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http://dx.doi.org/10.13103/JFHS.2020.35.4.375

Microbial Contamination Levels in the Raw Materials of Home Meal Replacement Shabu-Shabu Meal Kit Distributed in Markets  

Jeon, Eun Bi (Institute of Marine Industry, Gyeongsang National University)
Kim, Ji Yoon (Institute of Marine Industry, Gyeongsang National University)
Choi, Man-Seok (Institute of Marine Industry, Gyeongsang National University)
Choi, Seungho (3M Korea Ltd., Health Care Business)
Bang, Hyeon-Jo (3M Korea Ltd., Health Care Business)
Park, Shin Young (Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.4, 2020 , pp. 375-381 More about this Journal
Abstract
This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, Bacillus cereus, and Staphylococcus aureus and qualitative analysis of Salmonella spp. and Listeria monocytogens in six raw materials (beef, bean sprout, Chinese cabbage, king oyster mushroom, Korean cabbage, and sweet pumpkin) of home meal replacement (HMR) Shabu-Shabu meal kit distributed in markets. The total aerobic bacteria, fungi, and coliforms were detected as 3.98-6.50, 2.78-3.52, and 2.02-3.28 log CFU/g, respectively. Especially, beef was highly contaminated with total aerobic bacteria (6.50 log CFU/g) and coliforms (3.28 log CFU/g). Over 5 log CFU/g of total aerobic bacteria were also detected in bean sprout, Chinese cabbage, and sweet pumpkin. Less than < 2 log CFU/g of coliforms were detected in all vegetables. E. coli was not detected in any of the six samples (ND: < 1 log CFU/g). S. aureus was detected as 1.33-1.71 log CFU/g in most samples but it was not detected in beef and Korean cabbage. B. cereus was assessed as 1.15-2.01 log CFU/g in most samples but it was not detected in Korean cabbage. L. monocytogenes was qualitatively detected as 25-50% in most samples except for king oyster mushroom. Salmonella spp. were not qualitatively detected in any of the six samples. The microbial contamination levels determined in the current study may be potentially used as the basic data to execute microbial risk assessments of HMR foods such as Shabu-Shabu meal kit.
Keywords
Home meal replacement; Shabu-Shabu meal kit; Food-borne pathogenic bacteria;
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