Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Investigation of Microbial Contamination Level during Production of Baby Leafy Vegetables

어린잎채소 생산 농장의 위생지표세균과 병원성미생물 오염도 조사

  • Lee, Eun-Sun (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, NAS, RDA) ;
  • Kwak, Min-Gyu (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, NAS, RDA) ;
  • Kim, Won-Il (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, NAS, RDA) ;
  • An, Hyun Mi (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, NAS, RDA) ;
  • Lee, Hyo-Sup (Chemical Safety Division, Agro-Food Safety and Crop Protection Department, NAS, RDA) ;
  • Ryu, Song-Hee (Chemical Safety Division, Agro-Food Safety and Crop Protection Department, NAS, RDA) ;
  • Kim, Hwang-Yong (Division for Korea Program on International Agriculture, Technology Cooperation Bureau, RDA) ;
  • Ryu, Jae-Gee (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, NAS, RDA) ;
  • Kim, Se-Ri (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, NAS, RDA)
  • 이은선 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 곽민규 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김원일 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 안현미 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 이효섭 (농촌진흥청 국립농업과학원 화학물질안전과) ;
  • 류송희 (농촌진흥청 국립농업과학원 화학물질안전과) ;
  • 김황용 (농촌진흥청 국외농업기술과) ;
  • 류재기 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김세리 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀)
  • Received : 2016.06.28
  • Accepted : 2016.08.10
  • Published : 2016.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate contamination sources of baby leafy vegetables by assessing microbial loads on baby leafy vegetables and agricultural inputs contacted with the vegetables. To estimate microbial loads, fecal indicators (coliform and Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) were examined. A total of 126 samples including eleven kinds of leafy vegetables, irrigation water, media, and tools were tested, resulting in coliform contamination observed from most of samples. For E. coli, 10.3% (13/126) of the samples were positive including irrigation water, knife, handler, media, tools, and three kinds of leafy vegetables. B. cereus was detected from 38% (48/126) of the samples including media, tools and three kinds of leafy vegetables. No E. coli O157:H7, Salmonella spp., and L. monocytogenes was detected. This result implies that contacting with agricultural inputs could explain microbial load of baby leafy vegetables.

본 연구는 어린잎 채소와 생산환경에서 미생물학적 오염도를 조사하고자 수행하였다. 이를 위하여 11종의 어린잎채소와 종자, 관개용수, 상토, 작업도구 및 작업자 장갑 등 총 126개의 시료를 채취하여 위생지표세균(대장균군, E. coli)과 병원성미생물(Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus)을 조사하였다. 그 결과, 종자와 관개용수를 제외한 대부분의 시료에서 대장균군이 검출되었다. E. coli는 분석시료 중 10.3% (13/126)에서 검출되었으며 검출된 시료로는 관개용수, 칼, 작업자 장갑, 및 다채, 적무, 청경채였다. 또한 B. cereus는 상토, 작업도구 및 청경채, 비트, 적근대 등 총 38% (48/126)의 시료에서 검출되었다. 한편 E. coli O157:H7, Salmonella spp., L. monocytogenes는 검출되지 않았다. 본연구의 결과로 미루어 볼 때 어린잎채소는 미생물 안전성면에서는 크게 우려할 수준은 아니지만 어린잎채소의 미생물오염을 사전 예방하는 차원에서 농업현장에서 쉽게 실천할 수 있는 위생관리 기술 개발과 보급이 필요하다고 판단된다.

