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KMID : 0380620140460020262
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.262 ~ p.267
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Microbial Prevalence and Quality of Organic Farm Produce from Various Production Sites
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Park Won-Jeong
Ryu Hwa-Yeon
Lim Ga-Yeon
Lee Young-Duck
Park Jong-Hyun
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Abstract
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To analyze the presence of microbes in organic farm produce, green chillies, lettuce, tomatoes, apples, pears,and rice were collected at 47 production sites with organic and conventional produce. Total average bacterial counts of4.07 log CFU/g in organic green chillies, 3.71 log CFU/g in conventional green chillies, and 6.76- 6.90 log CFU/g in theboth lettuce were detected. Mean bacterial counts of 4.48 log CFU/g and 2.84 log CFU/g were detected in organic andconventional pear produce, respectively. Differences in bacterial counts in tomatoes, apples, and rice in organic andconventional produce were less pronounced. Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes,Salmonella spp., and Staphylococcus aureus were not detected in any produce sample. However, Bacillus cereus wasdetected with average counts of 1.04 log CFU/g in 11/47 (23%) conventional produce samples and 1.97 log CFU/g in 6/47 (13%) organic produce samples. Therefore, organic and conventional produce showed similar microbial prevalencepatterns, and comparable safety in terms of pathogen contamination.
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KEYWORD
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organic farm produce, bacterial prevalence, B. cereus, E. coli
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