Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Microbiological quality of fresh cut fruits in Korea

국내 신선편이 과일의 미생물 품질 평가

  • Kim, Myung-Ji (Department of Food and Food Service Industry, Kyungpook National University) ;
  • Cheigh, Chan-Ick (Department of Food and Food Service Industry, Kyungpook National University)
  • 김명지 (경북대학교 식품외식산업학과) ;
  • 최찬익 (경북대학교 식품외식산업학과)
  • Received : 2021.11.17
  • Accepted : 2021.11.23
  • Published : 2021.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to evaluate the microbiological quality of fresh cut fruits in Korea. Forty freshly cut fruit samples were assessed for aerobic mesophilic count (AM), aerobic psychrophilic count (AP), total coliform, generic Escherichia coli, yeast and mold (YM), Bacillus cereus, Staphylococcus aureus, Salmonella spp., and E. coli O157:H7. The average value for AM, AP, and YM was 4.51, 5.35, and 4.31 log CFU/g, respectively. The average of the total coliform was 2.42 log CFU/g, and E. coli was not detected in all samples. For foodborne pathogen bacteria, B. cereus and S. aureus were detected in 2.5 and 7.5% samples, respectively, and Salmonella spp. and E. coli O157:H7 were not detected in all samples. Among the samples, pear generally had the highest contamination level. Therefore, to assure the safety of fresh cut fruits, low temperature and thorough hygiene management should be implemented.

우리나라는 1인 가구와 맞벌이 가구가 증가하면서 신선편이 식품의 수요가 늘어나고 있지만 신선편이 과일의 오염도에 대한 자료는 거의 없는 실정이다. 따라서 본 연구에서는 국내에서 시판되고 있는 신선편이 과일 9종에 대한 중온균, 저온균, 대장균군, 대장균, 효모와 곰팡이, Bacillus cereus, Staphylococcus aureus, Salmonella spp. 그리고 E. coli O157:H7의 오염도를 평가하였다. 중온균, 저온균, 효모와 곰팡이의 평균은 각각 4.51, 5.35, 4.31 log CFU/g으로 유사한 결과를 보였다. 대장균군의 평균은 2.42 log CFU/g으로 관찰되었고 대장균은 모든 시료에서 검출되지 않았다. 식중독 세균의 경우 B. cereus와 S. aureus는 각각 2.5%와 7.5%의 시료에서 검출되었으며 Salmonella spp.와 E. coli O157:H7은 모든 시료에서 불검출 되었다. 시료들 가운데 배의 오염도가 전반적으로 가장 높았으며, 배 1건은 식품공전의 B. cereus 기준 규격을 초과하는 것으로 관찰되었다. 또한 2건의 방울토마토도 S. aureus가 검출되면서 엄격한 위생 관리가 필요한 것으로 확인되었다. 본 연구에서 평가한 대부분의 미생물들은 저온에서 증식이 억제된다는 것을 확인할 수 있었으므로 신선편이 식품에 대한 소비자들의 안전한 섭취를 위해서는 철저한 저온 관리 및 위생 관리가 필요한 것으로 사료된다.

Keywords

Acknowledgement

이 성과는 정부(과학기술정보통신부)의 재원으로 한국연구재단의 지원을 받아 수행된 연구임(NRF-2020R1F1A1077257).

