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KMID : 0881720130280030279
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 3 p.279 ~ p.285
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Establishment of Sample Preparation Method to Enhance Recovery of Food-borne Pathogens from Produce
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Kim Se-Ri
Choi Song-Yi
Seo Min-Kyoung
Lee Ji-Young
Kim Won-il
Yoon Yo-Han
Ryu Kyoung-Yul
Yun Jong-Chul
Kim Byung-Seok
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Abstract
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To establish sample preparation method for detection of food-borne pathogens from lettuce, perilla leaves, cucumber, pepper, and cherry tomato, the influences of diluent composition, processing time, and proportion of diluent to sample were examined. Each produce was inoculated with 6.0 log CFU/cm2 of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Each produce was treated with 0.1% peptone water, and D/E neutralizing broth. Processing time of produce was 30, 60, 90, and 120s, and the proportion of diluent to sample was 2 : 1, 4 : 1, 9 : 1, and 19 : 1. The number of bacteria after treatment of D/E neutralizing broth was higher than that of 0.1% peptone water (P < 0.05). In cherry tomato, the population of S. typhimurium recovered from treated with D/E broth was higher than that recovered from treated with 0.1% peptone water by 1.05 log CFU/cm2 (P < 0.05). No difference in numbers of pathogens was observed in processing time. Optimum proportion of diluent to perilla leaf, iceberg lettuce, cucumber, green pepper, and tomato was 9 : 1, 4 : 1, 2 : 1, 2 : 1, and 2 : 1, respectively. These data suggest that D/E neutralizing broth should be recommend as diluent, and the diluent volume applied to produce should be determined in proportion to produce surface area per weight (g).
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KEYWORD
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Foodborne pathogen, Sample preparation method, Produce
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