Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.2.262

Microbial Prevalence and Quality of Organic Farm Produce from Various Production Sites  

Park, Won-Jung (Department of Food Science and Biotechnology, Gachon University)
Ryu, Hwa-Yeon (Department of Food Science and Biotechnology, Gachon University)
Lim, Ga-Yeon (Department of Food Science and Biotechnology, Gachon University)
Lee, Young-Duck (Department of Food Science and Engineering, School of Convergence, Bioscience and Technology, Seowon University)
Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.2, 2014 , pp. 262-267 More about this Journal
Abstract
To analyze the presence of microbes in organic farm produce, green chillies, lettuce, tomatoes, apples, pears, and rice were collected at 47 production sites with organic and conventional produce. Total average bacterial counts of 4.07 log CFU/g in organic green chillies, 3.71 log CFU/g in conventional green chillies, and 6.76- 6.90 log CFU/g in the both lettuce were detected. Mean bacterial counts of 4.48 log CFU/g and 2.84 log CFU/g were detected in organic and conventional pear produce, respectively. Differences in bacterial counts in tomatoes, apples, and rice in organic and conventional produce were less pronounced. Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus were not detected in any produce sample. However, Bacillus cereus was detected with average counts of 1.04 log CFU/g in 11/47 (23%) conventional produce samples and 1.97 log CFU/g in 6/47 (13%) organic produce samples. Therefore, organic and conventional produce showed similar microbial prevalence patterns, and comparable safety in terms of pathogen contamination.
Keywords
organic farm produce; bacterial prevalence; B. cereus; E. coli;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Ahn YS, Shin DH. Antimicrobial effects of organic acids and ethanol on several foodborne microorganism. Korean J. Food Sci. Technol. 31: 1315-1323 (1999)
2 Jung SH, Hur MJ, Ju JH, Kim KA, Oh SS, Go JM, Kim YH, Im JS. Microbiological evaluation of raw vegetables. J. Fd. Hyg. Safety 21:250-257 (2006)   과학기술학회마을
3 Kang TM, Cho SK, Park JY, Song KB, Chung MS, Park JH. Analysis of microbial contamination of sprouts and fresh cut salads in a market. Korean J. Food Sci. Technol. 43: 490-494 (2011)   과학기술학회마을   DOI   ScienceOn
4 Stephenson J. New approaches for detecting and curtailing foodborne microbial infections. J. Am. Med. Assoc. 277:1337-1339 (1997)   DOI   ScienceOn
5 Lammerding AM. An overview of microbial food safety risk assessment. J. Food Protect. 60: 1420-1425 (1997)
6 Sivapalasingam S, Friedman RC, Cohen L, Tauxe RV. Fresh produce: A growing cause of outbreak of foodborne illness in the United States, 1973 through 1997. J. Food Protect. 67: 2342-2353 (2004)
7 Frank C, Werber D, Cramer JP, Askar M, Faber M, Heiden M, Bernard H, Fruth A, Prager R, Spode A , Wadl M, Zoufaly A, Jordan S, Kemper MJ, Follin P, Muller L, King LA, Rosner B, Buchholz U, Stark K, Krause G. Epidemic profile of shiga-toxinproducing Escherichia coli O104:H4 outbreak in Germany. New Engl. J. Med. 365: 1771-1780 (2011)   DOI   ScienceOn
8 Lomonaco S, Verghese B, Gerner-Smidt P, Tarr C, Gladney L, Joseph L, Katz L, Turnsek M, Frace M, Chen Y, Brown E, Meinersmann R, Berrang M, Knabel S. Novel epidemic clones of Listeria monocytogenes, United States. Emerg. Infect. Dis. 19: 147-150 (2013)   DOI
9 Adams M, Hartley A, Cox L. Factors affection the efficacy if washing procedure used in the production of prepared salads. Food Microbiol. 6: 69-77 (1989)   DOI
10 Soriano JM, Rico HM, Molto JC, Manes MJ. Incidence of microbial flora in lettuce, meat and Spanish potato omelett from restaurant. Food Microbiol. 18: 159-163 (2001)
11 Beuchat LR. Listeria monocytogenes incidence on vegetable. Food Control 7: 223-228 (1996)   DOI   ScienceOn
12 Burnett SL, Beuchat LR. Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination. J. Ind. Microbiol. Biotechnol. 27: 104-110 (2001)   DOI   ScienceOn
13 Ministry of Food and Drug Safety. Food poisoning outbreak DB. Available from: http://www.fse.foodnara.go.kr. Accessed Nov. 28, 2013.
