젓갈류에서의 위생지표 미생물 및 식중독균 모니터링을 통한 미생물학적 연구

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 23권 / 3호
ㆍ저자명 : 이선미, 임종미, 김기현, 박건상, 조수열, 신영민, 정지연, 조준일, 유현정, 김규헌, 조대현, 임철주, 김옥희

영어 초록

In this study, microbial investigation is accomplished for 554 Jeot-kal samples (102 of Jeot-kal, 448 of Seasoned Jeot-kal and 4 of Sik-khe, respectively) that corresponds with Coliform-bacteria, Escherichia coli, Aerobic live bacteria as hygienic indicator microorganisms, and Staphylococcus aureus, Vibrio parahaemolyticus as Food-borne pathogenic microorganisms. Based on the methods in Korea Food Code, reliable data are obtained as follows; in 31.9% rate of the samples, Coliform bacteria are verified in the extent of 0~20,000 CFU/g as 2.3 logCFU/g. Especially, Seasoned Jeot-kal (37.7%, 2.3 logCFU/g) are detected to 6 and 2 folds higher than those of Jeot-kal, 5.9% and 1.4 logCFU/g. Likewise, Escherichia coli is detected from 9 samples only in Seasoned Jeot-kal, that includes seasoned squid, seasoned octopus, seasoned roe of pollack, seasoned large-eyed herring and seasoned hairtail. Aerobic live bacteria are also detected in the range of 0~8.9 × 108 CFU/g. Against salinity, E. coli are detected in samples only less than 10% salinity. Concomitantly, aerobic live bacteria count is decreased to 5.5~3.6 log CFU/g upon the salinity is increased up to 25%. However, S. aureus and V. parahaemolyticus are not detected in 554 samples, presumptively referring Jeot-kal products are somehow free from such food-borne pathogens. As the results above, we deliberately consider that the sanitary control in Jeot-kal, which be necessarily fermented- as well as non-microbially inactivated should be ensured in near future and also suggest an effectual microbial standard corresponding to the Negativity in E. coli for Jeot-kal products.

참고 자료

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