Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Quantitative Risk Assessment of Listeria monocytogenes in Smoked and Raw Salmon

훈제 및 생연어에서 Listeria monocytogenes의 정량적 미생물 위해성 평가

  • Song, Ki Young (Department of Food and Nutrition, Kyung Hee University) ;
  • Yang, So Young (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Eun Woo (Department of Life Science and Biotechnology, Dong Eui University) ;
  • Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University)
  • Received : 2021.01.26
  • Accepted : 2021.03.03
  • Published : 2021.04.30
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Abstract

Salmon is recognized as a health-promoting functional food due to its high content of unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and thus demand has increased globally. This study compared the risk of Listeria monocytogenes between smoked and raw salmon samples from online and offline markets. L. monocytogenes was in two out of 375 smoked salmon samples, while no L. monocytogenes was detected in 350 samples of raw salmons. L. monocytogenes began to grow after 3 and 6 d storage at 4℃ in both raw and smoked salmon, respectively. The contamination level of L. monocytogenes increased in both smoked and raw salmon from the market to home. The lag time of L. monocytogenes growing in smoked salmons was longer than that in raw salmons, but no significant difference in the growth rates was observed between the two products. Although the growth potential of L. monocytogenes was higher in raw than smoked salmon, the longer shelf life of smoked salmon at refrigerated temperature increased the risk of consuming smoked salmon. The probability risk of listeriosis due to smoked salmon consumption (2.27×10-9) was higher than that of raw salmon (1.55×10-14) for the general population. However, the risk of foodborne illness for the susceptible population increased 10 and 100 times with both smoked and raw salmon consumption.

본 연구에서는 훈제연어와 연어회 및 샐러드 등에 많이 활용되는 생연어 섭취에 따른 L. monocytogenes 에 의한 식중독 발생 리스크를 비교하기 위해 정량적 미생물 위해성 평가를 수행하였다. 연구 결과 하루에 1회 훈제연어와 생연어 섭취로 L. monocytogenes로 인한 식중독 발생 가능성은 취약계층의 경우 1.02×10-7, 6.99×10-13이며, 일반계층에서는 2.27×10-9, 1.55×10-14으로 나타나 취약계층에서 식중독 발생 가능성은 훈제연어의 경우 100배, 생연어의 경우 10배로 증가하는 것으로 확인되었다. 또한 생연어가 훈제연어보다 식중독 발생 가능성이 낮은 것으로 확인되었는데, 이는 생연어는 짧은 유통기한 때문에 냉장온도에서 최고농도로 증가할 수 있는 가능성이 매우 낮기 때문인 것으로 나타났다. 그러나 L. monocytogenes 최소 감염량이 102-103 cells로 매우 낮은 것을 고려할 때 임신부, 고령층과 같은 취약계층에 대한 식품안전 교육이 더욱 필요할 것으로 사료된다. 훈제연어에서는 염지, 훈연공정 때문에 4℃, 10℃ 냉장보관 초기에는 L. monocytogenes의 성장이 다소 저해되었으나 각각 6.4일, 2.7일 후 다시 증식하는 것으로 확인되었다. 결론적으로 훈제연어에서 L. monocytogenes 오염수준이 높고 냉장보관온도가 남용(10℃) 되었을 때 냉장유통 기간인 2주 동안에도 최고 농도로 성장해 식중독 발생 리스크가 높아질 수 있다. 따라서 훈제연어의 공정과정에서 L. monocytogenes가 오염되지 않도록 철저한 위생관리가 필요하며 온·오프라인 유통환경관리에 대한 재점검이 필요할 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 2019년도 식품의약품안전처 용역연구개발과제 연구개발비(18162축산선524) 지원에 의해 수행되었으며 감사드립니다.

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