Microorganism Contaminants of Dutch Coffee and Change according to the Storage Period

Abstract

This study was carried out to investigate the microbiological contamination levels of Dutch coffee products marketed in Korea. The temperature conditions during distribution and storage were also considered in this experiment. Retailed Dutch coffee were purchased from regional cafes, that is, these were self-blended by the cafes, and the marketed products were purchased from department stores and from Internet sites. The 21 samples were blended in a coffee house and 9 were obtained from department stores or were delivered from internet sites. House blended Dutch coffee contained of general bacteria, and this increased to at room temperature or after refrigeration for 5 days. These almost reached the highest criteria level for the Korea Food Sanitation Law. After 10 days, the count increased to at room temperature and at refrigeration temperature. In the Dutch coffee for distribution, of general bacteria were detected, but these did not increase after 5 days or 10 days both for room temperature and under refrigeration. The Coliform group was not found in any kind of Dutch coffee, and Fungi was founded in 60% of the Dutch samples purchased in coffee houses, department stores, and shopping sites mall. On day 0 day, of fungi were detected in the coffee house Dutch, and it did not increase significantly during the storage period at room and in a cold temperature. of fungi were detected in the Dutch coffee for distribution, and it didn`t increase during further storage under any temperature.