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) |
1 | Kim HJ, Lee YW, Lee HJ and Na SS. 1997. A study on characteristics Escherichia coli isolated from fish in market. J Food Hyg Saf 12, 354-360. |
2 | Anonymous. 2015. Salmonella outbreak linked to raw tuna in sushi sickens. Retrieved from https://www.cdc.gov/media/releases/2019/s-0215-salmonella-outbreak-raw-turkey.html on Dec 15, 2020. |
3 | Atanassova V, Reich F and Klein G. 2008. Microbiological quality of sushi from sushi bars and retailers. J Food Prot 71, 860-864. https://doi.org/10.4315/0362-028x-71.4.860. DOI |
4 | Bae YM, Heu S and Lee SY. 2009. Inhibitory effect of dry-heat treatment and chemical sanitizers against foodborne pathogens contaminated on the surfaces of materials. J Korean Soc Food Sci Nutr 38, 1265-1270. https://doi.org/10.3746/jkfn.2009.38.9.1265. DOI |
5 | Barrett KA, Nakao JH, Taylor EV, Eggers C and Gould LH. 2017. Fish-associated foodborne disease outbreaks: United States, 1998-2015. Foodborne Pathog Dis 14, 537-543. https://doi.org/10.1089/fpd.2017.2286. DOI |
6 | Bryan FL. 1990. Hazard analysis critical control point system for retail food and restaurant operations. J Food Prot 53, 978-983. https://doi.org/10.4315/0362-028X-53.11.978. DOI |
7 | Cho SK, Moon BY and Park JH. 2009. Microbial contamination analysis to assess the safety of marketplace sushi. Korean J Food Sci Technol 41, 334-338. |
8 | Kwon KO, Ryu DG, Jeong MC, Kang EH, Shin IS and Kim YM. 2017. Microbiological and physicochemical hazard analysis in processing process of simple-processed shellfish products. Korean J Fish Aquat Sci 50, 352-358. https://doi.org/10.5657/KFAS.2017.0352. DOI |
9 | Kim JB, Kim H, Jin HS, Kim YS, Kim KS, Kang YS, Park JS, Lee DH, Woo GJ and Kim CM. 2001. Detection of enterotoxins in Staphylococcus aureus isolated from clinical specimens and kimbab using multiplex PCR. J Biomed Lab Sci 7, 86-89. |
10 | Kim SM, Won KM, Woo SH, Li H, Kim EJ, Choi KJ, Cho MY, Kim MS and Park SI. 2005. Vibrios isolated from diseased marine culturing fishes in Korea. J Fish Pathol 18, 133-145. |
11 | Lee YW, Kim JH, Park SG and Lee KM. 1996. Distribution of indicator organisms in commercial fish and shellfish and influence of storage temperature and period. J Food Hyg Saf 11, 57-70. |
12 | Lim GS, Koo M, Kim HJ, Kho YH, Park KS and Oh SW. 2014. Determination of statistical sampling plans for Bacillus cereus in Salad and Kimbab. J Food Hyg Saf 29, 16-20. https://doi.org/10.13103/jfhs.2014.29.1.016. DOI |
13 | McCarron JL, Keefe GP, McKenna SL, Dohoo IR and Poole DE. 2009. Evaluation of the university of Minnesota triplate and 3M petrifilm for the isolation of Staphylococcus aureus and Streptococcus species from clinically mastitic milk samples. J Dairy Sci 92, 5326-5333. https://doi.org/10.3168/jds.2009-2333. DOI |
14 | Park WH, Yi SH and Chung DH. 2004. Microbiological evaluation of chilled freshes raw-fish manufacturers before and after HACCP system establishment. J Food Hyg Saf 19, 74-83. |
15 | Chun MS and Hong SH. 2009. Identification of microorganisms from eggs in hypermarket in the Northern Gyeonggi Area. Korean J Food Nutr 22, 396-401. |
16 | Coly I, Sow AG, Seydi M and Martinez-Urtaza J. 2013. Vibrio cholerae and Vibrio parahaemolyticus detected in seafood products from Senegal. Foodborne Pathog Dis 10, 1050-1058. DOI |
17 | Davidsen JG, Rikardsen AH, Thorstad EB, Halttunen E, Mitamura H, Praebel K and Skardhamar J. 2013. Homing behaviour of atlantic salmon Salmo salar during final phase of marine migration and river entry. Can J Fish Aquat Sci 70, 794-802. DOI |
