Microbial Contamination Levels of Fresh Vegetables Distributed in Markets
2005
Choi. J.W. (Chung-Ang University, Seoul, Republic of Korea) | Park, S.Y. (Chung-Ang University, Seoul, Republic of Korea) | Yeon, J.H. (Chung-Ang University, Seoul, Republic of Korea) | Lee, M.J. (Chung-Ang University, Seoul, Republic of Korea) | Chung, D.H. (Gyeongsang National University, Jinju, Republic of Korea) | Lee, K.H. (Hankuk University of Foreign Studies, Seoul, Republic of Korea) | Kim, M.G. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea) | Lee, D.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Kim, K.S. (Chung-Ang University, Seoul, Republic of Korea) | Ha, S.D. (Chung-Ang University, Seoul, Republic of Korea)
This study monitored and compared the contamination levels of total aerobic bacteria, coliforms, Escherichia coli, and L. monocytogenes of either lettuce, sesame leaf, or cucumber sampled from either 15 super markets(SM) or 21 traditional markets(TM) located in both Seoul and the southern part of Gyunggi. Contamination levels of total aerobic bacteria and coliforms in lettuce, sesame leaf, or cucumber from SM or TM were not (p greater than 0.05) significantly different. The highest contamination levels of total aerobic bacteria were observed in lettuce and followed by sesame leaf and cucumber.
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