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KMID : 0881720220370040271
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 4 p.271 ~ p.276
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Investigation of Microbial Contamination of Dutch Coffee Sold at Food Service Business Operator
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Lee Hyo-Kyung
Do Young-Sook
Park Geon-Yeong
Lee Hyun-Kyung
Choi Yu-Mi
Lim Hye-Won
Ham Hyun-Kyung
Han Yu-Ri
Lee Myung-Jin
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Abstract
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This study aimed to investigate microbial contamination of Dutch coffee in Gyeonggi province, South Korea. A total of 70 different Dutch coffee were purchased from an offline market (food service business operator). Two types of coffee were considered: “coffee made from food service business operator” and “coffee made from food manufacturer.” The levels of total aerobic bacteria were 0.74?6.21 log CFU/mL in 15 samples and fungi were 0.70?4.00 log CFU/mL in 21 samples. Total aerobic bacteria was detected at higher levels in “coffee made from food service business operator” than in “coffee made from food manufacturer,” and the difference was not significant. Three samples in “coffee made from food manufacturer” exceeded the standard for total aerobic bacteria. Escherichia coli, Coliform, and 12 types of foodborne bacteria were not detected in all samples. The extraction method detected no difference in cell counts of total aerobic bacteria and fungi. Therefore, to reduce microbial contamination of Dutch coffee, managing hygiene while maintaining the refrigeration temperature from the bean management stage to the sale process is crucial.
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KEYWORD
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Dutch coffee, Food microorganism, Microbiological contamination, Food service business operator food, Coffee
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