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Microbial Contamination Levels of Fresh Vegetables Distributed in Markets  

Choi Jin-Won (Department of Food Science and Technology, Chung-Ang University)
Park Shin Young (Department of Food Science and Technology, Chung-Ang University)
Yeon Ji-Hye (Department of Food Science and Technology, Chung-Ang University)
Lee Min Jeong (Department of Food Science and Technology, Chung-Ang University)
Chung Duck Hwa (Gyeongsang National University)
Lee Kyu-Ho (Hankuk Univ. of Foreign Studies)
Kim Min-Gon (Korea Research Institute of Bioscience and Biotechnology)
Lee Dong-Ha (Korea Food and Drug Administration)
Kim Keun-Sung (Department of Food Science and Technology, Chung-Ang University)
Ha Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.1, 2005 , pp. 43-47 More about this Journal
Abstract
This study monitored and compared the contamination levels of total aerobic bacteria, coliforms, Escherichia coli, and L. monocytogenes of either lettuce, sesame leaf, or cucumber sampled from either 15 super markets(SM) or 21 traditional markets(TM) located in both Seoul and the southern part of Gyunggi. Contamination levels of total aerobic bacteria and coliforms in lettuce, sesame leaf, or cucumber from SM or TM were not (p>0.05) significantly different. The highest contamination levels of total aerobic bacteria were observed in lettuce and followed by sesame leaf and cucumber. The contamination levels of total aerobic bacteria in lettuce, sesame leafs, and cucumbers were $7.01{\pm}0.14\;log_{10}CFU/g(SM)$ and $7.10{\pm}0.11\;log_{10}CFU/g(TM)$, $6.69{\pm}0.20\;log_{10}CFU/g(SM)$ and $6.44{\pm}0.13\;log_{10}CFU/g(TM)$, and $5.37{\pm}0.25 \;log_{10}CFU/g(SM)$ and $5.27{\pm}0.19\;log_{10}CFU/g(TM)$, respectively. A similar pattern of contamination rank was observed with the coliforms in three vegetables as was observed with the total aerobic bacteria E. coli were not significantly (p>0.05) different between SM and TM and isolated over $30\%$ in lettuce and sesame leaf and below $10\%$ in cucumbers. L. monocytogenes were not detected in all three vegetables(ND: cucumber <3 CFU/g, lettuce and sesame leaf <10 CFU/g). The microbial contamination levels determined in the present study may be used as the primary data to execute microbial risk assessment of fresh vegetables.
Keywords
Lettuce; Sesame Leaf; Cucumber; Listeria monocytogenes; Escherichia coli;
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