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KMID : 0881720200350050477
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 5 p.477 ~ p.488
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Distribution of Foodborne Pathogens from Garlic Chives and Its Production Environments in the Southern Part of Korea
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Jung Ji-Eun
Oh Kwang-Kyo
Seo Seung-Mi
Yang Su-In
Jung Kyu-Seok
Roh Eun-jung
Ryu Jae-Gee
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Abstract
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Recently, foodborne illness outbreaks linked to fresh produce are being increasingly reported in the United States, the EU, and Korea as well. Some of this increase may be due to improved surveillance, increase in consumption, change in consumers’ habits, and complex distribution systems. Garlic chive is a green, fresh-cut vegetable consumed year-round as a nutrition-rich herb in Korea. It is also prone to contamination with foodborne pathogens during pre-harvest, as amendment with high amounts of livestock manure or compost to soil is required in its cultivation. Our aim in this study was to evaluate microbial contamination of garlic chives, garlic chives cultivation soil, compost, and irrigation water in the southern part of Korea. Samples were collected in A, B, and C regions in 2019 and 2020, and 69, 72, 27, and 40 of garlic chives, soil, compost, and irrigated water, respectively, were analyzed for the presence of sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), Bacillus cereus, Staphylococcus aureus, pathogenic E. coli, E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. In A, B, and C regions, levels of total aerobic bacteria, coliform, B. cereus, and S. aureus on all samples were between 1.14 and 8.83 log CFU/g, 0.43 and 5.01 log CFU/g, 0.41 and 5.55 log CFU/g, and 1.81 and 6.27 log CFU/g, respectively. B. cereus isolated from garlic chives and environmental samples showed β-hemolysis activity. Incidence of S. aureus in garlic chive and its production environments in 2020 was different from 2019. In this study, B. cereus and S. aureus were the only pathogenic microorganisms detected in all samples. As a result, this work suggests that continuous monitoring in the production and pre-harvest environment is required to improve hthe hygiene and safety of garlic chive.
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KEYWORD
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Garlic chive, Production environment, Microbial contamination, Pathogenic microorganism
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