This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 시료수집
  2. 이화학적 특성
  3. 위생지표균
  4. 병원성 미생물 정성 분석
  5. 병원성 미생물 정량 분석
  6. 통계분석
 III. 결과 및 고찰
  1. 이화학적 특성
  2. 질산염 및 아질산염
  3. 중금속
  4. 위생지표군
  5. 병원성 미생물
 IV. 요약 및 결론
 References

• 이재용(세계김치연구소 위생안전성분석센터) | Jae Yong Lee (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 천선화(세계김치연구소 위생안전성분석센터) | Seon Hwa Cheon (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 김수지(세계김치연구소 위생안전성분석센터) | Su-Ji Kim (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 이희민(세계김치연구소 위생안전성분석센터) | Hee-Min Lee (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 이해원(세계김치연구소 위생안전성분석센터) | Hae-Won Lee (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 유수연(세계김치연구소 위생안전성분석센터) | Su-Yeon You (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 윤소라(세계김치연구소 위생안전성분석센터) | So Ra Yoon (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 황인민(세계김치연구소 위생안전성분석센터) | In Min Hwang (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 정지혜(세계김치연구소 위생안전성분석센터) | Ji-Hye Jung (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
• 김성현(세계김치연구소 위생안전성분석센터) | Sung Hyun Kim (Hygeinic Safety and Analysis Center, World Institute of Kimchi) Corresponding author