KMID : 0881720180330020094
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Journal of Food Hygiene and Safety 2018 Volume.33 No. 2 p.94 ~ p.101
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lysis of Microbiological Contamination in Kimchi and Its Ingredients
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Lee Ji-Hyun
Lee Ji-Hyun Ha Ji-Hyoung Lee Hae-Won Lee Jae-Yong Hwang Ye-Seul Lee Hee-Min Kim Sung-Hyun Kim Su-Ji
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Abstract
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Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, and Clostridium perfringens were quantified. In addition, B. cereus, Salmonella spp., Enterohemorrhagic E. coli, C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, and Yersinia enterocolitica were analysed qualitatively. Total aerobic bacteria count was approximately 1.4-9.0 log CFU/g, which were highest in ginger (8.8 log CFU/g), and Chonggak Kimchi (9.0 log CFU/g). The range of coliform counts detected in all raw materials was 0.5-7.3 log CFU/g and ginger showed the greatest number 7.3 log CFU/g among others. Contamination was decreased to 0.2-3.2, 0.3-2.7, and 1.0-3.9 log CFU/g for total aerobic bacteria, coliforms, and B. cereus, respectively, after washing. Minimising microbial contamination in Kimchi ingredients is necessary to ensure the safety of Kimchi. These results indicate that washing is a useful method to reduce bacterial contamination in Kimchi.
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KEYWORD
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Food safety , Kimchi , Food quality , Food borne pathogen
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