Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Fungal Occurrence in Fresh and Dried Red Pepper

건고추 생산단계 중 고추의 곰팡이 발생

  • Kim, Sosoo (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Baek, Seul Gi (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Hwang, Injun (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Kim, Se-Ri (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Jung, Gyusuck (Gyeonggi-do Agricultural Research & Extension Services) ;
  • Roh, Eunjung (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Jang, Ja Yeong (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Kim, Jeomsoon (Microbial Safety Team, National Institute of Agricultural Sciences) ;
  • Lee, Theresa (Microbial Safety Team, National Institute of Agricultural Sciences)
  • 김소수 (국립농업과학원 유해생물팀) ;
  • 백슬기 (국립농업과학원 유해생물팀) ;
  • 황인준 (국립농업과학원 유해생물팀) ;
  • 김세리 (국립농업과학원 유해생물팀) ;
  • 정규석 (경기도 농업기술원 소득자원연구소) ;
  • 노은정 (국립농업과학원 유해생물팀) ;
  • 장자영 (국립농업과학원 유해생물팀) ;
  • 김점순 (국립농업과학원 유해생물팀) ;
  • 이데레사 (국립농업과학원 유해생물팀)
  • Received : 2019.10.23
  • Accepted : 2019.11.19
  • Published : 2019.12.30
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Abstract

Fungal occurrence during production of dried red pepper was investigated using red pepper samples collected at harvest, before and after washing, and before, during or after drying. Fungal incidence was evaluated by counting the number of fungal colonies grown after incubating random pepper cuts on potato dextrose agar plates. Washing with ground water had no significant effect on reduction of fungal contamination. Fungal increase was observed in some samples, and the insides of washer and containers were contaminated with fungi. Drying caused significant fungal increase regardless of drying method although the fungal incidence after machine drying was lower than that after greenhouse drying. Fungal increase was observed in the samples being dried in a greenhouse and some mycotoxigenic species were also detected. Therefore, the most important control point for fungal contamination during dried pepper production appears to be the drying process, especially in a greenhouse.

수확, 세척 전후, 건조 전후와 건조 중의 고추 시료를 사용하여 건고추의 생산 단계 중 곰팡이발생을 조사하였다. 곰팡이 발생량은 무작위 고추 파편을 감자한천배지에 치상하여 배양한 후 자라는 균총수를 계수하였다. 고추 세척기를 이용한 1회 세척은 곰팡이 수 감소에 효과적이지 않았고 세척기 내부와 고추 운반용기에서 곰팡이 오염이 관찰되었다. 건조 고추의 곰팡이 수는 건조 방법에 관계없이 건조 전에 비해 유의하게 증가하였으며 기계 건조 고추가 비가림하우스 건조 고추보다 유의하게 낮았다. 비가림하우스 건조 중 고추의 곰팡이 수가 증가하였고 독성 곰팡이 종도 검출되었다. 따라서 건고추 생산 단계 중 가장 중요한 곰팡이 관리점은 건조 단계이며 그 중 비가림하우스 건조로 볼 수 있다.

Keywords

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