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KMID : 0881720080230040285
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 4 p.285 ~ p.290
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Analysis of Microbiological Contamination in Ready-to-eat Foods
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Kim Ha-Kyu
Lee Sang-Sun
Lee Hak-Tae
Kim Jong-Ho
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Abstract
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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. Collection 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 microorganism with value of 20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respectively. 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%.
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KEYWORD
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Ready-to-eat food, Microbiological analysis, Contamination
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