Korean Journal of Food Science and Technology (한국식품과학회지)

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

DOI QR Code

Analysis of Microbial Contamination of Sprouts and Fresh-cut Salads in a Market

유통중인 즉석섭취 새싹채소와 샐러드의 세균오염 분석

  • Kang, Tae-Mi (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Cho, Sung-Kyung (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Park, Ji-Yong (Department of Biotechnology, Yonsei University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University) ;
  • Chung, Myung-Soo (Department of Food Science and Technology, Ewha Womans University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Kyungwon University)
  • Received : 2011.02.02
  • Accepted : 2011.06.06
  • Published : 2011.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Although bacterial outbreaks from ready-to-eat foods have increased, little information is available on microbial quality of sprouts in markets. Fifty sprouts and 30 salads were collected from wholesale markets. Total aerobic count (TAC), coliform, Escherichia coli, and some pathogens were detected. TAC for sprouts was 7.95 log CFU/g and 6.70 for salads, indicating that sprouts were more contaminated by 1 log CFU/g than that of salads. The numbers of coliform were 6.69 log CFU/g for sprouts and 5.42 for salads. E. coli was detected in 16 of 50 sprout samples at 2.38 log CFU/g and eight of 30 salads at 2.21 log CFU/g. Bacillus cereus was detected in 29 of 50 sprout samples and 16 of 30 salads, and the counts were mostly <3 log CFU/g. Salmonella, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens were not detected. Therefore, although pathogens may not be a high risk for these foods, the high TAC and E. coli contamination require improved production and distribution methods, particularly for sprouts.

즉석섭취편이 식품중 신선편의식품(fresh-cut-vegetable)인 새싹채소와 샐러드의 수요는 급증하고 있으나 특히 새싹채소의 미생물 품질평가를 위한 자료가 거의 없는 상황이다. 따라서 국내 대형할인마트에서 유통중인 새싹채소 50제품, 샐러드 30제품을 수집하여 총 호기성균, 대장균군, E. coli, Salmonella spp, S. aureus, B. cereus, L. monocytogenes, Cam. jejuni, C. perfringens의 오염 연구를 수행하였다. 총 호기성균은 새싹채소에서는 7.95 log CFU/g 검출되었으며 샐러드에서 평균 6.70 log CFU/g검출되어 샐러드 보다 새싹채소에서 약 1 log CFU/g 더 높게 검출되었다. 대장균군은 새싹채소에서 6.69 log CFU/g 검출되었고 샐러드에서 평균 5.42 log CFU/g 검출되었다. E. coli은 새싹채소 50제품 중 16제품(32%)에서 2.38 log CFU/g으로 검출되었고 샐러드 30제품 중 8제품(27%)에서 2.21 log CFU/g으로 검출되었다. B. cereus는 새싹채소 50제품 중 16제품(32%)이 검출되었고 샐러드 30제품 중 16제품(53%)가 검출되었으나 대부분이 3 log CFU/g 이하의 검출율을 보여 주었다. Salmonella, S. aureus, L. monocytogenes, Cam. jejuni, C. perfringens는 검출되지 않았다. 그러므로 분석된 새싹채소와 샐러드에서 B. cereus이외에 다른 식중독 병원성 미생물의 위해 가능성은 크지 않은 것으로 보인다. 그러나 총 세균수가 높게 검출되었고 위생지표세균인 대장균의 검출율이 높아서 이들 식품의 미생물 안전성을 확보하기 위해서 보다 더 철저한 생산유통관리가 요망되며 특별히 새싹채소에 대한 미생물안전성 확보에 대한 노력이 요구된다.

