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Microbiological Evaluation of Raw Vegetables  

Jung, Seung-Hye (Incheon Metropolitan Institute of Public Health and Environment Research)
Hur, Myung-Je (Incheon Metropolitan Institute of Public Health and Environment Research)
Ju, Jeong-Hwa (Incheon Metropolitan Institute of Public Health and Environment Research)
Kim, Kyung-Ae (Incheon Metropolitan Institute of Public Health and Environment Research)
Oh, Sung-Suck (Incheon Metropolitan Institute of Public Health and Environment Research)
Go, Jong-Myoung (Incheon Metropolitan Institute of Public Health and Environment Research)
Kim, Yong-Hee (Incheon Metropolitan Institute of Public Health and Environment Research)
Im, Jeong-Soo (Gachon University of Medicine and Science Graduate school of public health)
Publication Information
Journal of Food Hygiene and Safety / v.21, no.4, 2006 , pp. 250-257 More about this Journal
Abstract
The purpose of this study is to evaluate microbiological contamination of leafy vegetables. Total aerobic bacteria and coliforms were monitored to get the contamination levels and Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni to detect pathogens with risk of foodpoisoning from fresh vegetables. The colony count of total aerobes and coliforms was also performed to determine the efficacy of washing with tab water by common consumers. 124 samples which are divided into 8 kinds of vegetables - Sesame leaf, Dropwort, Chinese cabbage, Korean leek, Lettuce, Crown daisy, Pimpinella brachycarpa, Chicory were sampled in 2 wholesale markets in Incheon. Mean counts of total aerobic bacteria for individual vegetables ranged from $2.2\times10^6\;CFU/g\;to\;6.0\times10^7\;CFU/g$ and total coliforms were from $4.1\times10^5\;CFU/g\;to\;9.8\times10^6\;CFU/g$. Both show the peaks in summer on this study from March to September. Decrease rates after washing with tab water averaged 81.0% and 82.5% in total aerobic bacteria and coliform counts respectively. Staphylococcus aureus was isolated 8.1%, Bacillus cereus 14.5%, Clostridium perfringens 5.6%, Escherichia coli 18.5%. 11 samples showed overlapped bacterial contamination. For respective vegetables Staphylococcus aureus isolated from 0.0% to 22.2%, Bacillus cereus from 0.0% to 29.4%, Clostridium perfringens from 0.0% to 23.1 %, Escherichia. coli from 0.0% to 35.0%. Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni were not isolated. This study is expected to be available as the reference for the basal data of pathogens in fresh vegetables.
Keywords
leafy vegetables; total aerobes; coliforms; foodpoisoning pathogens; the efficacy of washing;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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