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KMID : 0665420150300060783
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.783 ~ p.789
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Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages
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Jung Sun-Ok
Jung Ji-Hun
Kim Sung-Dan
Lee Hyun-Kyung
Park Sung-Kyu
Lee Byung-Hun
Lee Jeong-Sook
Kim Su-Jin
Kim Dong-Kyu
Yoo In-Sil
Jung Kweon
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Abstract
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In recent years, consumers have become more interested in convenient lifestyles, leading to increased use of salted
cabbages for preparation of kimchi. This study aimed to investigate the safety of heavy metals, pesticide residues, and
foodborne pathogens in commercial salted cabbages in Seoul from August to November, 2014. The survey, which was
conducted to determine whether or not salted cabbages were prepared under the highest sanitary conditions, showed that
Seoulites are interested in purchasing hygienic and safe salted cabbages. The average amounts (range) of Pb and Cd found in 30 salted cabbage samples were 0.007 (0.000~0.063) mg/kg and 0.004 (0.000~0.012) mg/kg, respectively. The
cabbages were analyzed for residues from 285 types of pesticides using the multiresidue method. Residues for pesticides
were not detected. Major foodborne pathogens, specifically Escherichia coli, Salmonella spp., Listeria monocytogenes,
Campylobacter jejuni, Staphylococcus aureus, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli, Bacillus
cereus, Clostridium perfringens and Norovirus, were also not detected.
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KEYWORD
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Salted cabbages, heavy metals, pesticide residues, foodborne pathogens
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