• 우리 연구실의 성과를 게재하는 주요 저널의 정보는 다음과 같습니다. 

Food Research International (IF 8.1, JCR Q1), Food Control (IF 7.0, JCR Q1), LWT-Food Science and Technology (IF 6.0, JCR Q1), International Journal of Food Microbiology (IF 5.4, JCR Q1), Food Microbiology (IF 5.3, JCR Q1)

83. Hong, Y. J., Kim, Y. M., Kim, Y. S., Cho, T. J., Rhee, M. S., & Kim, S. A. (2025). Microbial community of retail marinated raw crab: Comprehensive analysis via culture-dependent methods and high-throughput sequencing. LWT, 232, 118376. [Link]

82. Kim, S. A., Ban, G. H., Cho, T. J., Rhee, M. S., & Kim, S. A. (2025). Bacterial characterization of retail seasoned dried seafood using culture-based and high-throughput sequencing approaches: Implications for food quality and safety. Food Bioscience, 107168. [Link]

81. Zhai, Y., Kim, M.J., Fan, P., Rajeev, S., Kim, S. A., Driver, J. D., Galvão, K. N., Boucher, C., & Jeong, K. C. (2024). Machine learning-enhanced assessment of potential probiotics from healthy calves for the treatment of neonatal calf diarrhea. Frontiers in Microbiology, 15, 1507537. [Link]

80. Kim, Y. M., Choi, E. J., Cho, T. J., Rhee, M. S., & Kim, S. A. (2024). Microbial profiling of oysters from a processing plant and retail products: Analysis based on culture-dependent methods and 16S rRNA gene sequencing. Food Research International,196, 115096. [Link]

79. Choi, E. J., Kim, Y. M., Lee, Y. H., Cho, T. J., Rhee, M. S., & Kim, S. A. (2024). Microbial consortia in commercial salmon products: A comparative study using cultivation-dependent and high-throughput sequencing approaches. Food Research International,196, 115072. [Link]

78. Yeom, J. Y., Bae, D. R., & Kim, S. A. (2024). Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing. Meat Science, 214, 109520. [Link] 

77. Kim, Y. J., Ban, G. H., Hong, Y. W., Jeong, K. C., Bae, D. R., & Kim, S. A. (2024). Bacterial profile of pork from production to retail based on high-throughput sequencing. Food Research International, 176, 113745. [Link]

76. Kim, B. K., & Kim, S. A. (2023). Investigation of Microbial Ecology of Fish Sauces based on Culture Method and 16S rRNA Metagenome Sequencing. LWT-Food Science and Technology, 187, 115275. [Link]  

75.  Park J. W., Bae. D. Y., & Kim, S. A. (2023). Microbial trace investigation throughout the entire chicken supply chain based on metagenomic high-throughput sequencing. Food Research International, 169, 112775. [Link]

74.  Chung, S. Y., Cho, T. J., Yu, H., Park, S. G., Kim, S. R., Kim, S. A., & Rhee, M. S. (2023). Efficacy of combined caprylic acid and thymol treatments for inactivation of Listeria monocytogenes on enoki mushrooms in household and food-service establishments. Food Research International, 166, 112601.  [Link]

73.  Ban, G. H., Kim, J. H., Kim, S. A., Rhee, M. S., Choi, S. Y., Hwang, I. J., & Kim, S. R. (2023). Microbial succession during button mushroom (Agaricus bisporus) production evaluated via high-throughput sequencing. Food Microbiology, 114, 104307. [Link]  

72.  Hong, Y. W., Ban, G. H., Bae. D. Y., & Kim, S. A. (2023). Microbial Investigation of Aquacultured Olive Flounder (Paralichthys olivaceus) from Farm to Table Based on High Throughput Sequencing. International Journal of Food Microbiology, 389, 110111. [Link]

71.  Kim, H. W., Cho, T. J., Kim, S. A., & Rhee, M. S. (2022). Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi. Journal of Food Protection, 85(12), 1883-1889. [Link]