Keywords

References

  1. Ha, J.O., Ha, T.M., Lee, J.J., Kim, A.R., Lee, M.Y.: Chemical components and physiological functionalities of Brassica campestris ssp. rapa sprouts. J. Korean Soc. Food Sci. Nutr., 38, 1302-1309 (2009). https://doi.org/10.3746/jkfn.2009.38.10.1302
  2. Waje, C.K., Jun, S.Y., Lee, Y.K., Kim, B.N., Han, D.H., Jo, C., Kwon, J.H.: Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts. Food Control, 20, 200-204 (2009). https://doi.org/10.1016/j.foodcont.2008.04.005
  3. Weiss, A., Hammes, W.P.: Thermal seed treatment to improve the food safety status of sprouts. J. Appl. Bot., 77, 152-155 (2003).
  4. Kang, H.M., Kim, I.S.: Comparison of storability of some sprout vegetables in MA storage. J. Bio-Environment Control, 16, 415-419 (2007).
  5. Burnett, S.L., Beuchat, L.R.: Human pathogens associated with raw produce and unpasteurized juices and difficulties in decontamination. J. Int. Microbiol. Biotechnol., 27, 104-110 (2001). https://doi.org/10.1038/sj.jim.7000199
  6. Beuchat, L.R.: Pathogenic microorganisms associated with fresh produce. J. Food Prot., 59, 204-216 (1996). https://doi.org/10.4315/0362-028X-59.2.204
  7. CDC: Update on Multi-State Outbreak of E.coli O157:H7 Infections From Fresh Spinach, October 6, 2006. Available from:http://www.cdc.gov/ecoli/2006/september/updates/100606.htm Accessed Febrary 20, 2010 (2006).
  8. Beuchat, L.R.: Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microb. Infect., 4, 413-423 (2002). https://doi.org/10.1016/S1286-4579(02)01555-1
  9. Islam, M., Doyle, M.P., Phatak, S.C., Millner, P., Jiang, X.: Persistence of enterohemorrhagic Escherichia coli O157:H7 in soil and leaf lettuce and parsley grown in fields treated with contaminated manure composts or irrigation water. J. Food Prot., 67, 1365-1370 (2004). https://doi.org/10.4315/0362-028X-67.7.1365
  10. Moyne, A., Sudarshana, M.R., Blessington, T., Koike, S.T., Cahn, M.D., Harris, L.J.: Fate of Escherichia coli O157:H7 in field-inoculated lettuce. Food Microbiol., 28, 1417-1425 (2011). https://doi.org/10.1016/j.fm.2011.02.001
  11. U.S. Food and Drug Administration : Guidance for industry: guide to minimize microbial food safety hazards of leafy greens; Draft Guidance. Available from: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatory-Information/ProducePlantProducts/ucm174200.htm. Accessed Oct. 16, 2015 (2009).
  12. U.S. Food and Drug Administration : FSMA Final Rule on Produce Safety. Available from: http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm. Accessed May. 220, 2016 (2011).
  13. Shim, W.B., Nam, M.W., Chung, D.H.: Understanding and activation of GAP system. Safe Food, 9, 3-8 (2014).
  14. Anonymous: Guidelines for effectiveness testing of surgical hand scrub (glove juice test). Fed. Regist., 43, 1242-1243 (1978).
  15. Ministry of food and drug safety : Korean Food code. http://fse.foodnara.go.kr/Accessed Oct. 16, 2015 (2012).
  16. Choo, E.Y., Jang, S.S., Kim, K.S., Lee, K.G., Heu, S.G. and Ryu, S.R.: Prevlence and genetic diversity of Bacillus cereus in dried red pepper in Korea. J. Food Prot., 70, 917-922 (2007). https://doi.org/10.4315/0362-028X-70.4.917
  17. Launders, N., Byrne, L., Adams, N., Glen, K., Jenkins, C., Tubin-Delic, D., Locking, M., Williams, C., Morgan, D.: Outbreak of Shiga toxin-producing E. coli O157 associated with consumption of watercress, United Kingdom, August to September 2013. Euro Surveill, 18, 1-5 (2013).
