Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Hazard Analysis of Food Safety in Processing Process of Simple-processed Fishery Products

단순가공 어류 수산물 제조 공정 중의 식품학적 위해요소 분석

  • Jeong, Min-Chul (Department of Food Science and Technology, Pukyong National University) ;
  • Kang, Min-Gyun (Department of Food Science and Technology, Pukyong National University) ;
  • Jang, Yu-Mi (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Do-Ha (Department of Food Science and Technology, Pukyong National University) ;
  • Park, Seul-Ki (Department of Food Science and Technology, Pukyong 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)
  • 정민철 (부경대학교 식품공학과) ;
  • 강민균 (부경대학교 식품공학과) ;
  • 장유미 (부경대학교 식품공학과) ;
  • 이도하 (부경대학교 식품공학과) ;
  • 박슬기 (부경대학교 식품공학과) ;
  • 신일식 (강릉원주대학교 해양식품공학과) ;
  • 김영목 (부경대학교 식품공학과)
  • Received : 2018.08.16
  • Accepted : 2018.09.19
  • Published : 2018.10.31
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Abstract

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

Keywords

References

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