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http://dx.doi.org/10.5657/KFAS.2022.0431

Risk Analysis and Safety Assessment of Microbiological and Chemical Hazards in Katsuobushi Products Distributed in the Market  

Song, Min Gyu (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, So Hee (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.55, no.4, 2022 , pp. 431-436 More about this Journal
Abstract
For the safety assessment of microbiological and chemical hazards in katsuobushi, fifteen samples of katsuobushi were purchased from supermarkets. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Clostridium perfringens, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Additionally, the heavy metals (total and methyl mercury) content, radioactivity (131 I, 134 Cs+ and 137 Cs) were quantitatively assessed. Microbial and chemical analyses were performed using standard methods in Korean food code. The contamination level of total viable bacteria was 2.70 (1.18-4.42) log CFU/g. Coliforms, E. coli and S. aureus were not detected in any samples. Other eight pathogenic bacteria were negative in all samples. The contamination levels of total and methyl mercury were 0.366 (0.227-0.481) and 0.120 (0.002-0.241) mg/kg, respectively. In addition, radioactivity was not detected in any samples. The results will be helpful in revitalizing domestic use and boosting exports of katsuobushi because the microbiological and chemical safety of katsuobushi has been assured. Furthermore, the results may be used as a basis for performing chemical and microbial risk assessments of katsuobushi.
Keywords
Heavy metal; Katsuobushi; Pathogenic bacteria; Radioactivity; Safety assessment;
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Times Cited By KSCI : 4  (Citation Analysis)
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