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연구논문 : 유통 절임배추의 중금속, 잔류농약 및 식중독 안전성 조사
정선옥 ( Sun Ok Jung ),정지헌 ( Ji Hun Jung ),김성단 ( Sung Dan Kim ),이현경 ( Hyun Yung Lee ),박성규 ( Sung Kyu Park ),이병훈 ( Byung Hun Lee ),이정숙 ( Jeong Sook Lee ),김수진 ( Soo Jin Kim ),김동규 ( Dong Gyu Kim ),유인실 ( In 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.6
In recent years, consumers have become more interested in convenient lifestyles, leading to increased use of salted cabbages for preparation of kimchi. This study aimed to investigate the safety of heavy metals, pesticide residues, and foodborne pathogens in commercial salted cabbages in Seoul from August to November, 2014. The survey, which was conducted to determine whether or not salted cabbages were prepared under the highest sanitary conditions, showed that Seoulites are interested in purchasing hygienic and safe salted cabbages. The average amounts (range) of Pb and Cd found in 30 salted cabbage samples were 0.007 (0.000~0.063) mg/kg and 0.004 (0.000~0.012) mg/kg, respectively. The cabbages were analyzed for residues from 285 types of pesticides using the multiresidue method. Residues for pesticides were not detected. Major foodborne pathogens, specifically Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli, Bacillus cereus, Clostridium perfringens and Norovirus, were also not detected.