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http://dx.doi.org/10.5657/KFAS.2021.0896

Risk Analysis and Safety Assessment of Microbiological and Chemical Hazards in the Raw Short-Neck Clams Ruditapes philippinarum Distributed in the Yeongnam and Honam Area During the Spring Season  

Kim, Ji Yoon (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Jeon, Eun Bi (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Song, Min Gyu (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Suck (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Park, Shin Young (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 896-903 More about this Journal
Abstract
For the safety assessment of microbiological and chemical hazards in raw short-neck clam Ruditapes philippinarum distributed in the Yeongnam and Honam areas during the spring season, the contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, Campylobacter jejuni) as microbiological hazards, and heavy metals (lead, cadmium, total mercury), benzopyrene, shellfish poison (paralytic, diarrhetic, amnesic), and radioactivity (131I, 134Cs+137Cs) were also analyzed in 15 samples based on the methods of the Korean Food Code. The average contamination levels of total viable bacteria were 3.11 (1.40-4.49) log CFU/g, and coliforms were detected in 5 out of 15 samples (1.18-1.85 log CFU/g). E. coli and S. aureus were not detected in all samples. Furthermore, the presence of 8 pathogens were not detected in all samples. The average contamination levels of lead, cadmium, and total mercury were 0.155 (0.079-0.264), 0.160 (0.040-0.287), and 0.017 (0.008-0.026) mg/kg, respectively. Benzo(a)pyrene, shellfish poison, and radioactivity were not detected in all samples. The results of this study suggest that the safety against all microbiological and chemical hazard factors in raw short-neck clams distributed in markets has been assured.
Keywords
Short-neck clam; Food poisoning; Microbiological analysis; Chemical analysis;
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