JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Microbiological Monitoring of Paprika, and Bacterial Contamination Levels with Respect to Storage Temperature
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.7-12
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.007
 Title & Authors
Microbiological Monitoring of Paprika, and Bacterial Contamination Levels with Respect to Storage Temperature
Yu, Yong-Man; Youn, Young-Nam; Choi, In-Uk; Lee, Young-Ha;
  PDF(new window)
 Abstract
Paprika is a major export of Korea, but biosafety is important if exports are to grow. To date, few paprika biosafety data are available. We evaluated microbiological contamination of paprika, and determined bacterial levels with respect to storage temperature. Mean counts of total aerobic bacteria were , but coliforms were not isolated. Staphylococcus aureus, Salmonella spp., Listeria spp., and Escherichia coli O157 were also not detected. When bacterial contamination of paprika stored at room temperature or for 20 days was evaluated, the numbers of total aerobic bacteria peaked at 14-16 days at room temperature (4 times more than those of ). However, aerobic bacteria grew slowly at . Coliforms were also detected twice at room temperature, but not upon storage at . The results indicate that the paprika exported from Korea is relatively biosafe. However, food hygiene issues must be addressed to reduce contamination during storage and distribution.
 Keywords
Paprika;Biosafety;Bacterial contamination;
 Language
Korean
 Cited by
1.
광펄스 처리에 의한 파프리카의 이화학적 변화,홍희정;김애진;박희란;신정규;

한국식품과학회지, 2013. vol.45. 3, pp.339-344 crossref(new window)
2.
우리나라 파프리카 수출단지 및 선과장의 병해충 조사,김기돈;이시원;강은하;신용길;전재용;허노열;이흥식;

농업과학연구, 2013. vol.40. 2, pp.93-99 crossref(new window)
3.
고품질 수출용 파프리카 생산을 위한 이산화염소 가스 훈증 처리,강지훈;박신민;김현규;손현정;송경주;조미애;김종락;이정용;송경빈;

한국식품영양과학회지, 2015. vol.44. 7, pp.1072-1078 crossref(new window)
4.
국내 유통중인 약용작물의 생물학적 위해요소 모니터링,이영섭;이상원;김연복;김옥태;박경훈;이재원;이대영;김금숙;권동렬;한신희;

한국약용작물학회지, 2016. vol.24. 2, pp.143-151 crossref(new window)
1.
Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 7, 1072  crossref(new windwow)
2.
The pests survey of paprika export complexes and packing house in Korea, Korean Journal of Agricultural Science, 2013, 40, 2, 93  crossref(new windwow)
3.
Monitoring of Biological Hazards in Herbal Crops from Korean Market, Korean Journal of Medicinal Crop Science, 2016, 24, 2, 143  crossref(new windwow)
 References
1.
Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH (2006) Chemical components of Korean paprika according to cultivars. Korean K Food Preser, 13, 43-49

2.
Ittah Y, Kanner J, Granity R (1993) Hydrolysis study of carotenoid pigments paprika by HPLC/photodiode array detection. J Agric Food Chem, 41, 899-901 crossref(new window)

3.
Beltran J, Ghosh AK, Basu S (2007) Immunotherapy of tumors with neuroimmune ligand capsaicin. J Immunol, 178, 3260-3264 crossref(new window)

4.
Jeong EM, Kim WT, Kim SR, Yun SH (2008) The actual condition and subjects of paprika in Korea. Research report of Korea Rural Economic Institute (C2008-22)

5.
Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, Park KH (2001) Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J Food Hyg Safety, 16, 280−294

6.
Cho JS, Chun HK, Hwang DY, Nam HJ (2005) Comsumer perceptions of food-related hazards and correlates of degree of concerns about food. J Korean Soc Food Sci Nutr, 34, 66-74 crossref(new window)

7.
Lee JY, Kim KD (2009) A study on the perception of and concern for food safety among urban housewives. Korean J Food Preserv, 16, 999-1007

8.
Shim SB, Ham SN, Kwon PS, Lee SO, Kim SH, Lee GW, Bang OK (2003) Monitoring contamination of vegetable salad and study in reductin for food poisoning. Annual Report of KFDA, 7, 364-365

9.
Kim JS, Bang OK, Chang HC (2004) Examination of microbiological contamination of ready-to-eat vegetable salad. J Food Hyg Safety, 19, 60-65

