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An Investigation of the Hazards Associated with Cucumber and Hot Pepper Cultivation Areas to Establish a Good Agricultural Practices (GAP) Model

오이와 고추생산 환경에서의 GAP 모델 개발을 위한 위해요소 조사

  • Shim, Won-Bo (School of Physics and Chemistry, Gwangju Institute of Science and Technology) ;
  • Lee, Chae-Won (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Jeong, Myeong-Jin (Department of Food and Drug, Graduate of Food and Drug, Gyeongsang National University) ;
  • Kim, Jeong-Sook (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Jae-Gee (Microbial Safety Division, Department of Agro-Food Safety, NAAS, RDA) ;
  • Chung, Duck-Hwa (Institute of Agriculture and Life Science, Gyeongsang National University)
  • 심원보 (광주과학기술원 물리화학부) ;
  • 이채원 (경상대학교 농업생명과학연구원) ;
  • 정명진 (경상대학교 식의약품학과) ;
  • 김정숙 (경상대학교 농업생명과학연구원) ;
  • 류재기 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 정덕화 (경상대학교 농업생명과학연구원)
  • Received : 2013.09.30
  • Accepted : 2013.10.31
  • Published : 2014.02.28

Abstract

To analyze the hazards associated with cucumber and hot pepper cultivation areas, a total of 72 samples were obtained and tested to detect the presence of biological (sanitary indicative, pathogenic bacteria and fungi) and chemical hazards (heavy metals and pesticide residues). The levels of sanitary indicative bacteria (aerobic plate counts and coliforms) and fungi were ND-7.2 and ND-4.8 log CFU/(g, mL, hand, or $100cm^2$) in cucumber cultivation areas, and ND-6.8 and 0.4-5.3 log CFU/(g, mL, hand, or $100cm^2$) in hot pepper cultivation areas. More specifically, the soil of hot pepper cultivation areas was contaminated with coliforms at a maximum level of 5.6 log CFU/g. Staphylococcus aureus was detected only in glove samples at a level of 1.4 log CFU/$100cm^2$ and Bacillus cereus was detected in the majority of samples at a level of ND-4.8 log CFU/(g, mL, hand, or $100cm^2$). Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. were not detected. Heavy metal (Zn, Cu, Ni, Pb, and Hg) chemical hazards were detected at levels lower than the regulation limit. Residual insecticides were not detected in cucumbers; however, hexaconazole was detected at a level of 0.016 mg/kg (maximum residue limit: 0.3 mg/kg) in hot peppers.

Keywords

good agricultural practices (GAP);cucumber;hot pepper;hazard;cultivation area

Acknowledgement

Supported by : 농촌진흥청

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