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즉석섭취 반찬류 및 제조환경의 미생물학적 품질평가

Microbiological Quality of Ready-To-Eat Side Dish and Its Processing Environment

  • 이영미 (생명환경과학대학원 식품공학과 식품생화학및안전성전공)

초록/요약

As the increased consumption of ready-to-eat (RTE) side dish in South Korea, the researches related to the microbiological quality of RTE side dish have been conducted. There is no substantial information analyzing various types of RTE side dishes linking to their manufacturing environment, workers’ hands and cooking utensils. A total of 720 side dishes were collected monthly and subjected to qualitative identification of 12 foodborne pathogens (Campylobacter jejuni/coli, Clostridium perfringens, Salmonella spp., Vibrio cholerae, Vibrio vulnificus, Vibrio parahaemolyticus, Listeria monocytogenes, Bacillus cereus, Yersinia enterocolitica, Staphylococcus aureus, and pathogenic Escherichia coli). Additionally, the swabbed samples of workers’ hands and cooking utensils from the same markets were analyzed to investigate the prevalence of total aerobic bacteria, total coliform, and S. aureus. In qualitative analysis, foodborne pathogenic bacteria were detected in 116 RTE side dishes (16.1%). Among them, the detection rate of foodborne pathogens was the highest in processed agricultural product type (n=56, 7.8%) and the lowest in processed meat product type (n=2, 0.2%). S. aureus (n=73, 10.1%) was the most frequently detected in RTE side dishes, followed by B. cereus (n=26, 3.6%), pathogenic E. coli (n=12, 1.6%), V. parahaemolyticus (n=10, 1.3%), etc. Moreover, total aerobic bacteria, total coliform, and S. aureus were detected as 3,940 ± 760 CFU/hand, 280 ± 40 CFU/hand, and 450 ± 40 CFU/hand in the swabbed samples of workers’ hands, respectively. The average contamination level of total aerobic bacteria, total coliform, and S. aureus in cooking utensils were 241 ± 47 CFU/cm2, 5 ± 1 CFU/cm2, and 3 ± 0 CFU/cm2, respectively. This study provides comprehensive information on the distribution pattern of foodborne pathogens and hygienic indicator bacteria in various types of RTE side dishes and its processing environments, emphasizing the importance of sanitary control in the food manufacturing process. These results can be used for the establishment of a management strategy to enhance the microbiological quality of RTE side dish.

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목차

ABSTRACT ⅰ
목차 ⅲ
표 목차 ⅵ
그림 목차 ⅶ

Ⅰ. 서론 1

Ⅱ. 연 구 사 3
2.1 즉석섭취 반찬류 3
2.1.1 즉석섭취 반찬류 정의 및 분류 3
2.1.2 즉석섭취 반찬류, 조리 종사자 및 도구 미생물 규격 6
2.1.3 즉석섭취 반찬류 및 식품 제조환경의 미생물 오염현황 11
2.2 주요 식중독균 특성 13
2.2.1 황색포도상구균 13
2.2.2 바실러스 세레우스 14
2.2.3 장염 비브리오 14
2.2.4 리스테리아 모노사이토제네스 15
2.2.5 클로스트리디움 퍼프린젠스 16
2.2.6 살모넬라 16
2.2.7 병원성 대장균 17
2.2.8 비브리오 콜레라균 17
2.2.9 비브리오 패혈증균 18
2.2.10 여시니아 엔테로콜리티카 18
2.2.11 캠필로박터 19

Ⅲ. 재료 및 방법 20
3.1 분석 대상 시료 20
3.2 시료 구매 및 채취 25
3.3 미생물 분석 28
3.3.1 반찬류 28
3.3.1.1 전처리 28
3.3.1.2 DNA 추출 28
3.3.1.3 Real-time PCR 28
3.3.2 제조환경 33
3.3.2.1 전처리 33
3.3.2.2 건조필름법 33

Ⅳ. 연구결과 및 고찰 34
4.1. 즉석섭취 반찬류 미생물 분석 결과 34
4.1.1 시료별 특성 34
4.1.2 구매 장소별 특성 41
4.1.3 월별 특성 44
4.2 제조환경 미생물 분석 결과 53
4.2.1 조리 종사자 손 53
4.2.1.1 시료별 특성 53
4.2.1.2 채취 장소별 특성 55
4.2.1.3 월별 특성 57
4.2.2 조리도구 61
4.2.2.1 시료별 특성 61
4.2.2.2 채취 장소별 특성 63
4.2.2.3 분기별 특성 65
4.3 즉석섭취 반찬류 및 제조환경의 위생관리에 대한 시사점 도출 69

Ⅴ. 적요 71

Ⅵ. 인용문헌 73

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