Microbial Contamination Levels of Ginseng and Ginseng Products Distributed in Korean Markets

Abstract

-The objective of this study was to investigate the microbial contamination levels of ginseng and ginseng products distributed in markets. A total of 81 ginseng and ginseng products samples (fresh ginseng 37, white ginseng 15, red ginseng 15, red ginseng beverage 14) were tested to analyze sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), major foodborne pathogens, and fungi. The contamination levels of total aerobic bacteria and coliforms were in the range of 3.19 to 7.02 log CFU/g for fresh ginseng, 0.25 to 7.31 log CFU/g for white ginseng, 0 to 2.89 log CFU/g for red ginseng and 0 to 1.70 log CFU/mL for red ginseng beverage. In case of major foodborne pathogens, B. cereus was detected at levels of 0.50 to 2.41 log CFU/g in samples except red ginseng beverage. Fungi was detected at levels of 2.41 log CFU/g in fresh ginseng, the contamination levels of the other ginseng products samples were lower than 1 log CFU/g or mL. These results indicate that the ginseng and ginseng products were comparatively safe with respect to microbiological hazard.

Incidence of fungal contamination in fresh ginseng samples and mycotoxigenic potential of representative fungal isolates

“…[16][17][18] In fresh ginseng, the abundance of fungi, aerobic bacteria and Bacillus cereus was reported to be 4.8-4.9, 0.7-2.4 and 2.5-5.1 CFU g −1 , respectively. 8,[19][20][21] However, only a few studies have investigated the mycotoxin contamination of fresh ginseng.…”

“…Mycotoxigenic species of Aspergillus and Penicillium have been isolated from Chinese ginseng (notoginseng), American ginseng and Korean ginseng 16‐18 . In fresh ginseng, the abundance of fungi, aerobic bacteria and Bacillus cereus was reported to be 4.8–4.9, 0.7–2.4 and 2.5–5.1 CFU g −1 , respectively 8,19‐21 . However, only a few studies have investigated the mycotoxin contamination of fresh ginseng.…”

Analysis of the Level of Microbial Contamination in the Manufacturing Company of Ginseng Products

“…또한 대체적으 로 소비자들이 농산물 구입 시 중요하게 고려하는 것이 품질, 가격, 안전성인 것으로 확인되었다 8) . 이러한 소비자 들의 식품 안전성에 대한 요구에 따라 인삼류 제조·가공 업체에서도 안전한 제품을 생산하기 위한 노력은 불가피 하나 인삼류 생산시설의 규모에 맞는 위생관리지침은 마 련되지 않아 위생관리에 대한 어려움이 있다 9) . 따라서 본 연구에서는 인삼류(백삼, 홍삼) 제조 시 발생할 수 있는 위해요소 중 생물학적 위해요소에 해당하는 미생물의 오 염도를 파악하여, 인삼류의 제조 시 미생물에 대한 안전 성 확보를 위한 기초자료를 마련하고자 하였다.…”