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http://dx.doi.org/10.5657/KFAS.2019.0344

Analysis of Microbiological Hazards From Working Gloves Used in the Processing of Shucked Pacific Oyster Crassostrea gigas  

Kang, Min-Gyun (Department of Food Science and Technology, Pukyong National University)
Park, Seul-Ki (Department of Food Science and Technology, Pukyong National University)
Kang, Dong-Min (Department of Food Science and Technology, Pukyong National University)
Lee, Do-Ha (Department of Food Science and Technology, Pukyong National University)
Jo, Du-Min (Department of Food Science and Technology, Pukyong National University)
Lee, Jang-Won (Department of Food Science and Technology, Pukyong National University)
Lee, Jae-Hwa (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.52, no.4, 2019 , pp. 344-348 More about this Journal
Abstract
This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing. Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves. SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <$15CFU/15cm^2$ to $2.9{\times}10^2CFU/15cm^2$ on gloves after 6 h of continuous work, and from <$15CFU/15cm^2$ to $2.23{\times}10^2CFU/15cm^2$ on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.
Keywords
Working glove; Microbial hazard; Oyster; Processing process;
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Times Cited By KSCI : 10  (Citation Analysis)
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