KMID : 0380620110430010039
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Korean Journal of Food Science and Technology 2011 Volume.43 No. 1 p.39 ~ p.44
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An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea
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Kim Hee-Yun
Oh Sun-Woo Cheong So-Young Choi Seon-Hee Lee Ji-Won Yang Ji-Yeon Seo Eun-Chae Kim Yong-Hoon Park Hee-Ok Yang Cheul-Young Ha Sang-Chul Shin Il-Shik
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Abstract
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This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.
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KEYWORD
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RTE foods, pathogens, prevalence, draft standard
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