한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제12권1호
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- Pages.20-25
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- 1997
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
시판 어패류의 정상세균군과 저장온도 및 저장기간이 정산세균군 변화에 미치는 영양
Normal Flora and Effect of Storage Temperature and Period in the Commercial Fish and Shellfish
초록
In order to investigate bacterial sanitary condition of fish and shellfish, we examined the normal flora in the 25 species of commercial fish and shellfish, and also proportional change of normal flora by storage period and temperature. Isolated 334 wereisolated in the normal fish and shellfish and predominant genera were Pseudomonas (25.2%), Staphylococcus(10%), Acinetobacter (7.2%), Vibrio (6.9%), Micrococcus (5.4%), Aeromonas (5.2%), and Enterobacter (5.2%). In accordance with storage period and temperature, Pseudomonas grew on high ratio at 1