참고문헌 (27)

1. Kim, H.Y., Oh, S.W., Chung, S.Y., Choi, S.H., Lee, J.W., Yang, J.Y., Seo, E.C., Kim, Y.H., Park, H.O., Yang, C.Y., Ha, S.C., Shin, I.S., An investigation of microbial contamination of ready-to-eat products in Seoul, Korea. Korean J. Food Sci. Technol., 43, 39-44 (2011). 

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3. Kim, T.S., Kim, M.J., Kang, Y.M., Oh, G.N., Choi, S.Y., Oh, M.S., Yang, Y.S., Seo, J.M., Ryu, M.G., Kim, E.S., Ha, D.R., Cho, B.S., Molecular characterization and toxin profile of bacillus cereus strains isolated from ready-to-eat foods. Korean J. Food Sci. Technol., 46, 334-340 (2014). 

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7. Park, S.Y., Yeon, J.H., Choi, J.W., Lee, M.J., Lee, D.H., Kim, K.S., Park, K.H., Ha, S.D., Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketed in convenience stores. Korean J. Food Sci. Technol., 37, 274-278 (2005). 

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9. Jung, J., Oh, K.K., Seo, S.M., Yang, S., Jung, K.S., Roh, E., Ryu, J.G., Distribution of Foodborne Pathogens from Garlic Chives and Its Production Environments in the Southern Part of Korea. J. Food Hyg. Saf., 35, 477-488 (2020). 

10. Kim, S.J., Sun, S.H., Kim, G.C., Kim, H.R., Yoon, K.S., Quality changes of fresh-cut leafy and condiment vegetables during refrigerated storage. J. Korean Soc. Food Sci. Nutr., 40, 1141-1149 (2011). 

11. Centers for Disease Control and Prevention, (2021, JULY 15). Multistate outbreak of E. coli O157:H7 infections linked to romain lettuce. Retrieved from: www.cdc.gov/ecoli/2018/0157h7-04-18 

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13. Oh, D. H., Ding, T., Ha, S. D., Bahk, G. J., The risk estimation of Listeria monocytogenes for ready-to-eats fresh cutvegetables. J. Food Hyg. Saf., 24, 50-55 (2009). 

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16. Song, B.R., Kim, S.H., Kim, J.K., Han, J.A., Kwak, H.S., Chung, K.T., Heo, E.J., Establishment of microbial criteria by investigation of microbial contamination in ready-to-eat foods. J. Food Hyg. Saf., 32, 348-354 (2017). 

17. Jo, M.J., Jeong, A.R., Kim, H.J., Lee, N.R., Oh, S.W., Kim, Y.J., Koo, M.S., Microbiological quality of fresh-cut produce and organic vegetables. Korean J. Food Sci. Technol., 43, 91-97 (2011). 

18. Lee, B.H., Kim, I.H., Huh, K.S., Cho, K.D., Application of HACCP system on establishing hygienic standards in pizza specialty restaurant-focused on salad items. J. Korean Home Econ. Assoc., 41, 101-116 (2003). 

19. Kang, T.M., Cho, S.K., Park, J.Y., Song, K.B., Chung, M.S., Park, J.H., Analysis of microbial contamination of sprouts and fresh-cut salads in a market. Korean J. Food Sci. Technol., 43, 490-494 (2011). 

20. Seo, K.Y., Lee, M.J., Yeon, J.H., Kim, I.J., Ha, J.H., Ha, S.D., Microbiological contamination levels of in salad and side dishes distribution in markets. J. Food Hyg. Saf., 21, 263-268 (2006). 

21. Solberg, M., Buchalew, J.J., Chen, C.M., Schaffner D.W., O'Neill, K., McDowell, J., Post, L.S., Boderck, M., Microbial safety assurance system for foodservice facilities. Food Technol., 44, 68-73 (1990). 

22. Lim, G.S., Koo, M.S., Kim, H.J., Kho, Y.H., Park, K.S., Oh, S.W., Determination of statistical sampling plans for bacillus cereus in salad and Kimbab. J. Food Hyg. Saf., 29, 16-20 (2014). 

23. Shim, S.B., Ham, S.N., Kwoun, P.S., Lee, S.O., Kim, S.H., Lee, G.W., Bang, O.K., Monitoring contamination of vegetable salad and study in reduction for food poisoning. Annu. Rep. KFDA, 7, 364-365 (2003). 

24. Kim, H.K., Lee, H.T., Kim, J.H., Lee, S.S., Analysis of microbiological contamination in ready-to-eat foods. J. Food Hyg. Saf., 23, 285-290 (2008). 

25. Choi, J.W., Park, S.Y., Yeon, J.H., Lee, M.J., Chung, D.H., Lee, K.H., Kim, M.G., Lee, D.H., Kim, K.S., Ha, S.D., Microbial contamination levels of fresh vegetables distributed in markets. J. Food Hyg. Saf., 20, 43-47 (2005). 

26. Park, H.J., Lee, J.E., Kim, S.A., Shim, W.B., Changes in internal and external temperature and microbiological contamination depending on consumer behavior after purchase of fresh-cut produces. J. Food Hyg. Saf., 35, 459-467 (2020). 

27. Jung, S.H., Hur, M.J., Ju, J.H., Kim, K.A., Oh, S.S., Go, J.M., Im, J.S., Microbiological evaluation of raw vegetables. J. Food Hyg. Saf., 21, 250-257 (2006). 

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