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Investigation of the Level of Microbial Contamination in the Environment for Juice Production  

Kim, Se-Ri (Division of Applied Life Science, Gyeongsang National University)
Shim, Won-Bo (Division of Applied Life Science, Gyeongsang National University)
Park, Seon-Ja (Department of Anatomy, College of Medicine, Gyeongsang National University)
Ha, Kwang-Soo (Aquaculture Environment Institute, National Fisheries Research and Development Institute)
Yoon, Hae-Suk (Gyeongnam Agricultural Research and Extension Service)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University)
Lee, Kyu-Ho (Department of Environmental Engineering and Biotechnology, Hankuk Univ. of Foreign Studies)
Kim, Min-Gon (Laboratory of Integrative Biotechnology, Korea research Institute of Bioscience and Biotechnology)
Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk University)
Kim, Cheol-Ho (Department of Biochemistry and Molecular Biology, College of Oriental Medicine, Dongguk University)
Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 287-293 More about this Journal
Abstract
Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.
Keywords
strawberry juice; HACCP (Hazard Analysis Critical Control Point); sanitary indication bacteria; pathogenic bacteria;
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Times Cited By KSCI : 1  (Citation Analysis)
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