국내 유통 김(Porphyra sp.)의 미생물 오염도 평가
Microbial Contamination Levels in Porphyra sp. Distributed in Korea
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초록
Aerobic bacteria, coliforms, Escherichia coli, and pathogenic bacteria were investigated in laver Porphyra sp. samples from various regions of Korea. The mean bacterial counts were 6.9±0.87 log CFU/g (range 4.0 to 7.7) log CFU/g in dried laver, 2.83±4.36 log CFU/g in roasted laver, and 4.93 ± 1.43 log CFU/g in seasoned laver. Coliforms were most abundant (mean count: 2.1±1.01 log CFU/g) in dried laver. No pathogenic bacteria, including Staphylococcus aureus, Salmonella spp. Vibrio parahaemolyticus, or Listeria monocytogenes, were detected in any of the samples. Aerobic microorganisms were the most diverse microorganisms in dried laver. Staphylococcus spp. were predominant, but S. aureus was not detected. Standardization of laver production is necessary to ensure a hygienic product because laver products are often ingested without heating or cooking, and the production process is simple.
Abstract
Aerobic bacteria, coliforms, Escherichia coli, and pathogenic bacteria were investigated in laver Porphyra sp. samples from various regions of Korea. The mean bacterial counts were 6.9±0.87 log CFU/g (range 4.0 to 7.7) log CFU/g in dried laver, 2.83±4.36 log CFU/g in roasted laver, and 4.93 ± 1.43 log CFU/g in seasoned laver. Coliforms were most abundant (mean count: 2.1±1.01 log CFU/g) in dried laver. No pathogenic bacteria, including Staphylococcus aureus, Salmonella spp. Vibrio parahaemolyticus, or Listeria monocytogenes, were detected in any of the samples. Aerobic microorganisms were the most diverse microorganisms in dried laver. Staphylococcus spp. were predominant, but S. aureus was not detected. Standardization of laver production is necessary to ensure a hygienic product because laver products are often ingested without heating or cooking, and the production process is simple.
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