논문 상세보기
pp.971-976
건강 웰빙식품의 하나로서 수요가 증가하고 있는 새싹채소류는 미생물학적 관점에서 생산단계별 위해분석과 안전성 기준이 부재한 실정이다. 본 연구에서는 생산현장에서 새싹채소의 재배공정별 미생물학적 오염도를 분석 평가하였다. 새싹채소 종자의 일반세균수 및 대장균군수는 각각 3.04~5.21 log CFU/g, 1.80~3.86 log CFU/g의 범위로 나타났으며, 소독유무에 관계없이 재배기간 동안 일반세균(6.99~8.26 log CFU/g) 및 대장
The consumption of raw sprouts has increased in popularity worldwide because the food is natural and healthy. However, in Korea, nothing is known on the safety standards of sprout producers or changes in the microbial populations of sprouts during sprouting. We evaluated the microbial safety and quality of sprouts during each step in the sprouting process. Bacteriological analysis showed that seeds had a Total Plate Count (TPC) ranging from 3.04 - 5.21 log CFU/g and coliform counts ranging from 1.80 - 3.86 log CFU/g. TPC and coliform counts increased rapidly during the sprouting process to attain values of 6.99 - 8.26 and 3.70 - 7.15 log CFU/g, respectively, regardless of decontamination of seeds with commercial sanitizer. TPC and coliform counts were on high level after sprouts were washed. Escherichia coli was detected in samples of domestic radish sprouts at all stages from seed to storage, rape sprouts in the stages from soaked seed to storage, and red radish sprouts during sprouting, and no sanitizer was used in any of these processes. Untreated red radish sprouts were also positive for Bacillus cereus at all processing steps and Listeria monocytogenes after germination. However, pathogens were not detected at any sprouting stage of seeds treated with sanitizer. It is necessary to carefully control commercial sprouting, and to develop HACCP guidelines applicable to all sprouting processes, commencing at the first step in raw seed production.
