A Survey on Safety of Dried Foods
2010
Seo, K.W., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Cho, B.S., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Gang, G.L., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Kim, J.P., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Yang, Y.S., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Hong, S.J., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Moon, Y.W., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea | Kim, E.S., Public Health and Environment Institute of Gwangju, Gwangju, Republic of Korea
This survey was conducted to monitor the food additives, heavy metals, and microbial contamination of the dried marine products like squids, pollacks, and shrimps, including jerked beef. They were purchased from supermarkets and traditional markets in Gwangju from February to December 2009. A total of 101 samples were tested. Sorbic acid, one of the additives, was detected in 29 samples of them (32.2%) and the contents were from 21.4 to 244.2 mg/kg. Among heavy metals, lead was detected, ranging from 0.000 to 0.594 mg/kg and cadmium, from 0.000 to 0.679 mg/kg and mercury, from 0.001 to 0.947 mg/kg. Sodium was detected, ranging from 0.6 to 1.7%. Aerobic bacteria were detected from 81 samples (80.2%), coliform bacteria, from 10 samples (9.9%) and Bacillus cereus, causing food poisoning, was isolated from 3 samples (3.0%).
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