Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Prevalence of Microbiological Contamination in the Ready-To-Eat Side Dishes Sold in Gyeongsangnam-do, South Korea

경남지역에서 유통되는 즉석 반찬류의 미생물 오염도 조사

  • Ji-Yeon Um (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • Hye-Jeong Jang (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • Yeon-Ju Choi (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • So-Young Kim (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • Areum Jo (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • Min Young Kim (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • Jihee Ahn (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute) ;
  • Jea-Dong Kim (Food-borne Disease Inspection Team, Gyeongsangnam-do Provincial Government Health & Environment Institute)
  • 엄지연 (경상남도보건환경연구원 식중독검사팀) ;
  • 장혜정 (경상남도보건환경연구원 식중독검사팀) ;
  • 최연주 (경상남도보건환경연구원 식중독검사팀) ;
  • 김소영 (경상남도보건환경연구원 식중독검사팀) ;
  • 조아름 (경상남도보건환경연구원 식중독검사팀) ;
  • 김민영 (경상남도보건환경연구원 식중독검사팀) ;
  • 안지희 (경상남도보건환경연구원 식중독검사팀) ;
  • 김제동 (경상남도보건환경연구원 식중독검사팀)
  • Received : 2023.05.04
  • Accepted : 2023.08.14
  • Published : 2023.08.31
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Abstract

The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4℃ and 20℃) to determine the effect of storage temperature. When stored at 20℃, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

최근 1인 가구, 맞벌이 가정의 급격한 증가로 인한 인구·사회학적 변화의 영향으로 즉석 반찬류의 소비가 빠르게 증가하고 있다. 이들 식품은 별도의 가열 등의 처리없이 조리되거나 조리 후 상온에서 보관되는 경우가 많아 미생물 오염에 매우 취약하다. 이에 본 연구에서는 즉석 반찬류의 미생물 오염 위험도를 분석하여 반찬류의 위생상의 문제점을 파악하고, 보관온도에 따른 미생물 품질변화를 조사하였다. 2022년 경상남도 7개 지역의 대형할인점에서 구입한 반찬류 100건에 대해 조리방법별로 식중독 윈인균과 위생지표균 검사를 진행하였다. 식중독 원인균 검사에서 Bacillus cereus는 51건(51.0%, 51/100), Clostridium perfringens는 3건(3.0%, 3/100)이 분리되었지만, 식품공전의 공통기준 및 규격 범위를 초과하는 제품은 없었다. 총 51개의 B. cereus 분리균주에서 5종류의 장내독소와 1종류의 구토독소를 분석한 결과, 장내독소 entFM, nheA, hblC, cytK, bceT 유전자의 보유율은 100.0%, 94.1%, 58.8%, 56.9%, 41.2% 순으로 각각 확인되었고, 구토 독소인 CER 유전자는 2.0%만이 보유하고 있었다. 총 3개의 C. perfringens 분리균주에서 식중독을 일으키는 독소 유전자(cpe)는 검출되지 않았다. 위생지표균 검사에서 김치류, 생채류, 젓갈류, 절임류, 나물류, 조림류 순으로 일반세균과 대장균군이 높게 검출되었다. 반찬류의 보관온도(4℃와 20℃)에 따른 일반세균수의 변화는 20℃에 보관할 시 젓갈류를 제외한 대부분의 반찬류에서 증가하는 경향을 보였다. 반찬류는 구입 즉시 냉장보관할 것을 권장하며, 시중에 유통되는 반찬류 제품의 위험성과 안전성을 평가하고 관리방안 제시를 위해 지속적인 모니터링과 추가 연구가 필요한 것으로 사료된다.

Keywords

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