TY - JOUR
T1 - Analysis of microbial contamination of sprouts and fresh-cut salads in a market
AU - Kang, Tae Mi
AU - Cho, Sung Kyung
AU - Park, Ji Yong
AU - Song, Kyung Bin
AU - Chung, Myung Soo
AU - Park, Jong Hyun
PY - 2011/8
Y1 - 2011/8
N2 - Although bacterial outbreaks from ready-to-eat foods have increased, little information is available on microbial quality of sprouts in markets. Fifty sprouts and 30 salads were collected from wholesale markets. Total aerobic count (TAC), coliform, Escherichia coli, and some pathogens were detected. TAC for sprouts was 7.95 log CFU/g and 6.70 for salads, indicating that sprouts were more contaminated by 1 log CFU/g than that of salads. The numbers of coliform were 6.69 log CFU/g for sprouts and 5.42 for salads. E. coli was detected in 16 of 50 sprout samples at 2.38 log CFU/g and eight of 30 salads at 2.21 log CFU/g. Bacillus cereus was detected in 29 of 50 sprout samples and 16 of 30 salads, and the counts were mostly <3 log CFU/g. Salmonella, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens were not detected. Therefore, although pathogens may not be a high risk for these foods, the high TAC and E. coli contamination require improved production and distribution methods, particularly for sprouts.
AB - Although bacterial outbreaks from ready-to-eat foods have increased, little information is available on microbial quality of sprouts in markets. Fifty sprouts and 30 salads were collected from wholesale markets. Total aerobic count (TAC), coliform, Escherichia coli, and some pathogens were detected. TAC for sprouts was 7.95 log CFU/g and 6.70 for salads, indicating that sprouts were more contaminated by 1 log CFU/g than that of salads. The numbers of coliform were 6.69 log CFU/g for sprouts and 5.42 for salads. E. coli was detected in 16 of 50 sprout samples at 2.38 log CFU/g and eight of 30 salads at 2.21 log CFU/g. Bacillus cereus was detected in 29 of 50 sprout samples and 16 of 30 salads, and the counts were mostly <3 log CFU/g. Salmonella, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens were not detected. Therefore, although pathogens may not be a high risk for these foods, the high TAC and E. coli contamination require improved production and distribution methods, particularly for sprouts.
KW - E. coli
KW - Food-borne pathogens
KW - Microbial contamination
KW - Salad
KW - Sprout
UR - http://www.scopus.com/inward/record.url?scp=80054925943&partnerID=8YFLogxK
U2 - 10.9721/KJFST.2011.43.4.490
DO - 10.9721/KJFST.2011.43.4.490
M3 - Article
AN - SCOPUS:80054925943
SN - 0367-6293
VL - 43
SP - 490
EP - 494
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 4
ER -