인삼류(홍삼, 백삼) 제조·가공업체의 미생물 오염도 조사Analysis of the Level of Microbial Contamination in the Manufacturing Company of Ginseng Products
- Authors
- 심원보; 이채원; 최영동; 박상곤; 정명진; 김정숙; 김세리; 박기환; 정덕화
- Issue Date
- 2015
- Publisher
- 한국식품위생안전성학회
- Keywords
- ginseng products; red ginseng; white ginseng; manufacturing process; microbial contamination
- Citation
- 한국식품위생안전성학회지, v.30, no.2, pp 159 - 165
- Pages
- 7
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 30
- Number
- 2
- Start Page
- 159
- End Page
- 165
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/10758
- ISSN
- 1229-1153
2465-9223
- Abstract
- The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were 1.7~4.7 log CFU/cm2 (total bacteria), 0.4~4.0 log CFU/cm2 (coliform), 0.9~4.2 log CFU/cm2 (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers’ hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.
The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were 1.7~4.7 log CFU/cm2 (total bacteria), 0.4~4.0 log CFU/cm2 (coliform), 0.9~4.2 log CFU/cm2 (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers’ hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.
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