한수지 51(5), , 2018 Original Article Korean J Fish Aquat Sci 51(5), ,2018 단순가공어류수산물제조공정중의식품학적위해요소분석 정민철 강민균 장유미 이도하 박슬기 신일식 1 김영목 * 부경대학교식품

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1 한수지 51(5), , 2018 Original Article Korean J Fish Aquat Sci 51(5), ,2018 단순가공어류수산물제조공정중의식품학적위해요소분석 정민철 강민균 장유미 이도하 박슬기 신일식 1 김영목 * 부경대학교식품공학과, 1 강릉원주대학교해양식품공학과 Hazard Analysis of Food Safety in Processing Process of Simple-processed Fishery Products Min-Chul Jeong, Min-Gyun Kang, Yu-Mi Jang, Do-Ha Lee, Seul-Ki Park, Il-Shik Shin 1 and Young- Mog Kim* Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea 1 Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products. Key words: Fishery product, Food safety, Hazard analysis, Processing process, Simple-processed 서론 kg, kg, kg kg (Statistics Korea, 2017; Kwon et al., 2017) kg 1., kg kg (FAO, 2016; Kwon et al., 2017).,, (MOF, 2016). 90%, 75.9%, 24.1% (MOF, 2016) , % (MOF, 2016)., 1, (MOF, 2016)., (Kang et al., 2017; Kwon et al., 2017; Kwon et al., 2018; Kim et al., 2018). Korean J Fish Aquat Sci 51(5), , October 2018 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 16 August 2018; Revised 14 September 2018; Accepted 19 September 2018 *Corresponding author: Tel: Fax: address: ymkim@pknu.ac.kr Copyright 2018 The Korean Society of Fisheries and Aquatic Science 518 pissn: , eissn:

2 단순가공수산물공정중의식품학적위해요소 519 (Kwon et al, 2017), (Kim et al., 2018), (Yoon et al., 2017) (Kang et al., 2017), (Yoon et al., 2009).,.,, 3.. 재료및방법 가공업체및검체 (Guamegi Clupea pallasii) 5. (Dried anchovy Engraulis japonicus) 5. (Salted yellow croaker Larimichthys polyactis) 2. (Whirl-Pak bags; Nasco, Fort Atkinson, WI, USA), (4 ), 8. Table 1. 일반세균수, 대장균군및대장균분석, Kwon et al. (2017) (MFDS, 2017). (25 g) 0.85% 225 ml 10, 120 Stomacher (BagMixer 400VW; Interscience, Saint Nom, France). 1 ml 0.85% 9 ml. plate count agar (PCA; Difco, Detroit, MI, USA), , LST (lauryl sulfate tryptose), BGLB (brilliant green lactose bile 2% broth) 35 1, broth , 24, BGLB, (durham tube), (most probable number, MPN/100 g). Table 1. Processing process of simple-processed fishery products and sampling scheme Fishery products Guamegi (Clupea pallasii) Dried anchovy (Engraulis japonicus) Salted yellow croaker (Larimichthys polyactis) 1 Sample was not available. Facilities Processing process Raw materials Removal inedible parts Washing Drying Final product A S-1 S-2 S-3 S-4 S-5 B S-1 - S-3 - S-5 C S-1 S-2 S-3 - S-5 D - 1 S-2 S-3 S-4 S-5 E - S-2 S-3 S-4 S-5 Facilities Processing process Raw materials Drying Selection Final product A S-1 S-2 S-3 S-4 B S S-4 C S-1 S-2 S-3 - D S-1 S-2 S-3 S-4 E S-1 - S-3 S-4 Facilities Processing process Raw materials Salting Washing Final product A S-4 B S-1 S-2 S-3 S-4

