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KMID : 0881720120270040427
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.427 ~ p.431
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Evaluation of the Level of Microbial Contamination in the Manufacturing and Processing Company of Red Pepper Powder
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Woo Hye-Im
Kim Jong-Bae
Choi Ji-Hee
Kim Eun-Hye
Om Ae-Son
Kim Dong-Sul
Park Kun-Sang
Kim Eun-Jeong
Eun Jong-Bang
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Abstract
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This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers’ hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers’ hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.
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KEYWORD
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red pepper powder, microbial contamination, manufacturing process, UV detector
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