최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of the Korean Society of Integrative Medicine = 대한통합의학회지, v.4 no.4, 2016년, pp.109 - 117
우수희 (김해대학교 유아교육과)
Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(T...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Ackers ML, Mohan BE, Leahy E, et al(1998). An outbreak of escherichia coli O157:H7 infections associated with leaf lettuce consumption. J Infect Dis, 177(6), 1588-1593.
American Dietetic Association(1997) Position of the american dietetic association : Food and water safety. J Am Diet Assoc, 97(6), 184-189.
Choi JW(2005). Microbial contamination levels of fresh vegetables distributed in markets. J Food Hyg Safety, 20(1), 43-47.
Dee MG(1997). Use of ozone for food technol. J Food Sci, 51(6), 72-75.
Dziezak D(1986). Preservatives antimicrobial agents. Food Technol, 40(7), 104-111.
Hammond GK, Barr SI, MCCargar LJ(1994). Teacher's perception and use of an innivative early childhood nutrition education program. J Nutr Educ, 26(5), 233-237.
Ha YD, Kim KS(2000). Civilization history of vinegar. Food Indu & Nutr, 5(1), 1-6.
Hwang TY, Park YJ, Moon KD(2005). Effects of ozone-water washing on the quality of melon. J Kor Food Preserv, 12(3), 252-256.
Jang ML, Kim YB(2003). A study of the actual conditions of kinder garden meals program. Korean Soc Early Childhood Educ, 23(3), 261-284.
KFDA(2007). The outbreak of foodborn disease. www.kfda.go.kr
Kim C, Hung YC, Robert EB(2000). Roles of oxidation reduction potential in electrolyzing and chemically modified water for the inactivation of food-related pathogens. J Food Prot, 63(1), 19-24.
Kim HJ, Kim HY, Ko SH(2007). Applying the disinfecting effects of vinegar to raw vegetables in food service operations. J Kor Food Cooketry Sci, 23(4), 567-578.
Kim HY, Ko SH(2004). Studies in holding methods for quality assurance of salads served at foodservice institutions. J Kor Soc Food Cooketry Sci, 20(2), 211-218.
Kim JG, Yousef AE, Chism GW(1999). Use of Ozone to inactivate microorganism on lettuce. J Food Safety, 19(1), 17-34.
Kim JW, Kim SH(2005). Establishment of washing conditions for salad to reduce the microbial hazard. J Kor Soc Food Cooket Sci, 21(5), 703-708.
Kim OM, Ha DJ, Jeong YJ(2003). Antibacterial activity of vinegars on streptococcus mutans caused dental caries. J Kor Food Preser, 10(4), 565-568.
Kim SL, Kim SK, Park CH(2004). Introduction and nutritional of buckwheat sprouts as a new vegetable. Food Res Int, 37(4), 319-327.
Korean Association for safety communities(2004). Status survey of safety and nutrition management and policy alternatives.
Lee SH, Jang MS(2004). Effects of electrolyzed water and characteristics of lettuce. J Kor Food Cooketry Sci, 20(6), 499-507.
Lim IS, Han SH, Han KW(1997). Study on the chemical change of amino acid and vitamin of rapeseed during germination. J Kor Soc Food Sci Nutr, 26(6), 1058-1062.
Marchetti R, Casadei MA, Guerzoni ME(1992). Microbial population dynamic in ready-to-use vegetable salads. J Food Sci, 4(2), 97-108.
O,Brien S, Mitcfell RT, Gillespie IA, et al(2000). The microbiological status of ready-to-eat fruits and veretables. Discussion paper ACM/476 of Acvisory Commitee on the Microbiological Safety of Food.
O,Brien S, Mitcfell RT, Gillespie IA, et al(2001). The microbiological status of ready-to-eat fruits and veretables. Discussion paper ACM/510 of Acvisory Commitee on the Microbiological Safety of Food.
Park HO, Kim CM, Woo GI, et al(2001). Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J Food Hyg Safety, 16(4), 280-294.
Ryu K(2001). The cleaning and sanitizing of rae vegetables and fruits. J Kor Diet Assoc, 225(1), 23-25.
Song MR(2001). Volatile flavor components of cultivated radish (Raphanus sativus L.) sprout. J Kor Food Nutr, 14(1), 20-27.
The Ministry of Education & HRD(2004). The guidelines of sanitary management at food service.
Vijayakumar C, Wolf-Hall CE(2002). Evaluation of household sanitizers for reducing levels of Escherichia coli on iceberg lettuce. J Food Prot, 65(10), 1646-1650.
Woo SM, Jang SY, Kim OK, et al(2004). Antimicrobial effects of on the harmful foodborn organisms. J Kor Food Preserv, 11(1), 117-121.
Wright DE, Radiclife J(1992). Parents perceptions of influences on food behavior development of children attending day care facilities. J Nutr Educ, 24(4), 198-201.
Yang IK, Swem BL, Li Y(2003). The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce bydipping treatment with electrolyzed water. J Food Sci, 68(3), 1013-1017.
Zhang S, Farber JM(1996). The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiol, 13(4), 311-321.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.