시판 향신료의 미생물학적 연구 = A microbiological investigation of selected spices

다국어 초록 (Multilingual Abstract)

The microbiological quality of 7 commonly used spices at the retail level was determined for the comparison of quality of Korean products with that of other countries. Aerobic plate counts, spore counts and coliform counts were performed for 5 samples of red pepper, 8 samples of black pepper, 3 samples each of curry and mustard, and 4 samples each of ginger, cinnamon and garlic. Black pepper samples showed the highest number of average viable count to be 1.0×10exp(7) cells/g followed by red pepper (3.7×10exp5 cells/g), curry (8.4×10exp4 cells/g), ginger (2.3×10exp4 cells/g), and cinnamon (2.3×10exp4 cells/g), showing intermediate level of bacterial contamination. Mustard and ginger represented a group of lowest load of contaminating bacteria showing <8.0×10exp4 cells/g and <3.1×10exp3 cells/g, respectively. The ratio of spore counts to viable counts of red pepper and cinnamon were relatively low to be 0.30, while garlic and curry showed high ratios to be 0.70 or even higher. Coliform bacteria were found in most of the black pepper samples(7/8) but in low numbers(<3 coliforms/g). Other than black pepper samples only one red pepper sample showed contamination by coliform bacteria. The microbiological quality of representative Korean spices was as good as that of United States, and it is clear from this investigation that the majority of microbial load was from the spices' originating sources but not due to secondary contamination or propagation of contaminating bacteria during processing, storage or circulation.

목차 (Table of Contents)

• Ⅰ. 서 론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요 약