References
- KFDA. Outbreak Present State and Preventive Measures of Food Poisoning. Korea Food and Drug Administration. Seoul, Korea. pp. 13-15 (2002)
- Kim SR, Park SJ, Shim WB, Kim HK, Chung DH. Detection of Staphylococcus aureus and screening Staphylococcal enterotoxin a, b, c genes in strains isolated from strawberry juice shops in Jinju. Korean. J. Environ. Health 31: 23-30 (2005)
- Mehrotra M, Wang G, Johnson WM. Multiplex PCR for detection of genes for Staphylococcus aureus enterotixns, exfoliative toxins, toxic shock syndrome toxin 1, and methicillin resistance. J. Clin. Microbiol. 38: 1032-1035 (2000)
- KFDA. Food Code. Special ed. Korea Food and Drug Administration, Seoul, Korea. pp. 78-116 (2005)
- Feng P, Weagant SD. Diarrheagenic Escherichia coli. In: Bacteriological Analytical Manual. 8th ed. Revision A. Available from: http://www.cfsan.fda.gov/~ebam/bam-4a.html. Accessed Sep. 1, 2002
- Yoon CY, Kang KJ. Occurrence of Vibrio parahaemolyticus in fishery products from the southwestern coast of Korea. Food Sci. Biotechnol. 15: 578-581 (2006)
- Shirai HM, Nishibushi T, Ramamurthy SK, Bhattacharaya SC, Takeda Y. Polymerase chain reaction for detection of cholera enterotoxin operon of Vibrio cholerae. J. Clin. Microbiol. 29: 2519- 2521 (1991)
- Yang BS, Park JS. Specific detection of Listeria monocytogenes using PCR. J. Korean Soc. Microbiol. 32: 213-218 (1997)
- Tekinsen KK, Ozdemir Z. Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese. Food Control 17: 707-711 (2006) https://doi.org/10.1016/j.foodcont.2005.04.007
- Cho KM, Seo WT. Bacterial diversity in a Korean traditional soybean fermented foods (doenjang and ganjang) by 16S rRNA gene sequence analysis. Food Sci. Biotechnol. 16: 320-324 (2007)
- Kramer JM, Gilbert RJ. Bacillus cereus and other Bacillus species. pp. 21-70. In: Foodborne Bcterial Pathogens. Doyle MP (ed). Marcel Dekker, New York, NY, USA (1989)
- Simon SS, Sanjeev S. Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers. Food Control 18: 1565-1568 (2007) https://doi.org/10.1016/j.foodcont.2006.12.007
- Yanga Y, Taoa WY, Liub YJ, Zhuc F. Inhibition of Bacillus cereus by lactic acid bacteria starter cultures in rice fermentation. Food Control 19: 159-161 (2008) https://doi.org/10.1016/j.foodcont.2007.03.002
- Roya A, Moktana B, Sarkar PK. Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods. Food Control 18: 1555-1564 (2007) https://doi.org/10.1016/j.foodcont.2006.12.006
- Granum AF, Lund BM. Bacillus cereus and its food poisoning toxins. FEMS Microbiol. Lett. 157: 223-228 (1997) https://doi.org/10.1111/j.1574-6968.1997.tb12776.x
- Nortermans S, Batt CA. A risk assessment approach for food-borne Bacillus cereus and its toxins. J. Appl. Microbiol. 84: 51s-61s (1998) https://doi.org/10.1046/j.1365-2672.1998.0840s151S.x
- Yoon SK, Kang YS, Sohn MG, Kim CM, Park J. Prevalence of enterotoxigenic Staphylococcus aureus in retail ready-to-eat Korean kimbab rolls. Food Sci. Biotechnol. 16: 621-625 (2007)
- Rhoa MJ, Schaffnera DW. Microbial risk assessment of Staphylococcal food poisoning in Korean kimbab. Int. J. Food Microbiol. 116: 332- 338 (2007) https://doi.org/10.1016/j.ijfoodmicro.2007.02.006
- Monday SR, Bohach GA. Use of multiplex PCR to detect classical and newly described pathogenic toxin genes in Staphylococcal isolates. J. Clin. Microbiol. 37: 3411-3414 (1999)