An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea

서울지역 유통판매 중인 즉석섭취.편의식품의 위해 미생물 오염도 조사

  • Kim, Hee-Yun (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Oh, Seon-Woo (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Chung, So-Young (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Choi, Seon-Hee (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Lee, Ji-Won (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Yang, Ji-Yeon (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Seo, Eun-Chae (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Kim, Yong-Hoon (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Park, Hee-Ok (Food Safety Management Division, Seoul Regional Korea Food and Drug Administration) ;
  • Yang, Cheul-Young (Department of Food Technology and Service, Eulji University) ;
  • Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College) ;
  • Shin, Il-Shik (Department of Marine Food Science & Technology, Gangneung-Wonju National University)
  • 김희연 (서울지방식품의약품안전청 유해물질분석과) ;
  • 오선우 (서울지방식품의약품안전청 유해물질분석과) ;
  • 정소영 (서울지방식품의약품안전청 유해물질분석과) ;
  • 최선희 (서울지방식품의약품안전청 유해물질분석과) ;
  • 이지원 (서울지방식품의약품안전청 유해물질분석과) ;
  • 양지연 (서울지방식품의약품안전청 유해물질분석과) ;
  • 서은채 (서울지방식품의약품안전청 유해물질분석과) ;
  • 김용훈 (서울지방식품의약품안전청 유해물질분석과) ;
  • 박희옥 (서울지방식품의약품안전청 식품안전관리과) ;
  • 양철용 (을지대학교 식품산업외식학과) ;
  • 하상철 (대구미래대학 제과데코레이션과) ;
  • 신일식 (강릉대학교 해양식품공학과)
  • Received : 2010.08.08
  • Accepted : 2010.10.20
  • Published : 2011.02.28


This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.


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