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Microbiological Hazard Analysis of Hot Pepper Farms for the Application of Good Agricultural Practices (GAP) System  

Nam, Min-ji (Korea Health Industry Development Institute, Dept. of HACCP Promotion)
Heo, Rok-Won (Div. of Applied Life Science(BK 21 program), Graduate School, Gyeongsang National Univ.)
Lee, Won-Gyeong (Div. of Applied Life Science(BK 21 program), Graduate School, Gyeongsang National Univ.)
Kim, Kyeong-Yeol (Div. of Applied Life Science(BK 21 program), Graduate School, Gyeongsang National Univ.)
Chung, Do-Yeong (Dept. of Food Science and Technology, Gyeongsang National Univ.)
Kim, Jeong-Sook (Insti. of Agric. & Life Sci., Gyeongsang National Univ.)
Shim, Won-Bo (Insti. of Agric. & Life Sci., Gyeongsang National Univ.)
Chung, Duck-Hwa (Div. of Applied Life Science(BK 21 program), Graduate School, Gyeongsang National Univ.)
Publication Information
Journal of agriculture & life science / v.45, no.6, 2011 , pp. 163-173 More about this Journal
Abstract
The objective of this study was to determine microbiological risk factors in hot pepper farms for the application of good agricultural practices (GAP). Samples were collected from cultivation environments and utensils, plants, workers, and air at 3 hot pepper farms located in Cheongsong, Korea and were tested to detect sanitary indications [aerobic plate bacteria (APC), coliform, and Escherichia coli], foodborne pathogens, and fungi. APC, coliform, and fungi were detected at the levels of 0.7~6.2, 0.2~4.7, and 0.4~4.3 log CFU, respectively, in the three farms. Four (4.4%; l leaf, l irrigation water, and 2 soil) of 90 samples collected were revealed to be E. coli positives. For foodborne pathogens, Staphylococcus aureus was only detected at $1.0log\;CFU/100cm^2$ in the worker's cloth of B farm, and Bacillus cereus was detected at the levels 1.0~2.5 log CFU in the cultivation environments and utensils and worker of B and C farms. However, other pathogens were not detected. The results demonstrated potential microbiological risks for hot pepper cultivated in the farms. Therefore, a management system to minimize the microbial risk such as GAP is required to ensure the safety of hot pepper.
Keywords
Microbiological risk; Hot pepper; Good agricultural practices(GAP);
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