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http://dx.doi.org/10.5657/KFAS.2021.1045

Evaluation of Microbiological Safety of Commercially Salt-fermented Fishery Products by Raw Materials  

Shim, Kil Bo (Department of Food Science and Technology, Pukyong National University)
Park, Kunbawui (Food safety and Processing Research Division, National Institute of Fisheries Science)
Yoon, Na-Young (Food safety and Processing Research Division, National Institute of Fisheries Science)
An, Byoung Kyu (Department of Food Science and Technology, Pukyong National University)
In, Jung Jin (Department of Food Science and Technology, Pukyong National University)
Han, Hyeong Gu (Department of Food Science and Technology, Pukyong National University)
Lee, Woo Jin (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 1045-1051 More about this Journal
Abstract
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The food-poisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×109 CFU/g, and that in Aekjeot and Sikhae was 4-2.2×105 CFU/mL and 1.9×105-8.4×108 CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.
Keywords
Coliform bacteria; Fecal coliform; NGS; Salt-fermented fishery products; Total aerobic bacteria;
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