Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Microbial Contamination of Seasoned and Dried Squid Dosidicus gigas during Processing

조미오징어(Dosidicus gigas)의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구

  • Choi, Kyoo-Duck (Department of HACCP Promotion, Korea Health Industry Development Institute) ;
  • Park, Uk-Yeon (Department of Food Processing & Bakery, Gangwon Provincial College) ;
  • Shin, Il-Shik (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
  • 최규덕 (한국보건산업진흥원 HACCP지원사업단) ;
  • 박욱연 (강원도립대학 식품가공제과제빵과) ;
  • 신일식 (강릉원주대학교 해양식품공학과)
  • Received : 2012.08.24
  • Accepted : 2012.10.12
  • Published : 2012.10.31
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Abstract

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

Keywords

References

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