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http://dx.doi.org/10.5657/KFAS.2020.0694

Microbial Contamination in Cololabis saira and Vegetables Distributed through Online Markets  

Kim, Ji Yoon (Institute of Marine Industry, Gyeongsang National University)
Jeon, Eun Bi (Institute of Marine Industry, Gyeongsang National University)
Choi, Man-Seok (Institute of Marine Industry, Gyeongsang National University)
Park, Shin Young (Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.5, 2020 , pp. 694-698 More about this Journal
Abstract
The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.
Keywords
Gwamegi; Online market; Vegetables; Escherichia coli; Staphylococcus aureus;
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