  18. Solomon, E.B., Potenski, C.J. and Mattews, K.R.: Effect of irrigation method on transmission to and persistence of Escherichia coli O157:H7 on lettuce. J. Food. Prot., 65, 673-676 (2002). https://doi.org/10.4315/0362-028X-65.4.673
  19. Oliveira, M., Usall, J., Vinas, I., Solsona, C. and Abadias M.: Transfer of Listeria innocua from contaminated compost and irrigation water to lettuce leaves. Food Microbiol., 28, 590-596 (2011). https://doi.org/10.1016/j.fm.2010.11.004
  20. Kim, H.Y., Cho, J.R., Cho, S.M., Ha, J.H., Kim, G.C., Kim, S.R., Kim, W.I., Ryu, S.H., Choi, J.H.: Explanation on good agricultural practices standards. Rural development administration. Jeonbuk, pp. 34-36 (2015).
  21. Kim, S.R., Lee, J.Y., Lee, S.H., Kim, W.I., Park, K.H., Yun, H.J., Kim, B.S., Chung, D.H., Yun, J.C. and Ryu, K.Y.: Evaluation of microbiological safety of lettuce and cultivation area. Korean J. Fd. Hyg. Safety, 26, 289-295 (2011).
  22. Kim, S.R., Lee, S.H., Kim, W.I., Kim, B.S., Kim, J.H., Chung, D.H., Yun, J.C. and Ryu, K.Y.: Effect of medium, soil, and irrigation water contaminated with Escherichia coli and Bacillus cereus on the microbiological safety of lettuce. Kor. J. Hort. Sci. Technol., 30, 442-448 (2012).
  23. Ryu, J.H., Beuchat, L.R.: Biofilm formation and sporulation by Bacillus cereus on a stainless steel surface and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and a peroxyactic acid-based sanitizer. J. Food Prot., 68, 2614-2622 (2005). https://doi.org/10.4315/0362-028X-68.12.2614
  24. Kim, S.R., Lee, J.Y., Lee, S.H., Ko, H.S., Yoon, Y.H., Kwon, S.H., Ryu, K.Y., Yun, H.J., Kim, W.I., Yun, J.C., Kim, D.H. and Chung, D.H.: Distribution of hazardous microorganisms in perilla leaf cultivation areas. Korean J. Food Sci. Technol., 43, 243-248 (2001).
  25. Park, S.H., Kim, J.S., Kim, K.Y., Chung, D.H., Sim, W.B.: Identification of toxin gene and antibiotic resistance of Staphylococcus aureus isolated from agricultural product cultivation environments. J. Environ Health Sci., 39, 465-473 (2013).
  26. Smith, D.: Ranking of cross-contamination vectors of ready-to-eat foods: a practical approach. Guideline 54. Campden BRI, Chipping Campden, UK. (2007).
  27. Verhaelen, K., Bouwknegt, M., Carratala, A., Lodder-Verschoor, F., Diez-Valcarce, M., Rodriguez-Lazaro, D., Husman, A.M.R., Saskia Rutjes, A.: Virus transfer proportions between gloved fingertips, soft berries, and lettuce, and associated health risks. Int. J. Food Microbiol., 166, 419-425 (2013). https://doi.org/10.1016/j.ijfoodmicro.2013.07.025
  28. Chai, L.C., Lee, H.Y., Ghazali, F.M., Bakar, F.A., Malakar, P.K., Nishibuchi, M. Nishibuchi, Nakaguchi, Y. and Radu. S.: Simulation of cross-contamination and decontamination of Campylobacter jejuni during handling of contaminated raw vegetables in a domestic kitchen. J. Food Prot., 71, 2448-2452 (2008). https://doi.org/10.4315/0362-028X-71.12.2448
  29. Silagyi, K., Kim S.H., Lo, Y.M. and Wei, C.: Production of biofilm and quorum sensing by Escherichia coli O157:H7 and its transfer from contact surface to meat, poultry, ready-to-eat deli, and produce products. Food Microbiol., 26, 514-519 (2009). https://doi.org/10.1016/j.fm.2009.03.004

Cited by

  1. Analysis of Pathogenic Microorganism’s Contamination on Organic Leafy Vegetables at Greenhouse in Korea vol.33, pp.1, 2018, https://doi.org/10.13103/JFHS.2018.33.1.31