배추김치의 절임공정 조건에 따른 위해미생물 변화

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 26권 / 4호
· 저자명 : 김진희, 이유근, 양지영

영어초록

Salted Cabbage products purchased from different companies at 4 different districts in South Korea were detected in this study. Cabbage and salt are the main materials for kimchi manufacture. The results of general bacteria contaminated in the samples were 1.4 × 10^5, 6.4 × 10^5, 1.7 × 10^7, 3.6 × 10^7 CFU/g in cabbage and 2.7 × 10³ CFU/g in salt,respectively. The results of coliforms were detected as 2.4 × 10⁴ CFU/g, and there was no Escherichia coli in any sample. Staphylococcus aureus was detected in cabbage as 9.9 × 10², 8.0 × 10¹, and 3.0 × 10³ CFU/g, Bacillus cereus was also found in cabbage as 4.1 × 10³ and 1.0 × 10¹ CFU/g. The results of Campylobacter jejuni and Vibrio paraheamolyticus were 2.4 × 10^6 and 1.0 × 10⁴ CFU/g in cabbage, respectively. 1.0 × 10³ CFU/g for Yersinia enterocolitica was determined in salt. In case of Listeria monocytogenes, the results were 1.5 × 10¹, 1.1 × 10², and 4.5 × 10¹ CFU/g in cabbage. Total batcteria ranged from 1.4 × 10¹ to 4.4 × 10^5 CFU/g were detected in salting solution, from 1.5 × 10⁴ to 1.2 × 10^8 CFU/g in dehydrated salted-cabbage, from 9.4 × 10⁴ ~1.3 × 10^8 CFU/g in minced salted-cabbage. The results of E. coli in samples from different companies were different from one to anther. The results of the contamination of S. aureus and B. cereus showed positive in salting solution and dehydrated salted-cabbage at a portion of companies. V. paraheamolyticus was detected in salting solution. The contamination of Y. enterocolitica ranged from 9.5 × 10² to 1.8 × 10³ CFU/g in salting solution, from 1.7 × 10¹ to 2.7 × 10² CFU/g in dehydrated salted-cabbage, from 1.2 × 10² to 1.3 × 10^8 CFU/g in minced salted-cabbage. The contamination of L. monocytogenes ranged from 8.0 × 10² to 1.7 × 104 CFU/g in salting solution, from 2.8 × 10² to 1.2 × 10⁴CFU/g in dehydrated salted-cabbage. During the manufacture processing of Kimchi, microorganisms were detected in cabbages salted in different concentrations of salt solution at 8%, 10%, 12% and 15% for 5-20 hours. As the results, 3.5 × 10^5 -1.7 × 10^6 , 3.4 × 10^5 - 2.5 × 10^6 , 5.4 × 10^5 - 2.3 × 10^6 , 4.0 × 10^5 - 2.3 × 10^6 CFU/g were detected for E. coli in samples at different treatment conditions. 1.9 × 10⁴- 4.1 × 10⁴, 4.1 × 10³ - 2.8 × 10⁴, 1.5 × 10³ - 7.8 × 10³ , 2.2 × 10⁴- 6.6 × 10⁴CFU/g were detected for S. aureus in samples at different treatment conditions. Salmonella typhimurium was detected in salted cabbage with various salt concentration after salting for 5 hrs, the result ranged from 2.5 × 10^5 to 3.8 × 10^6 CFU/g, and change of microorganism was the smallest in salted cabbage under the concentration of salting solution at 10% for 15 hours. The cabbage salted in 10% salting solution for 15 hours were washed with water for 2 and 3 times, with chlorine for 3 times, and with acetic acid for 3 times. E. coli was detected in the samples washed with water for 2 and 3 times, washed with chlorine for 3 times. The contamination of S. aureus was 3.0 × 10^5 CFU/g in the samples washed with water for 2 times,5.6 × 10³ CFU/g in the samples washed with acetic acid for 3 times, 3.6 × 10^5 CFU/g in the samples washed with water for 3 times and same amount in the samples washed with chlorine for 3 times. According to the results, the contamination of S. aureus was 5.6 × 10³ CFU/g lower in samples washed with chlorine and acetic acid than that in samples washed with water. In case of S. typhimurium, it has been detected in samples washed with water and chlorine, 3.0 × 10¹ CFU/g as the lowest concentration among all the samples was measured in the samples washed with acetic acid for 3 times.

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