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Effect of Applying Pretreatment Methods before cooking for decreasing the Microbiological Hazard of Cooked Dried fish in Foodservice establishments  

배현주 (대구대학교 식품영양학과)
이재학 (서일대학 식품영양과)
오세인 (서일대학 식품영양과)
Publication Information
Korean journal of food and cookery science / v.19, no.5, 2003 , pp. 555-561 More about this Journal
Abstract
The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.
Keywords
microbiological hazard; dried fish; pretreatment; food safety;
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