생식용 굴(Crassostrea gigas) 작업장의 위생안전성에 대한 모니터링
Safety Monitoring of a Processing Plant for Preparing Raw Oysters Crassostrea gigas for Consumption
1
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
This study assessed the safety of raw oysters (Crassostrea gigas) for consumption during processing in a processing plant. Bacterial contamination (e.g., viable cell counts, coliform groups, and pathogenic bacteria) and chemical contamination (e.g., heavy metals and shellfish toxins) were measured on raw oysters, a processing equipment, employees, and work areas. No total mercury, lead, paralytic shellfish poison, diarrheic shellfish poison, or norovirus was detected in any post-harvested oyster samples. However, the cadmium level ranged from 0.1-0.2 mg/kg. The viable cell count and Escherichia coli and coliform group levels in post-harvested oysters ranged from 4.00-4.54 log CFU/g, ND-210 MPN/100 g, and 110-410 MPN/100 g, respectively. The viable contaminating cell counts on employees, equipment, and work areas were in the range of 0.90-3.46 log CFU/100 cm2. Airborne bacteria in the work areas ranged from 0.60 to 1.81 log CFU/plate/15 min. Thus, no significant health risks were detected in the processing plant.
Abstract
This study assessed the safety of raw oysters (Crassostrea gigas) for consumption during processing in a processing plant. Bacterial contamination (e.g., viable cell counts, coliform groups, and pathogenic bacteria) and chemical contamination (e.g., heavy metals and shellfish toxins) were measured on raw oysters, a processing equipment, employees, and work areas. No total mercury, lead, paralytic shellfish poison, diarrheic shellfish poison, or norovirus was detected in any post-harvested oyster samples. However, the cadmium level ranged from 0.1-0.2 mg/kg. The viable cell count and Escherichia coli and coliform group levels in post-harvested oysters ranged from 4.00-4.54 log CFU/g, ND-210 MPN/100 g, and 110-410 MPN/100 g, respectively. The viable contaminating cell counts on employees, equipment, and work areas were in the range of 0.90-3.46 log CFU/100 cm2. Airborne bacteria in the work areas ranged from 0.60 to 1.81 log CFU/plate/15 min. Thus, no significant health risks were detected in the processing plant.
참고문헌 (26)
- American Public Health Association, "Compendium of methods for the microbiological examination of foods", pp.26~35 (2001), American public health association
- Official method of Analysis, "AOAC", Association of Official Analytical Chemists, 59~60 (2000)
- Bang SJ, "The research of pollution of Norovirus in circulating oysters", J Gyeonggi Institute Health Environ, 21, pp.159~165 (2008)
- Bryan FL, "Hazard analysis of charsiu and roast pork in chinese restaurant and market", J Food Prot, 45, pp.422~428 (1982)
- "Guide lines for effectiveness testing of surgical hands crub (Glove juice test)" (1978)[URL]
- A. Hambraeus, "Bacterial contamination in a modern operating suite, 2. Effect of a zoning system on contamination of floors and other surfaces", Journal of Hygiene, 80(01), pp.57~67 (1978), Cambridge University Press (CUP)[DOI]
- Harrigan WF, "Laboratory Method in Food and Microbiology" (1976), Academic Press
- Jeong IG, "Sanitary survey of the sea water and oyster in the south coastal designated area", J Ins Marine Industry, 17, pp.29~37 (2004)
- 강경태, "HACCP 구축을 위한 굴(Crassostrea gigas) 가공공장의 위해 평가", 한국수산과학회지, 49(5), pp.533~540 (2016), 한국수산과학회
- Kang YJ, "Analysis and characteristic of airborne bacteria as food contaminants", Korean Dairy Technol, 8, pp.7~14 (1990)
- Kim HK., "Application of HACCP system for microbiological quality control of sushi production in Japanese restaurants", MS, pp.2001
- Kim JS., "Cold Storage of Foods", pp.182~183 (2000), Hyoil Publishing Co
- 김기현, "다소비 어류의 중금속 농도 및 위험 평가", 석사, 해양식품공학과, pp.2014
- Kjolen H, "Handwashing and disinfection of heavily contaminated hands-effective or ineffective?", J Hospital Infect, 21, pp.61~71 (1992)
- L.G Linehan, "Seasonal variation in the chemical composition and fatty acid profile of Pacific oysters (Crassostrea gigas)", Food Chemistry, 64(2), pp.211~214 (1999), Elsevier BV[DOI]
- M.C Martı́n, "Genetic procedures for identification of enterotoxigenic strains of Staphylococcus aureus from three food poisoning outbreaks", International Journal of Food Microbiology, 94(3), pp.279~286 (2004), Elsevier BV[DOI]
- Manatawee S, "Spoilage bacteria changes during storage of oyster(Crassostrea belcheri)in ice-bath", Thai J Agric Sci, 44, pp.443~446 (2011)
- "Environmental Enforcement Ordinance of the Act No. 281. Quality Standard for Drinking Water" (2015)[URL]
- "Korean Food Code. Chapter 2. Standard on the common foods, Chapter 6. Standard on the seafoods, Chapter 9. General analytical method" (2016)[URL]
- "Product Statistic" (2016)[URL]
- "Inspection code of fishery products" (2016)[URL]
- 설혜린, "보육시설과 유치원 급식의 식품 및 환경 미생물의 오염도 평가", 한국식품영양과학회지, 38(2), pp.252~260 (2009), 한국식품영양과학회
- Sobey MD, "Molluscan shellfish deprivation", pp.71~114 (1991), CRC Press
- Stauffer LD, "Sanitation and the human ingredient", Hospitals, 45, pp.62~65 (1971)
- Xiao Gongnian, "Extension of the shelf-life of fresh oyster mushrooms (Pleurotus ostreatus) by modified atmosphere packaging with chemical treatments", African Journal of Biotechnology, 10(46), pp.9509~9517 (2011), Academic Journals[DOI]
- 유홍식, "자연정화에 의한 양식굴(Crassostrea gigas) 중 노로바이러스 저감화", 한국수산과학회지, 49(2), pp.109~115 (2016), 한국수산과학회