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Microbial quality of fresh vegetables in restaurants around school

학교주변식당 신선 채소류의 미생물 오염도 조사

  • Jo, So Hyun (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Chung, Hyun-Jung (Department of Food and Nutrition, Inha University) ;
  • Lee, Seong Hee (Department of Nutrition and Culinary, Chosun College of Technology) ;
  • Hwang, Su Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Hanny University) ;
  • Om, Ae-Son (Department of Food and Nutrition, Hanyang University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
  • 조소현 (전남대학교 식품공학과, 기능성식품연구센터) ;
  • 정현정 (인하대학교 식품영양학과) ;
  • 이성희 (조선이공대학교 식품영양조리과학과) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 엄애선 (한양대학교 식품영양학과) ;
  • 은종방 (전남대학교 식품공학과, 기능성식품연구센터)
  • Received : 2013.04.12
  • Accepted : 2013.04.23
  • Published : 2013.06.30

Abstract

Microbiological contamination of 4 vegetables (garlic, red pepper, perilla leaf and lettuce) collected from 10 restaurants around university was examined. The vegetables were evaluated for total plate count, coliforms, psychrophiles, yeast, and Staphylococcus aureus. The results of total plate count showed the highest value as $5.4{\pm}0.69$ log CFU/g in lettuce, following by $4.8{\pm}1.53$ log CFU/g in red pepper, $4.5{\pm}1.65$ log CFU/g in perilla leaf and $3.4{\pm}1.27$ log CFU/g in garlic. The contamination level of coliforms and psychrophiles were highest in red pepper with maximum as 4.7 log CFU/g and 8.2 log CFU/g, respectively. Red pepper of psychrophiles showed the highest average value as $5.0{\pm}1.82$ log CFU/g followed by $4.2{\pm}1.91$ log CFU/g in lettuce, $4.7{\pm}1.55$ log CFU/g in perilla leaf and $2.4{\pm}2.10$ log CFU/g in garlic. The average number of yeasts were highest in perilla leaf with $4.4{\pm}1.41$ log CFU/g and were lowest in garlic with $0.9{\pm}1.41$ log CFU/g. The contamination level of S. aureus was detected in 27 samples among the total 40 samples with the range of 0.5-5.2 log CFU/g. In conclusion, the microbial quality of the fresh vegetables evaluated in this study was not very good. Therefore, it needs to be enhanced through the good sanitation management and production and distribution methods to improve the safety of fresh vegetables.

Acknowledgement

Supported by : 농림수산식품부

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