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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.17 no.1, 2002년, pp.31 - 35
김창민 (식품의약품안전청 식품미생물과) , 강윤숙 (식품의약품안전청 식품미생물과) , 윤선경 (식품의약품안전청 식품미생물과) , 좌승협 (식품의약품안전청 식품미생물과) , 이동하 (식품의약품안전청 식품미생물과) , 우건조 (식품의약품안전청 식품미생물과) , 박영식 (한국보건산업진흥원)
According to food poisoning statistic data of 2000, the food poisoning outbreaks have occurred mainly by meat (27.9%), shellfish and its processed products (26.0%), and ready-to eat meals (24.0%) such as Kimbap and packed lunch boxes. The major causative flood poisoning bacteria were Salmonella spp....
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식품공전(별책), 식품의약품안전청, pp. 107 (2000)
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