Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management

Abstract

The market size of the home meal replacement (HMR) is continuously increasing. However, there are high concerns about safety such as poor hygiene of companies and detection of foodborne pathogens in HMR. This study analyzed the contamination level of total aerobic bacteria and 5 types of foodborne pathogens in 30 Ready-to-Eat foods (20 Gimbap, 5 sandwiches and 5 hamburgers). As a result, it was confirmed that total aerobic bacteria were contaminated with at least 67 CFU/g and up to 412 CFU/g in 12 samples. Staphylococcus aureus (11-132 CFU/g) and Bacillus cereus (41-233 CFU/g) were contaminated in 9 samples. The microbial contamination level was the highest in Gimbap. Small amounts of foodborne pathogens can multiply during inappropriate distribution and storage, causing foodborne illness. Therefore, to expand and growth of HMR industry further, it is considered necessary to secure microbiological safety through continuous monitoring of HMR and hygiene management of companies.

Prediction of the "Use by" Date of a Marinated Chicken Thigh Meal-Kit

“…한편 소비자가 HMR 제품을 구매함에 있어 고려하는 요 인 중 품질, 건강, 위생, 원산지표시 및 안전성은 소비자들이 매우 중요하게 생각하여, 중요도는 높으나 만족도는 낮은 것으로 나타났다 (Ju, 2012). HMR 식품산업 규모 확대에 따 라 제조･가공 시 위생과 제품 안전성의 중요성은 더욱 커져 국가, 산업체 및 소비자들의 주요 관심사가 되었지만, 이에 관한 관련 규제는 산업 발전 속도와 산업 환경을 따라가지 못하고 있는 실정이다 (Cho, 2017). 식품의 개발･변화가 빠 르게 일어나는 만큼 제품의 안전성을 위해 포장, 보존, 제조 방법 및 원료 등의 특성을 반영한 소비기한의 정립이 필요하 다 (Heo 등, 2008).…”