The purpose of this study was to evaluate microbiological contamination of fresh-cut produce salads and raw cabbage toward climate change. Total aerobic bacteria, coliform and Escherichia coli were monitored to get the contamination levels and E. coli O157:H7, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella spp. to detect pathogens with risk of foodborne disease from samples. Collection of 360 samples (180 fresh-cut produce salads and 180 raw cabbage), including 60 samples from each area after setting 3 areas depending on annual temperature and annual rainfall. As a result, total aerobic bacteria and coliform group were different was performed areas in raw cabbage but there was no difference between areas in fresh-cut produce salads. In addition foodborne pathogens including E. coli were not isolated from fresh-cut produce salads.

ABSTRACT
 재료 및 방법
  권역 선정
  시료 준비
  위생지표 미생물 오염수준의 정량적 분석
  Salmonella spp. 분리·동정 및 오염수준의 정량적 분석
  Staphylococcus aureus 분리·동정 및 오염수준의정량적 분석
  Bacillus cereus 분리·동정 및 오염수준의 정량적 분석
  Listeria monocytogenes 분리·동정 및 오염수준의정량적 분석
  대장균(E. coli O157:H7) 분리·동정 및 오염수준의정량적 분석
  통계분석
 결과 및 고찰
  권역별 총 호기성균(Total aerobic bacteria)의 오염수준정량적 분석
  권역별 대장균군(Coliform groups) 및 대장균(E. coli)의오염수준 정량적 분석
  권역별 식중독 세균의 오염수준 정량적 분석
 요 약
 감사의 글
 참고문헌

• 최나정(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Na-Jung Choi
• 박경진(군산대학교 식품영양학과, Department of Food and Nutrition, Kunsan University) | Gyung-Jin Bahk
• 하상도(중앙대학교 식품공학과, Department of Food Science and Technology, Chung-Ang University) | Sang-Do Ha
• 정명섭(중앙대학교 식품공학과, Department of Food Science and Technology, Chung-Ang University) | Myung-Sub Chung
• 이순호(식품의약품안전청, Korea Food and Drug Administration) | Soon-Ho Lee
• 황인균(식품의약품안전청, Korea Food and Drug Administration) | In-Gyun Hwang
• 박중현(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Joong-Hyun Park
• 김광희(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Gwang-Hee Kim
• 오덕환(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Deog-Hwan Oh Correspondence to