Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages

유통 절임배추의 중금속, 잔류농약 및 식중독 안전성 조사

  • Jung, Sun-Ok (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Ji-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Sung-Dan (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Hyun-Kyung (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Park, Sung-Kyu (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Byung-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Jeong-Sook (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Soo-Jin (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Dong-Gyu (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Yu, In-Sil (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Kwon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 정선옥 (서울시보건환경연구원 강북농수산물검사소) ;
  • 정지헌 (서울시보건환경연구원 강북농수산물검사소) ;
  • 김성단 (서울시보건환경연구원 강북농수산물검사소) ;
  • 이현경 (서울시보건환경연구원 강북농수산물검사소) ;
  • 박성규 (서울시보건환경연구원 강북농수산물검사소) ;
  • 이병훈 (서울시보건환경연구원 강북농수산물검사소) ;
  • 이정숙 (서울시보건환경연구원 강북농수산물검사소) ;
  • 김수진 (서울시보건환경연구원 강북농수산물검사소) ;
  • 김동규 (서울시보건환경연구원 강북농수산물검사소) ;
  • 유인실 (서울시보건환경연구원 강북농수산물검사소) ;
  • 정권 (서울시보건환경연구원 강북농수산물검사소)
  • Received : 2015.09.16
  • Accepted : 2015.12.03
  • Published : 2015.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

In recent years, consumers have become more interested in convenient lifestyles, leading to increased use of salted cabbages for preparation of kimchi. This study aimed to investigate the safety of heavy metals, pesticide residues, and foodborne pathogens in commercial salted cabbages in Seoul from August to November, 2014. The survey, which was conducted to determine whether or not salted cabbages were prepared under the highest sanitary conditions, showed that Seoulites are interested in purchasing hygienic and safe salted cabbages. The average amounts (range) of Pb and Cd found in 30 salted cabbage samples were 0.007 (0.000~0.063) mg/kg and 0.004 (0.000~0.012) mg/kg, respectively. The cabbages were analyzed for residues from 285 types of pesticides using the multiresidue method. Residues for pesticides were not detected. Major foodborne pathogens, specifically Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli, Bacillus cereus, Clostridium perfringens and Norovirus, were also not detected.

Keywords

References

  1. An SD. 2013. 2013 Korean Kimchi industry trends and Kimchi consumer research plan. 2013 NHERI Report, 230:1-2
  2. Cha SM, Han GJ, Lee SR, Park YH. 2010. A study on the use of salted cabbage and the purchasing promotion in school food service, J. Korean Soc. Food Cult., 25(2):198-206
  3. Han ES. 1994. Quality changes of salted Chinese cabbage by packaging methods during storage. Korean J. Food Sci. Technol., 26(3):283-287
  4. Han ES, Seok MS, Park JH, Lee HJ. 1996. Quality changes of salted Chinese cabbage with the package pressure and storage temperature. Korean J. Food Sci. Technol., 28(4):650-656
  5. Han ES, Seok MS, Park JH. 1998. Changes of characteristics in salted baechu and its exudate during long term storage. Korean J. Postharvest Sci. Technol., 5(2):165-169
  6. Han ES, Seok MS, Park JH. 1998. Quality changes of salted baechu with packaging methods during long term storage. Korean J. Food Sci. Technol., 30(6):1307-1311
  7. Han KY, Noh BS. 1996. Characterization of Chines cabbage during soaking in sodium chloride solution. Korean J. Food Sci. Technol., 28(4):707-713
  8. Jeong JW, Park SS, Lim JH, Park KJ, Kim BK, Sung JM. 2011. Quality characteristics of Chinese cabbage with different salting conditions using electrolyzed water. J. Korean Soc. Food Sci. Nutr., 40(2):1743-1749 https://doi.org/10.3746/jkfn.2011.40.12.1743
  9. Kim HO, Suh SR, Choi YS, Yoo SN, Kim YT. 2007. Optimal conditions for mechanized salting process of salt-inserting method for winter cabbage to produce Kimchi. Korean J. Food Preserv., 14(6):695-701
  10. Kim JH. 2012. Minimization of hazard management and process standization for the safety salted-cabbage production. PhD Thesis, Pukyoung National University, Pusan, Korea, 30-132
  11. Kim JH, Park KY, Choi HS, Yang JY. 2010. Quality evaluation of conventional salted cabbages. Korean J. Food & Nutr., 23(4):659-663
  12. Kim NH, Lee JS, Kim OH, Choi YH, Han SH, Kim YH, Kim HS, Lee SR, Lee JM, Yu IS, Jung K. 2014. Monitoring of pesticide residues and risk assessment on agricultural products merketed in the Northern area of Seoul in 2013, J. Food Hyg. Safety, 29(3):170-180 https://doi.org/10.13103/JFHS.2014.29.3.170
  13. Koh HY, Choi DS. 1996. Effect of calcium treatments on storage quality of salted Chinese cabbage. Korean J. Food Preserv., 3(1):1-5
  14. Korea Food and Drug Administration. Korea Food Code 2014.
  15. Korea Food and Drug Administration. Manual for Detection of Foodborne Pathogens at Outbreaks 2014.
  16. Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sic Technol., 26(3):239-245
  17. Lee KH. 2008. Effect of ozone treatment for sanitation of Chinese cabbage and salted Chinese cabbage. J. Korean Soc. Food Sci. Nutr., 37(1):90-96 https://doi.org/10.3746/jkfn.2008.37.1.90
  18. Lee SW, Cho SR, Han SH, Rhee C. 2009. Effects of the low temperature and low salt solution on the quality characteristics of salted Chinese cabbage. Korean J. Food & Nutr., 20(4):377-386
  19. Park SS, Sung JM, Jeong JW, Park KJ, Lim JH. 2013. Quality changes of salted Chines cabbages with electrolyzed water washing and a low storage temperature. Korean J. Soc. Food Sci. Nutr., 42(4):615-620 https://doi.org/10.3746/jkfn.2013.42.4.615
  20. Park UP. 2004. Quality characteristics of salted Chinese cabbage treated with electrolyzed-acid water during storage. Korean J. Food Sci. Technol., 36(2):367-369
  21. Park WP. 2004. Quality characteristics of salted Chinese cabbage treated with electrolyzed-acid water during storage. Korean J. Food Sci. Technol., 36(2):365-367
  22. Park WS, Lee IS, Han YS, Koo YJ. 1994. Kimchi preparation with brined Chinese cabbages and seasoning mixture stored separately. Korean J. Food Sic Technol., 26(3):231-238
  23. Park YH, Kim YS, Kim SB. 2009. Consumer preference for salted cabbage in Gyeonggi province. Food Science and Industry, 42(3):28-34
  24. Shim YH, Ahn GJ, Yoo CH. 2003. Characterization of salted Chinese cabbage in relation to salt content, temperature and time. Korean J. Food Cook. Sci., 19(2):210-215
  25. Korea Food and Drug Administration. Foodborne Pathogen Statistical System. Available from: http://www.mfds.go.kr/e-stat/, [accessed 2015.06.30.]
  26. Korea Food and Drug Administration. Unfit Food Urgent Notice. Available from: http://www.foodsafetykorea.go.kr/, [accessed 2015.01.22.]
  27. Statistics Korea. Crop Production Research. Available from: http://kosis.kr/, [accessed 2015.01.22.]