경남지역에서 유통되는 즉석 반찬류의 미생물 오염도 조사

• Published in: Han'gug sigpum wi'saeng anjeonseong haghoeji Vol. 38; no. 4; pp. 217 - 227
• Main Authors: 엄지연, 장혜정, 최연주, 김소영, 조아름, 김민영, 안지희, 김제동, Ji-Yeon Um, Hye-Jeong Jang, Yeon-Ju Choi, So-Young Kim, Areum Jo, Min Young Kim, Jihee Ahn, Jea-Dong Kim
• Format: Journal Article
• Language: Korean
• Published: 한국식품위생안전성학회 01.09.2023
• Subjects: 식품과학; Food-borne pathogens; Ready-to-eat side dishes; Microbiological contamination; Gyeongsangnam-do; Total aerobic bacteria

The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-t...