조미오징어(Dosidicus gigas)의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구
Microbial Contamination of Seasoned and Dried Squid Dosidicus gigas during Processing
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee’s gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia. coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus,≤2.0 log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee’s gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/m2) and E. coli (negative- to 3.5 log MPN/m2). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/m3) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.
Abstract
This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee’s gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia. coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus,≤2.0 log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee’s gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/m2) and E. coli (negative- to 3.5 log MPN/m2). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/m3) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.
참고문헌 (16)
- Benjaku S, "Physicochemical and textural properties of dried squid as affected by alkaline treatments", J Sci Food Agric, 80, pp.2142~2148 (2000)
- Gilbert RJ, "Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale", Communicable Disease and Public Health, 3, pp.163~167 (2000)
- Safety Management of Child Food and School Food Service, "Ha SD.", KFDA, 23~67, pp.report 05162-551 (2005)
- Ham HJ, "Bacterial distribution in dried salted marine products, sold in garak wholesale market", J Food Hyg Safety, 21, pp.70~75 (2006)
- 함희진, "그대로 섭취하는 수산가공식품 중 조미건어포류에 대한 주요 식중독균류 분포(2009)", 한국식품위생안전성학회지, 25(1), pp.10~15 (2010), 한국식품위생안전성학회
- Harrigan WF, "Laboratory methods in food microbiology", pp.307~309 (1998), Academic press
- 강경태, "오징어를 이용한 조미 건조포의 개발", Journal of the Korean Society for Applied Biological Chemistry, 50(2), pp.116~120 (2007), 한국응용생명화학회
- Food Standards Codex, "KFDA (Korean Food and Drug Administration)", Korean Food Industry Association, 378~412 (2008)
- KFDA (Korean Food and Drug Administration), "The KFDA’s Notification 2008-15", ~ (2008)
- Korea Rural Economic Institute, "Food balance sheet", 12~ (2010)
- "NFFC (National Federation of Fisheries Cooperatives)" (2004)[URL]
- 노정은, "감마선 조사가 조미오징어의 저장 중 품질특성에 미치는 영향", 한국식생활문화학회지, 19(5), pp.516~523 (2004), 한국식생활문화학회
- 엄애선, "시판 진미채의 미생물학적 오염도 평가", 한국조리학회지, 15(4), pp.1~8 (2009), 한국조리학회
- Outani K., "An antitumor substance obtained from the internal shell of squid-isolation procedures and antitumor activity", Bull Japan Soc Sci Fish, 42, pp.449~453 (1976)
- Stansby ME, "Fish oils in nutrition", pp.6~34 (1990), Van Nostrand Reinhold
- 윤미혜, "조미건어포류의 안전성에 대한 조사연구", 한국식품위생안전성학회지, 24(2), pp.143~147 (2009), 한국식품위생안전성학회