한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제51권1호
  • /
  • Pages.8-14
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  • 2018
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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마른김(Pyropia spp.) 가공 공정 경과에 따른 미생물 오염도 분석

Analysis of Microbial Contaminants and Microbial Changes during Dried-laver Pyropia spp. Processing

  • 권기언 (부경대학교 식품공학과) ;
  • 류대규 (부경대학교 식품공학과) ;
  • 정민철 (부경대학교 식품공학과) ;
  • 강은혜 (부경대학교 식품공학과) ;
  • 장유미 (부경대학교 식품공학과) ;
  • 권지영 (국립수산과학원) ;
  • 김정목 (목포대학교 식품공학과) ;
  • 신일식 (강릉원주대학교 해양식품공학과) ;
  • 김영목 (부경대학교 식품공학과)
  • Kwon, Kion (Department of Food Science and Technology, Pukyong National University) ;
  • Ryu, Dae-Gyu (Department of Food Science and Technology, Pukyong National University) ;
  • Jeong, Min-Chul (Department of Food Science and Technology, Pukyong National University) ;
  • Kang, Eun-Hye (Department of Food Science and Technology, Pukyong National University) ;
  • Jang, Yumi (Department of Food Science and Technology, Pukyong National University) ;
  • Kwon, Ji Young (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Kim, Jeong-Mok (Deaprtment of Food Engineering, Mokpo National University) ;
  • Shin, Il-Shik (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2018.01.02
  • 심사 : 2018.01.24
  • 발행 : 2018.02.28
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초록

We investigated the levels of microbial contaminants and microbial hazards during dried-laver processing. We analyzed 321 samples obtained from 18 dried-laver Pyropia spp. manufacturing facilities, including water, swab-, and processing samples as well as final products. The levels of microbial contaminants, including viable cell counts (VCC) and coliform bacteria, increased as processing progressed. The sanitary indicator bacterium, Escherichia coli, was not detected in the final products although VCC levels were high, generally exceeding 5 log CFU/g. We also investigated changes in microbial contaminants at each processing step. Both VCC and total coliform dramatically increased after 4 days of continuous processing, indicating that microbial contaminants originated, mainly, from cross contamination during processing.

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