한국식품위생안전성학회지 Vol.37 No.2 (p.87-96)

즉석섭취 신선편의 절단 과일 및 채소의 원충류 및 병원성 식중독균의 미생물학적 품질 실태 연구

Microbial Qualities of Parasites and Foodborne Pathogens in Ready to Eat (RTE) Fresh-cut Produces at the On/Offline Markets
키워드 :
Fresh-cut fruit cup,Fresh-cut vegetable,Meal kit,Pathogens,Parasites

목차

ABSTRACT
Materials and Methods
   실험 재료
   위생지표 세균의 정량분석
   병원성 식중독균의 분석
   황색포도상구균(Staphylococcus aureus) 정성 및 정량분석
   바실러스 세레우스(Bacillus cereus) 정성분석
   살모넬라(Salmonella spp.) 정성분석
   리스테리아(Listeria monocytogenes) 정성분석
   장출혈성 대장균(Enterohemorrhagic E. coli) 정성분석
   원포자충(Cyclospora cayetanesis) 오염분석
   작은와포자충(Cryptosporidium parvum) 오염분석
Results and Discussion
   신선편의 절단 과일 및 채소류에서 위생지표세균의 오염 수준
   병원성 식중독균의 오염현황
   원포자충 및 작은 와포자충 오염현황
Acknowledgement
국문요약
Conflict of interests
ORCID
References

초록

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.