Dept. of Food Science and Biotechnology, Coll. of Agriculture and Life Science, Kangwon National Univ., Hyoja 2 dong, Chunchon 200-701, Republic of Korea.
Dept. of Chemistry and Agricultural Industries, Faculty of Agronomy, Univ. of Kinshasa, P.O. Box 117 Kinshasa XI, D.R. Congo.
J Food Sci. 2018 Feb;83(2):386-392. doi: 10.1111/1750-3841.13992. Epub 2018 Jan 16.
The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different markets located in 3 provinces of South Korea were collected. The protocol in the Korean Food Standards Codex was applied and generic Escherichia coli, coliforms, aerobic mesophilic bacteria (AMB), and yeast and mold (YM) in 360 packaged and unpackaged fresh fruits and vegetables were analyzed. Presence of pathogens was examined using real-time polymerase chain reaction (q-PCR) after enrichment of samples. For all, the microbial counts ranged from 1.7 to 10.6 log cfu/g for AMB, 2.2 to 7.9 log cfu/g for coliforms, and 5.5 to 7.9 log cfu/g for YM. Three lettuce samples were contaminated by E. coli with a bacterial load ranging from 2 to 4 log cfu/g. Salmonella spp. were not detected in any fresh produce. Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus were found in 1 (0.6%), 3 (0.8%), and 5 (1.4%) fresh produce samples, respectively. Bacillus cereus (50.3%) and Clostridium perfringens (13.3%) had the highest prevalence. These results indicate the need for employing strict control measures and developing preventive strategies to improve the quality and safety of fresh produce in Korea.
本研究旨在评估韩国零售水平新鲜农产品的微生物质量和安全性，以便定期更新信息并确定与食用新鲜水果和蔬菜相关的可用风险。从韩国三个省的不同市场采集样本。应用韩国食品标准法典中的方案，对 360 个包装和未包装的新鲜水果和蔬菜中的普通大肠杆菌、大肠菌群、需氧嗜温细菌（AMB）和酵母和霉菌（YM）进行了分析。使用实时聚合酶链反应（q-PCR）对样品进行富集后，检查病原体的存在情况。对于所有样品，AMB 的微生物计数范围为 1.7 至 10.6 log cfu/g，大肠菌群为 2.2 至 7.9 log cfu/g，YM 为 5.5 至 7.9 log cfu/g。三个生菜样品被大肠杆菌污染，细菌负荷范围为 2 至 4 log cfu/g。在任何新鲜农产品中均未检测到沙门氏菌。在 1 份（0.6%）、3 份（0.8%）和 5 份（1.4%）新鲜农产品样品中分别发现了单核细胞增生李斯特菌、大肠杆菌 O157：H7 和金黄色葡萄球菌。蜡样芽孢杆菌（50.3%）和产气荚膜梭菌（13.3%）的检出率最高。这些结果表明需要采取严格的控制措施和制定预防策略，以提高韩国新鲜农产品的质量和安全性。
