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KMID : 1007520070160040615
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Food Science and Biotechnology
2007 Volume.16 No. 4 p.615 ~ p.620
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Microbial Evaluation of Commercially Packed Kimchi Products
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Kwon Eun-A
Kim Myung-hee
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Abstract
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Commercially packed kimchi products from 6 different manufacturers, which are exported overseas as well as sold domestically, were analyzed to determine their microorganism distributions and presence of pathogenic bacteria. All samples showed decreasing pH levels (from 5.7-6.2 to 3.9-4.3) and increasing titratable acidities (from 0.3-0.4 to 0.8-1.2%) during 15days of storage at 4℃. Total bacterial counts ranged from 2.1×105-1.9×106 CFU/mL in the initial kimchi samples, and then increased to 1.1×108-1.8×109 CFU/mL. The coliform numbers decreased from approximately 2.5×102-1.7×104 CFU/mL to zero. Major foodborne pathogens such as Salmonella spp., Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus, Yersinia enterocolitica, and Shigella spp. were not detected in any of the samples. However, 2 out of the 6 samples carried E. coli, emphasizing the need for improved hygiene practice. Interestingly, Hafnia alvei, belonging to the Enterobacteriaceae family, was isolated in all of the samples. Further study is needed on this newly reported bacterium in kimchi.
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KEYWORD
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kimchi, hygiene, safety, microorganism, Hafnia alvei
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