Microbial risk assessment of staphylococcal food poisoning in Korean kimbab.

The objective of this study was to conduct a preliminary microbial risk assessment for Staphylococcus aureus in kimbab, and then propose appropriate guidelines for its preparation and storage. Kimbab is a ready-to-eat product, popular in Korea, made of various foods surrounded by rice and seaweed. Because it is usually prepared by hand and stored at room temperature, it can be contaminated with S.