Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Assessment of Contamination Levels of Foodborne Pathogens Isolated in Major RTE Foods Marketed in Convenience Stores

편의점에서 판매중인 주요 RTE food 중 위해미생물의 오염도 평가

  • Park, Shin-Young (Department of Food Science and Technology.BET Research Institute, Chung-Ang University) ;
  • Yeon, Ji-Hye (Department of Food Science and Technology. BET Research Institute, Chung-Ang University) ;
  • Choi, Jin-Won (Department of Food Science and Technology.BET Research Institute, Chung-Ang University) ;
  • Lee, Min-Jeong (Department of Food Science and Technology.BET Research Institute, Chung-Ang University) ;
  • Lee, Dong-Ha (Korea Food & Drug Administration) ;
  • Kim, Keun-Sung (Department of Food Science and Technology.BET Research Institute, Chung-Ang University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology.BET Research Institute, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology.BET Research Institute, Chung-Ang University)
  • 박신영 (중앙대학교 식품공학과, 생명환경연구원) ;
  • 연지혜 (중앙대학교 식품공학과, 생명환경연구원) ;
  • 최진원 (중앙대학교 식품공학과, 생명환경연구원) ;
  • 이민정 (중앙대학교 식품공학과, 생명환경연구원) ;
  • 이동하 (식품의약품안전청) ;
  • 김근성 (중앙대학교 식품공학과, 생명환경연구원) ;
  • 박기환 (중앙대학교 식품공학과, 생명환경연구원) ;
  • 하상도 (중앙대학교 식품공학과, 생명환경연구원)
  • Published : 2005.04.30
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Abstract

Contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and Bacillus cereus In commercial Samgakkimbabs and sandwiches from southern Gyeounggi-do were monitored. Total aerobic bacteria counts in Samgakkimbabs and sandwiches were 3.50-5.54 and $3.88-6.29log_{10}CFU/g$, for coliforms 1.25-317 and $1.53-5.08log_{10}CFU/g$, for S. aureus 0.30-5.20 and $0.10-4.18log_{10}CFU/g$, and for B. cereus 0.88-2.48 and $0.22-2.18log_{10}CFU/g$, respectively. E. coli was not isolated from all Samgakkimbabs and sandwiches except from one sample of sandwich salad ingredient. Results indicate hygiene of commercial Samgakkimbabs and sandwiches was deleterious.

경기 남부지역의 편의점을 중심으로 판매중인 5종의 삼각김밥과 5종의 샌드위치를 대상으로 오염도를 분석한 결과 총호기성균은 삼각김밥에서 $3.50-5.54\;log_{10}CFU/g$, 샌드위치에서 $3.88-6.29\;log_{10}CFU/g$의 수준이었으며, 대장균은 삼각깁밥에서 $1.25-3.17\;log_{10}CFU/g$, 샌드위치에서 $1.53-5.08\;log_{10}CFU/g$의 수준을 보였다. E. coli는 샐러드원료의 한개의 시료를 제외한 모든 삼각김밥과 샌드위치에서 검출되지 않았다. S. aureus는 삼각김밥에서 64% 검출빈도에 $0.30-5.20\;log_{10}CFU/g$수준의 오염과 샌드위치에서는 76% 검출빈도에 $0.10-4.18\;log_{10}CFU/g$수준의 오염도를 보였다. B. cereus는 삼각김밥에서 20% 검출빈도에 $0.88-2.48\;log_{10}CFU/g$수준의 오염과 샌드위치에서는 38% 검출빈도에 $0.22-2.18\;log_{10}CFU/g$수준의 오염도를 보였다. 전반적으로 경기도 남부지역의 편의점에서 판매되고 있는 삼각김밥과 샌드위치의 위생상태는 좋지 않은 것으로 판단되며 본 연구에서 밝혀진 식중독균의 정량적 분석자료는 미생물위해평가(MRA)의 기초자료로 활용될 수 있을 것이다.

Keywords

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