70.  Bae, D. Y., Macoy, D. M., Ahmad, W., Peseth, S., Kim, B., Chon, J. W., Ryu, G. R., Ban, G. H., Kim, S. A., Kang, H. J., Moon, J. S., & Kim, M. G. (2022). Distribution and Characterization of Antimicrobial Resistant Pathogens in a Pig Farm, Slaughterhouse, Meat Processing Plant, and in Retail Stores. Microorganisms, 10(11), 2252. [Link]

69.  Ban, G. H., Kim, B. K., Kim, S. R., Rhee, M. S., & Kim, S. A. (2022). Bacterial microbiota profiling of oyster mushrooms (Pleurotus ostreatus) based on cultivation methods and distribution channels using high-throughput sequencing. International Journal of Food Microbiology, 382, 109917. [Link]

68.  Kim, S. Y., Ban, G. H., Hong, Y. W., Jang, J. M., & Kim, S. A. (2022). Microbiome shifts in sprouts (alfalfa, radish, and rapeseed) during production from seed to sprout using 16S rRNA microbiome sequencing. Food Research International, 152, 110896. [Link]

67.  Jang, M. J., Kim, S. Y., Ricke, S. C., Rhee, M. S., & Kim, S. A. (2021). Microbial ecology of alfalfa, radish, and rapeseed sprouts based on culture methods and 16S rRNA microbiome sequencing. Food Research International, 144, 110316. [Link]

66.  Ricke, S. C., Lee, S. I., Kim, S. A., Park, S. H., & Shi, Z. (2020). Prebiotics and the poultry gastrointestinal tract microbiome. Poultry Science, 99(2), 670-677. [Link]

65.  Kim, S. A., Park, H. J., Cho, T. J., & Rhee, M. S. (2020). Toxic potential of Bacillus cereus isolated from fermented alcoholic beverages. Food Research International, 137, 109361. [Link]

64.  Cho, T. J., Park, S. M., Yu, H., Seo, G. H., Kim, H. W., Kim, S. A., & Rhee, M. S. (2020). Recent Advances in the Application of Antibacterial Complexes Using Essential Oils. Molecules, 25(7). [Link]

63.  Cho, T. J., Kim, S. A.(co-first author), Kim, H. W., & Rhee, M. S. (2020). A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time. Foods, 9(10), 1457. [Link] 

62.  Cho, T. J., Kim, S. A.(co-first author), Kim, H. W., Park, S. M., & Rhee, M. S. (2020). Changes in Consumers' Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends. International Journal of Environmental Research and Public Health, 17(15). [Link] 

61.  Cho, T. J., Hwang, J. Y., Kim, H. W., Kim, Y. K., Il Kwon, J., Kim, Y. J., Lee, K. W., Kim, S. A., & Rhee, M. S. (2019). Underestimated Risks of Infantile Infectious Disease from the Caregiver's Typical Handling Practices of Infant Formula. Scientific reports, 9(1), 9799.

60.  Wages, J.A., Feye, K.M., Park, S.H., Kim, S. A., & Ricke, S.C. (2019). Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers. Frontiers in Microbiology, 10, 972. [Link] 

59.  Park, S.H., Min, B.J., Kim, S. A., Ricke, S.C., Crandall, P.G, Lee, S.I., & Lee, S.O. (2019). Pectin as an Alternative Feed Additive and Effects on Microbiota. Safety and Practice for Organic Food, 305-319. [Link]

58.  Lee, S.I., Kim, S. A., Park, S.H., & Ricke, S.C. (2019). Molecular and new-generation techniques for rapid detection of foodborne pathogens and characterization of microbial communities in poultry meat. Food Safety in Poultry Meat Production, 235-260. [Link]

57.  Kim, S. A., Kim, H.W., & Rhee, M.S. (2019). Cranberry extract with enhanced bactericidal activities against uropathogenic Escherichia coli within one minute of treatment. LWT, 113, 108318. [Link]

