Browse > Article
http://dx.doi.org/10.13103/JFHS.2017.32.5.348

Establishment of Microbial Criteria by Investigation of Microbial Contamination in Ready-to-Eat Foods  

Song, Bo Ra (Food Microbiology Division, Ministry of Food and Drug Safety)
Kim, Soon Han (Food Microbiology Division, Ministry of Food and Drug Safety)
Kim, Jin-Kwang (Food Microbiology Division, Ministry of Food and Drug Safety)
Han, Jeong-A (Food Microbiology Division, Ministry of Food and Drug Safety)
Kwak, Hyo Sun (Food Microbiology Division, Ministry of Food and Drug Safety)
Chung, Kyung-Tae (Food Microbiology Division, Ministry of Food and Drug Safety)
Heo, Eun Jeong (Food Microbiology Division, Ministry of Food and Drug Safety)
Publication Information
Journal of Food Hygiene and Safety / v.32, no.5, 2017 , pp. 348-354 More about this Journal
Abstract
Internationally different food safety regulation and standards could cause troubles in trade unless those are built on scientific knowledge. In this research, we monitored the microbial population and analyzed the results to determine the level of microbial contamination in foodstuffs using relatively new statistical analysis (microbiological sampling plan, International Commission on Microbiological Specification for Foods). The goal of this research falls on establishing entirely new standards for various food categories addressed in the Korean "Food Code". Targets for monitoring were indicator organisms (i.e. total aerobic count, coliform and Escherichia coli) and foodborne pathogens (i.e. Bacillus cereus, Staphylococcus aureus and Clostridium perfringens) in ready-to-eat (RTE) products. As the result of the monitoring, total aerobic count, coliform, E. coli, and B. cereus in RTE products were found at the mean values of 2.10 log CFU/g, -0.60 log CFU/g, -1.33 log CFU/g and -1.23 log CFU/g, respectively. S. aureus was detected with the level of -1.35 log CFU/g only in fresh-cut food, while C. perfringens was -1.37 log CFU/g only in ready-to-cook food. Other samples did not have any food borne pathogens. Total aerobic count, B. cereus, S. aureus and C. perfringens satisfied the Food Code (the MFDS). On the basis of the analysis, we proposed a draft of microbial criteria for RTE products.
Keywords
RTE Foods; Sampling Plan; Microbial Criteria;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Ministry of Food and Drug Safety (MFDS): www.foodsafetykorea.go.kr (2017).
2 Ministry of Agriculture, Food and Rural Affairs (MAFRA): www.mafra.go.kr (2015).
3 Kim H.Y., Choi S.H., Ju S.E.: A survey of the behaviors on fast food restaurants. Korean J. Dietary Culture, 11, 71-82 (1996).
4 Bahk G.J., Chun S.J., Park K.H., Hong C.H., Kim J.W.: Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers. J. Food Hyg. Saf., 18, 139-145 (2003).
5 Kim T.S., Kim M.J., Kang Y.M., Oh G.N., Choi S.Y., Oh M.S., Yang Y.S., Seo J.M., Ryu M.G., Kim E.S., Ha D.R., Cho B.S.: Molecular characterization and toxin profile of bacillus cereus strains isolated from ready-to-eat foods. Korean J. Food sci. Technol., 46, 334-340 (2014).   DOI
6 Kim H.K., Lee H.T., Kim J.H, Lee S.S.: Analysis of microbiological contamination in ready-to-eat foods. J. Food Hyg. Saf., 23, 285-290 (2008).
7 Park S.Y., Choi J.W., Yeon J.H., Lee M.J., Lee D.H., Kim K.S., Park K.H., Ha S.D.: Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketed in convenience stores. Korean J. Food Sci. Technol., 37, 274-278 (2005).
8 Kim M.J.: Characteristics of ordinary diets in present-problems and solutions. Korean Home Economics Assoc., 44, 151-160 (2006).
9 Chae M.J., Bae H.J.: A survey on preference and satisfaction of the customers purchasing ready-to-eat foods. Korean Food Cookery Sci., 24, 788-800 (2008).
10 Lee M.S., Woo G.J., Park J.S., Lee D.H., Oh S.S.: Guidelines for microbiological standards of food in foreign countries. J. Food Hyg. Saf., 19, 140-150 (2004).
11 Park K.S.: Study on improvement of standard for hygiene index microorganism using sampling plan. Ministry of Food and Drug Safety (2012).
12 Kim H.Y., Oh S.W., Chung S.Y., Choi S.H., Lee J.W., Yang J.Y., Seo E.C., Kim Y.H., Park H.O., Yang C.Y., Ha S.C., Shin I.S.: An investigation of microbial contamination of ready-to-eat products in Seoul, Korea. Korean J. Food Sci. Technol., 43, 39-44 (2011).   DOI
13 Hwang I.G.: Study on the improvement of standard and detection method for hygiene index microorganism. Ministry of Food and Drug Safety (2009).
14 Kwak H.S.: Study on reevaluation of microbial criteria in food. Ministry of Food and Drug Safety (2015).
15 Seo K.H.: Study on revision of food code of food microbiology. Ministry of Food and Drug Safety (2012).
16 Shin K.S.: International tendencies for establishing a microbiological standard for Food. J. Food Hyg. Saf., 1, 77-95 (1986).
17 NEW sampleplans Excel Program (v.2.05): http://www.icmsf.org/main/software_downloads.html. ICMSF (2014).
18 Chung M.S.: Study on the Development of standards and specifications for ensuring sanitary quality of ready-to eat foods and miscellaneous foods. Korean health industry development institute (2005).
19 Kang T.M., Cho S.K., Park J.Y., Song K.B., Chung M.S., Park J.H.: Analysis of microbial contamination of sprouts and fresh-cut salads in a market. Korean J. Food Sci. Technol., 43, 490-494 (2011).   DOI
20 Lim G.S., Koo M.S., Kim H.J., Kho Y.H., Park K.S., Oh S.W.: Determination of statistical sampling plans for bacillus cereus in salad and Kimbab. J. Food Hyg. Saf., 29, 16-20 (2014).   DOI
21 Schothorst M.V., Zwietering M.H., Ross T., Buchanan R.L., Cole M.B.: Relating microbiological criteria to food safety objectives and performance objectives. Food Control, 20, 967-979 (2009).   DOI
22 Jo M.J., Jeong A.R., Kim H.J., Lee N.R., Oh S.W., Kim Y.J., Chun H.S., Koo M.S.: Microbiological quality of fresh-cut produce and organic vegetables. Korean J. Food Sci. Technol., 43, 91-97 (2011).   DOI