Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Changes in Internal and External Temperature and Microbiological Contamination depending on Consumer Behavior after Purchase of Fresh-Cut Produces

대형마트 신선편의식품 소비자의 구매 후 행동에 따른 식품 내·외부 온도 및 미생물학적 오염 변화

  • Park, Hyun-Jin (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Lee, Jeong-Eun (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Kim, Sol-A (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Shim, Won-Bo (Department of Agricultural Chemistry and Food Science & Technology, Gyeongsang National University)
  • 박현진 (경상대학교 응용생명과학부) ;
  • 이정은 (경상대학교 응용생명과학부) ;
  • 김솔아 (경상대학교 응용생명과학부) ;
  • 심원보 (경상대학교 농화학식품공학과)
  • Received : 2020.09.11
  • Accepted : 2020.10.09
  • Published : 2020.10.30
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Abstract

In this study, we investigated the changes in both ambient temperature and microbial contamination of fresh convenience foods (FCFs) caused by the behavior of consumers after purchase. According to consumer survey results, it took 0.5 to 3 h put the purchased FCF in a home refrigerator or consume it. Only aerobic bacteria and Staphylococcus aureus (below maximum permitted limit) were detected in FCFs obtained from a local market. During storage of FCFs in a vehicle trunk for up to 3 h. the external and internal temperatures of FCFs were found to be 19 and 18.5℃ in spring, 44 and 42℃ in summer, 31.3 and 29.2℃ in autumn, and 17.6 and 16.8℃ in winter, respectively. Changes in contamination levels of aerobic bacteria on FCFs stored in a vehicle trunk for up to 3 hours are as follows: 2.72 → 3.41 log CFU/g in spring, 3.11 → 4.32 log CFU/g in summer, 3.08 → 3.81 log CFU/g in autumn, 2.71 → 3.36 log CFU/g in winter. S. aureus exceeding the tolerance was detected even when the FCFs were stored in a vehicle trunk for 1 h in summer and autumn and 2 h in spring and winter. Among three boxes (corrugated box, styrofoam box, and corrugated box coated with an aluminum film), the styrofoam box maintained the lowest temperature and showed the lowest growth rate of microorganisms on FCF after storage for 3 h in the vehicle trunk depending on whether ice was added. These results indicated that the possibility of food poisoning occurs when FCFs are exposed to the external environment. It is necessary to provide guidelines regarding storage temperature and allowable time for safe consumption of FCFs after purchase.

본 연구에서는 신선편의식품을 구매한 뒤 집으로 귀가해서 냉장고에 보관하거나 섭취하는데 소요되는 시간과 그에 따른 신선편의식품 내.외부의 온도변화와 미생물학적 변화를 관찰하였다. 시판 중인 신선편의 식품에 대해 위생지표세균인 일반세균, 대장균군 및 대장균, 병원성 미생물인 B. cereus, S. aureus, Salmonella spp., L. monocytogenes를 분석하였다. 설문조사 결과 신선편의식품을 구매 후 귀가 또는 섭취에 소요되는 시간이 최대 3시간 소요되는 것으로 확인되어, 차량 트렁크 내에서 최대 3시간 동안 보관한 결과 차량 트렁크 내부 최고 온도가 봄(3월) 19℃, 여름(7월) 44℃, 가을(9월) 31.3℃, 겨울(2월) 17.6℃로 각각 확인되었으며, 차량 트렁크에서 보관한 신선편의식품의 품온은 최대 봄 18.5℃, 여름 42℃, 가을 29.2℃, 겨울 16.8℃로 확인되었다. 차량 트렁크에 최대 3시간 보관한 신선편의식품의 일반세균수는 봄 3.41 log CFU/g, 여름 4.32 log CFU/g, 가을과 겨울은 각각 3.81 log CFU/g, 3.36 log CFU/g으로 확인되었다. 그 외의 대장균군 및 대장균, B. cereus, Salmonella spp., L. monocytogenes균은 검출되지 않았지만 S. aureus는 여름과 가을철에는 신선편의식품을 1시간만 차량에 보관하더라도 검출되었고, 봄과 겨울은 2시간 이상 차량 트렁크에 보관하였을 때 검출되었다. 이동용기로 흔히 사용되는 종이박스와 스티로폼 박스 내부가 알루미늄필름으로 코팅된 종이 박스를 이용하여 얼음 첨가여부에 따른 이동용기 온도변화 실험과 이동 중 S. aureus의 증식여부를 확인한 결과 스티로폼 박스에서 내부 온도변화가 가장 낮게 유지되었고, 시간 경과에 따른 미생물의 증식도 가장 적게 나타남을 확인할 수 있었다. 이상의 결과로 볼 때 신선편의식품 소비자들에게 구매 후 안전한 섭취를 위해 보관 온도나 시간에 대한 가이드라인과 이동용기를 이용한 신선편의식품의 온도관리에 대한 정보를 제공하여 식품의 안전성을 높이는 홍보가 필요할 것으로 판단된다.

Keywords

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