농산물 중 식중독세균 검출을 위한 전처리법 확립 = Establishment of Sample Preparation Method to Enhance Recovery of Food-borne Pathogens from Produce

국문 초록 (Abstract)

본 연구는 농산물 중 식중독세균 검출을 위한 시료 전처리법을 확립하기 위하여 전처리용액, 전처리 시간, 전처리용액과 시료의 비율에 따른 회수율을 비교하였다. 이를 위하여 양상추,들깻잎, 오이, 고추, 방울토마토에 E. coli O157:H7, S. Typhimurium,L. monocytogenes, S. aureus, B. cereus를 6.0 log CFU/cm2로 접종하고 0.1% 펩톤수와 D/E broth로 처리하였다. 또한처리시간은 30, 60, 90, 120초, 시료와 전처리용액의 비율은 1 :2, 1 : 4, 1 : 9, 1 : 19로 각각 처리하였다. 그 결과, D/E broth로처리하였을 때 0.1% 펩톤수로 처리하였을 때에 비하여 전반적으로 식중독균의 회수율이 높았다(P < 0.05). 특히 방울토마토의경우, D/E broth로 처리한 구의 S. Typhimurium의 수는 0.1%펩톤수로 처리한 구 보다 1.05 log CFU/cm2 높았다(P < 0.05). 또 한 들깻잎, 양상추, 오이, 고추, 토마토와 전처리용액의 최적 비율은 1 : 9, 1 : 4, 1 : 2, 1 : 2, 1 : 2였다. 한편, 처리시간에 따른회수율의 유의적인 차이는 없었다. 따라서 본 연구 결과를 통해 볼 때 농산물 중 식중독균 검출을 위한 전처리용액은 D/Ebroth가 적절한 것으로 판단되며 표면적에 따라 시료와 전처리용액의 비율을 결정하는 것이 분석의 정확성을 높일 수 있을것으로 사료된다.

다국어 초록 (Multilingual Abstract)

To establish sample preparation method for detection of food-borne pathogens from lettuce, perilla leaves, cucumber, pepper, and cherry tomato, the influences of diluent composition, processing time, and proportion of diluent to sample were examined. Each produce was inoculated with 6.0 log CFU/cm2 of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Each produce was treated with 0.1% peptone water, and D/E neutralizing broth. Processing time of produce was 30, 60, 90, and 120s, and the proportion of diluent to sample was 2 : 1, 4 : 1, 9 : 1, and 19 : 1. The number of bacteria after treatment of D/E neutralizing broth was higher than that of 0.1% peptone water (P < 0.05). In cherry tomato, the population of S. typhimurium recovered from treated with D/E broth was higher than that recovered from treated with 0.1% peptone water by 1.05 log CFU/cm2 (P < 0.05). No difference in numbers of pathogens was observed in processing time. Optimum proportion of diluent to perilla leaf, iceberg lettuce, cucumber, green pepper, and tomato was 9 : 1, 4 : 1, 2 : 1, 2 : 1, and 2 : 1,respectively. These data suggest that D/E neutralizing broth should be recommend as diluent, and the diluent volume applied to produce should be determined in proportion to produce surface area per weight (g).

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