Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

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

DOI QR Code

A Study on the Contamination of Bacillus cereus in Baby Food on the Online Market

영유아를 대상으로 한 유통식품 중 Bacillus cereus 오염실태 연구

  • Park, Min-Jung (Gyeonggi-do Institute of Health and Environment, North Branch) ;
  • Hong, Hae-Geun (Gyeonggi-do Institute of Health and Environment, North Branch) ;
  • Son, Jong-Seong (Gyeonggi-do Institute of Health and Environment, North Branch) ;
  • Kwon, Yeon-Ok (Gyeonggi-do Institute of Health and Environment, North Branch) ;
  • Lim, Young-Sik (Gyeonggi-do Institute of Health and Environment, North Branch) ;
  • Lee, Hyun-Ho (Gyeonggi-do Institute of Health and Environment, North Branch) ;
  • Kim, Gu-Hwan (Gyeonggi-do Institute of Health and Environment, North Branch)
  • 박민정 (경기도보건환경연구원북부지원) ;
  • 홍해근 (경기도보건환경연구원북부지원) ;
  • 손종성 (경기도보건환경연구원북부지원) ;
  • 권연옥 (경기도보건환경연구원북부지원) ;
  • 임영식 (경기도보건환경연구원북부지원) ;
  • 이현호 (경기도보건환경연구원북부지원) ;
  • 김구환 (경기도보건환경연구원북부지원)
  • Received : 2014.05.24
  • Accepted : 2014.09.02
  • Published : 2014.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the delivery foods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standards and specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over $10^6CFU/g$ in 4 samples and coliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacillus cereus in ready-to-cook food.

본 연구에서는 인터넷에서 판매되는 배달이유식의 위생안전성을 평가하고, B. cereus의 독소유전자 분포를 파악하여 즉석조리식품으로 구분되는 이유식의 B. cereus 기준설정을 위한 기초자료를 제공하고자 하였다. 기타 영 유아식 27건, 즉석조리식품 79건 등 총 106건에 대한 실험결과는 다음과 같다. 1. 이유식 106건의 세균수 검사결과 기타 영 유아식에서는 12건(44%)에서 최대 $2.5{\times}10^3CFU/g$, 즉석조리식품에서는 46건(58%)에서 최대 $1.1{\times}10^6CFU/g$으로 대체적으로 즉석조리식품에서 세균수가 많이 검출되었다. 2. 106건의 검체 중 총 9건에서 B. cereus가 $10{\sim}3.6{\times}10^3CFU/g$ 범위로 검출되었으며 모두 즉석조리식품이었다. 3. B. cereus의 독소유전자 중 cytK는 6주(66.6%), nheA 및 entFM은 8주(88.9%), bceT는 7주(77.8%), hblC는 3주(33.3%)에서 검출되었으며 구토독소인 cer은 2주(22.2%)에서만 증폭밴드가 나타났다. 4. 분리된 균주는 B. cereus와 B. thuringiensis를 구분하기 위한 시험법에서 모두 B. cereus로 나타났다.

Keywords

References

  1. Choi S.K., Lee M.S., Lee K.H., Lim D.S., Lee K.H. and Kim C.H.: Changes in quality of hamburger and sandwich during storage under simulated temperature and time. Korean J. Food Sci. Ani. Resour, 18, 27-34 (1998).
  2. 소비자안전센터 소비자안전국 식의약안전팀, 시험검사국 식품미생물팀 : 영유아식품 안전실태 조사 (2011).
  3. Kim S.J., Jung J.H., Tahk H.M., Baek S.Y., Lee S.Y.: Effect of factors on the sporulation of Bacillus cereus and their thermal resistance. J. Fd. Hyg. Safety, 24, 256-261 (2009).
  4. Ankolekar, C., Rahmati, T., Labbe, R.G.: Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spore in U.S. rice. Int. J. Food Microbiol, 128, 460-466 (2008).
  5. Kramer, J.M., Gilbert, R.J.: Bacillus cereus and other Bacillus species in foodborne bacterial pathogens. Doyle MP (ed). Marcel Dekker Inc., London, UK, pp. 21-70 (1989)
  6. David A. Rasko, Michael R. Altherr, Cliff S. Han, Jacques Ravel : Genomics of the Bacillus cereus group of organisms. FEMS Microbiology Reviews, 29, 303-329 (2005).
  7. Anwarul, H., Nicholas, J.R.: Phenotypic and genotypic characterisation of Bacillus cereus isolates Bangladeshi rice. Int. J. Food Microbiol, 98, 23-24 (2005). https://doi.org/10.1016/j.ijfoodmicro.2004.04.025
  8. Valero, M., Hernandez-Herrero, L.A., Fernandez, P.S. and Salmeron, M.C.: Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests. Int. J. Food Microbiol., 19, 491-499 (2002). https://doi.org/10.1006/fmic.2002.0507
  9. 식품공전. 식품의약품안전처 (2013)
  10. Kim J.B., Park Y.B., Park M.K., Shin S.W., Kwon Y.O., Ko H.U. and Kim J.C.: Distribution of toxin genes in Bacillus cereus isolated from cooked grains. 경기도 보건환경연구원보, pp.155-164 (2006)
  11. Heinrich, J.H., Beecher, D.J., MacMillan, J.D. and Zilinskas, B.A.: Molecular cloning and characterization of the hblA gene encoding the B component of hemolysin BL from Bacillus cereus. J. bacteriol., 17, 6760-6766 (1993).
  12. Jeon J.H. and Park J.H.: Toxin gene analysis of Bacillus cereus and Bacillus thuringiensis isolated from cooked rice. Korean J. Food Sci. Technol., 42(3), 361-367 (2010).
  13. Ankolekar, C., Rahmati, T., Labbe', R.G.: Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice. Int. J. Food Microbiol., 128, 460-466 (2009). https://doi.org/10.1016/j.ijfoodmicro.2008.10.006
  14. Rosenquist, H., Smidt, L., Anderson, S.R., Jensen, G.B., Wilcks, A.: Occurence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food. FEMS Microbiol. Lett., 250, 129-136 (2005). https://doi.org/10.1016/j.femsle.2005.06.054
  15. Maria, E. Vidal-Dominguez, Macarena Perez-Cenci, Graciela, L. Salerno, Corina, M. Beron : Genetic diversity of cry gene sequences of Bacillus thuringiensis strains analyzed by denaturing gradient gel electrophoresis. Curr. Microbiol., 62, 866-870 (2011). https://doi.org/10.1007/s00284-010-9776-1
  16. Alejandra Bravo, Sarjeet S. Gill and Mario Soberon : Mode of action of Bacillus thuringiensis Cry and Cyt toxins and their potential for insect control. Toxicon, 49(4), 423-435 (2007). https://doi.org/10.1016/j.toxicon.2006.11.022

Cited by

  1. Investigation of Microbiological Hazard from Korean Leeks and Cultivation Area to Establish the GAP Model vol.30, pp.1, 2015, https://doi.org/10.13103/JFHS.2015.30.1.28