56.  Kim, S. A., Jang, M.J., Kim, S.Y., Yang, Y., Pavlidis, H.O., & Ricke, S.C. (2019). Potential for Prebiotics as Feed Additives to Limit Foodborne Campylobacter Establishment in the Poultry Gastrointestinal Tract. Frontiers in Microbiology, 10, 91. [Link]

55.  Kim, H.W., Chung, D.H., Kim, S. A., & Rhee, M.S. (2019). Synergistic cranberry juice combinations with natural-borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time. Letters in Applied Microbiology, 68(4), 321-328. [Link]

54.  Rothrock, M. J., Fan, P., Jeong, K. C., Kim, S. A., Ricke, S. C., & Park, S. H. (2018). Complete Genome Sequence of Listeria monocytogenes Strain MR310, Isolated from a Pastured-Flock Poultry Farm System. Genome Announcements, 6(10). [Link]

53.  Rothrock, M. J., Feye, K. M., Kim, S. A., Park, S. H., Locatelli, A., Hiett, K. L., Gamble, J., Sellers, H., & Ricke, S. C. (2018). Semi-quantification of total Campylobacter and Salmonella during egg incubations using a combination of 16S rDNA and specific pathogen primers for qPCR. Frontiers in Microbiology, 9, 2454. [Link]

52.  Ricke, S. C., Dawoud, T. M., Kim, S. A., Park, S. H., & Kwon, Y. M. (2018). Salmonella Cold Stress Response: Mechanisms and Occurrence in Foods. Advances in Applied Microbiology, 104, 1-38. [Link] 

51.  Ricke, S. C., Kim, S. A., Shi, Z., & Park, S. H. (2018). Molecular‐based identification and detection of Salmonella in food production systems: current perspectives. Journal of Applied Microbiology, 125(2), 313-327. [Link] 

50.  Park, S. H., Aydin, M., Fan, P., Lee, S. Y., Teng, L., Kim, S. A., Ahn, S. H., Ricke, S. C., Shi, Z., & Jeong, K. C. (2018). Detection Strategies for Foodborne Salmonella and Prospects for Utilization of Whole Genome Sequencing Approaches. Food and Feed Safety Systems and Analysis, 289-308. [Link]

49.  Kim, S. A., Rubinelli, P. M., Park, S. H., & Ricke, S. C. (2018). Ability of Arkansas LaKast and LaKast hybrid rice bran to reduce Salmonella Typhimurium in chicken cecal incubations and effects on cecal microbiota. Frontiers in Microbiology, 9, 134. [Link]

48.  Kim, S. A., Park, S. H., Knueven, C., Basel, R., & Ricke, S. C. (2018). A decontamination approach using a combination of bisulfate of soda and peracetic acid against Listeria innocua inoculated on whole apples. Food Control, 84, 106-110. [Link]

47.  Handley, J. A., Park, S. H., Kim, S. A., & Ricke, S. C. (2018). Microbiome Profiles of Commercial Broilers Through Evisceration and Immersion Chilling During Poultry Slaughter and the Identification of Potential Indicator Microorganisms. Frontiers in Microbiology, 9, 345. [Link] 

46.  Blevins, R. E., Kim, S. A., Park, S. H., Rivera, R., & Ricke, S. C. (2018). Historical, current, and future prospects for food safety in poultry product processing systems. Food and Feed Safety Systems and Analysis, 323-345. [Link]

45.  Varela-Stokes, A. S., Park, S. H., Kim, S. A., & Ricke, S. C. (2017). Microbial communities in North American ixodid ticks of veterinary and medical importance. Frontiers in Veterinary Science, 4, 179. [Link]

44.  Rubinelli, P. M., Kim, S. A., Park, S. H., Roto, S. M., & Ricke, S. C. (2017). Sodium bisulfate and a sodium bisulfate/tannin mixture decreases pH when added to an in vitro incubated poultry cecal or fecal contents while reducing Salmonella Typhimurium marker strain survival and altering the microbiome. Journal of Environmental Science and Health, Part B, 52(8), 607-615. [Link]

