2020년 경기도내 유통 중인 고춧가루의 미생물 오염도를 구매 장소, 원산지, HACCP 및 살균 여부에 따라 조사 하고, 보관방법에 따른 품질 변화를 연구하였다. 유통 중인 고춧가루 100건을 수거하여 검사한 결과 3건(대형마트 2건, 재래시장 1건)에서 Bacillus cereus가 검출되었으며, 27건(대형마트 9건, 재래시장 18건)에서 Clostridium perfringens가 검출되었다. 대형마트와 재래시장에서 수거 한 고춧가루의 일반세균수 검출량은 통계적으로 유의적인 차이는 없었으나 7 log CFU/g을 초과하는 고춧가루의 수는 대형마트보다 재래시장이 더 많았다. 보관온도(30oC, 4oC, -20oC)와 보관용기(지퍼백, 비닐봉투)에 따라 7개월까지 저장 실험한 결과, 저장 기간에 따라 미생물학적 품질 에는 큰 차이가 나타나지 않았다. 그러나 30oC에 저장한 고춧가루의 수분함량 및 ASTA color value는 저장 3개월 이후 크게 감소하였다. 따라서 고춧가루의 장기 보관 시 품질을 유지하기 위해서는 냉장고 또는 냉동고에 보관하는 것이 바람직하다고 생각된다.

The purpose of this study was to investigate the microbial contamination of red pepper powder distributed within Gyeonggi province in 2020 according to the place of purchase, the country of origin, and whether the HACCP certification and sterilization were conducted, and to evaluate the change of quality according to the storage method. Upon collecting and analyzing 100 samples, Bacillus cereus was detected in 3 cases (2 cases in large supermarkets and 1 case in traditional markets) and Clostridium perfringens in 27 cases (9 cases in large supermarkets and 18 cases in traditional markets). The levels of the total aerobic bacteria were not significantly different between the red pepper powder purchased from large supermarkets and traditional markets. However, the frequency of red pepper powder exceeding 7 log CFU/g of total aerobic bacteria was higher in traditional markets than in large supermarkets. Microbial quality was not significantly different regardless of the storage temperature (30oC, 4oC, -20oC) and the packaging method (zipper bag and clean bag) after 7 months of purchase. However, the moisture contents and ASTA color value of red pepper powder stored at 30oC decreased remarkably after 3 months of storage. It is desirable to store red pepper powder in a refrigerator or freezer in order to maintain its quality during long-term storage.

ABSTRACT
Materials and Methods
    Samples
    Analysis of hygienic indicators
    Analysis of foodborne pathogens
    Clostridium perfringens count
    Bacillus cereus count
    Yeast and mold count
    Analysis of changes in the quality characteristicsaccording to the storage method
    Measurement of moisture content
    Measurement of American Spice Trade Association(ASTA) color value
    Statistical analysis
Results and Discussion
    Microbial contamination in commercial red pepperpowder
    Analysis of foodborne pathogens of commercial redpepper powder
    Yeast and mold count in red pepper powder
    Changes in the quality characteristics of red pepperpowder according to the storage method
    Changes in physicochemical quality in red pepperpowder
국문요약
References

• Yu-Mi Choi(Microorganism Team, Gyeonggi Province Institute of Health and Environment) Correspondence to
• Sun-Il Hwang(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Geon-Yeong Park(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Sang-Tae Kim(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Hyo-Kyung Lee(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Hye-Won Lim(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Hye-Young Kim(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Hyun-Kyung Ham(Microorganism Team, Gyeonggi Province Institute of Health and Environment)
• Yong-Bae Park(Microorganism Team, Gyeonggi Province Institute of Health and Environment)