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http://dx.doi.org/10.5657/KFAS.2019.0019

Bacteriological and Chemical Hazard Analysis in Commercial Fish Products Minimally Processed  

Kim, Hyun-Jung (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
Lee, Dong-Soo (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
Kim, Il-Hoe (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
Shin, Il-Shik (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.1, 2019 , pp. 19-26 More about this Journal
Abstract
The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.
Keywords
Fish product minimally processed; Food safety; Bacteriological hazards; Histamine; Sanitary control;
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Times Cited By KSCI : 4  (Citation Analysis)
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