한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제39권4호
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  • Pages.335-342
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  • 2024
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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온라인 판매 신선편의식품 및 즉석섭취식품의 미생물 오염도 연구

A Study of Microbial Contamination in Fresh-Cut and Ready-to-Eat Foods Purchased from Online Markets

  • 황혜선 (부산광역시 보건환경연구원 감염병연구부 식중독검사팀) ;
  • 정재훈 (부산광역시 보건환경연구원 감염병연구부 식중독검사팀) ;
  • 권영희 (부산광역시 보건환경연구원 감염병연구부 식중독검사팀) ;
  • 변예지 (부산광역시 보건환경연구원 감염병연구부 식중독검사팀) ;
  • 박지영 (부산광역시 보건환경연구원 감염병연구부 식중독검사팀) ;
  • 윤호철 (부산광역시 보건환경연구원 감염병연구부 식중독검사팀)
  • Hye-Sun Hwang (Busan Metropolitan City Institute of Health & Environment, Foodborne Diseases Inspection Team) ;
  • Jae-Hoon Jeong (Busan Metropolitan City Institute of Health & Environment, Foodborne Diseases Inspection Team) ;
  • Young-Hee Kwon (Busan Metropolitan City Institute of Health & Environment, Foodborne Diseases Inspection Team) ;
  • Ye-Jee Byun (Busan Metropolitan City Institute of Health & Environment, Foodborne Diseases Inspection Team) ;
  • Ji-Young Park (Busan Metropolitan City Institute of Health & Environment, Foodborne Diseases Inspection Team) ;
  • Ho-Cheol Yun (Busan Metropolitan City Institute of Health & Environment, Foodborne Diseases Inspection Team)
  • 투고 : 2024.04.19
  • 심사 : 2024.08.16
  • 발행 : 2024.08.30
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초록

2023년 2월에서 2023년 11월까지 온라인으로 구매한 신선편의식품 110건과 즉석섭취식품 115건을 대상으로 위생지표균(일반세균, 대장균군 및 대장균)과 식중독균(Staphylococcus aureus, Salmonella spp., Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, 병원성대장균)의 오염도를 조사하였으며, 분리된 균주를 대상으로 병원성 유전자를 확인하였다. 배송 형태는 보냉제를 사용해 배송 시간은 평균 24시간이 소요되어 일반 택배로 배송되었고 제품 표면온도 평균은 11.3 ℃이었다. 일반세균 정량분석 결과, 신선편의식품의 평균 일반세균수는 4.5 log CFU/g, 즉석섭취식품의 평균 일반세균수는 10.6 log CFU/g로 나타났다. 대장균군 정량분석 결과, 신선편의식품, 즉석섭취식품 각각 평균 1.2 log CFU/g이었고, 대장균은 검출되지 않았다. S. aureus, Salmonella spp., C. perfringens, 병원성대장균은 모든 제품에서 검출되지 않았다. B. cereus의 경우 신선편의식품 및 즉석섭취식품에서 각각 3건(2.7%), 1건(0.9%) 검출되었고, 오염 수준은 신선편의식품에서 평균 0.05 log CFU/g, 즉석섭취식품에서 0.01 log CFU/g으로 나타났다. B. cereus 검출된 4건의 검체에서 B. cereus가 생성하는 독소 유전자 6종(hblC, bceT, entFM, nheA, CytK, CER)에 대한 유전자 확인시험 결과 4주가 분리되었고, 구토독소를 제외한 1개 이상의 장독소 유전자가 확인되었다. L. monocytogenes의 경우 즉석섭취식품에서는 검출되지 않았고, 신선편의식품 1건(0.9%)이 검출되었다. 분리한 L. monocytogenes에서 iap 등 6종의 병원성유전자가 검출되었고, 1/2a 혈청형이 확인되어 식중독 발생 위험이 있음을 확인하였다.

This study aimed to examine the delivery conditions and microbial contamination of fresh-cut and ready-to-eat foods purchased from online markets between February and November 2023. Upon arrival, the average surface temperature of the products was 11.3℃. In the fresh-cut foods, the average number of total aerobic bacteria and coliforms was 4.5 log colony-forming units (CFU)/g and 1.2 log CFU/g, respectively, whereas in the ready-to-eat foods, these values were 10.6 log CFU/g and 1.2 log CFU/g, respectively. Pathogens, such as Staphylococcus aureus, Salmonella spp., Clostridium perfringens, Listeria monocytogenes, and pathogenic Escherichia coli were absent from all samples. Bacillus cereus was found in 2.7% of the fresh-cut foods and 0.9% of the ready-to-eat foods, with contamination levels averaging 0.05 log CFU/g and 0.01 log CFU/g, respectively. In the four samples in which B. cereus was detected, genetic testing of the six toxin genes produced by B. cereus revealed the presence of at least one enterotoxin gene, excluding the emetic toxin. L. monocytogenes was absent from ready-to-eat foods but was detected in 0.9% of fresh-cut foods. Analysis of the isolated L. monocytogenes confirmed the presence of six pathogenicity-related genes, including iap, indicating the potential risk of foodborne diseases.

키워드

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