Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Microbiological Hazard Analysis of Commercial Side Dishes Purchased from Traditional Markets and Supermarkets in Daejeon

대전지역 일부 재래시장과 대형마트에서 시판되는 반찬류의 미생물학적 위해도 분석

  • Kim, Mi-Sun (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Min-Hee (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mi-Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Son, Chan-Wok (Department of Food & Nutrition, Chungnam National University) ;
  • Lim, Sung-Kee (Daejeon Regional Food & Drug Administration) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 김미선 (충남대학교 식품영양학과) ;
  • 김민희 (충남대학교 식품영양학과) ;
  • 김미연 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 임성기 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.

본 연구는 시판되는 반찬류의 오염도를 조사하기 위하여 대전지역 재래시장과 대형마트에서 시판되는 반찬 중 소비자들이 선호하는 생채류 3제품, 볶음류 2제품, 조림류 4제품, 장아찌류 5제품, 김치류 2제품, 젓갈류 3제품으로 총 19제품을 대상으로 총균, 대장균군에 대하여 미생물학적 위해도를 분석하여, 시판 반찬류의 문제점을 살펴보고자 하였다. 총균의 오염수준은 재래시장 $1.85{\sim}6.21$ log CFU/g, 대형마트 $<1{\sim}6.77$ log CFU/g을 나타내었다. 대장균군에서는 진미채볶음에서만 4.82 log CFU/g의 대장균군이 검출되었다. 총균에는 부패단계에 해당하는 제품은 없었으나, 대장균군에서는 진미채볶음이 기준치 이상으로 검출되었다. 결론적으로 시중에서 판매되고 있는 반찬류의 위생상태는 좋지 않은 것으로 판단된다. 따라서 식품의 제조단계에서 원료의 세척 및 제조, 가공과정에서 오염되지 않도록 철저히 하고, 유통 및 최종 판매 단계까지 냉장온도 관리를 철저히 하여 미생물의 재오염이 일어나지 않도록 하면 식중독을 일으키는 미생물의 위해도를 감소시킬 수 있을 것으로 사료된다.

Keywords

References

  1. 이형곤. 2005. 즉석식품시장 경쟁 '가속화'. 외식경제신문. 서울. 3월 17일
  2. 한국식품공업협회. 2005. 식품공전. 한국식품공업협회. 서울. pp 462-467
  3. Choi SK, Lee MS, Lee KH, Lim DS, Lee KH, Choi KH, Lim CH. 1998. Changes in quality of hamburger and sandwich during storage under simulated temperature and time. Korean J Food Sci Ani Resour 18(1):27-34
  4. Garcia-Gimeno RM. Sanchez-pozo MD, Amaro-Lopez MA, Zurera-Cosano G. 1996. Behaviour of aeromonas hydrophila in vegetable salads stored under modified atmosphere at 4 and 15$^{\circ}C$. Food Microbiol 13(5):369-374 https://doi.org/10.1006/fmic.1996.0042
  5. Ha SD, Kim AJ. 2005. Technical trends in safety of jeotgal. Food Sci Ind 38(2):46-64
  6. Ham HJ, Jin YH. 2002. Bacterial distribution of salt-fermented fishery products in seoul garak wholesale market. Korean J Food Hyg safet 17(4):173-177
  7. Harris LJ, Beuchat LR, Kajs TM, Ward TE, Taylor CJ. 2001. Efficacy and reproducibility of a produce wash in killing salmonella on the surface of tomatoes assessed with a proposed standard method for produce sanitizers. J Food Prot 64(10):1477-1482
  8. Hur SH. 1996. Review : Critical review on the microbiological standardization of salt -Fermented fish product. Korean J Soc Food Sci Nutr 25(5):885-891
  9. Kwak TK, Lee KY, Park HW, Ryu K, Choi EJ, Hong WS, Jang HJ, Kim SH. 1997. The survey of housewives' perception for the development of refrigerated convenience foods for Koreans. Korean J Dietary Culture 12(4):391-400
  10. Kye SH, Yoon SI, Park HS, Shim WC, Kwak TK. 1988. A study for the improvement of the sanitary condition and the quality of packaged meals (dosirak) produced in packaged meal manufacturing establishments in Seoul city and Kyungki-do procidence. Korean J Food Hyg Safet 3(3):117-129
  11. Kyung KH. 2006. Growth inhibitory activity of sulfur compounds of garlic against pathogenic microorganisms. J Food Hyg Safety 21(3):145-152
  12. Lyu ES, Lee DS, Chung SK. 2006. A survey of Korean housewives' on the commercial Korean basic side dishes in Busan Area. J Korean Soc Food Sci Nutr 35(4):440-447 https://doi.org/10.3746/jkfn.2006.35.4.440
  13. Martinez-Tome M, Vera AM, Antonia Murcia M. 2000. Improving the control of food production in catering establishments with particular reference to the safety of salads. Food Control 11(6):437-445 https://doi.org/10.1016/S0956-7135(00)00006-2
  14. Mayer-Miebach E, Gartner U, Grossmann B, Wolf W, Spiess WEL. 2003. Influence of low temperature blanching on the content of valuable substances and sensory properties in readyto-use salads. J Food Eng 56(2-3):215-217 https://doi.org/10.1016/S0260-8774(02)00254-6
  15. Park HS, Ryu K. 2007. Microbiological hazard analysis of cooked foods donated to foodbank (2). J Korean Dietetic Association 13(4):389-406
  16. Park SY, Choi JW, Yeon JH, Lee MJ, Lee DH, Kim KS, Park KH, Ha SD. 2005. Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketed in convenience stores. Korean J Food Sci Technol 37(2):274-278
  17. Pearson JM, Capps O, Axelson J. 1986. Convenience food use in households with male food preparers. J Am Diet Assoc 86(3):339-345
  18. Seo KY, Lee MJ, Yeon JH, Kim IJ, Ha JH, Ha SD. 2006. Microbiological contamination levels of in salad and side dishes distributed in markets. J Food Hyg Safety 21(4):263-268
  19. Ser JH, Kim MN, Chung YH, Kim GS. 1996. Sanitary conditions of sliced squid bokum and anchovy bokum available in the market. Korean J Food Hyg Safety 11(3):171-176
  20. Sloan AE. 2004. Gourmet & specialty food trends. J Food Technology 58(7):32-38
  21. Yoo WC, Park HK, Kim KY. 2000. Microbiological hazard analysis for prepared foods and raw materials of foodservice operations. Korean J Dietary culture 15(2):123-137
  22. Yoon S, Sohn KH, Kwak TK, Kim JS, Kwon DJ. 1998. Consumer trends on and food purchasing behaviors and perception for the convenience. Korean J Dietary Culture 13(3):197-206