References

  1. Abadias M, Alegre I, Oliveira M, Altisent R, Vinas I. Growth potential of Escherichia coli O157: H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions. Food Control 27: 37-44 (2012) https://doi.org/10.1016/j.foodcont.2012.02.032
  2. Abadias M, Usall J, Anguera M, Solsona C, Vinas I. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int. J. Food Microbiol. 123: 121-129 (2008) https://doi.org/10.1016/j.ijfoodmicro.2007.12.013
  3. Bae YM, Hong YJ, Kang DH, Heu SG, Lee SY. Microbial and pathogenic contamination of ready-to-eat fresh vegetables in Korea. Korean J. Food Sci. Technol. 43: 161-168 (2011) https://doi.org/10.9721/KJFST.2011.43.2.161
  4. Centers for Disease Control and Prevention (CDC). Outbreak of E. coli infections linked to leafy greens. Available from: https://www.cdc.gov/ecoli/2020/o157h7-10-20b/index.html. Accessed Sep.15, 2021a.
  5. Centers for Disease Control and Prevention (CDC). Reports of selected Salmonella outbreak investigations. Available from: https://www.cdc.gov/salmonella/outbreaks.html. Accessed Sep.15, 2021b.
  6. Cho YS, Lee JY, Lee MK, Shin DB, Kim DH, Park KM. Prevalence and characterization of Staphylococcus aureus pathogenic factors isolated from various foods in Korea. Korean J. Food Sci. Technol. 43: 648-654 (2011) https://doi.org/10.9721/KJFST.2011.43.5.648
  7. Food and Drug Administration (FDA). Bacteriological analytical manual [online] (8th ed.). Available from: https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manualbam. Accessed April 1, 2020.
  8. Graca A, Esteves E, Nunes C, Abadias M, Quintas C. Microbiological quality and safety of minimally processed fruits in the marketplace of southern Portugal. Food Control 73: 775-783 (2017) https://doi.org/10.1016/j.foodcont.2016.09.046
  9. Graca A, Santo D, Esteves E, Nunes C, Abadias M, Quintas C. Evaluation of microbial quality and yeast diversity in fresh-cut apple. Food Microbiol. 51: 179-185 (2015) https://doi.org/10.1016/j.fm.2015.06.003
  10. Harris L, Farber J, Beuchat L, Parish M, Suslow T, Garrett E, Busta F. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh?cut produce. Compr. Rev. Food Sci. Food Saf. 2: 78-141 (2003) https://doi.org/10.1111/j.1541-4337.2003.tb00031.x
  11. Hong CK, Seo YH, Choi CM, Hwang IS, Kim MS. Microbial quality of fresh vegetables and fruits in Seoul, Korea. J. Food Hyg. Saf. 27: 24-29 (2012) https://doi.org/10.13103/JFHS.2012.27.1.024
  12. Jang AR, Han A, Lee S, Jo S, Song H, Kim D, Lee SY. Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea. Food Sci. Biotechnol. 1-9 (2021)
  13. Jo MJ, Jeong AR, Kim HJ, Lee NR, Oh SW, Kim YJ, Chun HS, Koo MS. 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
  14. Johannessen GS, Loncarevic S, Kruse H. Bacteriological analysis of fresh produce in Norway. Int. J. Food Microbiol. 77: 199-204 (2002) https://doi.org/10.1016/S0168-1605(02)00051-X
  15. Kang TM, Cho SK, Park JY, Song KB, Chung MS, Park JH. 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
  16. Kim S, Lee KI, Heo SY, Lee W. Research on fresh-cut fruit products and vegetables. Korea Rural Econ. Inst. (KREI) Res. Rep. 1-307 (2019)
  17. Kim HY, Oh SW, Chung SY, Choi SH, Lee JW, Yang JY, Seo EC, Kim YH, Park HO, Yang CY. 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. Ministry of Food and Drug Safety (MFDS). Available from: http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263. Accessed April 1, 2020.
  19. Murray K, Wu F, Shi J, Jun Xue S, Warriner K. Challenges in the microbiological food safety of fresh produce: Limitations of postharvest washing and the need for alternative interventions. Food Qual. Saf. 1: 289-301 (2017) https://doi.org/10.1093/fqsafe/fyx027
  20. Oh SY, Nam KW, Yoon DH. Analysis of pathogenic microorganism's contamination on organic leafy vegetables at greenhouse in Korea. J. Food Hyg. Saf. 33: 31-37 (2018) https://doi.org/10.13103/JFHS.2018.33.1.31
  21. Olmez, H. Foodborne pathogenic bacteria in fresh-cut vegetables and fruits. pp. 151-166. In: Food hygiene and toxicology in ready-to-eat foods. Kotzekidou P (ed). Academic Press, San Diego, CA, USA (2016)
  22. Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, Griffin PM. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerg. Infect. Dis. 19: 407 (2013) https://doi.org/10.3201/eid1903.111866
  23. Park MS, Kim HN, Bahk GJ. The analysis of food safety incidents in South Korea, 1998-2016. Food Control 81: 196-199 (2017) https://doi.org/10.1016/j.foodcont.2017.06.013
  24. Penteado AL, Leitao MF. Growth of Salmonella Enteritidis in melon, watermelon and papaya pulp stored at different times and temperatures. Food Control 15: 369-373 (2004) https://doi.org/10.1016/S0956-7135(03)00099-9
  25. Roth L, Simonne A, House L, Ahn S. Microbiological analysis of fresh produce sold at Florida farmers' markets. Food Control 92: 444-449 (2018) https://doi.org/10.1016/j.foodcont.2018.05.030
  26. Seow J, Agoston R, Phua L, Yuk HG. Microbiological quality of fresh vegetables and fruits sold in Singapore. Food control 25: 39-44 (2012) https://doi.org/10.1016/j.foodcont.2011.10.017
  27. Shim W, Park S, Choi Y, Jeong M, Lee C, Kim J, Ryu J, Chung D. Monitoring of microbial contamination of fruits and vegetables on the markets in Gyeongnam area. J. Agric Life Sci. 49: 97-106 (2015) https://doi.org/10.14397/jals.2015.49.2.97
  28. Song BR, Kim SH, Kim JK, Han JA, Kwak HS, Chung KT, Heo EJ. Establishment of microbial criteria by investigation of microbial contamination in ready-to-eat foods. J. Food Hyg. Saf. 32: 348-354 (2017) https://doi.org/10.13103/JFHS.2017.32.5.348
  29. Tango CN, Wei S, Khan I, Hussain MS, Kounkeu PFN, Park Jh, Kim Sh, Oh DH. Microbiological quality and safety of fresh fruits and vegetables at retail levels in Korea. J. Food Sci. 83: 386-392 (2018) https://doi.org/10.1111/1750-3841.13992
  30. Tournas V, Heeres J, Burgess L. Moulds and yeasts in fruit salads and fruit juices. Food Microbiol. 23: 684-688 (2006) https://doi.org/10.1016/j.fm.2006.01.003
  31. Tournas V, Katsoudas E. Mould and yeast flora in fresh berries, grapes and citrus fruits. Int. J. Food Microbiol. 105: 11-17 (2005) https://doi.org/10.1016/j.ijfoodmicro.2005.05.002
  32. Wang W, Zhou Y, Xiao X, Yang G, Wang Q, Wei W, Liu Y, Yang H. Behavior of Salmonella Typhimurium on fresh strawberries under different storage temperatures and wash treatments. Front. microbiol. 9: 2091 (2018) https://doi.org/10.3389/fmicb.2018.02091
  33. Xie Y, Brecht JK, Abrahan CE, Bornhorst ER, Luo Y, Monge AL, Vorst K, Brown W. Improving temperature management and retaining quality of fresh-cut leafy greens by retrofitting open refrigerated retail display cases with doors. J. Food Eng. 292: 110271 (2021) https://doi.org/10.1016/j.jfoodeng.2020.110271
  34. Zhang H, Yamamoto E, Murphy J, Locas A. Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market. Int. J. Food Microbiol. 335: 108855 (2020) https://doi.org/10.1016/j.ijfoodmicro.2020.108855