Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Microbiota Analysis and Microbiological Hazard Assessment in Chinese Chive (Allium tuberosum Rottler) Depending on Retail Types

  • Seo, Dong Woo (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Yum, Su-jin (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Lee, Heoun Reoul (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Kim, Seung Min (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Jeong, Hee Gon (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2021.12.06
  • Accepted : 2021.12.21
  • Published : 2022.02.28
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Abstract

Chinese chive (Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia, Enterobacter, and Pantoea, accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria (Acinetobacter lwoffii, Bacillus cereus, Klebsiella pneumoniae, and Serratia marcescens) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26℃, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea funded by the Korean Government (NRF-2019R1F1A1059458), Research Fund and Research Scholarship of Chungnam National University.

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