Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

시판 새우젓의 미생물학적 특성을 평가한 결과 총균수는 기업 새우젓과 재래 새우젓이 각각 $10^{2}-10^{4}\;CFU/g,\;10^{1}-10^{6}\;CFU/g$으로 나타났다. 시판새우젓에서 대장균군은 검출되지 않은 제품, $10^{1}-10^{2}\;CFU/g,\;10^{3}-10^{4}\;CFU/g$ 수준의 제품이 재래 새우젓은 전체 25제품 중 각각 1개, 8개, 8개였으며, 기업 새우젓은 전체 8제품 중 각각 3개, 4개, 1개 제품이었다. 비브리오균은 전체 25개 제품 중 10개 제품에서는 검출되지 않았고, 나머지 제품에서는 $10^{1}-10^{3}\;CFU/g$ 수준으로 검출되었다. 이들 검출된 미생물을 생화학적 특성과 API system을 통해 동정한 결과 병원성 미생물은 분리되지 않았다. 또한, 시판 새우젓과 염농도를 9. 18, 27%로 달리하여 제조한 새우젓에 Salmonella sp., Escherichia coli O26, Staphylococcus aureus를 접종하여 생육을 평가한 결과 숙성이 완료되어 시판되는 새우젓에 접종하였을 경우에는 15일 이내에 모두 사멸하였으며, 제조 직후 숙성되기 전에 접종하였을 경우에는 숙성기간인 90일 이내에 모두 사멸하였다.

Keywords

References

  1. Kim YM, Kim DS. Korean Fermented Seafood. Korea Food Research Institute, Bundang, Korea (1990)
  2. Lee SK, Kim DS. Fundamentals of Food Processing. Kwangmoongak, Seoul, Korea (1999)
  3. Ministry of Agriculture and Forestry. Agriculture and Fishery Annual Statistics Report, MAF, Seoul, Korea (1996)
  4. Mok CK, Song KT. High hydrostatic pressure sterilization of putrefactive bacteria in salted and fermented shrimp with different salt content. Korean J. Food Sci. Technol. 32: 598-603 (2000)
  5. Kim DH, Kim JH, Yook HS, Ahn HJ, Kim JO, Sohn CB, Byun MW. Microbiological characteristics of gamma irradiated and low-salted fermented squid. Korean J. Food Sci. Technol. 31: 1619-1627 (1999)
  6. Ahn HJ, Lee CH, Lee KH, Kim JH, Cha BS, Byun MW. Processing of low salted and fermented and shrimp using gamma irradiation before optimum fermentation. Korean J. Food Sci. Technol. 32: 1107-1113 (2000)
  7. Hur SH. Critical review in the microbiological standardization of salt-fermented fish product. J. Korean Soc. Food Sci. Nutr. 25: 885-891 (1996)
  8. Park MY, Lee MS, Chang DS. Safety inspection on Jeotgal, saltfermented sea food. J. Fish. Sci. Technol. 5: 42-47 (2002)
  9. Cho HR, Park UY, Chang DS. Studies on the shelf-life extension of Jeotgal, salted and fermented seafood. Korean J. Food Sci. Technol. 34 : 652-660 (2002)
  10. Park MY, Choi ST, Chan DS. HACCP in changran Jeotgal. J. Fish. Sci. Technol. 5: 48-53 (2002) https://doi.org/10.5657/fas.2002.5.1.048
  11. Chae SK. Analysis of sodium chloride. In: Standard Food Analysis. Ji-Gu Publishing Co., Seoul, Korea (1997)
  12. Sneath PHA, Mair NS, Sharpe ME, Holt JG. Bergey's Manual of Determinative Bacteriology. Williams and Wilkins Press, New York, NY, USA (1986)
  13. SAS Institute, Inc. SAS User's Guide. SAS Institute, Inc., Cary, NC, USA (1989)
  14. Lee KH, Kim JH, Kim J, Cha BS, Kim JO, Byun MW. Quality evaluation of commercial salted and fermented seafoods. Korean J. Food. Sci. Technol. 31: 1147-1433 (1999)
  15. Ham HJ, Jin YH. Bacterial distribution of salt-fermented fishery products in Seoul Garak wholesale market. J. Food Hyg. Safety 17: 1773-1777 (2002)
  16. Son KM, Kim SY, Cho JI, Kim JK, Jung YK, Lee BN. Food Microbiology. Hyoil Pub. Co., Seoul, Korea (2003)
  17. Mok CK, Lee JY, Park JH. Microbial changes in salted and fermented shrimp at different salt levels during fermentation. Korean J. Food Sci. Technol. 32: 444-447 (2000)
  18. Kim HJ, Lee NK, Cho SM, Kim KT, Park HD. Inhibition of spoilage and pathogenic bacteria NK24, a bacteriocin produced by Lactococcus lactics NK24 from fermented fish food. Korean J. Food Sci. Technol. 31: 1035-1043 (1999)