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대형마트 신선편의식품 소비자의 구매 후 행동에 따른 식품 내·외부 온도 및 미생물학적 오염 변화

Changes in Internal and External Temperature and Microbiological Contamination depending on Consumer Behavior after Purchase of Fresh-Cut Produces

한국식품위생안전성학회지 2020년 35권 5호 p.459 ~ 467
박현진, 이정은, 김솔아, 심원보,
소속 상세정보
박현진 ( Park Hyun-Jin ) - Gyeongsang National University Graduate School Division of Applied Life Science
이정은 ( Lee Jeong-Eun ) - Gyeongsang National University Graduate School Division of Applied Life Science
김솔아 ( Kim Sol-A ) - Gyeongsang National University Graduate School Division of Applied Life Science
심원보 ( Shim Won-Bo ) - Gyeongsang National University Department of Agricultural Chemistry and Food Science & Technology

Abstract


In this study, we investigated the changes in both ambient temperature and microbial contamination of fresh convenience foods (FCFs) caused by the behavior of consumers after purchase. According to consumer survey results, it took 0.5 to 3 h put the purchased FCF in a home refrigerator or consume it. Only aerobic bacteria and Staphylococcus aureus (below maximum permitted limit) were detected in FCFs obtained from a local market. During storage of FCFs in a vehicle trunk for up to 3 h. the external and internal temperatures of FCFs were found to be 19 and 18.5 o C in spring, 44 and 42 o C in summer, 31.3 and 29.2 o C in autumn, and 17.6 and 16.8 o C in winter, respectively. Changes in contamination levels of aerobic bacteria on FCFs stored in a vehicle trunk for up to 3 hours are as follows: 2.72 → 3.41 log CFU/g in spring, 3.11 → 4.32 log CFU/g in summer, 3.08 → 3.81 log CFU/g in autumn, 2.71 → 3.36 log CFU/ g in winter. S. aureus exceeding the tolerance was detected even when the FCFs were stored in a vehicle trunk for 1 h in summer and autumn and 2 h in spring and winter. Among three boxes (corrugated box, styrofoam box, and corrugated box coated with an aluminum film), the styrofoam box maintained the lowest temperature and showed the lowest growth rate of microorganisms on FCF after storage for 3 h in the vehicle trunk depending on whether ice was added. These results indicated that the possibility of food poisoning occurs when FCFs are exposed to the external environment. It is necessary to provide guidelines regarding storage temperature and allowable time for safe consumption of FCFs after purchase.

키워드

Fresh convenience foods (FCFs); Microorganisms; Behavior of consumer

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