참굴(Crassostrea gigas) 탈각 공정에서 작업자 장갑에 의해 발생하는 미생물학적 위해요소 분석
Analysis of Microbiological Hazards From Working Gloves Used in the Processing of Shucked Pacific Oyster Crassostrea gigas
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing. Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves. SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <15 CFU/15 cm2 to 2.9 ×102 CFU/15 cm2 on gloves after 6 h of continuous work, and from <15 CFU/15 cm2 to 2.23 ×102 CFU/15 cm2 on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.
Abstract
This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing. Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves. SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <15 CFU/15 cm2 to 2.9 ×102 CFU/15 cm2 on gloves after 6 h of continuous work, and from <15 CFU/15 cm2 to 2.23 ×102 CFU/15 cm2 on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.
참고문헌 (26)
- American Public Health Association, "Compendium of methods for the microbiological examination of foods", pp.26~35 (2001), American public health association
- Baker IL, "Public Perceptions and Pesticides-A case study of the Willapa Bay oyster bed spraying permit of 2015", MS, pp.2016
- 배현주, "원재료, 조리기구와 조리원 손에 의한 급식소 조리음식의 미생물오염 실태 분석", 한국식품영양과학회지, 35(6), pp.655~660 (2006), 한국식품영양과학회
- 조선경, "유통중인 생선초밥의 오염 미생물 분석", 한국식품과학회지, 41(3), pp.334~338 (2009), 한국식품과학회
- Choi JD, "Bacteriological study of sea water and oyster in Charan Bay, Korea", Korean J Fish Aquat Sci, 31, pp.429~436 (1998)
- 임명남, "초밥메뉴에서 Staphylococcus aureus에 대한 정량적 위해 평가(QRA) 모델링", 산업식품공학, 11(2), pp.77~83 (2007), 한국산업식품공학회
- Jeong IG, "Sanitary survey of the sea water and oyster in the south coastal designated area", J Ins Mar Indust, 17, pp.29~37 (2004)
- 정민철, "단순가공 어류 수산물 제조 공정 중의 식품학적 위해요소 분석", 한국수산과학회지, 51(5), pp.518~523 (2018), 한국수산과학회[DOI]
- Jeong BH., "Reduction effect of bacterial populations by education of employee's in restaurant for hygiene and washing method", MS, pp.2008
- 강경태, "HACCP 구축을 위한 굴(Crassostrea gigas) 가공공장의 위해 평가", 한국수산과학회지, 49(5), pp.533~540 (2016), 한국수산과학회
- 강경태, "생식용 굴(Crassostrea gigas) 작업장의 위생안전성에 대한 모니터링", 한국수산과학회지, 50(2), pp.120~129 (2017), 한국수산과학회[DOI]
- 김현정, "유통 중인 패류 단순가공품의 세균학적 위해요소 분석", 한국수산과학회지, 51(2), pp.121~126 (2018), 한국수산과학회[DOI]
- 김종규, "맨손과 장갑낀 손의 미생물 오염도 비교", 한국환경보건학회지, 37(4), pp.298~305 (2011), 한국환경보건학회
- Kim JS, "Fundamentals and application for canned foods", pp.59~329 (2002), Hyoil Publishing Co.
- 김솔아, "신선한 딸기의 생산 및 유통 단계에서의 미생물 모니터링 및 미생물 오염 방지 또는 저감화 방법 모색", 한국식품위생안전성학회지, 32(6), pp.485~492 (2017), 한국식품위생안전성학회[DOI]
- 김순한, "해산물식품 중 식중독원인균의 오염패턴 및 저감화 방안", 생명과학회지, 15(6), pp.941~947 (2005), 한국생명과학회
- 김성조, "포장돈육 가공공정 중 돈육과 작업자 손과의 Listeria monocytogenes의 교차오염 전이율", 한국식품위생안전성학회지, 26(4), pp.330~335 (2011), 한국식품위생안전성학회
- 권기언, "단순가공 패류의 수산물의 가공 공정 중 미생물학적 및 이화학적 위해요소 분석", 한국수산과학회지, 50(4), pp.352~358 (2017), 한국수산과학회[DOI]
- Lee H, "Microbiological population of Vibrio parahaemolyticus in oyster wholesale seafood markets", J Food Hyg Saf, 21, pp.238~243 (2006)
- 이효원, "Good agricultural practices(GAP) 제도 도입을 위한 토마토 산지유통센터의 미생물 위해분석", 한국식품과학회지, 41(2), pp.210~214 (2009), 한국식품과학회
- "Korean food standards codex" (2018)[URL]
- "Statistical yearbook of fisheries production" (2017)[URL]
- 목종수, "Bacterial quality evaluation on the shellfishproducing area along the south coast of Korea and suitability for the consumption of shellfish products therein", Fisheries and Aquatic Sciences, 21(4), pp.1~11 (2018), 한국수산과학회
- 박정영, "조리종사자의손씻기의식과실천및손의지표미생물오염도에관한연구", 한국환경보건학회지, 36(2), pp.95~107 (2010), 한국환경보건학회
- Sobsey MD, "Molluscan shellfish deprivation", pp.71~114 (1991), CRC Press
- Vugia DJ, "Impact of 2003 state regulation on raw oyster-associated Vibrio vulnificus illnesses and deaths. California U. S. A", Emerg Infect Dis, 19, pp.1276~1280 (2013)