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KMID : 0881720130280040319
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 4 p.319 ~ p.323
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Microbial Contamination Levels of Ginseng and Ginseng Products Distributed in Korean Markets
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Shim Won-Bo
Kim Jeong-Sook
Kim Se-Ri
Park Ki-Hwan
Chung Duck-Hwa
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Abstract
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The objective of this study was to investigate the microbial contamination levels of ginseng and ginseng products distributed in markets. A total of 81 ginseng and ginseng products samples (fresh ginseng 37, white ginseng 15, red ginseng 15, red ginseng beverage 14) were tested to analyze sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), major foodborne pathogens, and fungi. The contamination levels of total aerobic bacteria and coliforms were in the range of 3.19 to 7.02 log CFU/g for fresh ginseng, 0.25 to 7.31 log CFU/g for white ginseng, 0 to 2.89 log CFU/g for red ginseng and 0 to 1.70 log CFU/mL for red ginseng beverage. In case of major foodborne pathogens, B. cereus was detected at levels of 0.50 to 2.41 log CFU/g in samples except red ginseng beverage. Fungi was detected at levels of 2.41 log CFU/g in fresh ginseng, the contamination levels of the other ginseng products samples were lower than 1 log CFU/g or mL. These results indicate that the ginseng and ginseng products were comparatively safe with respect to microbiological hazard.
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KEYWORD
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Ginseng, Ginseng Products, Microbial Contamination, Monitoring
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