Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

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

DOI QR Code

Establishment of Microbial Criteria by Investigation of Microbial Contamination in Ready-to-Eat Foods

즉석섭취·편의식품류의 미생물 오염도 조사를 통한 기준·규격 재평가

  • Song, Bo Ra (Food Microbiology Division, Ministry of Food and Drug Safety) ;
  • Kim, Soon Han (Food Microbiology Division, Ministry of Food and Drug Safety) ;
  • Kim, Jin-Kwang (Food Microbiology Division, Ministry of Food and Drug Safety) ;
  • Han, Jeong-A (Food Microbiology Division, Ministry of Food and Drug Safety) ;
  • Kwak, Hyo Sun (Food Microbiology Division, Ministry of Food and Drug Safety) ;
  • Chung, Kyung-Tae (Food Microbiology Division, Ministry of Food and Drug Safety) ;
  • Heo, Eun Jeong (Food Microbiology Division, Ministry of Food and Drug Safety)
  • 송보라 (식품의약품안전처 미생물과) ;
  • 김순한 (식품의약품안전처 미생물과) ;
  • 김진광 (식품의약품안전처 미생물과) ;
  • 한정아 (식품의약품안전처 미생물과) ;
  • 곽효선 (식품의약품안전처 미생물과) ;
  • 정경태 (식품의약품안전처 미생물과) ;
  • 허은정 (식품의약품안전처 미생물과)
  • Received : 2017.05.30
  • Accepted : 2017.09.08
  • Published : 2017.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

Internationally different food safety regulation and standards could cause troubles in trade unless those are built on scientific knowledge. In this research, we monitored the microbial population and analyzed the results to determine the level of microbial contamination in foodstuffs using relatively new statistical analysis (microbiological sampling plan, International Commission on Microbiological Specification for Foods). The goal of this research falls on establishing entirely new standards for various food categories addressed in the Korean "Food Code". Targets for monitoring were indicator organisms (i.e. total aerobic count, coliform and Escherichia coli) and foodborne pathogens (i.e. Bacillus cereus, Staphylococcus aureus and Clostridium perfringens) in ready-to-eat (RTE) products. As the result of the monitoring, total aerobic count, coliform, E. coli, and B. cereus in RTE products were found at the mean values of 2.10 log CFU/g, -0.60 log CFU/g, -1.33 log CFU/g and -1.23 log CFU/g, respectively. S. aureus was detected with the level of -1.35 log CFU/g only in fresh-cut food, while C. perfringens was -1.37 log CFU/g only in ready-to-cook food. Other samples did not have any food borne pathogens. Total aerobic count, B. cereus, S. aureus and C. perfringens satisfied the Food Code (the MFDS). On the basis of the analysis, we proposed a draft of microbial criteria for RTE products.

본 연구에서는 단일 시료를 검사하는 식품공전의 방법을 통계적 개념인 n, c, m, M을 도입하여 국제기준에 발맞춘 시스템을 확립하고자 식품 중 미생물 오염실태 조사 및 기준 규격 재평가를 실시하였다. 즉석섭취 편의식품류에 대한 미생물의 오염도 조사를 위한 모니터링을 실시하였으며, 이를 바탕으로 통계적 개념을 도입하여 새로운 기준 규격을 마련하고자 하였다. 즉석섭취 편의식품류 총 2,040건(즉석섭취식품 630건, 즉석조리식품1,020건, 신선편의식품390건)을 구입하여 일반세균수, 대장균군, E. coli, B. cereus, S. aureus, C. perfringens 에 대한 모니터링을 진행하였다. 즉석섭취 편의식품류의 일반세균수는 평균 2.10 log CFU/g, 대장균군은 평균 -0.60 log CFU/g, E.coli은 평균 -1.33 log CFU/g, B.cereus은 평균 -1.23 log CFU/g으로 검출되었으며, S.aureus은 신선편의식품에서만 평균 -1.35 log CFU/g, C. perfringens은 즉석조리식품에서만 평균 -1.37 log CFU/g 검출되었다. 일반세균수, B. cereus, S. aureus, C. perfringens은 현 기준규격을 초과하지 않은 것으로 나타났으나, 신선편의식품에 한하여 E. coli 는 34건이 식품기준 및 규격을 초과 하였다. 즉석섭취 편의식품류의 모니터링 결과를 바탕으로 Newsamplesplan 2 프로그램을 활용하여 이론적 규격을 도출하였다. 오염 분포도가 넓어 사실상 규격 마련의 실효성이 없는 것으로 파악되었고, 대장균은 즉석섭취식품 및 즉석조리식품에서 n=5 c=1 m=0 M=10으로, 신선편의식품에서는 n=5 c=1 m=10 M=100으로 이론적 규격이 필요할 것으로 판단된다.

