Contents of Sodium, Potassium and Food-borne Pathogens Contamination of Side Dishes Distributed in Seoul Area
2017
Hwang, I.S., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Jang, M.R., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Kim, O.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Lee, S.D., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Park, Y.A., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Choi, B.C., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Lee, K.A., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Kim, L.L., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Kim, D.K., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Jung, A.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Oh, Y.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Kim, J.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea | Jung, K., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea
To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value less than 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Foodborne pathogens were not detected out of 92 side dishes.
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