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KMID : 0881720220370040277
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 4 p.277 ~ p.284
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Occurrence of Fungal Species in Dried Ginseng Products from Retail Market
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Choi Jang-Nam
Kim So-Soo
Baek Seul-Gi
Park Jin-Ju
Choi Jung-Hye
Jang Ja-Yeong
Kim Jeom-Soon
Lee Theresa
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Abstract
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To investigate the occurrence of fungi in dried ginseng products, we collected 24 white and 26 red ginseng samples from the retail market. Fungi were detected in 50% and 46% of white and red ginseng samples, respectively. The average level of fungal contamination was 0.5 and 0.2 log10 CFU/g in white and red ginseng, respectively. In white ginseng, Penicillium polonicum, P. chrysogenum, and Rhizopus microsporus dominated with each having an occurrence of 18.2%. In red ginseng, Aspergillus spp. was dominant with an occurrence of 87.6%, with A. chevalieri having the highest occurrence (50%). PCR screening for mycotoxigenic potential showed that the 13 isolates of 4 species (P. polonicum, P. chrysogenum, P. melanoconidium, and A. chevalieri) tested were negative for the citrinin biosynthetic gene. These results show that the samples tested in this study had low risk of mycotoxin contamination. However, there is a possibility of dried ginseng products, such as white and red ginseng, being contaminated with fungi.
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KEYWORD
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White ginseng, Red ginseng, Aspergillus, Penicillium, Mycotoxin
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