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KMID : 0881720170320060500
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 6 p.500 ~ p.508
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Analysis of Pathogenic Microorganism’s Contamination and Heavy Metals on Kimchi Cabbage by Cultivation Methods in Korea
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Oh So-Yong
Nam Ki-Woong
Yoon Deok-Hoon
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Abstract
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Kimchi cabbage is one of the four major vegetable crops in Korea. The total annual production of kimchi cabbage, the main material of kimchi, was 20,559 tons in 2015. Kimchi cabbage is one of the majer crops produced by farmers which accounts for about 80% of the total leaf vegetable production in Korea. As the consumption of environmental-friendly agricultural products increases, food safety is one of the major public health concerns. We analyzed the biological hazards of kimchi cabbage produced by two types of cultivation methos such as organic farming and conventional farming using various culture media and microscopy. A total of 432 samples were analysed for presence of sanitary indicator microorganisms (aerobic plate count, coliform count, yeast & mold) and food-borne pathogens (Staphylococcus aureus, environmental Listeria, Bacillus cereus). The population of sanitary indicating microorganisms and food borne pathogens was under 5 Log CFU/g in all tested samples. The results of total microorganism numbers of leaf surface showed a positive correlation to those of soil samples. Additionally, we examined chemical factors such as pesticide residues and heavy metals in soil samples. All tested samples did not shown contamination levels higher than the standard limit.
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KEYWORD
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Organic , Kimchi cabbage , Sanitary indicator microorganisms , Food-borne pathogens
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