Microbial Contamination Analysis to Assess the Safety of Marketplace Sushi

유통중인 생선초밥의 오염 미생물 분석

  • Cho, Sun-Kyung (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Moon, Bo-Youn (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Kyungwon University)
  • 조선경 (경원대학교 식품생물공학과) ;
  • 문보연 (경원대학교 식품생물공학과) ;
  • 박종현 (경원대학교 식품생물공학과)
  • Published : 2009.06.30

Abstract

To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.

Keywords

Sushi;pathogen;contamination

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