Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Microbiological Hazards of Preprocessed Namuls in School Food Service and Processing Plant

학교급식에 공급되는 전처리 나물류 및 가공업체에서의 공정별 미생물학적 위해요소 분석

  • Kwak, Soo-Jin (Dept. of Food & Nutrition, College of Human Ecology, Kyung Hee University) ;
  • Kim, Su-Jin (Dept. of Food & Nutrition, College of Human Ecology, Kyung Hee University) ;
  • Lkhagvasarnai, Enkhjargal (Dept. of Food & Nutrition, College of Human Ecology, Kyung Hee University) ;
  • Yoon, Ki-Sun (Dept. of Food & Nutrition, College of Human Ecology, Kyung Hee University)
  • Received : 2011.12.13
  • Accepted : 2012.03.22
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to assess the levels of microbiological hazards of preprocessed Namuls, which were served at the school foodservice. 19 preprocessed ground or root vegetables were collected from 21 schools in May to June of 2011. Heavy contamination of aerobic plate counts (from 3.39 to 8.42 logCFU/g) and total coliform groups (from 3.16 to 7.84 logCFU/g), enterobacteriaceaes (from 2.53 to 7.55 logCFU/g) were detected in preprocessed Namuls. In addition, the detection rates of Escherichia coli, Staphylococcus aureus and Bacillus cereus (emetic form) were 4.3%, 11.7% and 2.1%, respectively. In addition, sanitary indicative bacterium at preprocessing steps of root vegetables (lotus root, burdock root, bellflower root) and blanched Namuls (bracken, sweet potato vine, chinamul) were analyzed. Aerobic plate counts, coliform groups, and enterobacteriaceaes were not effectively removed during preprocessing including washing and soaking steps. In the case of blanched Namuls (bracken, sweet potato vine, chinamul), contamination levels increased more after drying process and no significant reduction effect on the levels of microbial contamination was observed during preprocessing steps. Thus, effect of preprocessing steps on the microbiological hazards in Namuls must be reevaluated to improve the microbiological quality of preprocessed Namuls at the school foodservice and retail markets.

본 연구는 학교급식에 유통되는 전처리 나물류의 오염도를 조사하기 위하여 서울지역의 초, 중, 고등학교에 납품되는 전처리 나물류 19가지 종류의 총 94개 샘플을 대상으로 일반세균, 대장균군, 대장균, 장내세균, S. aureus 및 B. cereus의 미생물 오염도를 분석하였다. 일반세균의 오염수준은 3.39~8.42 logCFU/g, 대장균군의 오염수준은 3.16~7.84 logCFU/g, 대장균 0~3.62 logCFU/g, 장내세균 2.53~7.55 logCFU/g, S. aureus 0~3.82 logCFU/g, B. cereus 0~4.72 logCFU/g 으로 결론적으로 전처리 나물류의 경우 세척, 데침 등의 전처리를 한 후 유통됨에도 불구하고 공정의 효과가 없이 높은 오염수준을 나타냈다. 6가지 전처리 나물류의 공정과정별 미생물학적 오염도를 확인한 본 연구에서는 나물종류, 균 종류에 따라 차이가 있었지만 침지, 세척과정에서의 미생물 감소 효과가 많이 나타나지 않았고 특히 탈수과정에서 오히려 증가하는 경향을 나타내 세척 공정과정에서의 방법 설정 및 위생관리에 대한 추가 연구가 필요할 것으로 사료된다. 따라서 나물원료의 전처리 과정에 대한 공정방법 및 과정을 재검토하고 보관 및 유통단계에서의 냉장온도 관리를 철저히 하여 최종 유통단계에 이르기까지 안전을 위한 총체적인 위생관리 방안의 수립이 필요할 것으로 사료된다.

