표제지
목차
ABSTRACT 8
Ⅰ. 서론 9
Ⅱ. 재료 및 방법 11
1. 실험 재료 11
1) 샘플링장소 선정 11
2) 시료채취 12
3) 분석미생물 14
4) 분석배지 및 동정 kit 15
2. 실험방법 16
1) 시료의 전처리 16
2) 위생지표세균 측정 16
3) 병원성 미생물 검사 18
4) 곰팡이 분석 20
5) 공중낙하균 분석 21
Ⅲ. 결과 및 고찰 23
1. 고추농장별 위생지표세균 오염도 23
1) 일반세균 23
2) 대장균군 24
3) 대장균 26
2. 고추농장별 병원성 미생물 오염도 27
1) Escherichia coli O157 27
2) Listeria monocytogenes 28
3) Salmonella spp. 30
4) Staphylococcus aureus 31
5) Bacillus cereus 32
3. 고추농장별 곰팡이(fungi) 오염도 34
4. 고추농장별 공중낙하균 오염도 35
Ⅳ. 적요 36
Ⅴ. 참고 문헌 38
Table 1. Collected samples and the number of samples for each sampling place 13
Table 2. Analyzed microorganism and analysis method in this study 14
Table 3. Media and sympathetic analysis kit 15
Table 4. Determation of E. coli in samples obtained from surroundings at hot pepper farms 27
Table 5. Determination of coli 0157 in samples obtained from surroundings at hot pepper farms 28
Table 6. Determination of L. monocytogenes in samples obtained from surroundings at hot pepper farms 29
Table 7. Determination of Salmonella spp. in samples obtained from surroundings at hot pepper farms 30
Table 8. Determination of S. aureus in samples obtained from surroundings at hot pepper farms 32
Table 9. Determination of B. cereus in samples obtained from surroundings at hot pepper farms 33
Table 10. Determination of Airborne in samples obtained from surroundings at hot pepper farm 35
Fig. 1. Hot pepper farms for microbial assessment 11
Fig. 2. Procedure for evaluation of quantitative analysis of aerobic plate count and coliform 17
Fig. 3. Procedure for evaluation of qualitative analysis of E. coli. 18
Fig. 4. Procedure for evaluation of qualitative analysis of E. coil 0157, L. monocytogene and Salmonella spp. 19
Fig. 5. Procedure for evaluation of S. aureus and B. cereus 20
Fig. 6. Procedure for evaluation of fungi 21
Fig. 7. Procedure for evaluation of airborne 22
Fig. 8. Detection levels of sanitary indication bacteria in samples collected at hot pepper farms 24
Fig. 9. Detection levels of coliform in samples at hot pepper farms 25
Fig. 10. Detection levels of fungi in samples at hot pepper farms 34