Lee, Da Yeon
(Korea Food Research Institute, Food Analysis Center)
,
Kim, Hee Yeon
(KOTITI Testing & Research Institute, Microorganism Analysis Team)
,
Cho, Yong Sun
(Korea Food Research Institute, Food Analysis Center)
본 연구는 자동화 MPN 분석 장비인 TEMPO (TEMPO BC)와 MYP 배지법을 이용한 바실러스 정량 시험 결과에 대한 상관관계와 유의성을 연구하였다. 자연적으로 오염되어 있는 B. cereus 다빈도 검출 식품을 선별하여(N = 384) 두 시험법으로 정량 시험한 결과값의 차가 1 log CFU/g 미만이 95.3%였으며, B. cereus가 검출된 시료에서는 92.5%였다. 통계학적으로 TEMPO BC 시험법과 MYP 배지법은 유의적 차이가 없었다(p < 0.05). 국내 정량 규격이 있는 식품에 인위적으로 B. cereus를 접종하고 두 시험법을 비교하였다. $R^2$값은 소스류(0.98), 조림식품류(0.98), 젓갈류(0.96)에서 유의적인 차이가 없었으나, 생식류(0.94), 청국장류(0.86), 된장류(0.71)는 시험법 간의 유의적인 차이가 있었다. 콩, 메밀 등의 곡류 제품은 TEMPO BC 결과값의 오류가 날 수 있는 재료로 명시되어 있으므로 선식류와 청국장류, 된장류는 자동화 시험법인 TEMPO BC로 사용하기 위해서는 시험법을 추가적으로 검증 할 필요성이 있다고 생각된다. 자연적으로 오염되어 있는 식품 시료와 인위적으로 접종한 시료에 대한 선형 방정식은 $log(TEMPO\;BC)=0.8453{\times}log$ (MYP배지) + 0.1642이며 paired t-test를 이용하여 검증한 결과 유의적인 차이가 없었다. 최근 식품의 안전성에 대한 소비자의 관심이 증가하여 식품공전 및 국제 기준에 정량기준이 강화되고 있는 추세이므로 TEMPO BC의 수요증가가 예상된다. 따라서 본 연구는 이에 대비하여 식품의 안전성 평가에 사용되는 기존의 실험법과의 비교 및 타당성 연구 기초 자료로 쓰일 것이라 생각된다.
본 연구는 자동화 MPN 분석 장비인 TEMPO (TEMPO BC)와 MYP 배지법을 이용한 바실러스 정량 시험 결과에 대한 상관관계와 유의성을 연구하였다. 자연적으로 오염되어 있는 B. cereus 다빈도 검출 식품을 선별하여(N = 384) 두 시험법으로 정량 시험한 결과값의 차가 1 log CFU/g 미만이 95.3%였으며, B. cereus가 검출된 시료에서는 92.5%였다. 통계학적으로 TEMPO BC 시험법과 MYP 배지법은 유의적 차이가 없었다(p < 0.05). 국내 정량 규격이 있는 식품에 인위적으로 B. cereus를 접종하고 두 시험법을 비교하였다. $R^2$값은 소스류(0.98), 조림식품류(0.98), 젓갈류(0.96)에서 유의적인 차이가 없었으나, 생식류(0.94), 청국장류(0.86), 된장류(0.71)는 시험법 간의 유의적인 차이가 있었다. 콩, 메밀 등의 곡류 제품은 TEMPO BC 결과값의 오류가 날 수 있는 재료로 명시되어 있으므로 선식류와 청국장류, 된장류는 자동화 시험법인 TEMPO BC로 사용하기 위해서는 시험법을 추가적으로 검증 할 필요성이 있다고 생각된다. 자연적으로 오염되어 있는 식품 시료와 인위적으로 접종한 시료에 대한 선형 방정식은 $log(TEMPO\;BC)=0.8453{\times}log$ (MYP배지) + 0.1642이며 paired t-test를 이용하여 검증한 결과 유의적인 차이가 없었다. 최근 식품의 안전성에 대한 소비자의 관심이 증가하여 식품공전 및 국제 기준에 정량기준이 강화되고 있는 추세이므로 TEMPO BC의 수요증가가 예상된다. 따라서 본 연구는 이에 대비하여 식품의 안전성 평가에 사용되는 기존의 실험법과의 비교 및 타당성 연구 기초 자료로 쓰일 것이라 생각된다.
This study aimed to compare the automated most-probable-number (MPN) TEMPO BC and the quantitative mannitol-egg yolk-polymyxin (MYP) plate methods for enumeration of Bacillus cereus in food samples known to be frequently contaminated. Food products that were naturally or artificially contaminated wi...
This study aimed to compare the automated most-probable-number (MPN) TEMPO BC and the quantitative mannitol-egg yolk-polymyxin (MYP) plate methods for enumeration of Bacillus cereus in food samples known to be frequently contaminated. Food products that were naturally or artificially contaminated with B. cereus were analyzed by both methods. A difference of less than 1 log (CFU/g) between the two methods was noted in 95.3% samples. There were no significant differences in artificially contaminated products between the two methods in terms of $R^2$ values for sauce products, jorim products, fish products, etc. However, a significant difference was noted for sunsik, fermented soybean products, and products. The linear equation of naturally versus artificially contaminated food was $log_{(TEMPO\;BC)}=0.8453{\times}log_{(MYP\;plate\;agar)}+0.1642$. Statistical analysis of the results showed good agreement between the two methods. Due to growing interest in food safety, the use of the TEMPO BC method may increase. In response to this trend, the results from this study will offer valuable comparative data on the feasibility of existing methods and help develop new approaches for food safety testing.
This study aimed to compare the automated most-probable-number (MPN) TEMPO BC and the quantitative mannitol-egg yolk-polymyxin (MYP) plate methods for enumeration of Bacillus cereus in food samples known to be frequently contaminated. Food products that were naturally or artificially contaminated with B. cereus were analyzed by both methods. A difference of less than 1 log (CFU/g) between the two methods was noted in 95.3% samples. There were no significant differences in artificially contaminated products between the two methods in terms of $R^2$ values for sauce products, jorim products, fish products, etc. However, a significant difference was noted for sunsik, fermented soybean products, and products. The linear equation of naturally versus artificially contaminated food was $log_{(TEMPO\;BC)}=0.8453{\times}log_{(MYP\;plate\;agar)}+0.1642$. Statistical analysis of the results showed good agreement between the two methods. Due to growing interest in food safety, the use of the TEMPO BC method may increase. In response to this trend, the results from this study will offer valuable comparative data on the feasibility of existing methods and help develop new approaches for food safety testing.
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문제 정의
Therefore, the aim of this study was to compare and analyze results of quantitative estimation of B. cereus in various food samples currently available using the TEMPO B. cereus (BC) system and the mannitol-egg yolk-polymyxin (MYP) plate method accoding to the Korea Food Code8).
제안 방법
In this study, both naturally contaminated samples (samples without inoculation) and artificially contaminated food samples were used. A total of 616 samples were collected from different retail outlets in Korea and were immediately transported to the laboratory in insulated cooler boxes.
However, this method is particularly complicated; therefore, a computer operated automated system (TEMPO; Biomériux, Marcy L’Etoile, France) was based on 16 MPN technique and reduce the effort required to estimate bacterial populations5). The instrument employs a unique microchanneled card into which the sample is introduced under vacuum, automatically creating the serial dilutions necessary for MPN estimation. Samples are then added to vials of prepared dehydrated medium and introduced onto cards in an automated vacuum chamber.
Therefore, in order to apply the automated TEMPO testing method on sunsik, fermented soybean products, and bean paste products, it is necessary to perform an additional test with a dilution ratio of 1:200 (detection limit < 50 CFU), as described in the manufacturer’s instructions.
대상 데이터
In this study, both naturally contaminated samples (samples without inoculation) and artificially contaminated food samples were used. A total of 616 samples were collected from different retail outlets in Korea and were immediately transported to the laboratory in insulated cooler boxes. Samples were stored at 4°C until analysis.
데이터처리
Values obtained within the enumeration ranges for both methods were subjected to Pearson correlation coefficient and linear regression analysis. All statistical analyses were performed using Microsoft Excel software. The significance level was defined as p < 0.
Quantitative tests were performed on food products (10 types) artificially contaminated with B. cereus using the MYP plate and TEMPO BC methods, and the results were analyzed using paired t-tests. The results showed that statistically no significant (p > 0.
Bacterial counts were converted to logarithmic form. Values obtained within the enumeration ranges for both methods were subjected to Pearson correlation coefficient and linear regression analysis. All statistical analyses were performed using Microsoft Excel software.
이론/모형
Samples were stored at 4°C until analysis. All samples were analyzed by both the TEMPO BC and ISO 7932 MYP plate methods. Naturally contaminated samples consisted of fish products (n = 96), meat products (n = 15), vegetable products (n = 33), sunsik (a powdered mixture of roasted grains and other foods; n = 24), fermented soy products (n = 4), red pepper products (e.
Contamination by B. cereus in samples (Table 1) of various commercially available food products was quantitatively compared using the TEMPO BC and ISO 7932, MYP plate methods. Of the 384 samples tested, 364 samples (95.
성능/효과
However, current standard methods, such as the MYP plate method, require a minimum of 4 days for the results to be available. Based on the results from this study, using the automated TEMPO BC apparatus will not only shorten the turn-around time required to just 1 day but also reduce the requirement for trained personnel. This method also offers the benefit of increased reliability of results due to automation and subsequent reduction in human error.
The results showed that statistically no significant (p > 0.05) for sauce products (R2=0.98), jorim products (R2= 0.98), fish products (R2= 0.96), special purpose products (R2= 0.95), pepper paste products (R2= 0.95), kimchi products (R2= 0.92), and pickled products (R2= 0.90).
후속연구
Consequently, the use of TEMPO BC testing is expected to increase as well. The results from this study will offer valuable comparative data on the feasibility of existing methods and help develop new approaches for food safety testing.
참고문헌 (13)
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