Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea

서울지역 유통판매 중인 즉석섭취.편의식품의 위해 미생물 오염도 조사

  • Kim, Hee-Yun (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Oh, Seon-Woo (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Chung, So-Young (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Choi, Seon-Hee (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Lee, Ji-Won (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Yang, Ji-Yeon (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Seo, Eun-Chae (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Kim, Yong-Hoon (Hazard Substances Analysis Division, Seoul Regional Korea Food and Drug Administration) ;
  • Park, Hee-Ok (Food Safety Management Division, Seoul Regional Korea Food and Drug Administration) ;
  • Yang, Cheul-Young (Department of Food Technology and Service, Eulji University) ;
  • Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College) ;
  • Shin, Il-Shik (Department of Marine Food Science & Technology, Gangneung-Wonju National University)
  • 김희연 (서울지방식품의약품안전청 유해물질분석과) ;
  • 오선우 (서울지방식품의약품안전청 유해물질분석과) ;
  • 정소영 (서울지방식품의약품안전청 유해물질분석과) ;
  • 최선희 (서울지방식품의약품안전청 유해물질분석과) ;
  • 이지원 (서울지방식품의약품안전청 유해물질분석과) ;
  • 양지연 (서울지방식품의약품안전청 유해물질분석과) ;
  • 서은채 (서울지방식품의약품안전청 유해물질분석과) ;
  • 김용훈 (서울지방식품의약품안전청 유해물질분석과) ;
  • 박희옥 (서울지방식품의약품안전청 식품안전관리과) ;
  • 양철용 (을지대학교 식품산업외식학과) ;
  • 하상철 (대구미래대학 제과데코레이션과) ;
  • 신일식 (강릉대학교 해양식품공학과)
  • Received : 2010.08.08
  • Accepted : 2010.10.20
  • Published : 2011.02.28
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Abstract

This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.

국내에 유통되고 있는 즉석섭취 편의식품에 대한 미생물 모니터링 검사를 실시하고자 식품품목별로 일반세균수, E. coli 정성 및 정량, S. aureus 정량, B. cereus group 정량, L. monocytogenes 정성 및 정량검사를 실시하였다. 즉석섭취 편의식품은 해산물함유, 육류함유, 빵류, 밥류, 샐러드류, 신선편의식품류로 유형을 분류하고 식품군별 미생물 오염도를 비교분석하였다. 일반 세균수에서는 대부분 3-5 log CFU/g의 오염분포를 보였으며, 가장 높은 오염도와 유의적인 차이를 보이면서 가장 높은 평균값(4.4 log CFU/g이상)를 보인 품목은 빵류, 밥류와 신선편의식품이었다. E. coli는 밥류 2건에서 식품기준 및 규격을 초과하였으며, S. aureus은 해산물함유 1건 및 빵류 1건에서 식품공전 기준 및 규격 이상을 초과하여 이들 식품군들의 식품위생관리가 더 요구되는 것으로 나타났다. 본 연구결과를 종합해 보면, 식중독균은 계절에 상관없이 E. coli, S. aureus 및 B. cereus group의 오염도를 꾸준히 보이고 있으며, 즉석섭취 편의식품의 미생물오염 관리는 계절에 상관없이 개인위생 및 환경위생에 지속적인 관리가 필요한 것으로 사료된다. 또한 즉석섭취 편의식품의 미생물적 안전성확보를 위해서는 제조업체의 생산단계부터 사용재료에 대한 정확한 분석, 운반과정에 대한 관리, 제조 및 유통단계에서의 위생관리 등 전반적인 위생관리가 적용되어할 것으로 판단된다.

Keywords

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