Staphylococcus aureus, bacteria known to cause food poisoning was detected in ‘marinated leeks’ served in restaurants. And Staphylococcus aureus was also found in ‘pre-packaged vegetables’ sold in discount stores and department stores.

 

This prompted the Korea Consumer Protection Board (KCPB) to test 24 types of pre-packaged vegetables* sold in discount stores and department stores in Seoul’s downtown districts, and ‘marinated leeks’ served as side dishes in 50 restaurants in Seoul.

*Pre-Packaged Vegetables: Vegetables washed and cut so that consumers can eat it right away. It is categorized into ready-to-eat vegetables and fresh-cut fruits and vegetables.

 

■ Food poisoning bacteria and E.coli detected in 22% of marinated leeks 

KCPB collected and tested marinated leeks served with main dishes in 50 restaurants located in Seoul. Among them, Staphylococcus aureus which is a type of food poisoning bacteria was detected in 10 restaurants (20%) and E.coli was found in 3 restaurants (6%). However, parasites found in domestically-made kimchi last year which led to public outcry weren’t detected in this test. 

 

■ Food poisoning bacteria detected in 8.3% of pre-packaged vegetables 

Based on testing 24 types of pre-packaged vegetables sold in discount stores and department stores in Seoul’s downtown, KCPB detected Staphylococcus aureus in 2 products (8.3%). Also, 16.7% of the tested products were found to incorrectly label information on manufacturing date, expiration date, ingredients, content and packaging material in accordance with the ‘Food Labeling Standard’. 

 

■ Storage temperature key for pre-packaged vegetables 

KCPB also examined the temperature conditions on the pre-packaged vegetable display stand in discount stores and department stores. Temperature varied between 1℃ and 15℃. 

In a simulation test to examine changes in bacteria according to the temperature of pre-packaged vegetables, KCPB found that vegetables stored at a temperature of 5℃ for 7 days showed a slight increase in the number of bacteria (1.6 times higher). Meanwhile, vegetables kept at a temperature of 15℃ for 7 days showed a huge increase (410 times higher). This clearly shows that storage temperature is closely relevant with bacterial growth. 

 

Unit: CFU/g

	Day 1	Day 3	Day 5	Day 7
Stored at 5℃	6.1×105	5.7×105	5.4×105	9.7×105
Stored at 10℃	6.1×105	7.8×105	6.5×106	2.6×107
Stored at 15℃	6.1×105	8.6×106	6.4×107	2.5×108

 

Based on the above findings, KCPB will propose to the Korea Food and Drug Administration (KFDA) to introduce a system for maintaining pre-packaged vegetables below 5℃ during transportation, storage and selling process. It also urged relevant businesses to improve its sanitary conditions and to abide by labeling regulations. Furthermore, KCPB advised consumers to carefully review the expiration date when purchasing the products and to choose products kept below 5℃. 

 

Source: Test and Research Center