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KMID : 1011620090250010084
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.84 ~ p.89
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Microbiological Hazard Analysis of Commercial Side Dishes Purchased from Traditional Markets and Supermarkets in Daejeon
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김미선:Kim Mi-Sun
김민희:Kim Min-Hee/김미연:Kim Mi-Yeon/손찬욱:Son Chan-Wok/임성기:Lim Sung-Kee/김미리:Kim Mee-Ree
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Abstract
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We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.
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KEYWORD
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microbiological hazard analysis, food contamination, traditional markets, supermarkets
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