Browse > Article
http://dx.doi.org/10.13103/JFHS.2017.32.4.306

Systematic Analysis of Microbial Contamination in Leaf and Stem Products in Korea  

Sung, Seung-Mi (Department of Nutrition Education, The Graduate School of Education, Kyung Hee University)
Min, Ji-Hyeon (Department of Food and Nutrition, Kyung Hee University)
Kim, Hyun Jung (Korea Food Research Institute)
Yoon, Ki-Sun (Department of Food and Nutrition, Kyung Hee University)
Lee, Jong-Kyung (Department of Food & Nutrition, Hanyang Women's University)
Publication Information
Journal of Food Hygiene and Safety / v.32, no.4, 2017 , pp. 306-313 More about this Journal
Abstract
This study systemically analyzed the data on the microbial levels in fresh vegetables in Korea to identify the points to control. We scanned the studies published between 2001 and 2015 in peer-reviewed research papers on the microbial levels in fresh vegetables produced in Korea. Plant products were categorized by using the US IFSAC (Interagency Food Safety Analytics Collaboration) category. The most consumed, the non-heat treated, the epidemiological foodborne diseases sources of fresh vegetable in foodservice (KCDC data) were identified by literature review. Articles were screened using National Digital Science Library (NDSL) search engine regarding to microbial hazards in plant products. Based on the total plate count number and coliforms on the 89 data cases from 26 published articles, the total plate count number was high in the order of sprouts, leaf and stem, bulbs and roots, vine-grown, solanaceous, melons, and pome. Escherichia coli was frequently detected in leaf and stem and sprouts products. Focused on the microbial data of leek, lettuce and cabbage, the levels of total plate count, coliforms and Bacillus cereus showed the levels of 4.15~7.69 log CFU/g, 1~6.99 log CFU/g, and 0.51~3.9 log CFU/g, respectively, by 33 published papers. The levels of environmental factors affecting the microbial safety of lettuce and leek before harvest were investigated. Manure, soil, hands, scale, gloves were the major potential microbial contamination points to control. In addition, GAP (good agricultural practice), microbial testing, and improvement of irrigation methods are required to provide the safer fresh produce.
Keywords
Microbial Contamination; Plant Products; Categorization; Environmental Factors; Leaf and Stem;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Lee J.K., Kwak N.S., Kim H.J.: Systemic Analysis of Foodborne Disease Outbreak in Korea. Foodborne Pathogens and Disease, 13, 101-107 (2016).   DOI
2 Min J.H., Park M.K., Kim H.J., Lee J.K.: Systemic Analysis on Hygiene of Food Catering in Korea (2005-2014). J. Food Hyg. Saf., 30, 13-27 (2015).   DOI
3 Littell J., Cororan J., Pillai V. Systematic Reviews and Meta-Analysis. New York: Oxford University Press (2008).
4 Ministry of Food and Drug Safety (MFDS). Food Code Raw food material category (2015). Available from: http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=4, Accessed Dec. 01, (2016).
5 Ministry of Agriculture, Food and Rural Affairs (MAFRA). Standard Code of Agriculture and Food (2016) http://code.okdab.com, Accessed Dec. 12, (2016).
6 Ministry of Agriculture, Food and Rural Affairs (MAFRA). Standard code for agricultural products. Available from: https://www.atfis.or.kr/contents/M004020500/view.do, Accessed Dec. 01, (2016).
7 Interagency Food Safety Analytics Collaboration (IFSAC) (2015). Foodborne illness source attribution estimates for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using outbreak surveillance data. Available from: http://www.cdc.gov/foodsafety/pdfs/ifsac-project-report-508c.pdf, Accessed Dec. 01, (2016).
8 National Digital Science Library (NDSL). Available from: http://www.ndsl.kr/index.do, Accessed Dec. 01, (2016).
9 Jung J.Y.: Analysis of Microbial Diversity in Salted Cabbage and Recycled Brine Solution. Master of Science Thesis Chung-Buk National University (2010).
10 Namgung M., Kim B.S., Heo S.J., Choi Y.B., Hur J.H., Park D.H.: Assessment of Pre-Harvest Environmental Factors in Domestic Production of Organic Lettuce. Korean J. Society Pestic. Sci., 18, 88-94 (2014).   DOI
11 Seol H.R.: Microbial Hazards Analysis of Raw Materials and Manufacturing Processes for Chinese Cabbage Kimchi. Master of Science Thesis Chung-Ang University (2010).
12 Lee S.M.: Safety assurance method of Kimchi. The Korea Society of Food Service Sanitation, Yonsei University Nov. 25, 2016 (2016).
13 Kim S.R., Lee S.H., Kim W.I., Kim B.S., Kim J.H., Chung D.H., Yun J.C., Ryu K.Y.: Effect of Medium, Soil, and Irrigation Water Contaminated with Escherichia coli and Bacillus cereus on the Microbiological Safety of Lettuce. Korean J. Hortic. Sci., 30, 442-448 (2012).   DOI
14 Cho S.K., Park J.H.:Cho S. K., Park J. H.: Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation. Korean. J. Food Sci. Technnol., 44, 478-483 (2012).   DOI
15 Min J.H., Lee J.K., Kim H.J., Yoon K.S.: Analysis Study on the use of Frequency and the Cooking Method of Leaf and Stem Vegetables in High School Foodservice. J. Food Hyg. Saf., 31, 250-257 (2016).   DOI
16 Jung S.H., Hur M.J., Ju J.H., Kim K.A., Oh S.S., Go J.H., Kim Y.H., ImJ.S.: Microbiological Evaluation of Raw Vegetables. J. Food Hyg. Saf., 21, 250-257 (2006).
17 Korea Centers for Disease Control & Prevention (KCDC). Available from: http://cdc.go.kr/CDC/info/CdcKrInfo0519.jsp?menuIds=HOME001-MNU1132-MNU0072-MNU0073, Accessed Dec. 01, (2016).
18 Epidemiological Investigation of Infectious Diseases in Korea Annual Report 2014. Available from: http://cdc.go.kr/CDC/info/CdcKrInfo0519.jsp?menuIds=HOME001-MNU-1132-MNU0072-MNU0073, Accessed Dec. 01, (2016).
19 Good Agricultural Practices of Lettuce (2016). Available from: http://www.nongsaro.go.kr/portal/ps/psb/psbk/kidofcomdtyPrdlstCode.ps?menuId=PS00067&sStdPrdlstCode=VC021005&sStdTchnlgyCode=GC05&kidofcomdtyNo=16229&totalSearchYn=Y, Accessed Nov. 30, (2016).
20 Kim S.R., Lee J.Y., Lee S.H., Kim W.I., Park K.H., Yun H.J., Kim B.S., Chung D.H., Yun J.C., Ryu K.Y.: Evaluation of Microbiological Safety of Lettuce and Cultivation Area. J. Food Hyg. Saf., 26, 289-295 (2011).
21 Food and Drug Administration (FDA)Final Rule on Produce Safety. Available from: http://www.fda.gov/downloads/internationalprograms/partnerships/ucm507920.pdf, Accessed Nov. 30, (2016).