원문정보
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
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