• Fisheries and Aquatic Sciences
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• 제14권3호
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• pp.226-229
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• 2011

This study was conducted to develop a proficiency test (PT) specimen for the enumeration of Escherichia coli, a sanitary indicative bacterium, in molluscan bivalve shellfish. The common mussel Mytilus edulis was chosen as a matrix for the PT specimen. Mussels were artificially bioaccumulated for approximately 3 h with E. coli culture. After determining the homogeneity of samples, samples were distributed to 17 participants involved in the proficiency testing program. The enumeration of E. coli was performed by the most probable number method of the American Public Health Association. Statistical evaluations of the results obtained from inter- and intra-laboratory variation indicated no significant differences in the accuracy of these techniques between participants, indicating z-scores of ${\leq}{\pm}2$ and suggesting that preparation of the PT specimen for enumerating E coli in shellfish was successful.

• 한국수산과학회지
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• 제52권1호
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• 한국수산과학회지
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• 제50권4호
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.117-126
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• 2012

본 연구는 학교급식에 유통되는 전처리 나물류의 오염도를 조사하기 위하여 서울지역의 초, 중, 고등학교에 납품되는 전처리 나물류 19가지 종류의 총 94개 샘플을 대상으로 일반세균, 대장균군, 대장균, 장내세균, S. aureus 및 B. cereus의 미생물 오염도를 분석하였다. 일반세균의 오염수준은 3.39~8.42 logCFU/g, 대장균군의 오염수준은 3.16~7.84 logCFU/g, 대장균 0~3.62 logCFU/g, 장내세균 2.53~7.55 logCFU/g, S. aureus 0~3.82 logCFU/g, B. cereus 0~4.72 logCFU/g 으로 결론적으로 전처리 나물류의 경우 세척, 데침 등의 전처리를 한 후 유통됨에도 불구하고 공정의 효과가 없이 높은 오염수준을 나타냈다. 6가지 전처리 나물류의 공정과정별 미생물학적 오염도를 확인한 본 연구에서는 나물종류, 균 종류에 따라 차이가 있었지만 침지, 세척과정에서의 미생물 감소 효과가 많이 나타나지 않았고 특히 탈수과정에서 오히려 증가하는 경향을 나타내 세척 공정과정에서의 방법 설정 및 위생관리에 대한 추가 연구가 필요할 것으로 사료된다. 따라서 나물원료의 전처리 과정에 대한 공정방법 및 과정을 재검토하고 보관 및 유통단계에서의 냉장온도 관리를 철저히 하여 최종 유통단계에 이르기까지 안전을 위한 총체적인 위생관리 방안의 수립이 필요할 것으로 사료된다.