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http://dx.doi.org/10.5657/KFAS.2018.0518

Hazard Analysis of Food Safety in Processing Process of Simple-processed Fishery Products  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.51, no.5, 2018 , pp. 518-523 More about this Journal
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
Fishery product; Food safety; Hazard analysis; Processing process; Simple-processed;
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Times Cited By KSCI : 4  (Citation Analysis)
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