Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Changes of Microbial Populations on Major Leafy Vegetables Cultivated by Different Methods from Production to Washing Stages

재배방법별 주요엽채류의 생산단계에서 세척단계까지 미생물상의 변화

  • Oh, Soh-Young (Research Institute of International Agriculture, Technology and Information, Hankyong National University) ;
  • Nam, Ki-Woong (Department of Horticultural Life Science, Hankyong National University) ;
  • Yoon, Deok-Hoon (Research Institute of International Agriculture, Technology and Information, Hankyong National University)
  • 오소영 (국립한경대학교 국제농업기술정보연구소,) ;
  • 남기웅 (국립한경대학교 원예생명과학과) ;
  • 윤덕훈 (국립한경대학교 국제농업기술정보연구소,)
  • Received : 2017.09.26
  • Accepted : 2018.01.10
  • Published : 2018.02.28
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Abstract

A few authors have already investigated microbial contamination of leafy vegetables in distribution condition and examined the effect of temperature abuse on microbial safety or product quality. But this study analyzed proliferation of indicator microorganisms and food poisoning bacteria in real situation in Korean agroindustry and investigated washing effect of micobial contamination on leaf surface. Leafy vegetables were found to be contaminated with aerobic bacteria at $0.1{\sim}0.32{\times}10^3CFU/g$. Staphylococcus aureus and Bacillus cereus were detected in leafy vegetables at $0{\sim}0.54{\times}10^3CFU/g$. However, Salmonella spp., Coliforms, Clostridium spp. and Listeria spp. were not detected in any samples. Indicator microorganisms and food poisoning bacteria on leafy vegetables increased at room temperature when simulatively distributed condition. After clean-up, the indicator microorganisms and food poisoning bacteria of kimchi cabbage, lettuce and perilla leaf were decreased to a very low level. This study suggests that it is necessary to improve the level of hygiene management such as use of cold chain system and hygiene management of transport tools during the distribution process for fresh leafy vegetables.

본 연구에서는 농법별 주요 엽채류의 생산단계에서 부터 수확된 농산물의 모의유통과 세척단계까지 동일 개체를 대상으로 미생물상의 변화를 비교하여 단계별 미생물적 안전성 관리방안을 수립하고 개선방안을 도출하고자 수행하였다. 생산 및 유통중 위생지표균 및 식중독 균의 검출량을 조사한 결과 호기성 세균을 제외한 조사대상 미생물은 발병량 이하로 안전한 수준이었다. 생산단계에서 검출되지 않거나 낮은 수준이었던 위생지표균 및 식중독균의 검출량은 엽채류의 종류, 재배방법에 관계없이 생산단계보다 모의유통 중 증가하였으나, 세척단계에서 다시 감소하는 경향을 나타내었다. 생산과정에서 검출되지 않았던 미생물이 모의유통중 검출된 것은 수확후 처리과정 중 교차오염으로 예상되며, 생산단계에서 낮은 수준으로 검출되었던 미생물의 증가는 유통과정 중 증식한 결과로 판단된다. 따라서 유통단계에서는 저온유통시스템의 확대 적용과 운반도구 등에 대한 위생관리 수준을 향상시키기 위한 노력이 필요하다.

Keywords

References

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