10.
Won YJ, Yoon CY, Seo IW, Nam HS, Lee DM, Park DH, Lee HM, Kim SS, Lee KY (2002) The study for the occurrence of food poisoning bacteria in organic vegetables. Annual Report of KFDA, 6, 521

11.
Choi JW, Park SY, Yeon JH, Lee MJ, Chung DH, Lee KH, Kim MG, Lee DH, Kim KS, Ha SD (2005) Microbial contamination levels of fresh vegetables distributed in markets. J Food Hyg Safety, 20, 43-47

12.
Jung SH, Hur MJ, Ju JH, Kim KA, Oh SS, Go JM, Kim YH, Im JS (2006) Microbiological evaluation of raw vegetables. J Food Hyg Safety, 21, 250-257

13.
Yu YM, Youn YN, Choi IU, Yuan X, Lee YH (2007) Biological harzard analysis of leaf vegetables and fruits according to types of cultivation and distribution systems. Korean J Food Preserv, 14, 35-41

14.
Kim BS, Lee HO, Kim JY, Yoon DH, Cha HS, Kwon KH (2009) Microbial contamination in a facility for processing of fresh-cut leafy vegetables. Korean J food Preserv, 16, 573-578

15.
Jun SY, Kim TH, Kwon JH, Lee YK (2009) Microbiological evaluation in situ od each precess in seed sprouting. Korean J Food Preserv, 16, 971-976

16.
Yu YM, Youn YN, Hua QJ, Cha GH, Lee YH (2009) Biological harzard analysis of paprikas, strawberries and tomatoes in the markerts. J Food Hyg Safety, 24, 174-181

17.
Cho SK, Abd El-Aty AM, Jeon HR, Choi JH, Shin HC, Shim JH (2008) Comparison of different extraction methods for the simultaneous determination of pesticide residues in kiwi fruit using gas chromatography-mass spectrometry. Biomed Chromatogr, 22, 727-735. crossref(new window)

18.
Chun OK, Kang HG (2003) Estimation of risks of pesticide exposure, by food intake, to Koreans. Food Chemical Toxicol, 41, 1063-1076 crossref(new window)

19.
KFDA (2008) Food Standard Code. Korea Food and Drug Administration, Seoul, Korea, p 422-464

20.
U.S. Food and Drug Administration: Foodborne pathogenic microorganial and natural toxins handbook. http://www.cfsan.fda.gov/cgi-bin/

21.
Forsythe SJ (2010) Microbiology of Safe Food, 2nd ed, Wiley-Blackwell, Oxford, United Kingdom

22.
Bahk GJ, Chun SJ, Park KH, Hong CH, Kim JW (2003) Survey on the foodborne illness experience and awareness of food sfaty practice among Korean consumers. J Food Hyg Safety, 18, 139-145

23.
Chung JK, Kim MJ, Kee HY, Choi MH, Seo JJ, Kim SH, Park JT, Kim MG, Kim ES (2008) Prevalence of food poisoning bacteria on hands in various age groups. J Food Hyg Safety, 23, 40-50

24.
Kim HK, Lee HT, Kim JH, Lee SS (2008) Analysis of microbiological contamination in ready-to-eat foods. J Food Hyg Safety, 23, 285-290

25.
Kim HJ, Kim YS, Chung MS, Oh DH, Chun HS, Ha SD (2010) Trends in rapid detection methods for food-borne pathogenic microorganisms by using new technologies. J Food Hyg Safety, 25, 376-387

26.
Pozio E (2003) Foodborne and waterborne parasites. Acta Microbiol Pol, 52 Suppl, 83-96

27.
Abadias M, Usall J, Anguera M, Solsona C, Vinas I (2008) Microbiological quality of fresh, minimallyprocessed fruit and vegetables, and sprouts from retail establishments, Int J Food Microbiol, 123, 121-129 crossref(new window)

28.
Al-Binali AM, Bello CS, El-Shewy K, Abdulla SE (2006) The prevalence of parasites in commonly used leafy vegetables in South Western, Saudi Arabia. Saudi Med J, 27, 613-616.

29.
Hong YP, Choi HS, Cho MA, Choi ST, Kim SJ (2010) Correlation between soluble solid content and physicochemical properties of 'Bing' cherry at different stages of ripening after harvest. Korean J Food Preserv, 17, 370-375