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KMID : 0881720110260040417
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 4 p.417 ~ p.423
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Change of Harmful Micnoorganisms in Pickling Process of Salted Cabbage According to Salting and Washing Conditions
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Kim Jin-Hee
Lee Yu-Keun
Yang Ji-Young
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Abstract
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Salted Cabbage products purchased from different companies at 4 different districts in South Korea were detected in this study. Cabbage and salt are the main materials for kimchi manufacture. The results of general bacteria contaminated
in the samples were 1.4 × 105 , 6.4 × 105 , 1.7 × 107 , 3.6 × 107 CFU/g in cabbage and 2.7 × 103 CFU/g in salt, respectively. The results of coliforms were detected as 2.4 × 104 CFU/g, and there was no Escherichia coli in any sample. Staphylococcus aureus was detected in cabbage as 9.9 × 102 , 8.0 × 101 , and 3.0 × 103 CFU/g, Bacillus cereus was also found in cabbage as 4.1 × 103 and 1.0 × 101 CFU/g. The results of Campylobacter jejuni and Vibrio paraheamolyticus were 2.4 × 106 and 1.0 × 104 CFU/g in cabbage, respectively. 1.0 × 103 CFU/g for Yersinia enterocolitica was determined in salt. In case of Listeria monocytogenes, the results were 1.5 × 101, 1.1 × 102, and 4.5 × 101 CFU/g in cabbage. Total batcteria ranged from 1.4 × 101 to 4.4 × 105 CFU/g were detected in salting solution, from 1.5 × 104 to 1.2 × 108 CFU/g in dehydrated salted-cabbage, from 9.4 × 104 ~1.3 × 108 CFU/g in minced salted-cabbage. The results of E. coli in samples from different companies were different from one to anther. The results of the contamination of S. aureus and B. cereus showed positive in salting solution and dehydrated salted-cabbage at a portion of companies. V. paraheamolyticus was detected in salting solution. The contamination of Y. enterocolitica ranged from 9.5 × 102
to 1.8 × 103 CFU/g in salting solution, from 1.7 × 101 to 2.7 × 102 CFU/g in dehydrated salted-cabbage, from 1.2 × 102
to 1.3 × 108 CFU/g in minced salted-cabbage. The contamination of L. monocytogenes ranged from 8.0 × 102 to 1.7 × 104 CFU/g in salting solution, from 2.8 × 102 to 1.2 × 104 CFU/g in dehydrated salted-cabbage. During the manufacture processing of Kimchi, microorganisms were detected in cabbages salted in different concentrations of salt solution at 8%, 10%, 12% and 15% for 5-20 hours. As the results, 3.5 × 105 -1.7 × 106 , 3.4 × 105 - 2.5 × 106 , 5.4 × 105 - 2.3 × 106 , 4.0 × 105 - 2.3 × 106 CFU/g were detected for E. coli in samples at different treatment conditions. 1.9 × 104 - 4.1 × 104 , 4.1 × 103 - 2.8 × 104 , 1.5 × 103 - 7.8 × 103 , 2.2 × 104 - 6.6 × 104 CFU/g were detected for S. aureus in samples at different treatment conditions. Salmonella typhimurium was detected in salted cabbage with various salt concentration after salting for 5 hrs, the result ranged from 2.5 × 105 to 3.8 × 106 CFU/g, and change of microorganism was the smallest in salted cabbage under the concentration of salting solution at 10% for 15 hours. The cabbage salted in 10% salting solution for 15 hours were washed with water for 2 and 3 times, with chlorine for 3 times, and with acetic acid for 3 times. E. coli was detected in the samples washed with water for 2 and 3 times, washed with chlorine for 3 times. The contamination of S. aureus was 3.0 × 105 CFU/g in the samples washed with water for 2 times, 5.6 × 103 CFU/g in the samples washed with acetic acid for 3 times, 3.6 × 105 CFU/g in the samples washed with water for 3 times and same amount in the samples washed with chlorine for 3 times. According to the results, the contamination of S. aureus was 5.6 × 103 CFU/g lower in samples washed with chlorine and acetic acid than that in samples washed with water. In case of S. typhimurium, it has been detected in samples washed with water and chlorine, 3.0 × 101 CFU/g as the lowest concentration among all the samples was measured in the samples washed with acetic acid for 3 times.
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KEYWORD
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Salted Cabbage, salt, wsahing, dehydrated, acetic acid
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