Prevalence of enterotoxigenic staphylococcus aureus in retail ready-to-eat Korean kimbab rolls

Sun Kyoung Yoon, Yun Sook Kang, Mun Gi Sohn, Chang Min Kim, Jiyong Park

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Staphylococcus aureus in Korean kimbab rolls was monitored seasonally in 4 major cities of Korea to investigate the risk of S. aureus in a pre-prepared meal. Thirty-five (28.6%) of 105 kimbab rolls purchased in winter were contaminated with S. aureus with an average level of 2.6 log CFU/g. Thirty-six (33.0%) of 109 kimbab rolls purchased in summer and autumn were contained S. aureus with an average level of 2.9 log CFU/g. Kimbab purchased in snack bars showed higher 5. aureus contamination rates with the maximum level of 4.7 log CFU/g than that purchased in convenience stores. Of the raw materials in kimbab, uncooked perilla leaf had the highest contamination rate of S. aureus. Less than 50% of S. aureus isolated from kimbab produced enterotoxin and most of the staphylococcal enterotoxin produced by S. aureus in kimbab was type A.

Original languageEnglish
Pages (from-to)621-625
Number of pages5
JournalFood Science and Biotechnology
Volume16
Issue number4
Publication statusPublished - 2007 Dec 1

Fingerprint

Staphylococcus aureus
Enterotoxins
enterotoxins
Perilla
Snacks
snacks
Korea
meals (menu)
Korean Peninsula
Meals
raw materials
autumn
winter
summer
leaves

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Yoon, Sun Kyoung ; Kang, Yun Sook ; Sohn, Mun Gi ; Kim, Chang Min ; Park, Jiyong. / Prevalence of enterotoxigenic staphylococcus aureus in retail ready-to-eat Korean kimbab rolls. In: Food Science and Biotechnology. 2007 ; Vol. 16, No. 4. pp. 621-625.
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Prevalence of enterotoxigenic staphylococcus aureus in retail ready-to-eat Korean kimbab rolls. / Yoon, Sun Kyoung; Kang, Yun Sook; Sohn, Mun Gi; Kim, Chang Min; Park, Jiyong.

In: Food Science and Biotechnology, Vol. 16, No. 4, 01.12.2007, p. 621-625.

Research output: Contribution to journalArticle

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AB - Staphylococcus aureus in Korean kimbab rolls was monitored seasonally in 4 major cities of Korea to investigate the risk of S. aureus in a pre-prepared meal. Thirty-five (28.6%) of 105 kimbab rolls purchased in winter were contaminated with S. aureus with an average level of 2.6 log CFU/g. Thirty-six (33.0%) of 109 kimbab rolls purchased in summer and autumn were contained S. aureus with an average level of 2.9 log CFU/g. Kimbab purchased in snack bars showed higher 5. aureus contamination rates with the maximum level of 4.7 log CFU/g than that purchased in convenience stores. Of the raw materials in kimbab, uncooked perilla leaf had the highest contamination rate of S. aureus. Less than 50% of S. aureus isolated from kimbab produced enterotoxin and most of the staphylococcal enterotoxin produced by S. aureus in kimbab was type A.

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