절임배추 생산 중의 위해요소

Abstract

This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received Hazard Analysis and Critical Control Points (HACCP) certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1,997 g to 3,665 g. Rewashing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected. Salted cabbage products purchased from different companies at 4 different districts in South Korea were detected in this study. Cabbage and salt are the main materials for salted cabbage manufacture. The results of general bacteria contaminated in the samples were 1.4×105, 6.4×105, 1.7×107, 3.6×107 CFU/g in cabbage and 2.7×103 CFU/g in salt, respectively. The results of coliforms were detected as 2.4×104 CFU/g, and there was no Escherichia coli in any sample. Staphylococcus aureus was detected in cabbage as 9.9×102, 8.0×101, and 3.0×103 CFU/g, Bacillus cereus was also found in cabbage as 4.1×103 and 1.0×101 CFU/g. Total bacterial counts ranged from 1.4×101∼4.4×105 CFU/g were detected in salting solution, from 1.5×104∼1.2×108 CFU/g in dehydrated salted-cabbage, from 9.4×104~1.3×108 CFU/g in minced salted-cabbage. The results of E. coli in samples from different companies were different from one to another. The results of the contamination of S. aureus and B. cereus showed positive in salting solution and dehydrated salted-cabbage at a portion of companies. Vibrio paraheamolyticus was detected in salting solution. During the manufacture processing of Kimchi, microorganisms were detected in cabbages salted in different concentrations of salt solution at 8%, 10%, 12% and 15% for 5 ∼ 20 hours. As the results, 3.5×105∼1.7×106 CFU/g, 3.4×105∼2.5×106 CFU/g, 5.4×105∼2.3×106 CFU/g, 4.0×105∼2.3×106 CFU/g were detected for E. coli in samples at different treatment conditions. 1.9∼4.1×104 CFU/g, 4.1×103∼2.8×104 CFU/g, 1.5∼7.9×103 CFU/g, 2.2∼6.7×104 CFU/g were detected for S. aureus in samples at different treatment conditions. Salmonella typhimurium was detected in salted cabbage with various salt concentration after salting for 5 hrs, the result ranged from 2.5×105 to 3.9×106 CFU/g, and change of microorganism was the smallest in salted cabbage under the concentration of salting solution at 10% for 15hours. The cabbage salted in 10% salting solution for 15 hours were washed with water for 2 and 3 times, with chlorine for 3 times, and with acetic acid for 3 times. E. coli was detected in the samples washed with water for 2 and 3 times, washed with chlorine for 3 times. The contamination of S. aureus was 3.1×105 CFU/g in the samples washed with water for 2 times, 5.7×103 CFU/g in the samples washed with acetic acid for 3times, 3.6×105 CFU/g in the samples washed with water for 3 times and same amount in the samples washed with chlorine for 3 times. According to the results, the contamination of S. aureus was 5.6×103 CFU/g lower in samples washed with chlorine and acetic acid than that in samples washed with water. In case of S. typhimurium, it has been detected in samples washed with water and chlorine, 3.0×101 CFU/g as the lowest concentration among all the samples was measured in the samples washed with acetic acid for 3 times. This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received HACCP certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1,997 g to 3,665 Re-washing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and Coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected.