젓갈류의 원료에 따른 세균학적 안전성 평가
Evaluation of Microbiological Safety of Commercially Salt-fermented Fishery Products by Raw Materials
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초록
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The foodpoisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×109 CFU/g, and that in Aekjeot and Sikhae was 4-2.2×105 CFU/mL and 1.9×105-8.4×108 CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.
Abstract
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The foodpoisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×109 CFU/g, and that in Aekjeot and Sikhae was 4-2.2×105 CFU/mL and 1.9×105-8.4×108 CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.
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