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KMID : 0380620110430010091
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 1 p.91 ~ p.97
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Microbiological Quality of Fresh-Cut Produce and Organic Vegetables
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Jo Mi-Jin
Jeong A-Ram
Kim Hyun-Jung
Lee Na-Ri
Oh Se-Wook
Kim Yun-Ji
Chun Hyang-Sook
Koo Min-Seon
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Abstract
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This study was performed to assess the microbiological quality and potential health risk of fresh-cut produce and organic vegetables sampled from supermarkets and department stores in Korea. A total of 96 samples comprised three types of fresh-cut produce (sprouts, mixed-vegetables, fruit) and three types of organic vegetables (lettuce, perilla leaf, green pepper). The samples were analyzed for total viable cell counts, coliforms, Enterobacteriaceae, Escherichia coli, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Staphylococcus aureus. The microbiological counts of fruit were very low. Sprouts were highly contaminated by total viable cell counts (8.3±0.57 log CFU/g), Enterobacteriaceae (7.1±0.76 log CFU/g), and coliforms (4.9±0.40 log MPN/g), and showed a high incidence level of B. cereus (2.9±0.48 log CFU/g). Of the fresh-cut produce analyzed, six (13.6%) mixed-vegetable salads were E. coli positive. S. aureus was detected in only one sprout sample and one mixed-vegetable salad, and its contamination levels were under 2 log CFU/g, which is appropriate for Korean standards (<3 log CFU/g) of fresh-cut produce. Of the organic vegetables, lettuces were highly contaminated by total viable cell counts (6.4±0.74 log CFU/g), Enterobacteriaceae (5.7±0.98 log CFU/g), and coliforms (3.7±1.72 log MPN/g). Two (13.6%) organic lettuce and one (7.1%) perillar leaf sample were E. coli positive, and S. aureus was detected in one lettuce and two perilla leaf samples. Salmonella spp., Vibrio parahaemolyticus, and Listeria monocytogenes were not detected in any of the fresh-cut produce or organic vegetables analyzed.
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KEYWORD
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microbiological quality, fresh-cut produce, organic vegetable, Enterobacteriaceae, Bacillus cereus
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