Food Science and Biotechnology

  • 제16권4호
  • /
  • Pages.615-620
  • /
  • 2007
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Microbial Evaluation of Commercially Packed Kimchi Products

  • Kwon, Eun-A (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Myung-Hee (Department of Food Science and Technology, Yeungnam University)
  • 발행 : 2007.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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 15 days of storage at $4^{\circ}C$. Total bacterial counts ranged from $2.1{\times}10^5-1.9{\times}10^6\;CFU/mL$ in the initial kimchi samples, and then increased to $1.1{\times}10^8-1.8{\times}10^9\;CFU/mL$. The coliform numbers decreased from approximately $2.5{\times}10^2-1.7{\times}10^4\;CFU/mL$ 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.

키워드

참고문헌

  1. Jo JS. Historical review of kimchi. J. East Asian Soc. Dietary Life 4: 93-108 (1994)
  2. Lee CH. Lactic acid fermented foods and their benefits in Asia. Food Control 8: 259-269 (1997) https://doi.org/10.1016/S0956-7135(97)00015-7
  3. Codex Alimentarius Commission (Codex). Codex standard for kimchi. Codex Stan 223. Food and Agriculture Organization of the United Nations, Rome, Italy (2001)
  4. Cho EJ, Rhee SH, Kang KS, Park KY. In vitro anticancer effect of Chinese cabbage kimchi fractions. J. Korean Soc. Food Sci. Nutr. 28: 1326-1331 (1999)
  5. Lee YM, Kwon MJ, Kim JK, Suh HS, Choi JS, Song YO. Isolation and identification of active principle in Chinese cabbage kimchi responsible for antioxidant effect. Korean J. Food Sci. Technol. 36: 129-133 (2004)
  6. Park KY, Baek KA, Rhee SH, Cheigh HS. Antimutagenic effect of kimchi. Food Sci. Biotechnol. 4: 141-145 (1995)
  7. Kim SJ. Potential probiotic properties of lactic acid bacteria isolated from kimchi. Food Sci. Biotechnol. 14: 547-550 (2005)
  8. Lee KI, Choi JH, An BI. Change and prospect of kimchi demand. R415. Report of Korea Rural Economic Institute, Seoul, Korea (2000)
  9. Song SH, Kim YJ. Safety crisis of kimchi and prospect of kimchi demand. Vol. 29, pp. 1-7. In: Newsletter on Agriculture Research. Korea Rural Economic Institute, Seoul, Korea (2005)
  10. Nout MJR, Motarjemi Y. Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control 8: 221-226 (1997) https://doi.org/10.1016/S0956-7135(97)00021-2
  11. AOAC. Official Methods of Analysis of AOAC Intl. 17th ed. Method 942.15. Association of Official Analytical Communities, Gaithersburg, MD, USA (2000)
  12. Korea Foods Industry Association. Korean Food Standards Code. Moonyoungsa, Seoul, Korea. pp. 58-59, 660-696 (2006)
  13. Chun SJ, Kim YS, Yoo EH, Oh WT, Shim UC, No MJ, Park KJ, Kim KH, Hwang SU, Lee CS. Development of generic HACCP model for kimchi and pickle. R220013. The Final Report of Korea Health Industry Development Institute, Seoul, Korea (2001)
  14. Yoo YK. Microbial and chemical changes of kimchies containing different ingredients during fermentation. Korean J. Food Nutr. 9: 289-293 (1996)
  15. Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
  16. Park WP, Cho YB, Chung SK, Lee SC, Lee MJ. Changes in kimchi quality as affected by the addition of fermented anchovy sauce byproduct. Food Sci. Biotechnol. 10: 475-478 (2001)
  17. Kang CH, Chung KO, Ha DM. Inhibitory effect on the growth of intestinal pathogenic bacteria by kimchi fermentation. Korean J. Food Sci. Technol. 34: 480-486 (2002)
  18. Yoo MJ, Kim HR, Chung HJ. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J. Dietary Culture 16: 431-441 (2001)
  19. Kim ID, Park MJ, Kim SD. Changes in coliform bacteria during fermentation of kimchi. J. Food Sci. Technol. 9: 71-73 (1997)
  20. Tortora G. Microbiology. The Benjamin/Cummings Publishing Company Inc., New York, NY, USA. pp. 274-278, 668-674 (1995)
  21. Rompre A, Servais P, Baudart J, de-Roubin MR, Laurent P. Detection and enumeration of coliforms in drinking water: current methods and emerging approaches. J. Microbiol. Meth. 49: 31-54 (2002) https://doi.org/10.1016/S0167-7012(01)00351-7
  22. Shin SM, Park JY, Kim EJ, Hahn YS. Investigation of some harmful bacteria in commercial kimchi. Korean J. Food Cook. Sci. 21: 195-200 (2005)
  23. Beerens H. Bifidobacteria as indicators of faecal contamination in meat and meat products: detection, determination of origin and comparison with Escherichia coli. Int. J. Food Microbiol. 40: 203- 207 (1998) https://doi.org/10.1016/S0168-1605(98)00027-0
  24. Aycicek H, Oguz U, Karci K. Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey. Int. J. Hyg. Envir. Heal. 209: 197-201 (2006) https://doi.org/10.1016/j.ijheh.2005.07.006
  25. Michael JJ, Abbott SL. The genus Hafnia: from soup to nuts. Clin. Microbiol. Rev. 19: 12-28 (2006) https://doi.org/10.1128/CMR.19.1.12-28.2006
  26. Gran HM, Wetlesen A, Mutukumira AN, Rukure G, Narvhus JA. Occurrence of pathogenic bacteria in raw milk, cultured pasteurised milk, and naturally soured milk produced at small-scale dairies in Zimbabwe. Food Control 14: 539-544 (2003) https://doi.org/10.1016/S0956-7135(02)00117-2
  27. Tornadijo E, Fresno JM, Carballo J, Martin-Sarmiento R. Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese. J. Appl. Bacteriol. 75: 240-246 (1993) https://doi.org/10.1111/j.1365-2672.1993.tb02772.x
  28. Lindberg AM, Ljungh A, Ahrne S, Lofdahl S, Molin G. Enterobacteriaceae found in high numbers in fish, minced meat, and pasteurised milk or cream and the presence of toxin encoding genes. Int. J. Food Microbiol. 39: 11-17 (1998) https://doi.org/10.1016/S0168-1605(97)00104-9
  29. Ridell J, Korkeala H. Minimum growth temperatures of Hafnia alvei and other Enterobacteriaceae isolated from refrigerated meat determined with a temperature gradient incubator. Int. J. Food Microbiol. 35: 287-292 (1997) https://doi.org/10.1016/S0168-1605(96)01248-2
  30. Gordon DM, Fitzgibbon F. The distribution of enteric bacteria from Australian mammals: host and geographical effects. Microbiology 145: 2663-2671 (1999) https://doi.org/10.1099/00221287-145-10-2663