Kim Myung-Ji, Cheigh Chan-Ick
Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37131 South Korea.
Food Sci Biotechnol. 2021 Dec 16;31(1):79-87. doi: 10.1007/s10068-021-01014-7. eCollection 2022 Jan.
This study evaluated the microbiological contamination of fresh-cut produce in Korea. A total of 108 fresh-cut vegetables and fruits were surveyed for the aerobic mesophilic (AM) count, aerobic psychrophilic (AP) count, total coliform, generic , yeast and mold, and foodborne pathogens. AM counts ranged from 1.00 to 7.36 log CFU/g, and AP counts showed very similar results as AM counts. For total coliform and generic 53.7% and 9.3% of the samples were detected, respectively. For foodborne pathogens, none of the samples were identified as O157:H7 or spp. However, and was detected in 5.6% and 6.5% of the samples, respectively. Although the contamination level has varied widely, samples with high bacterial counts, such as julienned green onion, bell pepper, carrot, and mixed sprout, should be implemented with strict control measures.
本研究评估了韩国鲜切农产品的微生物污染情况。共对108份鲜切蔬菜和水果进行了需氧嗜温菌（AM）计数、需氧嗜冷菌（AP）计数、总大肠菌群、肠杆菌科、酵母菌和霉菌以及食源性病原体的检测。AM计数范围为1.00至7.36 log CFU/g，AP计数结果与AM计数非常相似。总大肠菌群和肠杆菌科的检出率分别为53.7%和9.3%。对于食源性病原体，未在任何样本中鉴定出O157:H7或沙门氏菌属。然而，分别在5.6%和6.5%的样本中检测到了金黄色葡萄球菌和单核细胞增生李斯特菌。尽管污染水平差异很大，但对于细菌计数较高的样本，如葱丝、甜椒、胡萝卜和混合豆芽，应采取严格的控制措施。
