Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Survival and Cross-contamination of Escherichia coli O157:H7 on Various Agricultural Product-Contact Surfaces

농산물 접촉 표면 재질에 따른 Escherichia coli O157:H7의 생존 및 상추로의 교차오염도 조사

  • Kim, Se-Ri (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA) ;
  • Choi, Song-Yi (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA) ;
  • Seo, Min-Kyoung (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA) ;
  • Kim, Won-Il (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA) ;
  • Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University) ;
  • Ryu, Kyoung Yul (R&D Evaluation Division, Research Policy Bureau, RDA) ;
  • Yun, Jong-Chul (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA) ;
  • Kim, Byung-Seok (Planning & Coordination Division, NAAS, RDA)
  • 김세리 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 최송이 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 서민경 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김원일 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 정덕화 (경상대학교 응용생명과학부) ;
  • 류경열 (농촌진흥청 연구정책국 연구성과관리과) ;
  • 윤종철 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김병석 (농촌진흥청 국립농업과학원 기획조정과)
  • Received : 2013.07.01
  • Accepted : 2013.09.06
  • Published : 2013.09.30
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Abstract

To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions ($20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at $30^{\circ}C$, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.

본 연구는 polyvinyl chroride (PVC)와 stainless steel 표면에서 E. coli O157:H7의 부착, 바이오필름형성, 온 습도에 따른 생존율을 조사하고, E. coli O157:H7이 오염된 작업대 표면에서 상추로의 교차오염도 조사를 통하여 E. coli O157:H7에 오염된 작업대가 상추의 미생물학적 안전성에 미치는 영향을 평가하고자 수행하였다. 작업대 표면 재질인 PVC와 stainless steel에 E. coli O157:H7 배양액을 1시간 노출시켰을 때, PVC의 경우, stainless steel 보다 10배 정도 부착력이 높았으나, 6시간째는 두 재질간의 차이가 없었다. 또한, E. coli O157:H7의 바이오필름 형성은 TSB > 10% 상추추출액 > 1% 상추추출액 > phosphate buffer 순이었으며, 재질별로는 PVC에서 바이오필름형성능이 높은 것으로 나타났다. 온도 $20^{\circ}C$, $30^{\circ}C$, 습도 43%, 69%, 100%에서 각각 노출 시켰을 때, E. coli O157:H7은 온도 $30^{\circ}C$, 습도 43%, 69% 조건에서 12시간 내에 약 5.0 log CFU/coupon이 감소한데 반해, 상대습도 100%에서는 농도의 큰 변화 없이 5일 이상 생존이 지속되었다. 또한, 유기물이 작업대 표면에 존재 시, E. coli O157:H7의 감소 속도가 느렸다. E. coli O157:H7에 오염된 작업대에 상추를 접촉시키고 상추의 오염도를 조사한 결과, 상추 표면에 수분이 존재할 때 오염된 작업대 표면에서 E. coli O157:H7의 이동수준이 상추에 수분이 없을 때 보다 10배 이상 증가하는 것으로 나타났다. 따라서 E. coli O157:H7에 오염된 작업대는 상추의 안전성에 직접적인 영향을 미칠 수 있어 작업 후에 세척, 소독을 통하여 위생적으로 관리하는 것이 필요하다.

Keywords

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