Assessment of Contamination Level of Foodborne Pathogens in the Main Ingredients of Kimbab during the Preparing Process

摘要

Contamination levels of total aerobic bacteria, coliforms, Esherichia coli, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes of Kimbab and its main ingredients sampled from general and specialized restaurants were compared. Total aerobic bacteria and coliform counts of Kimbab samples from both restaurant types were not significantly different (p > 0.05), showing approximately 4 to 6 log_(10)CFU/g. E. coli counts were significantly higher in kimbab from general restaurants (65%: 0.7-2.6 log_(10) CFU/g) than those from specialized ones (8.33%: 0.70 log_(10)CFU/g), whereas those of S. aureus and B. cereus were not significantly different (p > 0.05). L. monocytogenes was not detected in all Kimbab samples. These results indicate hygiene of Kimbab and its main ingredients are deleterious. Contamination levels of pathogens determined in the present study may be used as primary data for microbial risk assessment.