Keywords

References

  1. Ministry of Food and Drug Safety (MFDS): www.foodsafetykorea.go.kr (2017).
  2. Ministry of Agriculture, Food and Rural Affairs (MAFRA): www.mafra.go.kr (2015).
  3. Kim H.Y., Choi S.H., Ju S.E.: A survey of the behaviors on fast food restaurants. Korean J. Dietary Culture, 11, 71-82 (1996).
  4. Bahk G.J., Chun S.J., Park K.H., Hong C.H., Kim J.W.: Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers. J. Food Hyg. Saf., 18, 139-145 (2003).
  5. Kim T.S., Kim M.J., Kang Y.M., Oh G.N., Choi S.Y., Oh M.S., Yang Y.S., Seo J.M., Ryu M.G., Kim E.S., Ha D.R., Cho B.S.: Molecular characterization and toxin profile of bacillus cereus strains isolated from ready-to-eat foods. Korean J. Food sci. Technol., 46, 334-340 (2014). https://doi.org/10.9721/KJFST.2014.46.3.334
  6. Kim H.K., Lee H.T., Kim J.H, Lee S.S.: Analysis of microbiological contamination in ready-to-eat foods. J. Food Hyg. Saf., 23, 285-290 (2008).
  7. Park S.Y., Choi J.W., Yeon J.H., Lee M.J., Lee D.H., Kim K.S., Park K.H., Ha S.D.: Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketed in convenience stores. Korean J. Food Sci. Technol., 37, 274-278 (2005).
  8. Kim M.J.: Characteristics of ordinary diets in present-problems and solutions. Korean Home Economics Assoc., 44, 151-160 (2006).
  9. Chae M.J., Bae H.J.: A survey on preference and satisfaction of the customers purchasing ready-to-eat foods. Korean Food Cookery Sci., 24, 788-800 (2008).
  10. Lee M.S., Woo G.J., Park J.S., Lee D.H., Oh S.S.: Guidelines for microbiological standards of food in foreign countries. J. Food Hyg. Saf., 19, 140-150 (2004).
  11. Park K.S.: Study on improvement of standard for hygiene index microorganism using sampling plan. Ministry of Food and Drug Safety (2012).
  12. Hwang I.G.: Study on the improvement of standard and detection method for hygiene index microorganism. Ministry of Food and Drug Safety (2009).
  13. Kwak H.S.: Study on reevaluation of microbial criteria in food. Ministry of Food and Drug Safety (2015).
  14. Seo K.H.: Study on revision of food code of food microbiology. Ministry of Food and Drug Safety (2012).
  15. Shin K.S.: International tendencies for establishing a microbiological standard for Food. J. Food Hyg. Saf., 1, 77-95 (1986).
  16. NEW sampleplans Excel Program (v.2.05): http://www.icmsf.org/main/software_downloads.html. ICMSF (2014).
  17. Kim H.Y., Oh S.W., Chung S.Y., Choi S.H., Lee J.W., Yang J.Y., Seo E.C., Kim Y.H., Park H.O., Yang C.Y., Ha S.C., Shin I.S.: An investigation of microbial contamination of ready-to-eat products in Seoul, Korea. Korean J. Food Sci. Technol., 43, 39-44 (2011). https://doi.org/10.9721/KJFST.2011.43.1.039
  18. Chung M.S.: Study on the Development of standards and specifications for ensuring sanitary quality of ready-to eat foods and miscellaneous foods. Korean health industry development institute (2005).
  19. Kang T.M., Cho S.K., Park J.Y., Song K.B., Chung M.S., Park J.H.: Analysis of microbial contamination of sprouts and fresh-cut salads in a market. Korean J. Food Sci. Technol., 43, 490-494 (2011). https://doi.org/10.9721/KJFST.2011.43.4.490
  20. Lim G.S., Koo M.S., Kim H.J., Kho Y.H., Park K.S., Oh S.W.: Determination of statistical sampling plans for bacillus cereus in salad and Kimbab. J. Food Hyg. Saf., 29, 16-20 (2014). https://doi.org/10.13103/JFHS.2014.29.1.016
  21. Jo M.J., Jeong A.R., Kim H.J., Lee N.R., Oh S.W., Kim Y.J., Chun H.S., Koo M.S.: Microbiological quality of fresh-cut produce and organic vegetables. Korean J. Food Sci. Technol., 43, 91-97 (2011). https://doi.org/10.9721/KJFST.2011.43.1.091
  22. Schothorst M.V., Zwietering M.H., Ross T., Buchanan R.L., Cole M.B.: Relating microbiological criteria to food safety objectives and performance objectives. Food Control, 20, 967-979 (2009). https://doi.org/10.1016/j.foodcont.2008.11.005