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Evaluation of Microbiological Safety of Lettuce and Cultivation Area  

Kim, Se-Ri (Department of Agro-Food safety, NAAS, RDA)
Lee, Ji-Young (Food Standardization division, FDA)
Lee, Seo-Hyun (Department of Agro-Food safety, NAAS, RDA)
Kim, Won-Il (Department of Agro-Food safety, NAAS, RDA)
Park, Kyoung-Hun (Department of Agro-Food safety, NAAS, RDA)
Yun, Hye-Jeong (Department of Agro-Food safety, NAAS, RDA)
Kim, Byeong-Suk (Administrative management & Legal affairs office, RDA)
Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University)
Yun, Jong-Chul (Department of Agro-Food safety, NAAS, RDA)
Ryu, Kyoung-Yul (Department of Agro-Food safety, NAAS, RDA)
Publication Information
Journal of Food Hygiene and Safety / v.26, no.4, 2011 , pp. 289-295 More about this Journal
Abstract
Produce, including leafy vegetables, has been implicated in several outbreaks of food illness. To evaluate microbiological safety of lettuce and it's cultivation area, a total of 147 samples were collected from lettuce farms and post harvest facility at Icheon, Gyeonggi province. The collected samples were assessed for presence of sanitary indicator microorganisms (Aerobic plate count, coliform count, Escherichia coli) and foodborne pathogens (Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). The population of APC was over 4.0 log CFU from most of the samples. While the numbers of APC, and coliform of lettuce at 62 days after transplanting were 4.18 log CFU/g, and 1.00 log CFU/g, respectively, those of 10 days after transplanting were 5.37 log CFU/g, and 2.87 log CFU/g, respectively. B. cereus was highly detected from soil and balance which were contaminated with 3.5 log CFU/g, and 2.6 log CFU/100 $cm^2$, respectively. The number of E. coli recovered from gloves was 3.5 log CFU/hand. However, E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected. These data suggested that risk management system should be introduced to lettuce farms to enhance safety of lettuce.
Keywords
Lettuce; microorganisms; risk management system;
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Times Cited By KSCI : 2  (Citation Analysis)
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