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MICROBIOLOGICAL ANALYSIS OF COOKED BEAN SPROUT SALAD CONSUMED IN KOREA
Author(s) -
SEO SUNHEE,
SEO HAENA,
CHA MYEONGHWA,
OH MIHWA
Publication year - 2010
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2010.00239.x
Subject(s) - food science , cafeteria , bacillus cereus , hygiene , food safety , sanitation , food contaminant , contamination , food preparation , toxicology , biology , microbiology and biotechnology , bacteria , environmental science , medicine , environmental engineering , genetics , pathology , ecology
The purpose of this study was to evaluate the microbiological quality of cooked bean sprout salad produced at a university cafeteria in Seoul, Korea. The microbiological analysis data indicated total pate counts ranging from 3.20 × 10 3 colony forming units (cfu)/g to 1.15 × 10 8 cfu/g, and total coliforms counts ranging from 1.13 cfu/g to 2.24 × 10 3 cfu/g. However, foodborne pathogenic bacteria, including Staphylococcus aureus and Bacillus cereus, were not detected in the cooked soybean sprout salad samples at any period of production. The obtained results indicate that the consumption of cooked bean sprout salad may not be safe if defective handling practices occur during various phases of production. These results can be used to establish risk management strategies for the prevention of foodborne diseases and to develop food safety and sanitation policies within the catering industry.PRACTICAL APPLICATIONS This study investigated the microbial quality of cooked soybean sprout salad, reporting that total bacterial counts were sometimes at unsafe levels and coliforms appeared in every phase of preparation. The factors identified as affecting the microbiological quality and safety of the salad must be checked during handling, preparation and service to increase consumer protection. The data from this study emphasize the need for appropriate personal hygiene practices, such as using disposable gloves and avoiding cross‐contamination from bare hands. In addition, appropriate temperature controls are critical during every production phase to prevent bacterial growth. Finally, the process of cooling in cold water was estimated to be the most important critical control point for maintaining microbiological safety and restraining bacterial growth.