43.  Rubinelli, P. M., Kim, S. A.(co-first author), Park, S. H., Roto, S. M., Nealon, N. J., Ryan, E. P., & Ricke, S. C. (2017). Differential effects of rice bran cultivars to limit Salmonella Typhimurium in chicken cecal in vitro incubations and impact on the cecal microbiome and metabolome. PLoS ONE, 12(9), e0185002. [Link]

42.  Rubinelli, P. M., Kim, S. A., Park, S. H., Baker, C. A., & Ricke, S. C. (2017). Growth characterization of single and double Salmonella methionine auxotroph strains for potential vaccine use in poultry. Frontiers in Veterinary Science, 4, 103. [Link]

41.  Rhee, M. S., Kim, S. A., & Kim, N. H (2017). Microbial ecology of nuts, seeds, and sprouts. Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology, 390-415. [Link]

40.  Park, S. H., Lee, S. I., Kim, S. A., Christensen, K., & Ricke, S. C. (2017). Comparison of antibiotic supplementation versus a yeast-based prebiotic on the cecal microbiome of commercial broilers. PLOS ONE, 12(8), e0182805. [Link]

39.  Park, S. H., Kim, S. A.(co-first author), Rubinelli, P. M., Roto, S. M., & Ricke, S. C. (2017). Microbial compositional changes in broiler chicken cecal contents from birds challenged with different Salmonella vaccine candidate strains. Vaccine, 35(24), 3204-3208. [Link]

38.  Park, S. H., Kim, S. A., Lee, S. I., Rubinelli, P. M., Roto, S. M., Pavlidis, H. O., McIntyre, D. R., & Ricke, S. C. (2017). Original XPCTM effect on Salmonella Typhimurium and cecal microbiota from three different ages of broiler chickens when incubated in an anaerobic in vitro culture system. Frontiers in Microbiology, 8, 1070. [Link]

37.  Kim, S. A., Park, S. H., Lee, S. I., & Ricke, S. C. (2017). Development of a rapid method to quantify Salmonella Typhimurium using a combination of MPN with qPCR and a shortened time incubation. Food Microbiology, 65, 7-18. [Link]

36.  Kim, S. A., Park, S. H., Lee, S. I., Owens, C. M., & Ricke, S. C. (2017). Assessment of chicken carcass microbiome responses during processing in the presence of commercial antimicrobials using a next generation sequencing approach. Scientific Reports, 7. [Link]

35.  Kim, S. A., Choi, E. S., Kim, N. H., Kim, H. W., Lee, N. Y., Cho, T. J., Jo, J. I., Kim, S. H., Lee, S. H., Ha, S. D., & Rhee. M. S. (2017). Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants. Journal of the Science of Food and Agriculture, 97(6), 1761-1767. [Link]

34.  Kim, S. A., & Rhee, M.S. (2017). Insights into controversy over the effectiveness of antimicrobial soap: future prospects. Journal of Hospital Infection, 96(3), 299-300. [Link]

33.  Kim, S. A., Park, S. I., Lee, S. C., & Ricke, S. C. (2017). Rapid and simple method by combining FTA™ card DNA extraction with two set multiplex PCR for simultaneous detection of non‐O157 Shiga toxin‐producing Escherichia coli strains and virulence genes in food samples. Letters in Applied Microbiology, 65(6), 482-488. [Link]

32.  Dawoud, T. M., Davis, M. L., Park, S. H., Kim, S. A., Kwon, Y. M., Jarvis, N., O’Bryan, C. A., Shi, Z., Crandall, P. G., & Ricke, S. C. (2017). The potential link between thermal resistance and virulence in Salmonella: a review. Frontiers in Veterinary Science, 4, 93. [Link]

31.  Shi, Z., Baker, C. A., Lee, S. I., Park, S. H., Kim, S. A., & Ricke, S. C. (2016). Comparison of methods for quantitating Salmonella enterica Typhimurium and Heidelberg strain attachment to reusable plastic shipping container coupons and preliminary assessment of sanitizer efficacy. Journal of Environmental Science and Health, Part B, 51(9), 602-608. [Link]

