한국식품위생안전성학회지 Vol.32 No.1 (p.1-7)

재배환경 및 과실 숙도가 오디의 미생물학적 부하량에 미치는 영향

Effects of Cultivation Environment and Fruit Ripeness on Microbial Load in Mulberry
키워드 :
mulberry,cultivation environment,ripeness,microbial load

목차

Materials and Methods
  재배포장의 비가림 여부와 숙도에 따른 오디의 미생물 부하량 조사
  토양의 미생물 오염여부에 따른 오디의 미생물 부하량 조사
  숙도별 오디의 대장균 밀도 변화
  통계분석
Results and Discussion
  재배형태와 숙도에 따른 오디의 미생물 부하량 조사
  토양의 미생물 오염여부에 따른 오디의 미생물 부하량 조사
  오디의 숙도에 따른 대장균의 밀도 변화
  오디의 숙도에 따른 이화학적 특성 변화
Acknowledgement
국문요약
Referances

초록

This study was conducted to investigate the microbial loads in mulberry fruits depending on cultivation environment and fruit ripeness. The population levels of total aerobic bacteria in mulberry fruits collected from open field orchards were higher than those from three plots protected within plastic green houses. In regards to fruit ripeness, the levels of total aerobic bacteria in ripe black fruits were higher than those in unripe green and red mulberry. From the farms into where livestock animals were allowed to enter, Escherichia coli was detected in soil at a level of 4.26~4.94 log CFU/g and in mulberry fruits at 5.03~6.07 log CFU/g, while no coliform and E. coli were detected from where the intrusion of livestock was prevented. We also examined the density change of inoculated E. coli in mulberry fruits as they were becoming mature. While E. coli did not increase in green fruits, two and four log CFU/g increases at 20oC and 37oC, respectively, were observed with red and fully mature black mulberries during 48 hours incubation. To ensure the food safety of mulberry, it is suggested that the introduction of E. coli into a farm through livestock should be prevented and more hygienic caution should be taken especially when the fruits are ripe.