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http://dx.doi.org/10.13103/JFHS.2018.33.2.94

Analysis of Microbiological Contamination in Kimchi and Its Ingredients  

Lee, Ji-Hyun (Quality Assurance Team)
Ha, Ji-Hyoung (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Lee, Hae-Won (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Lee, Jae Yong (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Hwang, Ye-Seul (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Lee, Hee Min (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Kim, Sung Hyun (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Kim, Su-Ji (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Publication Information
Journal of Food Hygiene and Safety / v.33, no.2, 2018 , pp. 94-101 More about this Journal
Abstract
Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, and Clostridium perfringens were quantified. In addition, B. cereus, Salmonella spp., Enterohemorrhagic E. coli, C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, and Yersinia enterocolitica were analysed qualitatively. Total aerobic bacteria count was approximately 1.4-9.0 log CFU/g, which were highest in ginger (8.8 log CFU/g), and Chonggak Kimchi (9.0 log CFU/g). The range of coliform counts detected in all raw materials was 0.5-7.3 log CFU/g and ginger showed the greatest number 7.3 log CFU/g among others. Contamination was decreased to 0.2-3.2, 0.3-2.7, and 1.0-3.9 log CFU/g for total aerobic bacteria, coliforms, and B. cereus, respectively, after washing. Minimising microbial contamination in Kimchi ingredients is necessary to ensure the safety of Kimchi. These results indicate that washing is a useful method to reduce bacterial contamination in Kimchi.
Keywords
Food safety; Kimchi; Food quality; Food borne pathogen;
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Times Cited By KSCI : 3  (Citation Analysis)
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