This study was performed to assess the microbiological quality and potential health risk of fresh-cut produce and organic vegetables sampled from supermarkets and department stores in Korea A total of 96 samples comprised three types of fresh-cut produce (sprouts, mixed-vegetables, fruit) and three types of organic vegetables (lettuce, perilla leaf, green pepper) The samples were analyzed for total viable cell counts, coliforms, Enterobacteriaceae, Escherichia coli, Salmonella spp, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Staphylococcus aureus The microbiological counts of fruit were very low Sprouts were highly contaminated by total viable cell counts (83±057 log CFU/g), Enterobacteriaceae (71±076 log CFU/g), and coliforms (49±040 log MPN/g), and showed a high incidence level of B cereus (29±048 log CFU/g) Of the fresh-cut produce analyzed, six (136%) mixed-vegetable salads were E coli positive S aureus was detected in only one sprout sample and one mixed-vegetable salad, and its contamination levels were under 2 log CFU/g, which is appropriate for Korean standards (<3 log CFU/g) of fresh-cut produce Of the organic vegetables, lettuces were highly contaminated by total viable cell counts (64±074 log CFU/g), Enterobacteriaceae (57±098 log CFU/g), and coliforms (37±172 log MPN/g) Two (136%) organic lettuce and one (71%) perillar leaf sample were E coli positive, and S aureus was detected in one lettuce and two perilla leaf samples Salmonella spp, Vibrio parahaemolyticus, and Listeria monocytogenes were not detected in any of the fresh-cut produce or organic vegetables analyzed

http://koreascience.or.kr:80/article/JAKO201116450099933.pdf

신선편의 샐러드와 유기농 채소류의 미생물학적 품질 및 식중독 미생물 오염도

Almost 10~30% of vegetables were discarded by the spoilage from farms to tables. After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. This investigation was conducted to extent the knowledge of relationship the spoilage of vegetables and the diversity of microbes. The total aerobic bacterial numbers in fresh lettuce, perilla leaf, and chicory were , , of fresh weight, respectively. The most common bacterial species were Pseudomonas spp., Alysiella spp., and Burkholderia spp., and other 18 more genera were involved in. After one week of incubation of those vegetables at , the microbial diversity had been changed. The total aerobic bacterial numbers increased to , , and of fresh weight for lettuce, perilla leaf, and chicory that is about times increased bacterial numbers than that before spoilage. However, the diversity of microbes isolated had been simplified and fewer bacterial species had been isolated. The most bacterial population (~48%) was taken up by Pseudomonas spp., and followed by Arthrobacter spp. and Bacillus spp. The spoilage activity of individual bacterial isolates had been tested using axenic lettuce plants. Among tested isolates, Pseudomonas fluorescence and Pantoea agglomerans caused severe spoilage on lettuce.

/pdf/changes-of-bacterial-diversity-depend-on-the-spoilage-of-4t58lxqm0t.pdf

Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables

The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots (, CFU/g), blanched vegetables (, CFU/g), soybean curd (, CFU/g), buckwheat starch jelly (, CFU/g), mackerel (, CFU/g), chicken (, CFU/g), pork (, , CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.

https://www.koreascience.or.kr:443/article/JAKO200970764951437.pdf

Microbiological Safety During Processing of Food Ingredients Supplied to Elementary School Food Services in Daegu and Gyeongbuk Provinces

This study established hazards which may cause risk to human at farm during cultivation stage of paprika. Samples of plants (paprika, leaf, stem), cultivation environments (water, soil), personal hygiene (hand, glove, clothes), work utensils (carpet, basket, box) and airborne bacteria were collected from three paprika farms (A, B, C) located in Western Gyeongnam, Korea. The collected samples were assessed for biological (sanitary indications and major foodborne pathogens), chemical (heavy metals, pesticide residues) and physical hazards. In biological hazards, total bacteria and coliform were detected at the levels of 1.9~6.6 and 0.0~4.6 log CFU/g, leaf, mL, hand or 100 cm 2 , while Escherichia coli was not detected in all samples. In major pathogens, only Bacillus cereus were detected at lev- els of ≤ 1.5 log CFU/g, mL, hand or 100 cm 2 , while Staphylococuus aureus, Listeria monocytogenes, E. coli O157 and Salmonella spp. were not detected in all samples. Heavy metal and pesticide residue as chemical hazards were detected at levels below the regulation limit, physical hazard factors, such as insects, pieces of metal and glasses, were also found in paprika farms. Proper management is needed to prevent biological hazards due to cross-contamination while physical and chemical hazards were appropriate GAP criteria.

Hazard Analysis for the Application of Good Agricultural Practices(GAP) on Paprika During Cultivation

This study identified microbial risk factors in agricultural products processing center (APC) through the microbial hazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings (basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand) to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. The levels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7 log CFU/100 and 2.3-5.7 log CFU/100 or hand for surroundings, and workers, respectively samples were 2.3-5.7 log CFU/100 or hand. Escherichia coli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered from surroundings were 3.0-4.4 log CFU/100 and close to detection limit, respectively. Corresponding bacterial populations to worker's samples were 2.8-5.2 log CFU/100 or hand (S. aureus) and below detection limit (Salmonella). Bacterial populations of APC certified facilities were similar (p0.05) with those of uncertified facilities. These results showed that this study should be useful in development of GAP models to improve microbial safety in APCs.

Microbiological Hazard Analysis for Agricultural Products Processing Center of Tomato and Recommendations to Introduce Good Agricultural Practices (GAP) System

To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms in air, equipments, raw material, water and final product were isolated and identified using Vitek ®2 compact system. Airborne microorganisms were isolated from 1000 L air using air sampler for floating microorganisms and plate count agar for falling microorganisms. And contaminated microorganisms of equipment, water, and product were isolated from plate count agar plate. Total plate counts for floating and falling, raw material, equipments and final product were 10 2 -10 3 CFU/m 3 , ~10 1 CFU/plate, 10 3 CFU/g, ~10 4 CFU/cm 2 and 10 4 CFU/g, respectively. From the result of isolated microorganism identification from raw material to final product, airborne microorganisms could affect the flora of final product.

Changes of Microorganisms During Fresh-Cut Cabbage Processing: Focusing on the Changes of Air-Borne Microorganisms

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Changes of Microorganisms During Fresh-Cut Cabbage Processing: Focusing on the Changes of Air-Borne Microorganisms