14 Mantynen V, Lindstom K. A Rapid PCR-based DNA test for enterotoxic Bacillus cereus. Appl. Environ. Microbiol. 64: 1634-1694 (1998)
15 Cho JI, Bahk GJ, Kim KS, Ha SD. Microbial assessment of wild cabbage and its control. Korean J. Food Sci. Technol. 36: 162-167 (2004)   과학기술학회마을
16 Muller EE, Ehlers MM, Grabow WOK. The occurrence of E.coli O157:H7 in South African water sources intended for direct and indirect human consumption. Water Res. 35: 3085-3088 (2001)   DOI   ScienceOn
17 Jung KS, Roh EJ, Ryu KR, Kim WI, Park KH, Lee DH, Kim KH, Yun JC, Heu SG. Monitoring of pathogenic bacteria in organic vegetables from Korean market. Korean J. Soil Sci. Fert. 45: 560-564 (2012)   과학기술학회마을   DOI   ScienceOn
18 Bae YM, Hong YJ, Kang DH, Heu SG, Lee SY. Microbial and pathogenic contamination of ready-to-eat fresh vegetables in Korea. Korean J. Food Sci. Technol. 43:161-168 (2011)   과학기술학회마을   DOI   ScienceOn
19 Kim SH, Kim JS, Choi JP, Park JH. Prevalence and frequency of food-borne pathogens on unprocessed agricultural and marine products. Korean J. Food Sci. Technol. 38: 594-598 (2006)   과학기술학회마을
20 Nguz K, Shindano J, Samapundo S, Huyghebaert A. Microbiogical evaluation of fresh-cut organic vegetables produced in Zambia. Food Control 16: 623-628 (2005)   DOI   ScienceOn
21 Sorberg M, Miskimin DK, Kramer R, Riha WE, Franke WC. Buchanan RL, O'Leary V, Berkowitz K. Assurannce of microbiological safety in a university feeding system. J. Milk Food Technol. 39: 200-205 (1976)
22 Beuchat LR, Harris LJ, Ward TE, Kajs TM. Development of a proposed standard method for assessing the efficacy of fresh produce sanitizer. J. Food Protect. 64: 1103-1109 (2001)
23 Bohaychuk VM, Bradbury RW, Dimock R, Fehr M, Gensler GE, King RK, Rieve R, Romero BP. A microbiological survey of selected Alberta-grown fresh produce from farmers' markets in Alberta, Canada. J. Food Protect. 72: 415-420 (2009)
24 Cho SK, Park JH. Microbial contamination analysis for drinking water, foodstuff, and cooked food for foodservice operation. Korean J. Food Sci. Technol. 44: 478-483 (2012)   과학기술학회마을   DOI   ScienceOn
25 Mukherjee A, Speh D, Dyck E, Diez-Gonzalez F. Preharvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157:H7 in organic and conventional produce grown by Minnesota farmers. J. Food Protect. 67: 894-900 (2004)
26 Loncarevic S, Johannessen GS, Rorvik LM. Bacteriological quality of organically grown leaf lettuce in Norway. Lett. Appl. Microbiol. 41: 186-189 (2005)   DOI   ScienceOn
27 Shin WS, Hong WS, Lee KE. Assessment of microbiologicla quality for raw materials and cooked foods in elementary school food establishment. J. Korean Soc. Food Sci. Nutr. 37: 379-389 (2008)   DOI
28 Littel CL, Omotoye R, Mitchell RT. The microbiological quality of ready-to-eat foods with added spices. Int. J. Environ. Heal. R. 13: 31-42 (2003)   DOI   ScienceOn
29 Jang JH, Lee NA, Woo GJ, Park JH. Prevalence of Bacillus cereus group in rice and distribution of enterotoxin genes. Food Sci. Biotechnol. 15: 232-237 (2006)   과학기술학회마을
30 Choi SK, Kwon HS, Park JH. Microbe and quality changes of ready-to-eat lettuce during storage at different temperatures. J. Korean Soc. Food Sci. Nutr. 39: 1867-1872 (2010)   과학기술학회마을   DOI
31 Oliveira, M, Usall J, Vinas I, Anguera M, Gatius F, Abadias M. Microbiological quality of fresh lettuce from organic and conventional production. Food Microbiol. 27: 679-684 (2010)   DOI   ScienceOn
32 Bae HJ. Analysis of contamination of bacteria from raw materials, utensils and worker's hands to prepared foods in foodservice operations. J. Korean Soc. Food Sci. Nutr. 35: 655-660 (2006)   DOI
33 Fleet GH. Spoilage yeasts. Crit. Rev. Biotechnol. 12:1-44 (1922)