Sanitary Conditions of Sliced Squid Bokum and Anchovy Bokum Available in the Market

시중에 유통중인 오징어채볶음과 멸치볶음의 위생실태

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.