Kim NH - Search Results

1

Microbiological quality and risk factors related to sandwiches served in bakeries, cafés, and sandwich bars in South Korea.

Jang HG, Kim NH, Choi YM, Rhee MS. Jang HG, et al. Among authors: kim nh. J Food Prot. 2013 Feb;76(2):231-8. doi: 10.4315/0362-028X.JFP-12-335. J Food Prot. 2013. PMID: 23433370 Free article.

2

Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157:H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate.

Kwak TY, Kim NH, Rhee MS. Kwak TY, et al. Among authors: kim nh. Int J Food Microbiol. 2011 Nov 1;150(2-3):128-35. doi: 10.1016/j.ijfoodmicro.2011.07.025. Epub 2011 Jul 30. Int J Food Microbiol. 2011. PMID: 21849219

3

Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line.

Choi ES, Kim NH, Kim HW, Kim SA, Jo JI, Kim SH, Lee SH, Ha SD, Rhee MS. Choi ES, et al. Among authors: kim hw, kim sh, kim nh, kim sa. J Food Prot. 2014 Dec;77(12):2069-75. doi: 10.4315/0362-028X.JFP-14-177. J Food Prot. 2014. PMID: 25474052 Free article.

4

Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju).

Jeon SH, Kim NH, Shim MB, Jeon YW, Ahn JH, Lee SH, Hwang IG, Rhee MS. Jeon SH, et al. Among authors: kim nh. J Food Prot. 2015 Apr;78(4):812-8. doi: 10.4315/0362-028X.JFP-14-431. J Food Prot. 2015. PMID: 25836410 Free article.

5

Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant.

Kim NH, Jang SH, Kim SH, Lee HJ, Kim Y, Ryu JH, Rhee MS. Kim NH, et al. Among authors: kim sh, kim y. Int J Food Microbiol. 2015 Dec 2;214:24-30. doi: 10.1016/j.ijfoodmicro.2015.07.024. Epub 2015 Jul 20. Int J Food Microbiol. 2015. PMID: 26210534

6

Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 Strains.

Kim NH, Rhee MS. Kim NH, et al. Appl Environ Microbiol. 2015 Dec 4;82(4):1040-1049. doi: 10.1128/AEM.03307-15. Print 2016 Feb 15. Appl Environ Microbiol. 2015. PMID: 26637600 Free PMC article.

7

Synergistic bactericidal action of phytic acid and sodium chloride against Escherichia coli O157:H7 cells protected by a biofilm.

Kim NH, Rhee MS. Kim NH, et al. Int J Food Microbiol. 2016 Jun 16;227:17-21. doi: 10.1016/j.ijfoodmicro.2016.03.026. Epub 2016 Mar 29. Int J Food Microbiol. 2016. PMID: 27043385

8

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.

Kim SA, Choi ES, Kim NH, Kim HW, Lee NY, Cho TJ, Jo JI, Kim SH, Lee SH, Ha SD, Rhee MS. Kim SA, et al. Among authors: kim hw, kim sh, kim nh. J Sci Food Agric. 2017 Apr;97(6):1761-1767. doi: 10.1002/jsfa.7972. Epub 2016 Aug 25. J Sci Food Agric. 2017. PMID: 27469473

9

Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.

Moon H, Kim NH, Kim SH, Kim Y, Ryu JH, Rhee MS. Moon H, et al. Among authors: kim sh, kim nh, kim y. Meat Sci. 2017 Jul;129:147-152. doi: 10.1016/j.meatsci.2017.03.001. Epub 2017 Mar 6. Meat Sci. 2017. PMID: 28285115

10

Current Interventions for Controlling Pathogenic Escherichia coli.

Kim NH, Cho TJ, Rhee MS. Kim NH, et al. Adv Appl Microbiol. 2017;100:1-47. doi: 10.1016/bs.aambs.2017.02.001. Epub 2017 Mar 18. Adv Appl Microbiol. 2017. PMID: 28732552 Review.

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