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http://dx.doi.org/10.9721/KJFST.2014.46.1.108

An Investigation of the Hazards Associated with Cucumber and Hot Pepper Cultivation Areas to Establish a Good Agricultural Practices (GAP) Model  

Shim, Won-Bo (School of Physics and Chemistry, Gwangju Institute of Science and Technology)
Lee, Chae-Won (Institute of Agriculture and Life Science, Gyeongsang National University)
Jeong, Myeong-Jin (Department of Food and Drug, Graduate of Food and Drug, Gyeongsang National University)
Kim, Jeong-Sook (Institute of Agriculture and Life Science, Gyeongsang National University)
Ryu, Jae-Gee (Microbial Safety Division, Department of Agro-Food Safety, NAAS, RDA)
Chung, Duck-Hwa (Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.1, 2014 , pp. 108-114 More about this Journal
Abstract
To analyze the hazards associated with cucumber and hot pepper cultivation areas, a total of 72 samples were obtained and tested to detect the presence of biological (sanitary indicative, pathogenic bacteria and fungi) and chemical hazards (heavy metals and pesticide residues). The levels of sanitary indicative bacteria (aerobic plate counts and coliforms) and fungi were ND-7.2 and ND-4.8 log CFU/(g, mL, hand, or $100cm^2$) in cucumber cultivation areas, and ND-6.8 and 0.4-5.3 log CFU/(g, mL, hand, or $100cm^2$) in hot pepper cultivation areas. More specifically, the soil of hot pepper cultivation areas was contaminated with coliforms at a maximum level of 5.6 log CFU/g. Staphylococcus aureus was detected only in glove samples at a level of 1.4 log CFU/$100cm^2$ and Bacillus cereus was detected in the majority of samples at a level of ND-4.8 log CFU/(g, mL, hand, or $100cm^2$). Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. were not detected. Heavy metal (Zn, Cu, Ni, Pb, and Hg) chemical hazards were detected at levels lower than the regulation limit. Residual insecticides were not detected in cucumbers; however, hexaconazole was detected at a level of 0.016 mg/kg (maximum residue limit: 0.3 mg/kg) in hot peppers.
Keywords
good agricultural practices (GAP); cucumber; hot pepper; hazard; cultivation area;
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Times Cited By KSCI : 17  (Citation Analysis)
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