18 | Ministry of Food and Drug Safety (MFDS). 2020. Korean Food Code. Chap. 8. General analytical method. Retrieved from www.foodsafetykorea.go.kr on Aug 27, 2020. |
19 | Moureh J and Derens E. 2000. Numerical modelling of the temperature increase in frozen food packaged in pallets in the distribution chain. Int J Refrig 23, 540-552. https://doi.org/10.1016/s0140-7007(99)00081-x. DOI |
20 | Ryu SH, Hwang YO, Park SG and Lee YK. 2010. Antibiotic susceptibility of Vibrio parahaemolyticus isolated from commercial marine products. Korean J Food Sci Technol 42, 508-513. |
21 | Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neill K, Mcdowell J, Post LS and Boderck M. 1990. Microbiological safety assurance system for food service facilities. Food Technol 44, 68-73. |
22 | Son JC, Park SW and Min KJ. 2003. Environmental and antimicrobial characteristics of Vibrio spp. isolated form fish, shellfish, seawater and brackfish water samples in Gyongbuk eastern coast. Korean J Env Hlth 29, 94-102. |
23 | Heo TY. 2014. Analysis of microbial contamination of ready-to-eat products displayed in hypermarkets and suggestions of hygienic management. M. D. Dissertation, Chung-ang University, Seoul, Korea. |
24 | Jo MJ, Jeon AR, Kim HJ, Lee NR, Oh SW, Kim YJ, Chun HS and Koo MS. 2011. Microbiological quality of fresh-cut produce and organic vegetables. Korean J Food Sci Technol 43, 91-97. https://doi.org/10.9721/KJFST.2011.43.1.091. DOI |
25 | Jung SW, Song JH, Lee KG, Hong KW and Lee SJ. 2006. Inhibitory effects of temperature and vinegar against indicator organism in raw fishes for sushi ingredient.t during chilled storage. Food Eng Prog 10, 192-200. |
26 | Woodring J, Srijan A, Puripunyakom P, Oransathid W, Wongstitwilairoong B and Mason C. 2012. Prevalence and antimicrobial susceptibilities of Vibrio, Salmonella and Aeromonas isolates from various uncooked seafoods in Thailand J Food Prot 75, 41-47. https://doi.org/10.4315/0362-028x.jfp-11-211. DOI |
27 | Son KT, Oh EG, Lee TS, Lee HJ, Kim PH and Kim JH. 2005. Survey of sanitary indicative bacteria and pathogenic bacteria in fish farms on the southern coast of Korea. Korean J Fish Aquat Sci 38, 359-364. https://doi.org/10.5657/kfas.2005.38.6.359. DOI |
28 | Sung KH. 2003. Study on change over rigor mortis of fish and the sushi making. M. D. Dissertation, Sejong University, Seoul, Korea. |
29 | Gwak HJ, We GJ, Cho JI and Na HJ. 2012. Seafood and fungi. Safe Food 7, 3. |
30 | Heinitz ML, Ruble RD, Wagner DE and Tatini SR. 2000. Incidence of Salmonella in fish and seafood. J Food Prot 63, 579-592. https://doi.org/10.4315/0362-028x-63.5.579. DOI |
31 | Yoon YJ, Kim DY, Lee CH, Yoon U, Koh YH, Kim SK and Kim JW. 2000. Isolation and identification of Vibrio species contaminated in imported frozen seafoods. J Food Hyg Saf 15, 128-136. https://doi.org/10.33899/rjs.2018.159381. DOI |
32 | Kim HK, Lee HT, Kim JH and Lee SS. 2008. Analysis of microbiological contamination in ready-to-eat Foods. J Food Hyg Saf 23, 285-290. |
33 | Yucel N and Balci S. 2010. Prevalence of listeria, Aeromonas and Vibrio species in fish used for human consumption in Turkey. J Food Prot 73, 380-384. https://doi.org/10.4315/0362-028x-73.2.380. DOI |
34 | Zarei M, Maktabi S and Ghorbanpour M. 2012. Prevalence Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus, and Salmonella spp. In: seafood products using multiplex polymerase chain reaction. Foodborne Pathog Dis 9, 108-112. https://doi.org/10.1089/fpd.2011.0989. DOI |
35 | Kang KT, Park SY, Choi JD, Kim MJ, Heu MS and Kim JS. 2017. Safety monitoring of a processing plant for preparing raw oysters Crassostrea gigas for consumption. Korean J Fish Aquat Sci 50, 120-129. https://doi.org/10.5657/KFAS.2017.0120. DOI |