Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

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

DOI QR Code

Comparison of TEMPO BC and MYP Plate Methods for the Enumeration of Bacillus cereus in Various Foods

  • Lee, Da Yeon (Korea Food Research Institute, Food Analysis Center) ;
  • Kim, Hee Yeon (KOTITI Testing & Research Institute, Microorganism Analysis Team) ;
  • Cho, Yong Sun (Korea Food Research Institute, Food Analysis Center)
  • Received : 2017.03.22
  • Accepted : 2017.07.19
  • Published : 2017.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to compare the automated most-probable-number (MPN) TEMPO BC and the quantitative mannitol-egg yolk-polymyxin (MYP) plate methods for enumeration of Bacillus cereus in food samples known to be frequently contaminated. Food products that were naturally or artificially contaminated with B. cereus were analyzed by both methods. A difference of less than 1 log (CFU/g) between the two methods was noted in 95.3% samples. There were no significant differences in artificially contaminated products between the two methods in terms of $R^2$ values for sauce products, jorim products, fish products, etc. However, a significant difference was noted for sunsik, fermented soybean products, and products. The linear equation of naturally versus artificially contaminated food was $log_{(TEMPO\;BC)}=0.8453{\times}log_{(MYP\;plate\;agar)}+0.1642$. Statistical analysis of the results showed good agreement between the two methods. Due to growing interest in food safety, the use of the TEMPO BC method may increase. In response to this trend, the results from this study will offer valuable comparative data on the feasibility of existing methods and help develop new approaches for food safety testing.

본 연구는 자동화 MPN 분석 장비인 TEMPO (TEMPO BC)와 MYP 배지법을 이용한 바실러스 정량 시험 결과에 대한 상관관계와 유의성을 연구하였다. 자연적으로 오염되어 있는 B. cereus 다빈도 검출 식품을 선별하여(N = 384) 두 시험법으로 정량 시험한 결과값의 차가 1 log CFU/g 미만이 95.3%였으며, B. cereus가 검출된 시료에서는 92.5%였다. 통계학적으로 TEMPO BC 시험법과 MYP 배지법은 유의적 차이가 없었다(p < 0.05). 국내 정량 규격이 있는 식품에 인위적으로 B. cereus를 접종하고 두 시험법을 비교하였다. $R^2$값은 소스류(0.98), 조림식품류(0.98), 젓갈류(0.96)에서 유의적인 차이가 없었으나, 생식류(0.94), 청국장류(0.86), 된장류(0.71)는 시험법 간의 유의적인 차이가 있었다. 콩, 메밀 등의 곡류 제품은 TEMPO BC 결과값의 오류가 날 수 있는 재료로 명시되어 있으므로 선식류와 청국장류, 된장류는 자동화 시험법인 TEMPO BC로 사용하기 위해서는 시험법을 추가적으로 검증 할 필요성이 있다고 생각된다. 자연적으로 오염되어 있는 식품 시료와 인위적으로 접종한 시료에 대한 선형 방정식은 $log(TEMPO\;BC)=0.8453{\times}log$ (MYP배지) + 0.1642이며 paired t-test를 이용하여 검증한 결과 유의적인 차이가 없었다. 최근 식품의 안전성에 대한 소비자의 관심이 증가하여 식품공전 및 국제 기준에 정량기준이 강화되고 있는 추세이므로 TEMPO BC의 수요증가가 예상된다. 따라서 본 연구는 이에 대비하여 식품의 안전성 평가에 사용되는 기존의 실험법과의 비교 및 타당성 연구 기초 자료로 쓰일 것이라 생각된다.

Keywords

References

  1. Fricker, M., Reissbrodt, R., Ehling-Schulz, M.: Evaluation of standard and new chromogenic selective plating media for isolation and identification of Bacillus cereus. Int. J. Food Microbiol., 121, 27-34 (2008). https://doi.org/10.1016/j.ijfoodmicro.2007.10.012
  2. 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
  3. Torlak, E., Akan, I.M., Gokmen, M.: Comparison of TEMPO EC and TBX medium for the enumeration of Escherichia coli in cheese. Lett. Appl. Microbiol., 47, 566-570 (2008). https://doi.org/10.1111/j.1472-765X.2008.02467.x
  4. Zitz, U., Domig, K.J., Hoehl, A., Weiss, H., Wilrich, P.T., Kneifel, W. Evaluation of three application of a semi-automated most-probable-number method for the assessment of microbiological parameters in dairy products. Accred. Qual. Assur., 16, 299-309 (2011). https://doi.org/10.1007/s00769-011-0772-3
  5. Katase, M. and Tsumura, K.: Enumeration of micro-organisms in processed soy products with an automated most probable number method compared with standard plate method. Lett. Appl. Microbiol., 53, 539-545 (2011). https://doi.org/10.1111/j.1472-765X.2011.03143.x
  6. Line, J.E., Stern, N.J., Oakley, B.B., Seal, B.S. Comparison of an automated most-probable-number technique with traditional plating methods for estimating populations of total aerobes, coliforms, and Escherichia coli associated with freshly processed broiler chickens. J. Food Prot., 74, 1558-1563 (2011). https://doi.org/10.4315/0362-028X.JFP-11-024
  7. Kim, Y.J., Wee, S.H., Yoon, H.C., Heo, E.J., Park, H.J., Kim, H.J., Moon, J.S.: Comparison of an automated most-probable-number technique $TEMPO^{(R)}$ TVC with traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria with livestock products. J. Food Hyg. Saf., 27, 103-107 (2012). https://doi.org/10.13103/JFHS.2012.27.1.103
  8. Ministry of Food and Drug Safety, Korea. Available from: http://www.foodsafetykorea.go.kr/portal/safefoodlife/food/ foodRvlv/foodRvlv.do?menu_no=980&menu_grp=MENU_GRP01. Accessed November 14 (2016).
  9. Schulten, S.M., in't Veld, P.H., Nagelkerke, N.J.D., Scotter, S., de Buyser, M.L., Rollier, P., Lahellec, C.: Evaluation of the ISO 7932 standard for the enumeration of Bacillus cereus in foods. Int. J. Food Micriobiol., 57, 53-61 (2000). https://doi.org/10.1016/S0168-1605(00)00233-6
  10. US Food and Drug Administration. Bacteriological Analytical Manual. Available from: http://www.fda.gov/Food/Food-ScienceResearch/LaboratoryMethods/ucm2006949.htm. Accessed November 14 (2016).
  11. Campden and Chorleywood Food Research Association Group. Guideline 29. Guideline establishing the suitability of food microbiological methods. Campden and Chorleywood Food Research Association Group, Chipping Campden, UK. (2001)
  12. Owen, M., Willis, C., Lamph, D.: Evaluation of the $TEMPO^{(R)}$ most probable number technique for the enumeration of Enterobacteriaceae in food and dairy products. J. Appl. Microbiol., 109, 1810-1816 (2010).
  13. Yun, S.H., Kim, Y.S., Jeong, D.Y., Hahn, K.S., Uhm, T.B.: Reevaluation of enumeration of Bacillus cereus grown on mannitol-egg york-polymyxin B agar. Korean J. Microbiol., 42, 208-214 (2009).