Keywords

References

  1. Yoon, A.R., Kim, B.S., Kim, S.H., Kwon, K.H., Cha, H.S. : Quality evaluation and residual pesticides of lettuce during growth after transplanting. Korean J. Food Preserv, 14, 124-130 (2007).
  2. Kim, S.J., Sun, S.H., Min, K.J., Yoon, K.S.: Microbiological Hazard Analysis and Verification of Critical Control Point (CCP) in a Fresh-Cut Produce Processing Plant. J East Asian Soc Dietary Life, 21, 392-400 (2011).
  3. Ministry of Education, Science and Technology. 2010년도 학교급식 실시현황. Available from http://www.mest.go.kr/newsearch/search.jsp (2011).
  4. Yun, H.J., Chang, H.J.: Effectiveness of the Preprocessed Foods on Productivity and Satisfaction in School Foodservices. J. Korean Diet. Assoc., 15, 262-277 (2009).
  5. Lee, M.J.: A feasibility study of using preprocessed and fresh-cut vegetables for school foodservices in GyeongGi province. MS Thesis Dankook University. Seoul. pp. 5-6.
  6. Park, S.H., Lim, Y.H.: A Study on the Sanitary Management of School Foodservice Operations in Daejeon and Chungnam. Korean J Community Nutr., 10, 234-243 (2005).
  7. Lee, K.M., Ryu, K.: Field assessment of sanitation management for school foodservice suppliers in the Seoul area. Korean J. Food Cookery Sci., 23, 650-663 (2007).
  8. National Institute of Horticultural and Herbal Science, Rural development administration. Understanding of Fresh-cut. (2007).
  9. Kim, Y.H., Ryu, K., Lee, Y.K.: Microbiological Safety During Processing of Food Ingredients Supplied to Elementary School Food Services in Daegu and Gyeongbuk Provinces. J Korean Diet Assoc, 13, 152-167 (2009).
  10. Seol, H.R., Park, H.S., Park, K.H., Park, A.K., Ryu, K.: Microbiological Evaluation of Foods and Kitchen Environments in Childcare Center and Kindergarten Foodservice Operations. J Korean Soc Food Sci Nutr., 38, 252-260 (2009). https://doi.org/10.3746/jkfn.2009.38.2.252
  11. Kim, Y.H., Jun, S.Y., Ryu, K., Lee, Y.K.: Microbiological Quality and Safety During Delivery of Food Ingredients Supplied to Elementary Schools. Korean J. Food Preserv., 17, 586-594 (2010).
  12. Korean Food and Drug Administration. Food Code, KFDA, Seoul (2011).
  13. Seo, K.Y., Lee, M.J., Yeon, J.H., Kim, I.J., Ha, J.H., Ha, S.D.: Microbiological Contamination Levels of in Salad and Side Dishes Distributed in Markets. J. Fd Hyg. Safety, 21, 263-268 (2006).
  14. Hajime, S.: Increase in host resistance by lactic acid bacteria. 9th International academic symposium-lactic acid bacteria and health. Korean Public Health Association, pp. 31-48 (1995).
  15. Kim, S.H., Chung, S.Y.: Effect of Pre-preparation with Vinegar against Microorganisms on Vegetables in Foodservice Operations. J Korean Soc Food Sci Nutr, 32, 230-237 (2003). https://doi.org/10.3746/jkfn.2003.32.2.230
  16. Jeon, I.K., Lee, Y.K.: Verification of the HACCP System in school Foodservice Operations -Focus on the Microbiological Quality of Foods in Non-Heating Process-. J Korean Soc Food Sci Nutr, 33, 1154-1161 (2004). https://doi.org/10.3746/jkfn.2004.33.7.1154
  17. Abadias, M., Usall, J., Anguera, M., Solsona, C., Vinas, I.: Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int J Food Microbiol., 123, 121-129 (2008). https://doi.org/10.1016/j.ijfoodmicro.2007.12.013
  18. Ryu, K.: Safety Management of Food Commodity in Foodservice Operations. J Food Sci Nutr, 11, 30-34 (2006).
  19. Oh, S.Y., Choi, S.T., Kim, J.G., Lim, C.I.: Removal Effects of Washing Treatments on Pesticide Residues and Microorganisms in Leafy Vegetables. Kor. J. Hort. Sci. Technol. 23, 250-255 (2005).
  20. Buckalew, J.J., Schaffer, D.W., Solberg, M.: Surface sanitation and microbiological food quality of a university foodservice operation. J of Foodservice Systems. 9, 25-35 (1996).
  21. Kim, H.Y., Cha, J.M.: A study for the quality vegetable dishes without heat treatment in foodservice establishments. Korean J Soc Food Cookery sci. 18, 309-318 (2002).
  22. Yoo, W.C., Park, H.K., Kim, K.L.: Microbiological hazard analysis for prepared foods and raw materials of foodservice operation. Korean J Dietary Culture. 15, 123-137 (2000).
  23. 김지강 (2007) 신선편이(fresh-cut) 농식품 산업 및 품질관리.
  24. Kim, H.Y., Park, J.H.: Microbiological Hazard Analysis for Seasoned Sweet Potato Stems in a Free Meal service Operation for the Elderly in Sungnam. Korean J. Food Cookery Sci. 23, 378-387 (2007).
  25. Hong, S.I., Jo, M.N., Kim, D.N.: Quality attributes of freshcut green onions as affected by rinsing and packaging. Korean J. Food Sci. Technol., 32, 659-667 (2000).
  26. Kim, Y.H., Jun, S.Y., Ryu, K., Lee, Y.K.: Microbiological Quality and Safety During Delivery of Food Ingredients Supplied to Elementary Schools. Korean J. Food Preserv. 17, 586-594 (2010).

Cited by

  1. Development and Validation of Predictive Model for Foodborne Pathogens in Preprocessed Namuls and Wild Root Vegetables vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1690
  2. Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.277