Assessment of microbiological quality for raw materials and cooked foods in elementary school food establishment

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 3, 2008, Pages 379-389

  Shin, Weon Sun ^a   Hong, Wan Soo ^b   Lee, Kyung Eun ^c  

^a Hanyang University   (South Korea)

^b Sangmyung University   (South Korea)

^c Seoul Women University   (South Korea)

Author keywords

Cooked foods; Food materials; Microbiological quality; School food safety management

Indexed keywords

ALLIUM CEPA; BACILLUS CEREUS; CAMPYLOBACTER JEJUNI; CHRYSANTHEMUM CORONARIUM; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FILIPENDULA VULGARIS; GLYCINE MAX; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; LYCOPERSICON PIMPINELLIFOLIUM; PETROSELINUM CRISPUM; RAPHANUS SATIVUS; SALMONELLA; SESAMUM INDICUM; SHIGELLA; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 45749133179     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.3.379     Document Type: Article

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