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KMID : 0881720180330010038
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 1 p.38 ~ p.43
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Changes of Microbial Populations on Major Leafy Vegetables Cultivated by Different Methods from Production to Washing Stages
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Oh So-Yong
Nam Ki-Woong
Yoon Deok-Hoon
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Abstract
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A few authors have already investigated microbial contamination of leafy vegetables in distribution condition and examined the effect of temperature abuse on microbial safety or product quality. But this study analyzed proliferation of indicator microorganisms and food poisoning bacteria in real situation in Korean agroindustry and investigated washing effect of micobial contamination on leaf surface. Leafy vegetables were found to be contaminated with aerobic bacteria at 0.1~0.32 × 103 CFU/g. Staphylococcus aureus and Bacillus cereus were detected in leafy vegetables at 0~0.54 × 103 CFU/g. However, Salmonella spp., Coliforms, Clostridium spp. and Listeria spp. were not detected in any samples. Indicator microorganisms and food poisoning bacteria on leafy vegetables increased at room temperature when simulatively distributed condition. After clean-up, the indicator microorganisms and food poisoning bacteria of kimchi cabbage, lettuce and perilla leaf were decreased to a very low level. This study suggests that it is necessary to improve the level of hygiene management such as use of cold chain system and hygiene management of transport tools during the distribution process for fresh leafy vegetables.
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KEYWORD
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Organic , Leafy vegetables , Sanitary indicator microorganisms , Food-borne pathogens
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