30.  Rubinelli, P. M., Roto, S. M., Kim, S. A., Park, S. H., Pavlidis, H. O., McIntyre, D., & Ricke, S. C. (2016). Reduction of Salmonella Typhimurium by fermentation metabolites of Diamond V Original XPC in an in vitro anaerobic mixed chicken cecal culture. Frontiers in Veterinary Science, 3, 83. [Link]

29.  Kim, S. A., & Rhee, M. S. (2016). Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans-cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157: H7. Food Control, 60, 447-454.[Link]

28.  Kim, S. A., & Rhee, M. S. (2016). Microbicidal effects of plain soap vs triclocarban-based antibacterial soap. Journal of Hospital Infection, 94(3), 276-280. [Link]

27.  Kim, S. A., & Rhee, M. S. (2016). Antibacterial activity of caprylic acid for potential application as an active antiseptic ingredient in consumer antiseptics. International Journal of Antimicrobial Agents, 48(6), 765-767. [Link]

26.  Cho, T. J., Kim, N. H., Kim, S. A., Song, J. H., & Rhee, M. S. (2016). Survival of foodborne pathogens (Escherichia coli O157: H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce. International Journal of Food Microbiology, 238, 50-55. [Link]

25.  Baker, C. A., Park, S. H., Kim, S. A., Rubinelli, P. M., Roto, S. M., Lee, S. I., Ramsaroop, S., Miller, M., & Ricke, S. C. (2016). Formalin-fixed cells as an internal standard approach for the detection and quantitative assessment of Shiga toxin-producing Escherichia coli (STEC). Food Control, 63, 76-82. [Link] 

24.  Na, G. N., Kim, S. A., Kwon, O. C., & Rhee, M. S. (2015). Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal. Journal of Microbiological Methods, 115, 34-41. [Link]

23.  Kim, S. A., Yun, S. J., Jeon, S. H., Kim, N. H., Kim, H. W., Cho, T. J., Lee, S. H., Hwang, I. G., & Rhee, M. S. (2015). Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line. Food Control, 53, 1-8. [Link]

22.  Kim, S. A., & Rhee, M. S. (2015). Use of caprylic acid to control pathogens (Escherichia coli O157: H7 and Salmonella enterica Serovar Typhimurium) in apple juice at mild heat temperature. Journal of Applied Microbiology, 119(5), 1317-1323. [Link]

21.  Kim, S. A., & Rhee, M. S. (2015). Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157: H7 using the response surface methodology. International Journal of Food Microbiology, 197, 9-14. [Link]

20.  Kim, S. A., & Rhee, M. S. (2015). Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157: H7 and indigenous microflora in carrot juice. Food Microbiology, 49, 166-172. [Link]

19.  Kim, S. A., Moon, H., Lee, K., & Rhee, M. S. (2015). Bactericidal effects of triclosan in soap both in vitro and in vivo. Journal of Antimicrobial Chemotherapy, 70(12), 3345-3352. [Link]

18.  Kim, S. A., Jeon, S. H., Kim, N. H., Kim, H. W ., Lee, N. Y., Cho, T. J., Jung, Y. M., Lee, S. H., Hwang, I. G., & Rhee, M. S. (2015). Changes in the microbial composition of microbrewed beer during the process in the actual manufacturing line. Journal of Food Protection, 78(12), 2233-2239. [Link]

17.  Kim, S. A., Park, H. J., Lee, S. H., Hwang, I. G., & Rhee, M. S. (2014). Fate of major foodborne pathogens and Bacillus cereus spores in sterilized and non-sterilized Korean turbid rice wine (Makgeolli). Food Control, 39, 139-145. [Link]

16.  Kim, S. A., Kim, N. H., Lee, S. H., Hwang, I. G., & Rhee, M. S. (2014). Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine). Journal of Food Protection, 77(3), 419-426. [Link]

