Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Investigation of the Level of Microbial Contamination in the Environment for Juice Production

생딸기 주스 제조 환경에서의 미생물학적 오염도 조사

  • Kim, Se-Ri (Division of Applied Life Science, Gyeongsang National University) ;
  • Shim, Won-Bo (Division of Applied Life Science, Gyeongsang National University) ;
  • Park, Seon-Ja (Department of Anatomy, College of Medicine, Gyeongsang National University) ;
  • Ha, Kwang-Soo (Aquaculture Environment Institute, National Fisheries Research and Development Institute) ;
  • Yoon, Hae-Suk (Gyeongnam Agricultural Research and Extension Service) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyu-Ho (Department of Environmental Engineering and Biotechnology, Hankuk Univ. of Foreign Studies) ;
  • Kim, Min-Gon (Laboratory of Integrative Biotechnology, Korea research Institute of Bioscience and Biotechnology) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk University) ;
  • Kim, Cheol-Ho (Department of Biochemistry and Molecular Biology, College of Oriental Medicine, Dongguk University) ;
  • Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University)
  • 김세리 (경상대학교 응용생명과학부) ;
  • 심원보 (경상대학교 응용생명과학부) ;
  • 박선자 (경상대학교 의과대학 해부학교실) ;
  • 하광수 (국립수산과학원 양식환경연구소) ;
  • 윤혜숙 (경상남도 농업기술원) ;
  • 하상도 (중앙대학교 식품공학과) ;
  • 김근성 (중앙대학교 식품공학과) ;
  • 이규호 (한국외국어대학교 환경학과) ;
  • 김민곤 (한국생명공학연구원) ;
  • 김광엽 (충북대학교 식품공학과) ;
  • 김철호 (동국대학교 한의과대학) ;
  • 정덕화 (경상대학교 응용생명과학부)
  • Published : 2005.04.30
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Abstract

Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.

본 연구는 서부경남 진주지역 생딸기 주스 상점에서 미생물학적 오염도를 조사하고 그 결과를 주스 HACCP 도입을 위한 미생물학적 정보를 제공하기 위하여 수행하였다. 본 연구를 위하여 총 75점의 시료를 5곳의 상점으로부터 채취하였으며, 일반세균수, coliforms, 그리고 E. coli와 같은 위생지표세균을 평가하였다. 아울러 E. coli O157:H7, Salmonella spp., Staphylococus aureus and Listeia monocytogenes와 같은 병원성 미생물을 검사하였다. 위생지표세균 검사결과 일반세균수는 $0-5.2\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$. coliform은 $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$ 수준으로 검출되었다. 또한 4곳의 상점에서 판매되고 있는 딸기 주스에서 E. coli가 검출되었다. 한편, 병원성 미생물의 경우는 S. aureus가 19% 검출되었으며 특히 가장 빈번하게 검출된 시료는 작업자의 손, 딸기, 딸기 주스였다. 그러나 E. coli O157:H7, Salmonella spp.와 L. monocytogenes는 검출되지 않았다. 이상의 결과로 미루어 볼 때 안전한 주스의 생산을 위해서는 모든 생산단계에서 미생물학적 위해를 감소시킬 수 있는 HACCP 제도가 도입되어야 하며 주스 HACCP 도입을 위해서는 작업자가 HACCP의 원리를 이해하고 적용할 수 있는 교육이 선행되어야 할 것으로 사료된다.

Keywords

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