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http://dx.doi.org/10.13103/JFHS.2014.29.3.181

Microbial Hazard Analysis of Astragalus membranaceus Bunge for the Good Agricultural Practices  

Kim, Yeon Rok (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Lee, Kyoung Ah (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Kim, Se-Ri (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Kim, Won-Il (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Ryu, Song Hee (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Ryu, Jae-gee (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Kim, Hwang-Yong (Microbial Safety Team, Department of Agri-Food Safety, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of Food Hygiene and Safety / v.29, no.3, 2014 , pp. 181-188 More about this Journal
Abstract
The objective of this study was to analyze the microbiological hazards of Astragalus membranaceus Bunge on the post-harvest processing. Samples from processing equipments (cleaner, water, cart, table, tray and packaging machine), personal hygiene (hand) and harvested crops (before washing, after washing, after sorting, and after drying) were collected from four farms (A, B, C, and D) located in Chungchengbuk-do, Korea. The samples were analyzed for sanitary indication bacteria and pathogenic bacteria. First, total aerobic bacteria and coliform in processing facilities were detected at the levels of 0.93~4.86 and 0.33~2.28 log CFU/$100cm^2$ and/mL respectively. In particular, microbial contamination in hand (5.43~6.11 and 2.52~4.12 log CFU/Hand) showed higher than processing equipments. Among the pathogenic bacteria, Bacillus cereus was detected at the levels of 0.33~2.41 log CFU/$100cm^2$, 1.48~3.27 log CFU/Hand and 0.67~3.65 log CFU/g in equipments, hands, and plants and Staphylococcus aureus were detected in cleaner, table, hand and harvested crops (before washing and after sorting) by qualitative test. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were not detected. These results indicated that personal hygiene and processing equipments should be managed to reduce the microbial contamination of A. membranaceus Bunge. Therefore, management system such as good agricultural practices (GAP) criteria is needed for hygienic agricultural products.
Keywords
Microbial hazard; GAP; medicinal plant; microbial contamination; agricultural safety;
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Times Cited By KSCI : 20  (Citation Analysis)
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