한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제36권4호
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  • Pages.342-346
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  • 2021
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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유통 판매중인 콜드브루커피의 미생물 오염도 및 카페인함량 모니터링

Monitoring of Microbial Contamination and Caffeine Content of Cold Brew Coffee

  • 권성희 (인천광역시보건환경연구원 식약연구부 식품분석과) ;
  • 김경선 (인천광역시보건환경연구원 식약연구부 식품분석과) ;
  • 이보민 (인천광역시보건환경연구원 식약연구부 식품분석과) ;
  • 한영선 (인천광역시보건환경연구원 식약연구부 식품분석과) ;
  • 허명제 (인천광역시보건환경연구원 식약연구부 식품분석과) ;
  • 권문주 (인천광역시보건환경연구원 식약연구부 식품분석과) ;
  • 엄애선 (한양대학교 생활과학대학 식품영양학과)
  • Kwon, Sung Hee (Division of Food Analysis, Incheon Metropolitan City Institute of Public Health and Environment) ;
  • Kim, Kyung-Seon (Division of Food Analysis, Incheon Metropolitan City Institute of Public Health and Environment) ;
  • Lee, Bo Min (Division of Food Analysis, Incheon Metropolitan City Institute of Public Health and Environment) ;
  • Han, Young Sun (Division of Food Analysis, Incheon Metropolitan City Institute of Public Health and Environment) ;
  • Heo, Myong-Je (Division of Food Analysis, Incheon Metropolitan City Institute of Public Health and Environment) ;
  • Kwon, Mun-Ju (Division of Food Analysis, Incheon Metropolitan City Institute of Public Health and Environment) ;
  • Om, Ae-Son (Department of Food and Nutrition, College of Human Ecology, Hanyang University)
  • 투고 : 2021.08.11
  • 심사 : 2021.08.26
  • 발행 : 2021.08.30
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초록

최근 원액상태로 장시간 보관이 용이하고 특유의 향을 유지할 수 있는 콜드브루커피가 남녀노소에게 크게 인기를 얻음에 따라 커피판매업체의 규모와 수가 증가하고 있으며, 명절 선물용으로도 각광을 받고 있다. 콜드브루커피는 차가운 물로 장시간 추출한 커피이므로 세균에 노출될 가능성이 크다. 따라서 본 연구는 시중판매되고 있는 콜드브루커피의 안전성을 조사하여 소비자에게 올바른 정보와 건강한 먹거리를 제공하고자 하였다. 총 75건의 콜드브루커피를 대상으로 식품공전 액상커피의 규격기준(세균수, 대장균군)과 식중독균 9종 및 카페인 함량검사를 실시하였다. 조사한 결과 온라인에서 구매한 9개 제품의 세균수가 규격기준을 크게 초과하여 검출되었으며, 대장균군 및 식중독균 9종은 검출되지 않았다. 또한 조사한 콜드브루 제품의 평균 카페인 함량은 1.6 mg/mL(240 mL 제품의 경우 카페인 384 mg 함유)이며, 카페인 과다 섭취 시 불면증, 신경과민 등 부정적인 작용들이 존재하므로 성인 기준으로 카페인 최대 일일섭취권고량 400 mg/day을 초과하지 않도록 주의가 필요한 것으로 나타났다.

Cold brew coffee extracted from cold water for a long time has drawn public concern over hygiene. This study was carried out to investigate the microbiological contamination levels and caffeine contents in cold brew coffee. A total of 75 cold brew coffees were purchased from offline and online sources. As a result, the average number of bacteria in samples purchased online was 1.14 log CFU/mL (0-6.57 log CFU/mL), while bacteria were not detected in samples purchased offline. Therefore, stricter surveys are required to avoid the food contamination. However, Esherichia coli and nine types of foodborne pathogens were not detected in all samples. The average caffeine content of the samples was 1.6 mg/mL (384 mg/240 mL), so the caffeine almost reached to acceptable daily intake levels (400 mg for adults). However, ten products did not provide any precautions for consumer safety, so improvement of the system is needed. This monitoring data can contribute to the protection of consumer rights and improvement in the safety of cold brew coffee.

키워드

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