3 520 정민철ㆍ강민균ㆍ장유미ㆍ이도하ㆍ박슬기ㆍ신일식ㆍ김영목 식중독세균분석 Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringens, Bacillus cereus, Salmonella sp., Escherichia coli O157:H7, Listeria monocytogenes 7. Clostridium botulinum. (MFDS, 2017). S. aureus, V. parahaemolyticus, C. perfringens B. cereus, Salmonella sp., E. coli O157:H7, L. monocytogenes C. botulinum. 이화학적위해요소분석 Kwon et al. (2017),. (Hg), (Pb) (Cd). (Optima 3300XL; PerkinElmer, Waltham, USA). HPLC (Agilent 1100 series; Agilent Technologies, Waldbronn, Germany).. 결과및고찰 어류단순가공업체의가공공정중의일반세균및위생지표세균위해요소분석 (, ), (Table 2). < log CFU/g, <18-2,600 MPN/100 g <18-2,400 MPN/100 g., < log CFU/g, <18-2,400 MPN/100 g (S-2) <18 MPN/100 g. Yoon et al. (2009)., n=5, c=2, m=0, M=10 (MFDS, 2017)., log CFU/g Yoon et al. (2017).,, CFU/g.. 5 log CFU/g Table 2. Bacteriological levels on intermediates and final products obtained in the processing process of simple-processed fishery products S-1 S-2 S-3 S-4 S-5 (MPN/ 100 g) Guamegi (Clupea pallasii) Dried anchovy (Engraulis japonicus) Salted yellow croaker (Larimichthys polyactis) <18 < <18 < <18-2,600 <18-2,400 < < <18-60 < <18 < < <18 40 <18 <18 68 < < <18 - -, Viable cell counts;, Coliform group;, Escherichia coli. 1 Sample was not available.

4 단순가공수산물공정중의식품학적위해요소 521 (MFDS, 2017). 어류단순가공업체의가공공정중의식중독세균위해요소분석 (S. aureus, B. cereus, C. perfringens, C. botulinum, V. parahaemolyticus, Salmonella sp., E. coli O157:H7, L. monocytogenes) Table 3. Salmonella sp., L. monocytogenes, E. coli O157:H7 C. botulinum ( )., B. cereus S. aureus (Table 3). B. cereus. (S-1) <1.18 log CFU/g, (S-2) log CFU/g, (S-3) log CFU/g, (S-4) log CFU/g (S-5) log CFU/g. B. cereus (<1,000 CFU/g) 1 ( 40 ) (MFDS, 2017). B. cereus ph cereulide (Granum and Lund, 1997; Chang et al., 2009)., B. cereus, (Fricker et al., 2007; Chang et al., 2009). Kim et al. (2009) B. cereus., 3 log CFU/g B. cereus, B. cereus. S. aureus. (S-1) log CFU/g, (S-2) log CFU/g, (S-3) log CFU/g, (S-4) 2.54 log CFU/g (S-5) log CFU/g.,, (MFDS, 2017)., S. aureus,, (Park et al., 2013; Kwon et al., 2017)., (S-1) log CFU/g, (S-2) Table 3. Pathogenic bacterial level on intermediates and final products obtained in simple-processed fishery products Guamegi Clupea pallasii Dried anchovy Engraulis japonicus Salted yellow croaker Larimichthys polyactis Processing process Staphylococcus aureus Vibrio parahaemolyticus Clostridium perfringens Bacillus cereus Salmonella sp. (Positive/ Negative) E. coli O157:H7 (Positive/ Negative) Listeria monocytogenes (Positive/ Negative) S <1.18 <1.18 <1.18 ND 1 ND ND S <1.18 < ND ND ND S <1.18 < ND ND ND S ±0.00 <1.18 < ND ND ND S <1.18 < ND ND ND S-1 <1.18 <1.18 <1.18 <1.18 ND ND ND S-2 <1.18 <1.18 <1.18 <1.18 ND ND ND S-3 <1.18 <1.18 <1.18 <1.18 ND ND ND S-4 <1.18 < ±0.00 <1.18 ND ND ND S <1.18 <1.18 <1.18 ND ND ND S <1.18 <1.18 <1.18 ND ND ND S-3 <1.18 <1.18 <1.18 <1.18 ND ND ND S-4 < <1.18 <1.18 <1.18 ND ND ND 1 Not detected. Clostridium botulinum was not detected in the samples of dried anchovy.

