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http://dx.doi.org/10.5657/KFAS.2021.0224

Microbiological Investigation of the Frozen-Raw Sliced Fishes for Sushi Manufacturing  

Jeon, Eun Bi (Institute of Marine Industry, Gyeongsang National University)
Kim, Ji Yoon (Institute of Marine Industry, Gyeongsang National University)
Son, Min Gyu (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.54, no.2, 2021 , pp. 224-230 More about this Journal
Abstract
This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, and Staphylococcus aureus, and qualitative analysis of Bacillus cereus, Salmonella spp., Listeria spp., and Vibrio spp. in four frozen-raw sliced fishes (cuttlefish, flatfish, salmon, and shrimp) for sushi production. The total aerobic bacteria, fungi, and coliforms were 2.95-3.38, 1.96-2.88, and 0.92-1.29 log CFU/g, respectively. In particular, shrimp was highly contaminated with total aerobic bacteria (3.38 log CFU/g) and fungi (2.88 log CFU/g). Over 3 log CFU/g of total aerobic bacteria was also detected in cuttlefish, flatfish, and salmon. Less than 1-2 log CFU/g of E. coli was detected in all frozen samples. S. aureus was detected at 2.25-3.13 log CFU/g in most samples. B. cereus was qualitatively detected at 25% in most samples, except for salmon (0%). Salmonella spp., L. monocytogenes, and Vibrio spp. were qualitatively detected at 25-50% of all four samples. The microbial contamination levels determined in the current study may be potentially used as basic data to perform microbial risk assessments of frozen-raw sliced fishes.
Keywords
Bacteria; E.coli; Food-borne pathogenic; Frozen-raw sliced fishes; Safety evaluation;
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