• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.333-342
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• 2000

The purpose of this study was to evaluate microbiological quality for each stage of the kimbap manufacturing process in summer and winter. Under the various controlled conditions through the simulation, the time-temperature data were collected and the microbiological quality(including total plate count, coliforms, and fecal coliform count) were evaluated. To determine the expected shelf life of Kimbap, a microbiolgical analysis according to the length of the storage time was performed. The microbiological analysis on both sanitary and unsanitary utensils was compared. The microbiological quality of the raw materials of Kimbap in summer was not at an acceptable level, but that of the heat-treated raw materials of Kimbap met the requirement according to the standards set by the Natick Research Center. The number of the microorganisms of the unsanitary utensils and the Kimbap made from unsanitary utensils was more than the acceptable criteria. Sanitary management is necessary to prohibit cross-contamination and to manufacture Kimbap safely. Results from storage times and storage temperature conditions(chilled and room-temperature storage) showed that the expected shelf-life of the Kimbap with the room-temperature storage was as less than 3 hours in summer, while it was as 7-10 hours in winter.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.661-669
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• 2020

Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37℃). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10℃. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10-10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.

• Biomedical Science Letters
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• v.7 no.2
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• pp.85-89
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• 2001

Many Staphylococcus aureus strains produce enterotoxins causing food poisoning. Staphylococcal enterotoxins are classified by serological criteria into five major groups - subtype A to E. It is difficult, time-consuming, and expensive to detect staphylococcal enterotoxins in the clinical laboratory. In this study, we fried to detect the enterotoxin genes of Staphylococcus aureus strains isolated from clinical specimens and Kimbap - rice rolled in a sheet of laver - using multiplex PCR technique. A total of 77 strains of Staphylococcus aureus from clinical specimens and 78 strains from Kimbap were isolated. Among clinical isolates of S. aureus, 60 strains (78.0%) were identified as producing enterotoxins. A total offs strains (91.6%) in the 60 staphylococcal enterotoxin producing strains were enterotoxin subtype C. In case of kimbap: 43 (55.1%) strains were detected to produce enterotoxins and 39 (90.6%) enterotoxin producing strains were subtype A.

• Journal of Food Hygiene and Safety
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• v.17 no.1
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• pp.31-35
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• 2002

According to food poisoning statistic data of 2000, the food poisoning outbreaks have occurred mainly by meat (27.9%), shellfish and its processed products (26.0%), and ready-to eat meals (24.0%) such as Kimbap and packed lunch boxes. The major causative flood poisoning bacteria were Salmonella spp. (35.6%), Staphylococcus aureus(11.3%) and Vibrio parahaemolyticus (3.2%). In this study, we conducted the isolation and enumeration for S. aureus in Kimbap. This monitoring data will be applied to the following study, risk assessment. The Kimbap samples were collected from department stores, convenient stores and snack bars located in Seoul, Busan, Daejeon, and Gwangju. The overall isolation rate of S. aureus from 214 Kimbap samples was 34.1% and the average count was 623 cells. Enterotoxin typing test for isolates showed 42.5%, 4.1% and 2.7% for type, A, B and C, respectively. There was no significant seasonal difference in S. aureus isolation, but the average count in summer(793 cfu/g) was 1.8 times higher than that of winter(446 cfu/g).

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• Proceedings of the KSCN Conference
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• 1998.11a
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• pp.110-110
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• 1998

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.49-54
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• 2004

The prevention of infectious disease from contaminated foods is very important in public health. Quantitative microbial risk assessment has been used in advance countries to achieve the safety of public health against hazardous microbial causing contaminated foods. This study was conducted to estimate maximum edible time without producing enterotoxin from Staphylococcus aureus in Kimbap selling at different domestic store using Food MicroModel and monitoring data and to compute maximum edible time by temperature with 99th percentile safety probability based on only restaurant data. For estimating maximum edible time, model operation conditions like reaching time at 2 ${\times}$ 10$^{7}$ , which enterotoxin was known as producing point from S. aureus, temperature of 28∼3$0^{\circ}C$, pH 5.2, NaCl 0.22%, aw(water activity) 0.99, and intaking one serving size of 171g in Kimbap were considered. Estimated maximum edible times by regarding outdoor temperature in summer were 3.9∼4.6 hrs in restaurant, 6.7∼7.9 hrs in department store and 7.4∼8.7 hrs in convenient store. Based on restaurant data, estimated maximum edible times with 99th percentile safety probability by temperature were 1.9 hrs in 3$0^{\circ}C$ and 17.7 hrs in 15$^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• Korean Journal of Microbiology
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• v.54 no.2
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• pp.164-166
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• 2018

Salmonella enterica subsp. enterica is a foodborne pathogen that has been detected throughout the world. Here, we present the complete genome sequence of Salmonella Enteritidis isolated from a commercial kimbap that caused foodborne illness in the Republic of Korea in 2014. Complete genome sequence analysis of Salmonella Enteritidis MFDS1004839 revealed a 4,679,649 bp chromosome and a 96,994 bp plasmid, with G + C contents of 52.2% and 49.3%, respectively. The chromosome and plasmid genome included 4,482 predicted protein-coding sequences, 84 tRNAs and 22 rRNAs genes.