Microbiological Hazard Analysis on Perilla Leaf Farms at the Harvesting Stage for the Application of the Good Agricultural Practices(GAP)

Kwon, Woo-Hyun; Lee, Won-Gyeong; Song, Jeong-Eon; Kim, Kyeong-Yeol; Shim, Won‐Bo; Yoon, Yohan; yun-shik, Kim; Chung, Duck-Hwa

doi:10.13103/jfhs.2012.27.3.295

Cited by 5 publications

(1 citation statement)

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“…Consumption of fresh vegetables contaminated with E. coli O157:H7 poses a serious risk to humans, as epidemiological studies showed that an infectious dose may be as low as 10 cells [ 6 ]. Perilla leaf is one of the most widely consumed raw or pickled leaf vegetables in Korea and is easily contaminated with various pathogens [ 7 ]. The results of microbiological hazard analysis on fresh vegetables indicate that E. coli was detected in 33% to 53% of perilla leaves at the contamination level of 1.18~3.45 log CFU/g [ 8 ].…”

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confidence: 99%

Comparison of Growth Kinetics of Various Pathogenic E. coli on Fresh Perilla Leaf

Kim

Yoon

2013

Foods

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Growth kinetics for Escherichia coli O157:H7 in perilla leaves were compared to those of pathogenic E. coli strains, including enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroinvasive (EIEC) and other enterohemorrhagic (EHEC) at 13, 17, 24, 30 and 36 °C. Models for lag time (LT), specific growth rate (SGR) and maximum population density (MPD) as a function of temperature were developed. The performance of the models was quantified using the ratio method and an acceptable prediction zone method. Significant differences in SGR and LT among the strains were observed at all temperatures. Overall, the shortest LT was observed with E. coli O157:H7, followed by EPEC, other EHEC, EIEC and ETEC, while the fastest growth rates were noted in EPEC, followed by E. coli O157:H7, ETEC, other EHEC and EIEC. The models for E. coli O157:H7 in perilla leaves was suitable for use in making predictions for EPEC and other EHEC strains.

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Section: Introductionmentioning

confidence: 99%

Comparison of Growth Kinetics of Various Pathogenic E. coli on Fresh Perilla Leaf

Kim

Yoon

2013

Foods

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Microbial Contamination Levels of Ginseng and Ginseng Products Distributed in Korean Markets

Shim¹,

Kim²,

Kim³

et al. 2013

Journal of Food Hygiene and Safety

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-The objective of this study was to investigate the microbial contamination levels of ginseng and ginseng products distributed in markets. A total of 81 ginseng and ginseng products samples (fresh ginseng 37, white ginseng 15, red ginseng 15, red ginseng beverage 14) were tested to analyze sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), major foodborne pathogens, and fungi. The contamination levels of total aerobic bacteria and coliforms were in the range of 3.19 to 7.02 log CFU/g for fresh ginseng, 0.25 to 7.31 log CFU/g for white ginseng, 0 to 2.89 log CFU/g for red ginseng and 0 to 1.70 log CFU/mL for red ginseng beverage. In case of major foodborne pathogens, B. cereus was detected at levels of 0.50 to 2.41 log CFU/g in samples except red ginseng beverage. Fungi was detected at levels of 2.41 log CFU/g in fresh ginseng, the contamination levels of the other ginseng products samples were lower than 1 log CFU/g or mL. These results indicate that the ginseng and ginseng products were comparatively safe with respect to microbiological hazard.

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Microbial Hazard Analysis of Astragalus membranaceus Bunge for the Good Agricultural Practices

Kim¹,

Lee²,

Kim³

et al. 2014

Journal of Food Hygiene and Safety

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Bunge on the post-harvest processing. Samples from processing equipments (cleaner, water, cart, table, tray and packaging machine), personal hygiene (hand) and harvested crops (before washing, after washing, after sorting, and after drying) were collected from four farms (A, B, C, and D) located in Chungchengbuk-do, Korea. The samples were analyzed for sanitary indication bacteria and pathogenic bacteria. First, total aerobic bacteria and coliform in processing facilities were detected at the levels of 0.93~4.86 and 0.33~2.28 log CFU/100 cm 2 and /mL respectively. In particular, microbial contamination in hand (5.43~6.11 and 2.52~4.12 log CFU/Hand) showed higher than processing equipments. Among the pathogenic bacteria, Bacillus cereus was detected at the levels of 0.33~2.41 log CFU/100 cm 2 , 1.48~3.27 log CFU/Hand and 0.67~3.65 log CFU/g in equipments, hands, and plants and Staphylococcus aureus were detected in cleaner, table, hand and harvested crops (before washing and after sorting) by qualitative test. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were not detected. These results indicated that personal hygiene and processing equipments should be managed to reduce the microbial contamination of A. membranaceus Bunge. Therefore, management system such as good agricultural practices (GAP) criteria is needed for hygienic agricultural products.

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Microbiological Hazard Analysis on Perilla Leaf Farms at the Harvesting Stage for the Application of the Good Agricultural Practices(GAP)

Cited by 5 publications

References 0 publications

Comparison of Growth Kinetics of Various Pathogenic E. coli on Fresh Perilla Leaf

Comparison of Growth Kinetics of Various Pathogenic E. coli on Fresh Perilla Leaf

Microbial Contamination Levels of Ginseng and Ginseng Products Distributed in Korean Markets

Microbial Hazard Analysis of Astragalus membranaceus Bunge for the Good Agricultural Practices

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