본 연구에서는 김치 제조시 철저한 재료 세척의 필요성을 확인하고, 더불어 비가열 식품인 김치의 위생 안전성 실태를 파악하여 효율적 미생물 저감화 방안을 마련하고자 국내에서 유통되는 김치 원 부재료 200건의 세척 전과 후의 비교분석과 시판 김치 100건에 대하여 미생물 분석을 실시하였다. 김치 원 부재료 및 완제품에 대하여 일반세균수, 대장균 및 대장균군을 모니터링 하였으며, 병원성 미생물 9종(Bacillus cereus, Clostridium perfringens 정성 정량, Staphylococcus aureus, Enterohemorrhagic Escherichia coli, Campylobacter jejuni/coli, Yersinia enterocolitica, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes 정성)을 분석 하였다. 모니터링 결과, 김치 원 부재료 및 완제품에서 일반세균은 1.4~9.0 log CFU/g 수준으로 확인되었으며, 원 부재료 중 생강에서 8.8 log CFU/g, 완제품 중 총각김치에서 9.0 log CFU/g으로 일반세균이 가장 높게 나타났다. 대장균군은 0.5~7.3 log CFU/g으로 확인되었으며, 생강에서 7.3 log CFU/g으로 가장 높게 나타났고, 병원성 미생물 9종의 분석결과, Bacillus cereus를 제외한 나머지 8종의 식중독균은 모든 시료에서 검출되지 않았다. 김치 제조 시 사용되는 김치 원 부재료들의 세척공정 후 미생물 수는 일반세균수 0.2~3.2 log CFU/g, 대장균군 0.3~2.7 log CFU/g, Bacillus cereus 1.0~3.9 log CFU/g 감소하였다. 따라서, 김치 원 부재료의 세척 공정으로 미생물 오염도를 감소 시켰으며, 이 결과를 통하여 김치 완제품의 위생 및 저장성 증진에 기여 할 수 있을 것으로 확인되었다.
본 연구에서는 김치 제조시 철저한 재료 세척의 필요성을 확인하고, 더불어 비가열 식품인 김치의 위생 안전성 실태를 파악하여 효율적 미생물 저감화 방안을 마련하고자 국내에서 유통되는 김치 원 부재료 200건의 세척 전과 후의 비교분석과 시판 김치 100건에 대하여 미생물 분석을 실시하였다. 김치 원 부재료 및 완제품에 대하여 일반세균수, 대장균 및 대장균군을 모니터링 하였으며, 병원성 미생물 9종(Bacillus cereus, Clostridium perfringens 정성 정량, Staphylococcus aureus, Enterohemorrhagic Escherichia coli, Campylobacter jejuni/coli, Yersinia enterocolitica, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes 정성)을 분석 하였다. 모니터링 결과, 김치 원 부재료 및 완제품에서 일반세균은 1.4~9.0 log CFU/g 수준으로 확인되었으며, 원 부재료 중 생강에서 8.8 log CFU/g, 완제품 중 총각김치에서 9.0 log CFU/g으로 일반세균이 가장 높게 나타났다. 대장균군은 0.5~7.3 log CFU/g으로 확인되었으며, 생강에서 7.3 log CFU/g으로 가장 높게 나타났고, 병원성 미생물 9종의 분석결과, Bacillus cereus를 제외한 나머지 8종의 식중독균은 모든 시료에서 검출되지 않았다. 김치 제조 시 사용되는 김치 원 부재료들의 세척공정 후 미생물 수는 일반세균수 0.2~3.2 log CFU/g, 대장균군 0.3~2.7 log CFU/g, Bacillus cereus 1.0~3.9 log CFU/g 감소하였다. 따라서, 김치 원 부재료의 세척 공정으로 미생물 오염도를 감소 시켰으며, 이 결과를 통하여 김치 완제품의 위생 및 저장성 증진에 기여 할 수 있을 것으로 확인되었다.
Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacter...
Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, and Clostridium perfringens were quantified. In addition, B. cereus, Salmonella spp., Enterohemorrhagic E. coli, C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, and Yersinia enterocolitica were analysed qualitatively. Total aerobic bacteria count was approximately 1.4-9.0 log CFU/g, which were highest in ginger (8.8 log CFU/g), and Chonggak Kimchi (9.0 log CFU/g). The range of coliform counts detected in all raw materials was 0.5-7.3 log CFU/g and ginger showed the greatest number 7.3 log CFU/g among others. Contamination was decreased to 0.2-3.2, 0.3-2.7, and 1.0-3.9 log CFU/g for total aerobic bacteria, coliforms, and B. cereus, respectively, after washing. Minimising microbial contamination in Kimchi ingredients is necessary to ensure the safety of Kimchi. These results indicate that washing is a useful method to reduce bacterial contamination in Kimchi.
Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, and Clostridium perfringens were quantified. In addition, B. cereus, Salmonella spp., Enterohemorrhagic E. coli, C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, and Yersinia enterocolitica were analysed qualitatively. Total aerobic bacteria count was approximately 1.4-9.0 log CFU/g, which were highest in ginger (8.8 log CFU/g), and Chonggak Kimchi (9.0 log CFU/g). The range of coliform counts detected in all raw materials was 0.5-7.3 log CFU/g and ginger showed the greatest number 7.3 log CFU/g among others. Contamination was decreased to 0.2-3.2, 0.3-2.7, and 1.0-3.9 log CFU/g for total aerobic bacteria, coliforms, and B. cereus, respectively, after washing. Minimising microbial contamination in Kimchi ingredients is necessary to ensure the safety of Kimchi. These results indicate that washing is a useful method to reduce bacterial contamination in Kimchi.
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제안 방법
A qualitative analysis was performed using the real-time RT-PCR system (Applied Biosystems, Foster City, CA, USA). For Campylobacter jejuni and C.
After the careful pretreatment of Kimchi raw materials, a microorganism analysis was performed to monitor the numbers of aerobic bacteria and coliforms in each ingredient and in the completed Kimchi product. Analysis of total aerobic bacterial, E.
Thus, in this study, the effects of thorough ingredient washing during kimchi manufacturing and the sanitary state of Kimchi, a non-thermalfood, were examined to establish an efficient method for microorganism all control. Specifically, the raw materials of kimchi distributed in Korea were analysed in a comparative frame work before and after washing, and the sanitation states of commercialized Kimchi products were also examined.
대상 데이터
From April 2014 to December 2015, 200 Kimchi ingredients were purchased from the Gwangju agricultural and marine products market, large grocery stores, and online shopping malls, including 30 Kimchi cabbages, 40 brined baechu cabbages, 35 radishes, 20 garlics, 24 gingers, 20 green onions, 8 onions, 14 red pepper powder samples, and 9 anchovy sauces. Non-edible parts were removed and the samples were then cut into optimal sizes for analyses.
데이터처리
All parameter estimates were analysed using the Statistical Package for the Society Science (SPSS, Windows ver. 8.2; SPSS Institute Inc., Cary, NC, USA), and significant differences between samples were determined by ANOVA, followed by post-hoc Duncan's multiple range tests, with a significance threshold of p < 0.05.
이론/모형
The salinity of brined samples was measured using the Mohr method with 3 replications5). Approximately 1 g of sample, after grinding to a paste with a blender, was diluted 100-fold and filtered (Toyo No.
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