Keywords

References

  1. Soriano JM, Rico HM, Molto JC, Manes J. Assessment of the microbiological quality and wash treatments of lettuce served in university restaurants. Int J. Food Microbiol. 58: 123-128 (2000) https://doi.org/10.1016/S0168-1605(00)00288-9
  2. Park SY, Choi JW, Yeon JH, Lee MJ, Lee DH, Kim KS, Park KH, Ha SD. Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketd in convenience store. Korean J. Food Sci. Technol. 37: 274-278 (2005)
  3. Center for Disease Control. Multi-state outbeak of E. coli O157:H7 infections from spinach. Available at: http://www. cdc.gov. Acessed Dec. 3, 2010.
  4. Adams M, Hartley A, Cox L. Factors affection the efficacy if washing procedure used in the production of prepared salads. Food Microbiol. 58: 123-128 (2000) https://doi.org/10.1016/S0168-1605(00)00288-9
  5. Beuchat LR. Listeria monocytogenes incidence on vegetable. Food Control 7: 223-228 (1996) https://doi.org/10.1016/S0956-7135(96)00039-4
  6. Burnett SL, Beuchat LR. Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination. J. Ind. Microbiol. Biot. 27: 104-110 (2001)
  7. Sivapalasingam S, Friedman RC, Cohen L, Tauxe VR. Fresh produce: A growing cause of outbreak of foodborne illness in the United States, 1973 through 1997. J. Food Protect. 67: 2342-2353 (2004)
  8. Soriano JM, Rico HM, Molto JC, Manes J. Incidence of microbial flora in lettuce, meat, and Spanish potato omelett from restaurant. Food Microbiol. 18: 159-163 (2001)
  9. Kubheka LC, Mosupye FM, Holy A. Microbiological survey of street-vended salad and gravy in Johannesburg city, South Africa. Food Control 12: 127-131 (2001) https://doi.org/10.1016/S0956-7135(00)00030-X
  10. FDA. The guide to minimize microbial food safety hazards for fresh fruits and vegetables (1998) Available at: http://www. cdc.gov/guidance.html Accessed Dec. 18, 2009.
  11. Solberg M, Buckalwe JJ, Chen CM, Schaffner DW, O'neil K, McDowell J, Post LS, Boderch M. Microbiological safety assurance system for food service facilities. Food Technol.-Chicago 44: 68-73 (1990)
  12. Korea Food and Drug Administration. http://www.kfda.go.kr. Accessed on Dec. 18, 2009.
  13. Orden JA, Ruiz-Santa-Quiteria JA, Cid D, GarcoAa S, Sanz R, de la Fuente R.Verotoxin-producing Escherichia coli (VTEC) and eae-positive non-VTEC in 1${\pm}$30-days-old diarrhoeic dairy calves. Vet. Microbiol. 63: 239-248 (1998) https://doi.org/10.1016/S0378-1135(98)00218-1
  14. Muntynen V, Lindstõm KA. Rapid PCR-based DNA test for enterotoxic Bacillus cereus. Appl. Environ. Microb. 64: 1634- 1694 (1998)
  15. Jang JH, Lee NA, Woo GJ, Park JH. Prevalence of Bacillus cereus in rice and distribution of enterotoxin genes. Food Sci. Biotechnol. 15: 232-237 (2006)
  16. Hwang JY, Lee JY, Park JH. Microbiological quality and potential pathogen monitoring for powdered infant formulas from the local market. Korean J. Food Sci. An. 28: 555-561 (2008) https://doi.org/10.5851/kosfa.2008.28.5.555
  17. Beuchat LR, Harris LR, Linda J, Ward TE, Kajs TM. Development of a proposed standard method for assessing the efficacy of fresh produce sanitizer. J. Food Protect. 64: 1103-1109 (2001)
  18. Harris LJ, Beuchat LR, Kajs TM, Ward TE, Taylor CJ. Efficacy and reproducibility of a produce wash in killing Salmonella on the surface of tomatoes assessed with a proposed standard method for produce sanitizers. J. Food Protect. 64: 1103-1109 (2001)
  19. Seo KY, Lee MJ, Yeon JH, Kim IJ, Ha JH, Ha SD. Microbiological contamination levels of in salad and side dishes distribution in markets. J. Fd. Hyg. Safety 21: 263-268 (2006)
  20. Jung SH, Hur MJ, Ju JH, Kim KA, Oh SS, Go JM, Kim YH, Im J. Microbiological evaluation of raw vegetables J. Fd. Hyg. Safety 21: 250257 (2006)
  21. Patteson JE, Woodburn MJ. Klebsiella and other bacteria on alfalfa and bean sprouts at the retail level. J. Food Sci. 45: 492- 495 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb04083.x
  22. Lund BM. The microbiological safety of prepared salad vegetables. Food Technol. Internation, Europe. Ins. Food Sci. Technol. 1993: 196-200 (1993)
  23. Francis GA, Thomas C, O`Beirne DO. The microbiological safety of minimally processed vegetables. Int. J. Food Sci. Tech. 34: 1- 22 (1999) https://doi.org/10.1046/j.1365-2621.1999.00253.x
  24. Harmon SM, Kautter DA, Solomon HM. Bacillus cereus contamination of seeds and vegetable sprouts grown in a home sprouting kit. J. Food Protect. 50: 62-65 (1987)

