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KMID : 1007520070160040621
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Food Science and Biotechnology
2007 Volume.16 No. 4 p.621 ~ p.625
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Prevalence of Enterotoxigenic Staphylococcus aureus in Retail Ready-to-eat Korean Kimbab Rolls
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Yoon Sun-Kyoung
Kang Yun-Sook
Sohn Mun-Gi
Kim Chang-Min
Park Ji-Yong
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Abstract
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Staphylococcus aureus in Korean kimbab rolls was monitored seasonally in 4 major cities of Korea to investigate the risk of S. aureus in a pre-prepared meal. Thirty-five (28.6%) of 105 kimbab rolls purchased in winter were contaminated with S. aureus with an average level of 2.6 log CFU/g. Thirty-six (33.0%) of 109 kimbab rolls purchased in summer and autumn were contained S. aureus with an average level of 2.9 log CFU/g. Kimbab purchased in snack bars showed higher S. aureus contamination rates with the maximum level of 4.7 log CFU/g than that purchased in convenience stores. Of the raw materials in kimbab, uncooked perilla leaf had the highest contamination rate of S. aureus. Less than 50% of S. aureus isolated from kimbab produced enterotoxin and most of the staphylococcal enterotoxin produced by S. aureus in kimbab was type A.
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KEYWORD
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Staphylococcus aureus, staphylococcal enterotoxin, ready-to-eat meal, kimbab
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