식품제조공장 내 공중부유미생물 오염도와 오염진균동정

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 26권 / 4호
ㆍ저자명 : 곽현정, 이헌준, 이상호, 나혜진

영어 초록

To evaluate the indoor air quality of food manufacturing plants, the presence of viable bacteria and fungi was assessed in the indoor air of the facilities at which 9 food items were manufactured. Air samples were collected from the general zone, low clean zone and clean zone of each factory with an air sampler, in combination with plate counts agar using for bacteria, and dichloran-glycerol agar for fungi. The samples were incubated at 25℃for 4 to 7 days. After culture, the colony forming units (CFU) on each plate were counted and corrected with a positive hole conversion table. The average concentration of bacteria was 2.2 × 10³ CFU/㎥ in the general zone, 1.2 ×10³ CFU/㎥ in the low clean zone and 7.3 × 10² CFU/㎥ in the clean zone. The average concentration of fungal microbes was 2.5 × 10³ CFU/㎥ in the general zone, 2.6 × 10³ CFU/㎥ in the low clean zone, and 2.0 × 10² CFU/㎥in the clean zone. No meaningful differences were detected between the general zone and the low clean zone, but the clean zone had significantly lower concentrations than the other zones. Additionally, the identification of the fungi was performed according to morphological method using a giant culture and slide culture. The fungi were identified as belonging to 18 genera, and the genera Cladosporium(33%), Penicillium(29%) and Aspergillus(26%), predominated. Aspergillus isolates were identified to species level, and A. ochraceus, a mycotoxigenic species, was identified. As part of the effort to control the quality of the indoor air of food manufacturing plants, our results show that continued studies are clearly warranted.

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