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Microbial Contamination in a Fresh-Cut Onion Processing Facility  

Lee, Hye-Ok (Korea Food Research Institute)
Kim, Ji-Young (Korea Food Research Institute)
Yoon, Doo-Hyun (Korea Food Research Institute)
Cha, Hwan-Soo (Korea Food Research Institute)
Kim, Gun-Hee (Department of Food & Nutrition, Duksung Women's University)
Kim, Byeong-Sam (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 567-572 More about this Journal
Abstract
We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to $10^1$ CFU/100 $cm^2$, $10^0{\sim}10^3$ CFU/100 $cm^2$, and $10^3{\sim}10^4$ CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to $10^3$ CFU/100 $cm^2$ and $10^3{\sim}10^4$ CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to $10^0$CFU/plate and $10^1{\sim}10^2$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.
Keywords
fresh-cut onion; microbial contamination; falling bacteria; floating bacteria;
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