Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Contamination of Green Vegetable Juice by E. coli O157:H7 during Storage

E. coli O157:H7에 의한 녹즙 저장 환경에서의 미생물학적 오염도 조사

  • 임은섭 (과학기술연합대학원대학교) ;
  • 구옥경 (과학기술연합대학원대학교)
  • Received : 2015.03.30
  • Accepted : 2015.04.30
  • Published : 2015.08.31
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Abstract

The market for green vegetable juice (GVJ) is growing owing to the increasing demand for healthy food; however data on the safety and quality of GVJ are poorly reported. The objective of this study was to investigate the change in microbial community in GVJ during storage and its contamination by E. coli O157:H7. The microbial community was analyzed via culturable and non-culturable methods at 5, 10, and $25^{\circ}C$ for different storage times. In the non-culturable method, denaturing gradient gel electrophoresis (DGGE) was used. The initial bacterial concentration was $2.92{\times}10^5CFU/mL$, which exceeded the limit prescribed by the Korean Food Hygiene law. The results of the DGGE analysis indicated that the microbial community during storage was diverse and the spoilage lactic acid bacteria were prevalent at a later stage. Other bacteria such as Rahnella, Citrobacter, Pseudomonas, and Cyanobacteria were identified. Thus, the results strongly emphasize the need to pay attention to GVJ production safety, especially with respect to temperature control, in order to prevent the growth of foodborne pathogens such as E. coli O157:H7 and other spoilage bacteria.

본 연구는 건강한 식이에 대한 관심이 늘어나면서 그 수요량이 증가하고 있는 녹즙에 대한 미생물학적 품질평가를 목적으로 실시되었다. 또한 날것으로 섭취하는 과채류의 장출혈성 대장균의 오염으로 인한 집단식중독 사고가 많이 보고되고 있는 상황에서 E. coli O157:H7이 녹즙에 오염되었을 경우 보관온도, 보관 시간별 미생물 커뮤니티의 변화를 정량 분석법과 DGGE분석을 통해 확인하여 잠재적인 식중독 위험성을 확인해 보고자 하였다. 정량 분석 결과 초기부터 총 호기성 세균수가 식품위생법상 기준치($1.0{\times}10^5CFU/mL$)를 초과한 결과를 보였으며, E. coli O157:H7에 대한 세균수 측정결과를 보면 $5^{\circ}C$와 $10^{\circ}C$에서 균수가 감소하다가 증가하는 경향을 보였다. DGGE결과를 보면 보관시간이 길고 보관온도가 높을수록 더 많은 미생물 분포도를 보였고, 저장시간이 후반으로 갈수록 부패균인 젖산균이 다수 출현하는 것을 확인할 수 있었다. 이 외에 Rahnella aquatilis와 Citrobacter, Pseudomonas 등의 기회감염성 세균이 검출되었다. 이에, 위 녹즙시료는 잠재적인 식중독의 위험성을 보이므로 제품의 생산, 유통에 더욱 주의를 기울일 필요가 있다고 생각된다. 또한, 제품 구입 후 냉장저장을 하더라도 가능한 한 빠른 섭취가 권장되는 바이다. E. coli O157:H7에 위 제품이 오염되었을 경우 냉장과 실온조건 모두에서 세균수가 증가하였고, 특히 실온에 방치하였을 경우 그 증가폭이 크므로, 이에 특히 주의를 기울일 필요가 있다고 생각된다.

Keywords

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