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 …

This study was carried out to examine microbiological contamination of ready-to-eat
products and to propose a draft-standard and specifications according to food types. RTE …

Levels of total aerobic plate counts (APC), coliforms and various pathogens in convenient
foods including ready‐to‐eat foods (RTE), ready‐to‐cook foods (RTC) and fresh‐cut …

In this study, the contamination levels of total aerobic plate counts, Escherichia coli and
various pathogenic bacteria in ready-to-eat (RTE) foods were investigated in Korea. A total …

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 …

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw
materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in …

Internationally different food safety regulation and standards could cause troubles in trade
unless those are built on scientific knowledge. In this research, we monitored the microbial …

120 samples of ready-to-eat salad product were purchased at department stores, marts and
family restaurants in metro area. Coliform bacteria and food borne pathogenic bacteria were …

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 …

The purpose of this study was to monitor and compare the contamination levels of total
aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS) …