Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Prevalence and Characterization of Staphylococcus aureus Pathogenic Factors Isolated from Various Foods in Korea

국내 다양한 식품에서 분리한 황색포도상구균의 오염도 및 병원성 인자의 특징

  • Cho, Yong-Sun (Food Analysis Center, Korea Food Research Institute) ;
  • Lee, Joo-Young (Food Analysis Center, Korea Food Research Institute) ;
  • Lee, Myung-Ki (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Shin, Dong-Bin (Food Analysis Center, Korea Food Research Institute) ;
  • Kim, Dong-Ho (Boeun Jujube Industry Support Center, Seowon University) ;
  • Park, Ki-Moon (Food Science and Biotechnology, School of Life Science and Biotechnology, Sungkyunkwan University)
  • 조용선 (한국식품연구원 식품분석센터) ;
  • 이주영 (한국식품연구원 식품분석센터) ;
  • 이명기 (한국식품연구원 발효기능연구단) ;
  • 신동빈 (한국식품연구원 식품분석센터) ;
  • 김동호 (서원대학교 보은대추산업육성사업단) ;
  • 박기문 (성균관대학교 생명공학과 식품생명공학부)
  • Received : 2011.05.02
  • Accepted : 2011.06.28
  • Published : 2011.10.31
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Abstract

Staphylococcus aureus, a major human pathogen, produces a wide array of toxins, which causes various types of disease symptoms. Prevalence of S. aureus in various foods collected during 2006-2008 in Korea was investigated. S. aureus was isolated from 275 of 5,186 (5.3%) food samples collected from hyper-markets in Korea. Seasonal temperature affected the prevalence of S. aureus in various foods with high isolation rate during the summer. Most of the enterotoxigenic strains produced enterotoxin A only or enterotoxin A in combination with another toxin. A total of 54.5% of the tested strains contained either one or more enterotoxin genes and 3.6% possessed a tst gene. This study offers basic information for securing the stability of food during storage and circulation, and provides an epidemiological tool to study the cause, origin and temporal spread of S. aureus food poisoning.

우리나라 식중독 발생 중에 중요한 원인이 되고 있는 황색포도상구균에 대해 초밥, 김밥, 식육 제품, 크림이 포함된 빵, 케이크 류, 냉면의 다양한 식품 종류에서 평균적으로 매년 5.3% 분리율을 보였으며 가열 과정을 거친 식품에서도 황색포도상구균이 완전히 사멸하지 않고 남아 있음을 알 수 있었다. 또한 유통 과정 및 판매과정이 식품 오염의 매우 중요한 원인이 되므로 냉장을 유지하는 유통 판매과정이 필요하며 소비자도 식품을 구매하고는 바로 섭취를 하거나 섭취하기 전 까지는 냉장 유통을 유지하여야 한다. 황색포도상구균의 한국 식품위생법 기준치 100 cfu/g 이상으로 검출된 시료는 김밥이 1.5%, 냉면이 1.5%, 초밥이 0.5%이고 평균 균수는 냉면이 7,682 cfu/g로 가장 높았다. 초기에 균에 의해 오염된 식품은 냉장 유통 과정을 거치지 않는다면 오염균이 급격하게 증식되어 식중독을 유발할 가능성이 매우 높으므로 초기 오염에 대한 철저한 관리가 요구되어진다. 황색포도상구균은 온도에 영향을 받으며 계절별로 여름철에 황색포도상구균의 오염이 높았으나 상대적으로 관리가 소홀해지는 겨울철에도 주의를 요한다. 식품에서 황색포도상구균은 장독소 SEA가 표현형, 유전형 우점형 이였으며 총 150주 (33.1%)에서 장독소 유전자가 검출되었으며 sea=sei, seh 순으로 검출되었다. 식품별로는 독소 유전자 유형이 다양하게 검출되었으며 특히 tst 유전자가 10주(3.6%) 검출되었다. SED 독소는 표현형과 유전형이 일치 하지 않았다(p>0.05). 새로운 독소들에 대한 PCR 법에 의한 독소 유전자 검출로 분리주를 구별은 신뢰할 수 있었다. 최종적으로 우리나라 식품에서 분리된 황색포도상구균의 특징을 연구를 통해서 향후 식중독 발생 예방 방지를 위해서 사용할 수 있는 기초 자료를 제공하고자 하였다.

Keywords

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