15.  Choi, E. S., Kim, N. H., Kim, H. W., Kim, S. A., Jo, J. I., Kim, S. H., Lee, S. H., Ha, S. D., & Rhee, M.S. (2014). Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line. Journal of Food Protection, 77(12), 2069-2075. [Link]

14.  Kim, S. A., Yu, J. H., & Rhee, M.S. (2013). A rapid and simple screening method of Cronobacter spp. in cell suspension and tofu. Journal of the Science of Food and Agriculture, 93(6), 1520-1524. [Link]

13.  Kim, S. A., Yun, S. J., Lee, S. H., Hwang, I. G., & Rhee, M. S. (2013). Temperature increase of foods in car trunk and the potential hazard for microbial growth. Food Control, 29(1), 66-70. [Link]

12.  Kim, S. A., & Rhee, M. S. (2013). Marked synergistic bactericidal effects and mode of action of medium-chain fatty acids in combination with organic acids against Escherichia coli O157: H7. Applied and Environmental Microbiology, 79(21), 6552-6560. [Link] (selected as a spotlight article)

11.  Kim, S. A., Lee, M. K., Park, T. H., & Rhee, M. S., (2013). A combined intervention using fermented ethanol and supercritical carbon dioxide to control Bacillus cereus and Bacillus subtilis in rice. Food Control, 32(1), 93-98. [Link]

10.  Kim, S. A., Kim, O. M., & Rhee, M. S. (2013). Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants. Letters in Applied Microbiology, 56(1), 30-36. [Link]

9.    Kim, M. J., Kim, S. A., Kang, Y. S., Hwang, I.G., & Rhee, M. S. (2013). Microbial diversity and prevalence of foodborne pathogens in cheap and junk foods consumed by primary schoolchildren. Letters in Applied Microbiology, 57(1), 47-53. [Link]

8.    Choi, Y. M., Park, H. J., Jang, H. I., Kim, S. A., Imm, J. Y., Hwang, I. G., & Rhee, M. S. (2013). Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution. Research in Veterinary Science, 94(3), 413-418. [Link]

7.    Choi, M. J., Kim, S. A., Lee, N. Y., & Rhee, M. S. (2013). New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica Serovar Typhimurium in reconstituted infant formula. International Journal of Food Microbiology, 166(3), 499-507. [Link]

6.    Kim, S. A., & Rhee, M. S. (2011). A new cost-effective, selective and differential medium for the isolation of Cronobacter spp. Journal of Microbiological Methods, 85(2), 149-154. [Link]

5.    Kim, S. A., Oh, S. W., Lee, Y. M., Imm, J. Y., Hwang, I. G., Kang, D. H., & Rhee, M. S. (2011). Microbial contamination of food products consumed by infants and babies in Korea. Letters in applied microbiology, 53(5), 532-538. [Link]

4.    Kim, S. A., Kim, O. Y., & Rhee, M. S. (2010). Direct application of supercritical carbon dioxide for the reduction of Cronobacter spp.(Enterobacter sakazakii) in end products of dehydrated powdered infant formula. Journal of Dairy Science, 93(5), 1854-1860. [Link]

3.    Kim, S. A., Lee, Y. M., Oh, S.W., Gwak, H.S., Hwang, I.G., Kang, D.H., Woo, G. J., & Rhee, M.S. (2009). Biofilm formation and low pH viability of Cronobacter spp.(Enterobacter sakazakii) isolated from powdered infant formula and infant foods in Korea. Food Science of Animal Resources, 29(6), 702-708. [Link]

2.    Kim, S. A., Lee, Y. M., Hwang, I. G., Kang, D. H., Woo, G. J., & Rhee, M. S. (2009). Eight enrichment broths for the isolation of Campylobacter jejuni from inoculated suspensions and ground pork. Letters in Applied Microbiology, 49(5), 620-626. [Link]

1.    Bae, Y. Y., Lee, H. J., Kim, S. A., & Rhee, M. S. (2009). Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide. International Journal of Food Microbiology, 136(1), 95-100. [Link]