Assessment of Contamination Level of Foodborne Pathogens in the Main Ingredients of Kimbab during the Preparing Process

김밥제조단계에서의 김밥 주원료에 대한 위해미생물의 오염도 평가

  • Park, Shin-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Choi, Jin-Won (Department of Food Science and Technology, Chung-Ang University) ;
  • Yeon, Ji-Hye (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Min-Jeong (Department of Food Science and Technology, Chung-Ang University) ;
  • Oh, Deog-Hwan (School of Biotechnology and Bioengineering, Kangwan National University) ;
  • Hong, Chong-Hae (Department of Veterinary Medicine, Kangwon National University) ;
  • Park, Gyung-Jin (Korea Health Industry Department Institute) ;
  • Woo, Gun-Jo (Korea Food and Drug Administration) ;
  • Park, Jong-Seok (Korea Food and Drug Administration) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
  • Published : 2005.02.28

Abstract

Contamination levels of total aerobic bacteria, coliforms, Esherichia coli, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes of Kimbab and its main ingredients sampled from general and specialized restaurants were compared. Total aerobic bacteria and coliform counts of Kimbab samples from both restaurant types were not significantly different (p>0.05), showing approximately $4\;to\;6\;log_{10}CFU/g$. E. coli counts were significantly higher in kimbab from general restaurants ($65%:\;0.7-2.6\;log_{10}CFU/g$) than those from specialized ones ($8.33%:\;0.70log_{10}CFU/g$), whereas those of S. aureus and B. cereus were not significantly different (p>0.05). L. monocytogenes was not detected in all Kimbab samples. These results indicate hygiene of Kimbab and its main ingredients are deleterious. Contamination levels of pathogens determined in the present study may be used as primary data for microbial risk assessment.

Keywords

kimbab;Esherichia coli;Staphylococcus aureus;Bacillus cereus;Listeria monocytogenes

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