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A Survey of the Safety in Seasoned Dried Fishes  

Yoon, Mi-Hye (Gyeonggi-do Institute of Health and Environment, North branch)
Hong, Hae-Geun (Gyeonggi-do Institute of Health and Environment, North branch)
Lee, In-Sook (Gyeonggi-do Institute of Health and Environment, North branch)
Park, Min-Jung (Gyeonggi-do Institute of Health and Environment, North branch)
Yun, Su-Jung (Gyeonggi-do Institute of Health and Environment, North branch)
Park, Jeong-Hwa (Gyeonggi-do Institute of Health and Environment, North branch)
Kwon, Yeon-Ok (Gyeonggi-do Institute of Health and Environment, North branch)
Publication Information
Journal of Food Hygiene and Safety / v.24, no.2, 2009 , pp. 143-147 More about this Journal
Abstract
A survey of food preservatives, sulfur dioxide and microbial contamination levels was conducted on 73 seasoned dried fishes(41 squids, 17 filleted fish, 6 Alaska pollack, 9 others) collected from domestic markets and internet. Among preservatives, only sorbic acid was detected in 25 samples including 23 seasoned dried squids, 1 seasoned filleted fish and 1 seasoned dried Alaska pollack with a range $0.01{\sim}0.92g/kg$. Sulfur dioxide was detected from one sample(seasoned dried squid) and its content was 10.5 mg/kg. All samples were contaminated by total aerobic bacteria, and the degree was $3.00{\sim}6.45\;log_{10}$ CFU/g(average level was $5.09\;log_{10}$ CFU/g). Escherichia coli, Salmonella spp. and Staphylococcus aureus were not detected in all samples. On the basis of the results above, most of the seasoned dried fishes were appropriate for Korea food standard, yet biological hygiene control will be needed constantly.
Keywords
seasoned dried fishes; preservative; sulfur dioxide; microbial contamination; sorbic acid;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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