KOREASCHOLAR

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.

I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
감사의 글
References

• 정선옥(서울시보건환경연구원 강북농수산물검사소) | Sun-Ok Jung Corresponding author
• 정지헌(서울시보건환경연구원 강북농수산물검사소) | Ji-Hun Jung
• 김성단(서울시보건환경연구원 강북농수산물검사소) | Sung-Dan Kim
• 이현경(서울시보건환경연구원 강북농수산물검사소) | Hyun-Kyung Lee
• 박성규(서울시보건환경연구원 강북농수산물검사소) | Sung-Kyu Park
• 이병훈(서울시보건환경연구원 강북농수산물검사소) | Byung-Hun Lee
• 이정숙(서울시보건환경연구원 강북농수산물검사소) | Jeong-Sook Lee
• 김수진(서울시보건환경연구원 강북농수산물검사소) | Soo-Jin Kim
• 김동규(서울시보건환경연구원 강북농수산물검사소) | Dong-Gyu Kim
• 유인실(서울시보건환경연구원 강북농수산물검사소) | In-Sil Yu
• 정권(서울시보건환경연구원 강북농수산물검사소) | Kwon Jung