Microbiological Safety of Commercial Salt-fermented Shrimp during Storage

새우젓 저장 유통 중 위해 미생물학적인 안전성 연구

  • 오상희 (충남대학교 식품영양학과) ;
  • 허옥순 (대전지방식품의약품안전청) ;
  • 방옥균 (조선대학교 식의약학과) ;
  • 장해춘 (조선대학교 식의약학과) ;
  • 신현수 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2004.06.30


Microbiological safety investigation of 36 commercial salt-fermented shrimps revealed presence of coliform and Gram(+) cocci, whereas pathogenic bacteria such as Escherichia coli O26, Salmonella, Shigella, Staphylococcus aureus, Vibrio parahaemolyticus, and V. cholerae were not detected. When pathogenic bacteria were inoculated into 9, 18, and 27% salted shrimps, Salmonella so., E. coli O26, and S. aureus were not detected up to 13, 80, and 90 days of fermentation at $20^{\circ}C$, respectively, whereas up to 15 day in commercial salt-fermented shrimps.


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