인삼류(홍삼, 백삼) 제조·가공업체의 미생물 오염도 조사

Abstract

ABSTRACT - The aim of this study was to investigate microbiological contamination levels in the manufacturingcompany of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage gin-seng 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 bacteriatended 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, althoughthe contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination levelfor working tools and facilities were 1.7~4.7 log CFU/cm 2 (total bacteria), 0.4~4.0 log CFU/cm 2 (coliform), 0.9~4.2log CFU/cm 2 (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contam-ination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored gin-seng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers’ hands. These resultsshowed proper heating condition (temperature and time) and tidy manufacturing facility are the most important toavoid developing any microbiological problem of Ginseng Products.Key words : ginseng products, red ginseng, white ginseng, manufacturing process, microbial contamination