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 journalArticlepeer-review

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

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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