• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.599-604
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• 2017

The purpose of this study was to explore methods for efficient management of the quality and safety of simple processed agricultural products in Busan. We tested 258 samples of simple processed agricultural products for distribution of aerobic bacteria and coliforms, and identified food-borne pathogens. The average aerobic bacterial and coliforms counts were 7.1 and 4.1 log CFU/g in simple processed vegetables, 6.8 and 3.5 log CFU/g in dried vegetables, and 6.2 and 2.9 log CFU/g in simple processed fruits. Additionally Staphylococcus aureus, Salmonella spp., Campylobacter jejuni/coli and Listeria monocytogenes were not detected in any samples. However, Bacillus cereus, Clostridium perfringens and E. coli were detected in 41 samples (16.3%), 2 samples (0.8%), and 4 samples (1.6%), respectively. This analysis revealed that none of C. perfringens and E. coli isolates harbored pathogenic toxic genes. However, all of B. cereus isolates carried at least 1 toxin gene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1049-1057
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• 2008

The purpose of this study was to microbiologically evaluate common foods and preparation processes in three large (over 100 pyeong) western-style restaurants in Daegu. Microbiological testing was conducted for pathogens including E. coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7, Vibrio parahaemolyticus, and Bacillus cereus, as well as total plate count and coliforms. Food samples selected for testing represent common menu items and preparation processes. These samples included: 1) hamburger steak (cooking process), 2) mashed potatoes (reheating process), and 3) salad (non-heating process). The results showed that E. coli and S. aureus were detected in the raw ground beef used to prepare hamburger steak, but they were not detected after cooking at $82{\sim}86^{\circ}C$, 10 min. Microbiological quality of the mashed potatoes was better after reheating than during storage in a refrigerator after cooking. Total plate count and coliforms increased, and E. coli was detected in the salad ingredients stored in the refrigerator before serving. In order to serve foods of good microbiological safety and quality in western-style restaurants, standard cooking and reheating temperatures must be maintained during the cooking and reheating processes, and sanitation standard operating procedures must be followed for washing and storage of non-heated and refrigerated menu items.

• Journal of agriculture & life science
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• v.46 no.3
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• pp.97-108
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• 2012

Physical, chemical and biological hazards of strawberry farms at the cultivation stage were analyzed to establish the GAP(Good Agricultural Practice) system. Samples were collected from the plants, cultivation environments(water, soil and air), and personal hygiene (hand, glove, and clothes) of three strawberry farms(A, B, and C) and were tested to analyze physical, chemical (heavy metals and pesticide residues), and biological(sanitary indications and foodborne pathogens) hazards. Physical hazards such as insects and pieces of metal and glass were found in the strawberry farms and can be potential bow for strawberry products. Heavy metal and pesticide residue as chemical hazards were detected at levels lower than the regulation limit. In case of biological hazards, total bacteria and coliform were detected at the levels of 1.6~7.3 and 1.3~5.6 log CFU/g, leaf, mL, hand or $100cm^2$. However, Escherichia coli was not detected in all samples. Bacillus cereus and Staphylococuus aureus were detected at levels of ${\leq}$ 1.1~6.1 log CFU and 4.7~5.4 log CFU/g, mL, hand or $100cm^2$, whereas Listeria monocytogenes, E. coli O157 and Salmonella spp. were not detected in all samples. This study demonstrates that various harzards were in strawberry farms at the growing stage. Therefore proper management such as GAP is needed to prevent the occurrence of food poisoning associated with the hazards revealed in this study.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.141-153
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• 2012

Samples collected from six tomato farms(A, B, C : soil culture, D, E, F : Nutriculture) located in Gyeongsangnam-do were tested for the analyses of biological(sanitary indications, major foodborne pathogens, fungi), chemical(heavy metals, pesticides) and physical hazards. The highest levels of total bacteria(7.5 log CFU/g) and coliforms(5.0 log CFU/g) in soil culture farms were higher than those of nutriculture farms(total bacteria: 2.5 log CFU/mL, coliforms: 0.6 log CFU/mL). In crops and personal hygiene soil culture farms showed a slightly higher contamination levels. From all farms, the levels of fungi in soil farms were higher than those of nutrient solution. In case of major pathogens, Bacillus cereus and Staphylococcus aureus were detected in all sample with the exception of nutrient solution. Meantime, Escherichia coli, Listeria monocytogenes, E.coli O157 and Salmonella spp. were not detected. For airborne bacteria, soilculture farms showed less contamination than nutriculture farms. A piece of glass and can was confirmed asphysical hazards. Heavy metal(Cd, Pb, Cu, Cr, Hg, Zn, Ni and As) and pesticide residues as chemical hazards were detected, but their levels were lower than the regulation limit. These results demonstrate that potential hazards on harvesting stage of tomato fam were exposed. Therefore, proper management is needed to prevent biological hazards due to cross-contamination, while physical and chemical hazards were in appropriate levels based on GAP criteria.