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KMID : 0881720150300020159
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 2 p.159 ~ p.165
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Analysis of the Level of Microbial Contamination in the Manufacturing Company of Ginseng Products
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Shim Won-Bo
Lee Chae-Won
Choi Young-Dong
Park Sang-Gon
Jeong Myeong-Jin
Kim Jeong-Sook
Kim Se-Ri
Park Ki-Hwan
CHung Duek-Hwa
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Abstract
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The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were 1.7~4.7 log CFU/cm2 (total bacteria), 0.4~4.0 log CFU/cm2 (coliform), 0.9~4.2 log CFU/cm2 (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers’ hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.
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KEYWORD
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ginseng products, red ginseng, white ginseng, manufacturing process, microbial contamination
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