Purpose: The objective of this study was to evaluate microbiological safety of collagen foods in Korea.
Methods: A mixture of Staphylococcus aureus strains (NCCP10768, NCCP10778, NCCP11596, NCCP13236, and NCCP10862) and a mixture of Salmonella strains (S. Enteritidis NCCP14545, S. Enteritidis NCCP14546, S. Agona NCCP12231, S. Typhimurium NCCP10725, S. Typhimurium NCCP10747) were inoculated with Samgyetang (5 g), Ugultang (5 g), Odolbyeboguem (25 g), Jeonyak (25 g), and Jokbal (15 g) at 4 log CFU/g. The samples were then incubated at 4°C (6 days), 10°C (6 days), 20°C (3 days), and 30°C (36 h). Cell counts of S. aureus and Salmonella were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. In addition, minimum bactericidal concentrations (MBC; AU/ml) of ingredients (clove, cinnamon, pepper, ginger and jujube) in Jeonyak were determined.
Results: Of the five collagen foods, most collagen foods allowed S. aureus and Salmonella growth, but S. aureus and Salmonella cell counts decreased (P < 0.05) only in Jeonyak during storage. For the ingredients in Jeonyak, clove, cinnamon, pepper and ginger extracts showed antimicrobial activities (MBC: 3.13-50 AU/ml) to S. aureus, and clove and cinnamon extracts showed antimicrobial activities (MBC: 50 AU/ml) to Salmonella.
Significance: The result indicates that Jeonyak has antimicrobial activity to S. aureus and Salmonella due to the antimicrobial ingredients in the food.