Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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An Investigation of the Hazards Associated with Cucumber and Hot Pepper Cultivation Areas to Establish a Good Agricultural Practices (GAP) Model

오이와 고추생산 환경에서의 GAP 모델 개발을 위한 위해요소 조사

  • Shim, Won-Bo (School of Physics and Chemistry, Gwangju Institute of Science and Technology) ;
  • Lee, Chae-Won (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Jeong, Myeong-Jin (Department of Food and Drug, Graduate of Food and Drug, Gyeongsang National University) ;
  • Kim, Jeong-Sook (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Jae-Gee (Microbial Safety Division, Department of Agro-Food Safety, NAAS, RDA) ;
  • Chung, Duck-Hwa (Institute of Agriculture and Life Science, Gyeongsang National University)
  • 심원보 (광주과학기술원 물리화학부) ;
  • 이채원 (경상대학교 농업생명과학연구원) ;
  • 정명진 (경상대학교 식의약품학과) ;
  • 김정숙 (경상대학교 농업생명과학연구원) ;
  • 류재기 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 정덕화 (경상대학교 농업생명과학연구원)
  • Received : 2013.09.30
  • Accepted : 2013.10.31
  • Published : 2014.02.28
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Abstract

To analyze the hazards associated with cucumber and hot pepper cultivation areas, a total of 72 samples were obtained and tested to detect the presence of biological (sanitary indicative, pathogenic bacteria and fungi) and chemical hazards (heavy metals and pesticide residues). The levels of sanitary indicative bacteria (aerobic plate counts and coliforms) and fungi were ND-7.2 and ND-4.8 log CFU/(g, mL, hand, or $100cm^2$) in cucumber cultivation areas, and ND-6.8 and 0.4-5.3 log CFU/(g, mL, hand, or $100cm^2$) in hot pepper cultivation areas. More specifically, the soil of hot pepper cultivation areas was contaminated with coliforms at a maximum level of 5.6 log CFU/g. Staphylococcus aureus was detected only in glove samples at a level of 1.4 log CFU/$100cm^2$ and Bacillus cereus was detected in the majority of samples at a level of ND-4.8 log CFU/(g, mL, hand, or $100cm^2$). Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. were not detected. Heavy metal (Zn, Cu, Ni, Pb, and Hg) chemical hazards were detected at levels lower than the regulation limit. Residual insecticides were not detected in cucumbers; however, hexaconazole was detected at a level of 0.016 mg/kg (maximum residue limit: 0.3 mg/kg) in hot peppers.

오이와 고추의 안전성에 영향을 미치는 위해요소 분석의 기초자료로 활용하기 위해 오이와 고추 재배지에서 총 72점의 시료를 채취하여 미생물학적(위생지표세균, 병원성미생물, 곰팡이) 위해요소와 화학적(중금속, 잔류농약) 위해요소를 조사하였다. 미생물학적 위해요소 중 위생지표세균과 곰팡이는 오이 재배지에서 ND-7.2와 ND-4.8 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었고, 고추 재배지에서는 ND-6.8와 0.4-5.3 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었다. 특히 대장균군은 고추재배지의 토양에서 최대 5.6 log CFU/g까지 검출되었다. 병원성 미생물은 S. aureus는 오이 농장의 장갑에서만 1.4 log CFU/$100cm^2$으로 검출되었고, B. cereus는 대부분의 시료에서 ND-4.8 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었다. L. monocytogenes, E. coli O157:H7 및 Salmonella spp.는 검출되지 않았다. 화학적 위해요소에 해당하는 중금속은 Zn, Cu, Ni, Pb 및 Hg이 국내 허용기준치 이하로 검출되었고, 잔류농약의 경우 오이에서는 모든 성분이 불검출 되었으나 고추에서 hexaconazole 성분이 0.016 mg/kg (기준치: 0.3 mg/kg)으로 검출되었다.

Keywords

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