Hwang, Sun-Il
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Kim, Sang-Tae
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Han, Na-Eun
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Choi, Yu-Mi
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Kim, Hye-Young
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Ham, Hyun-Kyung
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Lee, Chan-Mi
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Park, Yong-Bae
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
,
Son, Mi-Hui
(Microbiology Team, Gyeonggi-do Institute of Health and Environment)
2019년 경기도내 전통시장, 대형마트, 반찬전문점에서 수거한 반찬류의 미생물 품질을 조사하였다. 반찬류 108건의 식중독 원인균을 검사하였고, 그 중 75건에 대해서는 구매 장소별, 조리 방법별 위생세균 검사를 진행하였다. 14건(12.9%)에서 Bacillus cereus가 검출되었으며, 나머지 94건에서는 식중독 원인균이 검출되지 않았다. 위생세균 검사에서 일반세균의 평균 검출량(범위)은 전통시장이 5.8 log CFU/g (3.0-8.2 log CFU/g), 대형마트는 4.3 log CFU/g (2.3-7.8 log CFU/g), 반찬전문점에서는 3.8 log CFU/g (0.0-6.9 log CFU/g)로 나타났으며, 구입 장소에 따른 유의적인 차이가 있었다(Ρ <0.05). 전통시장의 일반세균수와 대장균군은 대형마트, 반찬점과 통계적으로 유의한 차이가 있었고, 생채류, 나물류, 볶음류, 젓갈류, 조림류 순으로 일반세균수와 대장균군이 높게 검출되었다. 콩나물 무침의 보관온도별 일반세균수의 변화는 냉장보관(4℃)에서는 72시간 경과에서도 큰 변화가 없었으나, 상온보관(20℃) 및 고온보관(35℃) 시 구입 후 각각 9시간, 6시간 경과 시 부패의 가능성이 제기되어 구입 즉시 냉장보관 할 것을 권장하며, 제품을 판매하는 시설에서도 냉장보관을 하여야할 것이다.
2019년 경기도내 전통시장, 대형마트, 반찬전문점에서 수거한 반찬류의 미생물 품질을 조사하였다. 반찬류 108건의 식중독 원인균을 검사하였고, 그 중 75건에 대해서는 구매 장소별, 조리 방법별 위생세균 검사를 진행하였다. 14건(12.9%)에서 Bacillus cereus가 검출되었으며, 나머지 94건에서는 식중독 원인균이 검출되지 않았다. 위생세균 검사에서 일반세균의 평균 검출량(범위)은 전통시장이 5.8 log CFU/g (3.0-8.2 log CFU/g), 대형마트는 4.3 log CFU/g (2.3-7.8 log CFU/g), 반찬전문점에서는 3.8 log CFU/g (0.0-6.9 log CFU/g)로 나타났으며, 구입 장소에 따른 유의적인 차이가 있었다(Ρ <0.05). 전통시장의 일반세균수와 대장균군은 대형마트, 반찬점과 통계적으로 유의한 차이가 있었고, 생채류, 나물류, 볶음류, 젓갈류, 조림류 순으로 일반세균수와 대장균군이 높게 검출되었다. 콩나물 무침의 보관온도별 일반세균수의 변화는 냉장보관(4℃)에서는 72시간 경과에서도 큰 변화가 없었으나, 상온보관(20℃) 및 고온보관(35℃) 시 구입 후 각각 9시간, 6시간 경과 시 부패의 가능성이 제기되어 구입 즉시 냉장보관 할 것을 권장하며, 제품을 판매하는 시설에서도 냉장보관을 하여야할 것이다.
We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place...
We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4℃ up to 24 h, whereas bacteria rapidly grew at 20 and 35℃ after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.
We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4℃ up to 24 h, whereas bacteria rapidly grew at 20 and 35℃ after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.
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문제 정의
With the growth of the side dish market due to changing consumption trends, there are also growing concerns among customers over the hygiene and safety management of commercial RTE side dishes. Therefore, this study aimed to identify the current status of food contamination through a microbiological hazard analysis of RTE side dishes being sold in Gyeonggi-do, and to present food management methods that will ensure the supply of safe foods so that customers can purchase RTE side dishes without any concerns.
가설 설정
1)ND : not detected.
a,b) Means with different superscripts in the same column differ significantly.
제안 방법
After conducting PCR analysis as per the methods provided by each manufacturer, electrophoresis was used with QIAxcel DNA High Resolution kit (QIAGEN, Hilden, Germany) and QIAxcel (QIAGEN) to verify results.
Thus, our examination of the current status and problems of hygiene of commercial RTE side dishes, which were identified through this survey, is followed by suggestions regarding food management methods based on the survey results.
대상 데이터
A total of 108 samples of commercial RTE side dishes were collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do during a period from February to November, 2019. RTE side dishes were categorized based on the cooking method into namul (seasoned vegetable dishes), bokkeum (stir-fried dishes), saengchae (salad dishes made of fresh wild greens and seasonings), jutgal (salted, fermented dishes), and jorim (simmered dishes made by boiling vegetables, meat, fish, seafood, or tofu in a seasoned broth).
To identify specific genes of 12 types of food-borne pathogens, Power CheckTM Diarrheal E. coli 8-plex Detection Kit (Kogene Biotech, Seoul, Korea), Power CheckTM Gram Positve Multiplex Detection Kit (Kogene Biotech), and Power CheckTM Gram Negative Multiplex Detection Kit (Kogene Biotech) were used. After conducting PCR analysis as per the methods provided by each manufacturer, electrophoresis was used with QIAxcel DNA High Resolution kit (QIAGEN, Hilden, Germany) and QIAxcel (QIAGEN) to verify results.
데이터처리
In this study, microbial count was represented as log CFU/g, and a significant difference (P<0.05) among samples was verified by performing Duncan’s multiple comparison of means with a post-hoc test through one-way ANOVA and independent sample T-test using SPSS 12.0K for Windows (SPSS Inc, Chicago, IL, USA).
성능/효과
cereus was detected in 3 samples of namul, 9 samples of saengchae, and 2 samples of jutgal, but not detected in jorim and bokkeum. According to the results of a quantitative analysis of the detected B. cereus, lettuce stems accounted for the largest share at 2.5 log CFU/g, followed by changran at 2.4 log CFU/g, yulmoo kimchi at 2.3 log CFU/g, garlic stems at 2.3 log CFU/g, etc. The results were verified to be appropriate, because B.
The results were verified to be appropriate, because B. cereus is ≤ 4 log CFU/g in jutgal and ≤ 3 log CFU/g in saengchae and namul, considering the criteria and standards for B. cereus applied in the Korean Food Standards Codex: B. cereus ≤ 10,000/g in jutgal (Criteria and Standards for General Foods); ≤ 1,000/g in RTE foods (Criteria and Standards Per Food).
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