Purpose: This study aims to address consumer concerns for hygiene by carrying out a series of food safety tests on fresh ginseng in circulation.
Methods: This study monitored the microorganisms, pesticide residue, and heavy metals of fresh ginseng products in its places of production, traditional markets, wholesale markets and department stores in Korea. The ginseng was analyzed separately by part: the rhizome head, the main root and the lateral root+hair root.
Results: The fresh ginseng at all markets was uncleaned with surfaces or shapes in good condition. In general, ginseng sold at the production sites or traditional markets obtained better evaluation marks than that at the other locations. The microorganism test results showed that both the rhizome head (4.47 log CFU/g) and lateral roots+hair root (3.68 log CFU/g), as compared to the main root (2.34 log CFU/g), were more contaminated with coliform group. According to a pesticide residue analysis, the rhizome head is found to have the highest number of pollution cases 29 cases, followed by the main root of 7 cases, and lateral root+hair root of 8 cases. Meanwhile, Cu and Cr were detected from all production sites and Ni from some sites. The rhizome head was found to have the highest level of Cu with 5.4-13.8 mg/kg, followed by the main root with 2.4-3.7 mg/kg, and the lateral root+hair root with 4.4-6.6 mg/kg. The rhizome head and lateral root+hair root in the GP region are found to be exposed to Ni with 0.8 and 1.2 mg/kg, respectively.
Significance: The results of this study can be utilized as basic data for developing a ginseng industry that is competitive and highly value added.