Microbiological Quality and Safety Assessment of Commercial Ready-to-Eat Side Dishes Sold in Gyeonggi-do
황선일, 김상태, 한나은, 최유미, 김혜영, 함현경, 이찬미, 박용배, 손미희,
소속 상세정보
황선일 ( Hwang Sun-Il ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
김상태 ( Kim Sang-Tae ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
한나은 ( Han Na-Eun ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
최유미 ( Choi Yu-Mi ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
김혜영 ( Kim Hye-Young ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
함현경 ( Ham Hyun-Kyung ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
이찬미 ( Lee Chan-Mi ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
박용배 ( Park Yong-Bae ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
손미희 ( Son Mi-Hui ) - Gyeonggi-do Institute of Health and Environment Microbiology Team
Abstract
We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4 o C up to 24 h, whereas bacteria rapidly grew at 20 and 35 o C after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.
키워드
RTE side dishes; Food-borne pathogens; Traditional markets; Super markets; Cafeterias
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