Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Bacterial Contamination Reduction of Minimally Processed Agricultural Products using Antibacterial Foods and Molecular Biological Analysis

항균성 식품을 이용한 간편섭취 농산물 미생물오염의 감소 및 분자생물학적 분석

  • Kim, Jin-Ah (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Sung-Deuk (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Hwang, Kwang-Ho (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Song, Mi-Ok (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Park, Jung-Eun (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Da-Mi (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chung, Ae-Hee (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Oh, Young-Hee (Division of Microbiol Control, Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 김진아 (서울특별시보건환경연구원 미생물관리팀) ;
  • 이성득 (서울특별시보건환경연구원 미생물관리팀) ;
  • 황광호 (서울특별시보건환경연구원 미생물관리팀) ;
  • 송미옥 (서울특별시보건환경연구원 미생물관리팀) ;
  • 박정은 (서울특별시보건환경연구원 미생물관리팀) ;
  • 김다미 (서울특별시보건환경연구원 미생물관리팀) ;
  • 정애희 (서울특별시보건환경연구원 미생물관리팀) ;
  • 오영희 (서울특별시보건환경연구원 미생물관리팀)
  • Received : 2015.12.08
  • Accepted : 2016.02.03
  • Published : 2016.02.28
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Abstract

The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.

가열하지 않은 간편섭취 농산물의 섭취를 통한 세균 감염의 가능성을 줄이고자, 가정에서 쉽게 구할 수 있고 잔류에 대한 염려가 없는 천연 항균성 식품을 이용하여 세척할 경우, 물 세척에 비해 세균의 감소효과가 있는지 확인하고자 하였다. 여러 가지 항균성 식품성분 중 마늘의 allicin, 생강의 gingerol, 녹차의 catechin, 계피의 cinnamic aldehyde, 고추냉이의 allyl isothiocyanate의 단계별 희석액으로 세척한 후, 단순 물 세척의 세척효과와 비교한 결과, 단순 물 세척에 비하여 세균 감소의 효과가 큰 것으로 통계적으로 확인되었다. 간편섭취 농산물에서 검출된 Bacillus cereus 오염의 유래 및 연관성을 확인하고자 유전적 상관성을 분석해 본 결과 유사도가 매우 높은 균주들이 많이 검출되었다. 이 사실을 통해 간편섭취 농산물의 생산, 가공, 포장, 유통 등의 과정에서 공통적인 요인에 의한 지속적인 오염의 가능성 및 소비자의 감염 가능성을 파악할 수 있었으며, 감염을 예방하기 위한 사전적이고 체계적인 관리가 필요함을 확인하였다.

Keywords

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