The Prediction of the Origin of Microbial Contamination in Kimbab and Improvement of Microbiological Safety by Gamma Irradiation

김밥의 미생물 오염원 예측 및 미생물학적 안전성 개선을 위한 감마선 조사 효과

  • Lee, Na-Young (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Jo, Cheol-Hun (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Chung, Hun-Jong (Pediatrics, Konkuk University Hospital) ;
  • Kang, Ho-Jin (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Kyung (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Ju (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 이나영 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 조철훈 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 정헌종 (건국대학교 충주병원 소아과학교실) ;
  • 강호진 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 김재경 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 김현주 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
  • Published : 2005.04.30

Abstract

Microbial contamination origin of Kimbab was determined using nine types of ready-to-use ingredients, three each from animal, seafood, and vegetable sources. Effect of radiation on microbiological safety was also investigated. Total aerobic bacteria were not detected in seasoned beef, ham, and seasoned burdock, whereas 3.50, 5.41, 8.83, and 5.07 log CFU/g were detected in surimi gel, seasoned and blanched spinach, dried laver, and cucumber, respectively. Total aerobic bacterial and mold numbers were 8.73 and 5.08 log CFU/g in prepared Kimbab. Gamma irradiation reduced level of contaminated aerobic bacteria and mold population in Kimbab and its ingredients, Salmonella mutagenicity assay (Ames test) showed Kimbub ingredients irradiated at 10 kGy did not show any mutagenicity. These results indicate ready-to-use kimbab ingredients were mostly responsible for total aerobic bacteria and mold population of Kimbab, and low dose irradiation and low temperature storage ($10^{\circ}C$) effectively ensured microbiological safety of Kimbab and ready-to-use ingredients.

즉석식품의 하나인 김밥의 미생물학적 안전성, 보존성 및 위생성 향상을 위한 연구의 일환으로 수산식품(맛살, 어묵 및 김), 축산식품(볶은 쇠고기, 달걀지단 및 햄) 및 농산식품(무친우엉, 무친시금치 및 오이)군에 따른 김밥재료 및 김밥의 미생물 변화를 통하여 김밥의 미생물 오염원을 예측하였으며, 감마선 조사를 통해 김밥재료 및 김밥의 미생물 안전성을 조사하였다. 총 9종류의 김밥재료 중 햄, 볶은 쇠고기 및 무친 우엉에서 세균은 검출되지 않았다. 맛살 및 계란지단에서 미생물은 검출되지 않았으나 20 및 $30^{\circ}C$에서 24시간 저장할 경우 4-5 log CFU/g의 세균이 증식하였으며 1-2kGy 선량으로 조사했을 경우 세균은 검출되지 알았다. 어묵, 무친 시금치 및 오이에서 각각 3.50 5.41 및 5.07 log CFU/g의 세균이 검출되었다. 그러나 김에서는 8.83 log OCFU/g의 세균이 검출되어 9 종의 김밥재료 중 미생물 오염도가 가장 높은 것으로 확인되었다. 김밥재료 중 곰팡이는 무친 시금치, 오이 및 김에서만 검출되었다. 김밥의 총균수 및 곰팡이수는 각각 8.73 및 5.08 log CFU/g이 검출되었으며, $30^{\circ}C$에서 24시간 저장했을 경우 총균수 및 곰팡이수가 급격히 증가하였으나 $10^{\circ}C$로 저장했을 경우 미생물수는 변화를 나타내지 않았다. 또한, 9종의 김밥재료에 대한 비조사구와 조사구(10kGy)로 나누어 유전독성학적 안전성을 평가한 결과 추출물의 농도에 따른 복귀돌연변이 집락수의 증가는 확인되지 않았다. 이와 같이 김밥재료 및 김밥의 미생물 변화를 관찰한 결과 김밥의 미생물 오염은 대부분이 오염된 주요 김밥재료에서 기인된 것으로 사료되어 김밥재료에 대한 위생관리가 철저히 요구되며, 10kGy로 감마선 조사된 김밥재료는 유전독성학적으로 안전한 것으로 나타났다. 그러므로 감마선 조사 및 저온저장($10^{\circ}C$)은 김밥재료 뿐만 아니라 김밥의 미생물 제어에 효과적인 것으로 확인되었다.

Keywords

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