DETECTION AND ENUMERATION OF MICROORGANISMS IN READY-TO-EAT FOODS, READY-TO-COOK FOODS AND FRESH-CUT PRODUCE IN KOREA

Abstract

Levels of total aerobic plate counts (APC), coliforms and various pathogens in convenient foods including ready-to-eat foods (RTE), ready-to-cook foods (RTC) and fresh-cut produce (FCP) in Korea were investigated. A total of 244 samples comprising 145 samples of RTE, 39 samples of RTC and 60 samples of FCP were purchased from hyper chain stores located in six different provinces. APC levels of RTE showed a relatively wide range of 1.9-7.8 log(10)cfu/g, while APC levels of RTC and FCP were relatively high at 6.3-8.1 log(10)cfu/g. Coliform contamination was detected in approximately 50% of the samples at levels up to 5 log(10)cfu/g. Escherichia coli was most frequently detected in convenient foods, and followed by Staphylococcus aureus. Salmonella spp. and Listeria monocytogenes were detected in only one sample and Vibrio parahaemolyticus was not detected in any sample. These results show that convenient foods in Korea can be contaminated by various pathogenic bacteria. Therefore, precautionary measures are necessary for consumer protection including improving sanitary conditions in the processing plants for RTE, RTC and FCP products in Korea. PRACTICAL APPLICATIONS Accurate and up-to-date data for microbiological contamination of convenient foods including ready-to-eat foods, ready-to-cook foods and fresh-cut produce are necessary for consumer protection to improve sanitary conditions in food processing plants in Korea. Known contamination levels of indicator organism and/or pathogenic bacteria can be used by administrators to establish national regulations for control of foodborne diseases.