Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Investigation of microbial contamination in meal kit products purchased via online shopping

온라인에서 구매한 밀키트 제품의 미생물 오염도 조사

  • Lee, Seung Hun (Department of Food and Nutrition, Gyeongsang National University) ;
  • Nam, Su Jin (Department of Food and Nutrition, Gyeongsang National University) ;
  • Kim, Dong Woo (Department of Food and Nutrition, Gyeongsang National University) ;
  • Kim, Gi Ryeon (Department of Food and Nutrition, Gyeongsang National University) ;
  • Park, Seon Jeong (Department of Food and Nutrition, Gyeongsang National University) ;
  • Lee, Eun Ji (Department of Food and Nutrition, Gyeongsang National University) ;
  • Je, Hyeon Ji (Department of Food and Nutrition, Gyeongsang National University) ;
  • Koo, Ok Kyung (Department of Food Science, Chungnam National University)
  • 이승훈 (경상국립대학교 식품영양학과) ;
  • 남수진 (경상국립대학교 식품영양학과) ;
  • 김동우 (경상국립대학교 식품영양학과) ;
  • 김기련 (경상국립대학교 식품영양학과) ;
  • 박선정 (경상국립대학교 식품영양학과) ;
  • 이은지 (경상국립대학교 식품영양학과) ;
  • 제현지 (경상국립대학교 식품영양학과) ;
  • 구옥경 (충남대학교 식품공학과)
  • Received : 2022.01.21
  • Accepted : 2022.02.23
  • Published : 2022.04.30
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Abstract

In this study, the delivery conditions and microbial contamination in Mille-feuille Nabe and fresh spring roll meal kits purchased online were assessed. The average surface temperature on the product arrival was 14.4℃. The average number of total aerobic bacteria and coliforms in Mille-feuille Nabe was 3.27 log CFU/g and 1.27 log CFU/g, respectively, in meat, and 6.66 log CFU/g and 2.94 log CFU/g, respectively, in vegetables. The average number of total aerobic bacteria and coliforms in fresh spring rolls was 3.82 log CFU/g and 1.93 log CFU/g in meat, and 5.62 log CFU/g and 3.31 log CFU/g in vegetables, respectively. Escherichia coli was detected in bok choy and perilla leaves, with an average of 0.86 log CFU/g. Salmonella spp. and E. coli O157:H7 were not detected in any of the samples; however, Listeria monocytogenes was detected in all three beef samples. Therefore, before consuming meal kits, sufficient washing and heating are recommended to prevent occurrences of food poisoning.

본 연구는 온라인 유통 중인 밀푀유나베 5종과 월남쌈 3종의 밀키트의 배송상태와 식재료 122개의 시료 대상으로 일반세균, 대장균군, 대장균에 대한 정량분석과, 병원성 미생물(Salmonella spp., E. coli O157:H7, L. monocytogenes)의 정성분석을 진행하였다. 배송형태는 하나의 제품을 제외하고 일반택배로 배송 되었고 제품 표면 온도 평균은 14.4℃이었다. 일반세균 정량분석 결과, 밀푀유나베 채소류에서 평균 6.66 log CFU/g, 육류에서 평균 3.27 log CFU/g, 땅콩소스에서 일반세균이 평균 1.81 log CFU/g로 나타났다. 월남쌈 채소류에서 평균 5.62 log CFU/g, 육류에서 평균 3.82 log CFU/g, 라이스페이퍼에서 평균 2.11 log CFU/g으로 나타났다. 대장균군·대장균의 정량 분석 결과, 밀푀유나베의 경우 채소류에서 평균 2.94 log CFU/g, 육류에서 1.27 log CFU/g이 검출되었다. 월남쌈 채소류에서 3.31 log CFU/g, 육류에서 1.93 log CFU/g이 검출되었다. 대장균은 밀푀유나베 식재료 중 청경채와 깻잎에서 검출되었으며, 평균 0.86 log CFU/g 수준으로 나타났다. 전반적으로 육류에 비해 채소류의 오염도가 높았다. 병원성 미생물의 경우 Salmonella spp., E. coli O157:H7는 모든 시료에서 불검출되었으며, L. monocytogenes는 소고기 3개(3.75%)의 시료에서 검출되었다. 본 연구의 결과 일부 시료에서 대장균 최대 허용한계치 값을 초과하였고, L. monocytogenes가 검출된 만큼 식중독 사고 예방을 위해서 세척 과정을 거친 후 섭취 및 조리하는 것이 권장된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 국가농경지환경자원관리기술개발 사업의 지원(G24015737022021)을 받아 수행된 연구이며 이에 감사드립니다.

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