Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Isolation of Major foodborne Pathogenic Bacteria from Ready-to-Eat Seafoods and Its Reduction Strategy

해산물식품 중 식중독원인균의 오염패턴 및 저감화 방안

  • KIM Soon Han (Busan Regional Food and Drug Administration) ;
  • Sin Yeong-Min (Busan Regional Food and Drug Administration) ;
  • Lee Myeong Ja (Busan Regional Food and Drug Administration) ;
  • Shin Pil Ki (Busan Regional Food and Drug Administration) ;
  • Kim Mi Cyeong (Center for Food Evaluation, Korea Food and Drug Administration) ;
  • Cho Jung Sook (Busan Regional Food and Drug Administration) ;
  • Lee Chang Hee (Busan Regional Food and Drug Administration) ;
  • Lee Young Ja (Center for Food Evaluation, Korea Food and Drug Administration) ;
  • Chae Kab Ryoung (Busan Regional Food and Drug Administration)
  • 김순한 (부산지방식품의약품안전청) ;
  • 신영민 (부산지방식품의약품안전청) ;
  • 이명자 (부산지방식품의약품안전청) ;
  • 신필기 (부산지방식품의약품안전청) ;
  • 김미경 (식품의약품안전청 식품평가부) ;
  • 조정숙 (부산지방식품의약품안전청) ;
  • 이창희 (부산지방식품의약품안전청) ;
  • 이영자 (식품의약품안전청 식품평가부) ;
  • 채갑용 (부산지방식품의약품안전청)
  • Published : 2005.12.01
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Abstract

The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and CyeongNam province area. Tested microorganisms were Salmonella spp. Staphyloroccus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bncillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (30.5%), B. cereus (9.9%), S. aureus (3.8%) and other pathogenic bacteria (1.4%). from July to October, total isolation rates were greater than 50% and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate (49.2%) in raw seafoods including shellfishes was higher than one (28.9%) in sliced raw fish. V. parahaemelyticus isolates were resistant to ampicillin (96.9%), amikacin (29.2%) and tetracycline (27.7%), and B. cereus isolates were resistant to ampicillin (100%), Penicillin G (100%), rifampicin (71.4%) and tetracycline (14.3%). The growth of V. parahaemolyticus and B. rereus was greatly inhibited below $10^{\circ}C$, but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under $10^{\circ}C$, sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods.

부산 및 경남일대에서 널리 유통되고 있는 생선회, 패류 등의 횟감류 213건을 대상으로 주요 식중독 원인균인 Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bacillus cereus, Listeria monocytogenes 및 Campylobacter jejuni의 오염실태를 조사하였다. V. parahaermolyticus가 65건(30.5%), B. cerus가 21건(9.9%), S. aureus가 8건(3.8%) 및 기타 식중독균이 3건에서 검출되었다. 이를 월별 검출율로 비교해 보면, 7~10월에서 식중독균의 높은 검출율을 나타내었으며, 이러한 높은 검출율은 주로 V. parahaemolyticus에 기인된 것으로 조사되었다. 아울러 생선회에서의 검출율(28.9%) 보다는 패류 등의 기타 횟감류에서 더욱 높은 검출율(49.2%)을 나타내었다. V. parahaemolyticus의 경우 Ampicillin (96.9%), Amikacin (29.2%) 및 Tetracycline (27.7%)에 대해 내성을 나타내었으며, B. rereus의 경우는 Ampicillin (100%), Penicillin G (100%) 및 Rifampicin (71.4%)에 대해 높은 내성을 나타내었다. V. parahaemolyticus와 B. cereus의 생육은 보관온도 및 시간에 크게 영향을 받는 것으로 나타났으며, 수돗물 세척이 해산물에 잔존하는 V. parahaemolyticus의 균수를 크게 감소시키는 것으로 조사되어, 여름철 해산물 섭취로 인한 식중독 발생의 예방을 위해서 $10^{\circ}C$이하의 저온보관과 수돗물로써의 철저한 세척이 필수적인 것으로 판단되었다.

Keywords

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