시중에서 유통되는 가쓰오부시의 미생물학적·화학적 위해요소분석 및 안전성 평가
Risk Analysis and Safety Assessment of Microbiological and Chemical Hazards in Katsuobushi Products Distributed in the Market
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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.
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.
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