Contamination of Green Vegetable Juice by E. coli O157:H7 during Storage

E. coli O157:H7에 의한 녹즙 저장 환경에서의 미생물학적 오염도 조사

  • 임은섭 (과학기술연합대학원대학교) ;
  • 구옥경 (과학기술연합대학원대학교)
  • Received : 2015.03.30
  • Accepted : 2015.04.30
  • Published : 2015.08.31


The market for green vegetable juice (GVJ) is growing owing to the increasing demand for healthy food; however data on the safety and quality of GVJ are poorly reported. The objective of this study was to investigate the change in microbial community in GVJ during storage and its contamination by E. coli O157:H7. The microbial community was analyzed via culturable and non-culturable methods at 5, 10, and $25^{\circ}C$ for different storage times. In the non-culturable method, denaturing gradient gel electrophoresis (DGGE) was used. The initial bacterial concentration was $2.92{\times}10^5CFU/mL$, which exceeded the limit prescribed by the Korean Food Hygiene law. The results of the DGGE analysis indicated that the microbial community during storage was diverse and the spoilage lactic acid bacteria were prevalent at a later stage. Other bacteria such as Rahnella, Citrobacter, Pseudomonas, and Cyanobacteria were identified. Thus, the results strongly emphasize the need to pay attention to GVJ production safety, especially with respect to temperature control, in order to prevent the growth of foodborne pathogens such as E. coli O157:H7 and other spoilage bacteria.


Supported by : 한국식품연구원


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