低钠白菜泡菜的微生物质量及其加工过程。
Microbial quality of reduced-sodium napa cabbage kimchi and its processing.
作者信息
Song Won-Jae, Chung Ha-Yull, Kang Dong-Hyun, Ha Jae-Won
机构信息
Department of Agricultural Biotechnology Center for Food Safety and Toxicology Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences Seoul National University Seoul Korea.
Department of Food Science and Biotechnology College of Engineering, Food & Bio-industry Research Center Hankyong National University Anseong-si Korea.
出版信息
Food Sci Nutr. 2019 Jan 24;7(2):628-635. doi: 10.1002/fsn3.898. eCollection 2019 Feb.
This study evaluated the microbial safety of reduced-sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced-sodium kimchi were not significantly (>0.05) different and major foodborne pathogens, including O157:H7, spp., , and were not detected in any sample. contamination among all kimchi samples was less than the regulation level (3.0 log CFU/g). However, high levels of coliforms were observed in both types of samples. To investigate microbial hazards of kimchi processing, we analyzed specific kimchi production processes and found five control points which can reduce coliform levels in kimchi samples. The results of this study could be helpful for the kimchi industry to produce safe reduced-sodium kimchi products.
本研究通过与传统泡菜样品进行比较，评估了低钠纳帕白菜泡菜产品的微生物安全性。从韩国不同制造商处收集了五个商业泡菜样品。常规泡菜和低钠泡菜之间的总需氧平板计数和大肠菌群计数没有显著差异（>0.05），并且在任何样品中均未检测到包括O157:H7、 spp.、 和 在内的主要食源性病原体。所有泡菜样品中的 污染均低于规定水平（3.0 log CFU/g）。然而，在两种类型的样品中均观察到大肠菌群含量较高。为了调查泡菜加工过程中的微生物危害，我们分析了特定的泡菜生产过程，并发现了五个可以降低泡菜样品中大肠菌群水平的控制点。本研究结果可能有助于泡菜行业生产安全的低钠泡菜产品。
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