Browse > Article
http://dx.doi.org/10.13103/JFHS.2015.30.2.159

Analysis of the Level of Microbial Contamination in the Manufacturing Company of Ginseng Products  

Shim, Won-Bo (World Institute of Kimchi)
Lee, Chae-Won (Institute of Agriculture and Life Science, Gyeongsang National University)
Choi, Young-Dong (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Park, Sang-Gon (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Jeong, Myeong-Jin (Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, Jeong-Sook (Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, Se-ri (Microbial Safety Team, Department of Crop Life Safety, NAAS, RDA)
Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
Chung, Duck-Hwa (Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of Food Hygiene and Safety / v.30, no.2, 2015 , pp. 159-165 More about this Journal
Abstract
The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were $1.7{\sim}4.7log\;CFU/cm^2$ (total bacteria), $0.4{\sim}4.0log\;CFU/cm^2$ (coliform), $0.9{\sim}4.2log\;CFU/cm^2$ (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers' hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.
Keywords
ginseng products; red ginseng; white ginseng; manufacturing process; microbial contamination;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Park, S.H., Hwang, H.S., Han, J.H.: Development of drink from composition with medical plants and evaluation of its physiological function. The Kor. Nutr. Soc., 37, 364-372 (2004).
2 Lee, J.W. and Do, J.H.: Market trend of health functional food and the prospect of ginseng market. J. Ginseng Res., 29, 206-214 (2005).   DOI
3 Jeong, H.C., Hong, H.D., Kim, Y.C., Rho, J.H., Kim, K.T. and Cho, C.W.: The research trend of ginseng processing technology and the status of ginseng industry. Food Science and Industry, 45, 59-67 (2012).
4 Ministry of Agriculture, Food and Rural Affairs. Ginseng industry Act. Available from: http://elaw.klri.re.kr. Accessed Dec. 05, (2014).
5 Ryu, G.H.: Present status of red ginseng products and its manufacturing process. Food Industry and Nutrition., 8, 38-42 (2003).
6 Ministry of food and drug safety. '13 year Health Functional Food output: 1,500 billions, increased 5% over last year. Available from: http://www.mfds.go.kr. Accessed Dec. 05, 2014.
7 Lee, J.Y. The furture of Korean ginseng depends the safety of Korean ginseng. ginseng.medicinal herb, 2, 32-35 (2005)
8 Park, J.H.: Study on awareness and needs of consumers, producers and distributors regarding food safety. The annual report of KREI, pp. 45-55 (2004).
9 Shim, W.B., Kim, J.S., Kim, S.R., Park, K.H. and Chung, D.H.: Microbial contamination levels of ginseng and ginseng products distributed in korea markets. J. Fd Hyg. Safety, 28, 319-323 (2013).   DOI
10 Anonymous: Guidelines for effectiveness testing of surgical hand scrub (gloce juice test). Fed. Regist., 43, 1242-1243 (1978).
11 MFDS. Korean Foods Code. Ministry of Food and Drug Safety, Cheongwon, Korea (2013).
12 Chun, S.J. Development of HACCP generic model for powdered red pepper processing establishments, Ministry of food and drug safety report (2005).
13 Harrigan, W.F. and McCance, M.E.: Laboratory methods in food and dairy microbiology. Academic Press Inc., Ltd., New York, NY, USA. pp. 231-236 (1976).
14 Jeong, S.H., Choi, S.Y., Cho, J.I., Lee, S.H., Hwang, I.G., Na, H.J., Oh, D.H., Bahk, G.J. and Ha, S.D.: Microbiological contamination levels in the processing of Korea Rice Cakes. J. Fd Hyg. Safety, 27, 161-168 (2012).   DOI   ScienceOn
15 Woo, H.I., Kim, J.B., Choi, J.H., Kim, E.H., Kim, D.S., Park, K.S., Kim, E.J., Eun, J.B. and Om, A.S.: Evaluation of the Level of Microbial Contamination in the Manufacturing and Processing Company of Red Pepper Powder. J. Fd Hyg. Safety, 27, 427-431 (2012).   DOI
16 Kim, S.R., Lee, J.Y., Lee, S.H., Ko, H.S., Yoon, Y.H., Kwon, S.H., Ryu, K.Y., Yun, H.J., Kim, W.I., Yun, J.C., Kim, D.H. and Chung, D.H.: Distribution of microorganisms in perilla leaf and cultivation area. Korean J. Food Sci. Technol. 43, 243-248 (2011).   DOI   ScienceOn
17 Shim, W.B., Kim, J.S. and Chung, D.H.: Microbiological Hazard analysis of ginseng farms at the cultivation stage to develop a good agricultural practices (GAP) model. J. Fd Hyg. Safety, 28, 312-318 (2013).   DOI
18 Kim, J.G., Park, J.Y. and Kim, J.S.: A study on the hand hygiene of food handlers of food court and cafeteria in university campus. J. Fd Hyg. Safety, 25, 133-142 (2010).
19 Om, A.S., Kwon, S.H., Chung, D.H., Oh, S.S. and Lee, H.O.: Microbiological quality evaluation for application of the HACCP system to the bakery products at small scale bakeries. Korean J. Soc. Food Cookery Sci., 19, 454-462 (2003).
20 AlDagal, M., Fung, D.Y. and Bennett, R.W.: Aeromicrobiology-A review. Crit. Rev. Food Sci. Nutr., 29, 333-340 (1990).   DOI
21 Hambraeus, A., Bengtsson, S. and Laurell, G.: Bacterial contamination in a modern operating suite. 2. Effect of a zoning system on contamination of floors and other surfaces. J. Hyg., 80, 57-67 (1978).   DOI
22 Hambraeus, A., Bengtsson, S. and Laurell, G.: Bacterial contamination in a modern operating suite. 3. Importance of floor contamination as a source of airborne bacteria. J. Hyg., 80, 169-174 (1978).   DOI