한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제39권2호
  • /
  • Pages.109-117
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  • 2024
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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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간편조리세트 원재료의 미생물 오염도 조사

Investigation of Microbial Contamination in the Raw Materials of Meal Kits

  • 이현경 (경기도보건환경연구원 미생물팀) ;
  • 도영숙 (경기도보건환경연구원 미생물팀) ;
  • 박민정 (경기도보건환경연구원 미생물팀) ;
  • 임경숙 (경기도보건환경연구원 미생물팀) ;
  • 오서인 (경기도보건환경연구원 미생물팀) ;
  • 임정화 (경기도보건환경연구원 미생물팀) ;
  • 김현수 (경기도보건환경연구원 미생물팀) ;
  • 함현경 (경기도보건환경연구원 미생물팀) ;
  • 김여정 (경기도보건환경연구원 미생물팀) ;
  • 이명진 (경기도보건환경연구원 미생물팀) ;
  • 박용배 (경기도보건환경연구원 미생물팀)
  • Hyun-Kyung Lee (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Young-Sook Do (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Min-Jung Park (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Kyoung Suk Lim (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Seo-In Oh (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Jeong-Hwa Lim (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Hyun-Soo Kim (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Hyun-Kyung Ham (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Yeo-Jung Kim (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Myung-Jin Lee (Microorganism Team, Gyeonggi Province Institute of Health and Environment) ;
  • Yong-Bae Park (Microorganism Team, Gyeonggi Province Institute of Health and Environment)
  • 투고 : 2024.01.24
  • 심사 : 2024.03.18
  • 발행 : 2024.04.30
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초록

본 연구에서는 경기도 내 유통 중인 간편조리세트 55건 내 농·축·수산물 원재료의 미생물 오염도를 조사하였다. 55건의 간편조리세트 중 농산물이 원재료로 들어가는 제품은 48건, 축산물이 원재료로 들어가는 제품은 43건, 수산물이 원재료로 들어가는 제품은 16건이었다. 농·축·수산물에서 일반세균은 100%의 검출률을 보였으며, 일반세균 평균 검출량은 농산물 6.57 log CFU/g, 축산물 4.60 log CFU/g, 수산물 5.47 log CFU/g으로 나타났다. 농·축·수산물에서 대장균군은 각각 81.25%, 69.77%, 43.75%의 검출률을 보였고, 대장균군 평균 검출량은 농산물 2.83 log CFU/g, 축산물 1.34 log CFU/g, 수산물 1.12 log CFU/g으로 나타났다. 대장균은 13건(30.23%)의 축산물에서 0.70-2.36 log CFU/g 범위로 검출된 반면, 수산물에서는 1건(6.25%)만 검출되었고, 농산물에서는 검출되지 않았다. 농·축·수산물에서 진균은 각각 97.92%, 93.02%, 93.75%의 검출률을 보였고, 진균 평균 검출량은 농산물 3.82 log CFU/g, 축산물 2.92 log CFU/g, 수산물 2.82 log CFU/g으로 나타났다. 농·축·수산물에서 식중독균은 각각 35.42%, 37.21%, 31.25%의 분리율을 보였고, 바실루스 세레우스, 살모넬라균 등 7종의 45개 식중독균을 분리하였다. 간편조리세트로 인한 식중독 사고 예방을 위하여 세척, 충분한 가열 섭취 및 조리과정 중 교차오염에 대한 주의가 필요하다.

This study investigated the microbial contamination of agricultural, livestock, and marine ingredients in 55 meal kits distributed across Gyeonggi-do, South Korea. Of the 55 meal kits, 48 contained agricultural ingredients, 43 contained livestock ingredients, and 16 contained marine ingredients. The detection rate of the total aerobic bacteria in the agricultural, livestock, and marine products was 100%. The average numbers of the total aerobic bacteria were 6.57 log colony-forming units (CFU)/g in the agricultural products, 4.60 log CFU/g in the livestock products, and 5.47 log CFU/g in the marine products. The coliform detection rates in the agricultural, livestock, and marine products were 81.25%, 69.77%, and 43.75%, respectively. The average numbers of coliforms were 2.83 log CFU/g in the agricultural products, 1.34 log CFU/g in the livestock products, and 1.12 log CFU/g in the marine products. Escherichia coli was detected in 13 livestock products (30.23%), with levels ranging from 0.70 to 2.36 log CFU/g. Contrastingly, E. coli was detected in only one marine product (6.25%) and was not detected in any agricultural products. The detection rates of fungi in agricultural, livestock, and marine products were 97.92%, 93.02%, and 93.75%, respectively. The average numbers of fungi were 3.82 log CFU/g for the agricultural products, 2.92 log CFU/g for the livestock products, and 2.82 log CFU/g for the marine products. The isolation rates of foodborne pathogens from the agricultural, livestock, and marine products were 35.42%, 37.21%, and 31.25%, respectively. Forty-five foodborne pathogens of seven species, including Bacillus cereus and Salmonella spp., were isolated from the raw materials of the agricultural, livestock, and marine products in 55 meal kits. To prevent foodborne diseases caused by meal kits, it is necessary to focus on washing, heating, and preventing cross-contamination during cooking.

키워드

참고문헌

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