne microorganisms by each sample
  Analysis of B. cereus contamination levels in foods
  Analysis of S. aureus cotamination level in kimbab
  Charatereistics of bacterial isolates from foods 
 References

키워드

저자

• Mi-Gyeong Kim [ Division of Testing and Anlaysis, Seoul Regional Food & Drug Administration ]
• Mi-Hwa Oh [ Department of food scicnes and Technology, College of Engineering, Ewha Womans University ]
• Gun-young Lee [ Food Microbiology Team, Center for Food Safety Evahuation, Korea Food & Drug Administration ]
• In-Gyun Hwang [ Food Microbiology Team, Center for Food Safety Evahuation, Korea Food & Drug Administration ]
• Hyo-San Kwak [ Food Microbiology Team, Center for Food Safety Evahuation, Korea Food & Drug Administration ]
• Yun-Sook Kang [ Food Microbiology Team, Center for Food Safety Evahuation, Korea Food & Drug Administration ]
• Yong-Ho koh [ Department of Microbiology, Pusan National University ]
• Hong-Ki Jun [ Department of Microbiology, Pusan National University ]
• Ki-Sung Kwon [ Food Microbiology Team, Center for Food Safety Evahuation, Korea Food & Drug Administration ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664