Investigation of the Level of Microbial Contamination in the Environment for Juice Production

생딸기 주스 제조 환경에서의 미생물학적 오염도 조사

  • Kim, Se-Ri (Division of Applied Life Science, Gyeongsang National University) ;
  • Shim, Won-Bo (Division of Applied Life Science, Gyeongsang National University) ;
  • Park, Seon-Ja (Department of Anatomy, College of Medicine, Gyeongsang National University) ;
  • Ha, Kwang-Soo (Aquaculture Environment Institute, National Fisheries Research and Development Institute) ;
  • Yoon, Hae-Suk (Gyeongnam Agricultural Research and Extension Service) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyu-Ho (Department of Environmental Engineering and Biotechnology, Hankuk Univ. of Foreign Studies) ;
  • Kim, Min-Gon (Laboratory of Integrative Biotechnology, Korea research Institute of Bioscience and Biotechnology) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk University) ;
  • Kim, Cheol-Ho (Department of Biochemistry and Molecular Biology, College of Oriental Medicine, Dongguk University) ;
  • Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University)
  • 김세리 (경상대학교 응용생명과학부) ;
  • 심원보 (경상대학교 응용생명과학부) ;
  • 박선자 (경상대학교 의과대학 해부학교실) ;
  • 하광수 (국립수산과학원 양식환경연구소) ;
  • 윤혜숙 (경상남도 농업기술원) ;
  • 하상도 (중앙대학교 식품공학과) ;
  • 김근성 (중앙대학교 식품공학과) ;
  • 이규호 (한국외국어대학교 환경학과) ;
  • 김민곤 (한국생명공학연구원) ;
  • 김광엽 (충북대학교 식품공학과) ;
  • 김철호 (동국대학교 한의과대학) ;
  • 정덕화 (경상대학교 응용생명과학부)
  • Published : 2005.04.30

Abstract

Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.

Keywords

strawberry juice;HACCP (Hazard Analysis Critical Control Point);sanitary indication bacteria;pathogenic bacteria

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