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http://dx.doi.org/10.13103/JFHS.2013.28.4.306

Isolation and Identification of Spoilage Bacteria on Organic and Conventional Fresh Produce in Korea  

Jung, Soon-Young (Department of Food Science and Technology, Chung-Ang University)
Zheng, Ling (Department of Food Science and Technology, Chung-Ang University)
Jung, Kyu-Seok (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Heu, Sunggi (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Lee, Sun-Young (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.28, no.4, 2013 , pp. 306-311 More about this Journal
Abstract
This study was conducted to investigate spoilage bacteria on organic and conventional fresh produce in Korea. Three samples (perilla leaf, cabbage, and romaine lettuce) of organic and conventional fresh produce were stored at $4^{\circ}C$ for 14 days and examined for spoilage bacteria on TSA. Isolated bacteria from organic and conventional fresh produces were identified using 16S rRNA sequencing method. Population of total aerobic bacteria on conventional perilla leaf, cabbage, and romaine lettuce were 7.59, 7.01, and $5.84{\log}_{10}CFU/g$, and populations of total aerobic bacteria were 6.72, 6.15, and $5.85{\log}_{10}CFU/g$, for organic perilla leaf, cabbage, and romaine lettuce, respectively. Major spoilage bacteria of organic and conventional fresh produces were similar however their levels were little different. For example, a major spoilage bacterium resulting the highest level on conventional perilla leaf was Stenotrophomonas maltophilia whereas that was Microbacterium sp. for organic produce. From these results, microflora or spoilage microorganism could be different depending on their cultivation types as conventional or organic produces and this information might be used for developing effective preservation method for different types of fresh produce.
Keywords
Organic fresh produce; Conventional fresh produce; Spoilage bacteria; Identification; Isolation;
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