Cited by

  1. Analysis of Foodborne Pathogens in Brassica campestris var. narinosa microgreen from Harvesting and Processing Steps vol.59, pp.1, 2016, https://doi.org/10.3839/jabc.2016.012
  2. Microbiological Quality and Safety Assessment of Salad in Lunchbox's according to the Holding Time and Temperature : Convenience and Franchise Stores vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.724
  3. Molecular Characterization and Toxin Profile of Bacillus cereus Strains Isolated from Ready-to-eat Foods vol.46, pp.3, 2014, https://doi.org/10.9721/KJFST.2014.46.3.334
  4. Determination of Statistical Sampling Plans for Bacillus cereus in Salad and Kimbab vol.29, pp.1, 2014, https://doi.org/10.13103/JFHS.2014.29.1.016
  5. Prevalence and Classification of Escherichia coli Isolated from bibimbap in Korea vol.47, pp.1, 2015, https://doi.org/10.9721/KJFST.2015.47.1.126
  6. Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time vol.22, pp.2, 2015, https://doi.org/10.11002/kjfp.2015.22.2.232
  7. Monitoring of Pathogenic Bacteria in Organic Vegetables from Korean Market vol.45, pp.4, 2012, https://doi.org/10.7745/KJSSF.2012.45.4.560
  8. Bacterial Biocontrol of Sprouts through Ethanol and Organic Acids vol.25, pp.1, 2012, https://doi.org/10.9799/ksfan.2012.25.1.149
  9. Modelling of tetracycline resistance gene transfer by commensal Escherichia coli food isolates that survived in gastric fluid conditions vol.49, pp.1, 2017, https://doi.org/10.1016/j.ijantimicag.2016.10.009
  10. Characterization and application of phages isolated from sewage for reduction of Escherichia coli O157:H7 in biofilm vol.60, pp.1, 2015, https://doi.org/10.1016/j.lwt.2014.09.017
  11. Microbial Prevalence and Quality of Organic Farm Produce from Various Production Sites vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.262
  12. Estimation on the Consumption Patterns of Potentially Hazardous Foods with High Consumer Risk Perception vol.45, pp.1, 2013, https://doi.org/10.9721/KJFST.2013.45.1.59
  13. Characteristics of coliphage ECP4 and potential use as a sanitizing agent for biocontrol of Escherichia coli O157:H7 vol.34, pp.2, 2013, https://doi.org/10.1016/j.foodcont.2013.04.043
  14. Comparison of Biochemical Identification to Detect Pathogenic Escherichia coli in Fresh Vegetables vol.31, pp.6, 2016, https://doi.org/10.13103/JFHS.2016.31.6.393
  15. Evaluation on Microbial Contamination in Red Pepper and Red Pepper Cultivated Soil in Korea vol.33, pp.5, 2018, https://doi.org/10.13103/JFHS.2018.33.5.347
  16. Analysis of Pathogenic Microorganism’s Contamination on Organic Leafy Vegetables at Greenhouse in Korea vol.33, pp.1, 2018, https://doi.org/10.13103/JFHS.2018.33.1.31
  17. Changes of Microbial Populations on Major Leafy Vegetables Cultivated by Different Methods from Production to Washing Stages vol.33, pp.1, 2018, https://doi.org/10.13103/JFHS.2018.33.1.38