5 522 정민철ㆍ강민균ㆍ장유미ㆍ이도하ㆍ박슬기ㆍ신일식ㆍ김영목 log CFU/g, (S-3) S. aureus 1.47 log CFU/g (S-4) log CFU/g. S. aureus.,. Martin et al. (2004),., Kjolen and Amdersen (1992),., Bae (2006),,, S. aureus.,,,,,,,,., 10 (Im et al., 2007)., (Kwon et al., 2017). 어류단순가공업체의가공공정중의이화학적위해요소분석,. ND (not detected, )-0.3 mg/kg, ND-0.2 mg/kg, ND-0.1 mg/kg (MFDS, 2017) ( 0.5 mg /kg; 0.2 mg /kg; 0.5 mg /kg).. ND-0.1 mg/kg [,,, (,, ): 200 mg/kg (,,,,,,,,, )] (MFDS, 2017).,.,,,,., 12,.. Salmonella sp., L. monocytogenes E. coli O157:H7 S. aureus (Kwon et al., 2017; Kim et al., 2017; MFDS, 2017). (MFDS, 2017)., S. aureus.,. 사사 2018 ( ). References Bae HJ Analysis of contamination of bacteria from raw materials, utensils and workers hands to prepared foods in foodservice operations. Korean Soc Food Sci Nutr 35, Chang HJ and Lee JH Prevalence of bacillus cereus from fried rice dishes and monitoring guidelines for risk management. Korean J Food Cookery Sci 25, FAO (Food and Agriculture Organization of the United Nations) The state of world fisheries and aquaculture Retrieved from sofia/2016/en/?platform= on Jun 2, Fricker M, Messelhӓuβer U, Busch U, Scherer S and Ehling- Schulz M Diagnostic real-time PCR assays for the detection of emetic Bacillus cereus strains in foods and recent food-borne outbreaks. Appl Environ Microbiol 73,

6 단순가공수산물공정중의식품학적위해요소 Granum PE and Lund T Bacillus cereus and it's food poisoning toxins. FEMS Microbiol Lett 157, Im MN, Lee SJ and Lee KG Quantitative risk assessment modeling for Staphylococcus aureus in sushi. Food Eng Prog 11, Kang KT, Park SY, Choi JD, Kim MJ, Heu MS and Kim JS Safety monitoring of a processing plant for preparing raw oysters Crassostrea gigas for consumption. Korean J Fish Aquat Sci 50, KFAS Kwon KO, Ryu DG, Jeong MC, Kang EH, Shin IS and Kim YM Microbiological and physicochemical hazard analysis in processing process of simple-processed shellfish products. Korean J Fish Aquat Sci 50, org/ /kfas Kwon KO, Ryu DG, Jeong MC, Kang EH, Jang YM, Kwon JY, Kim JM, Shin IS and Kim YM Analysis of microbial contaminants and microbial changes during dried-laver processing. Korean J Fish Aquat Sci 51, org/ /kfas Kim HJ, Lee DS, Lee JM, Kim YM and Shin IS Bacteriological hazard analysis in minimally processed shellfish products purchased from Korean seafood retail outlets. Korean J Fish Aquat Sci 51, Kim YH, Ryu K and Lee YK Microbiological safety during delivering of food ingredients supplied to elementary school food services in daegu and gyeongbuk provinces -seafood, meat and frozen processing food. Korean J Food Preserv 16, 2, Kjolen H and Amdersen BM Hand washing and disinfection of heavily contaminated hands-effective or ineffective. J Hospital Infect 21, Martin MC, Fueyo JM, Gonzalez-Hevia MA and Mendoza MC Generic procedures for identification of enterotoxigenic strains of staphylococcus aureus from three food poisoning outbreaks. Int J Food Microbiol 94, dx.doi.org/ /j.ijfoodmicro MOF (Ministry of Oceans and Fisheries) Statistical yearbook of fisheries production. Retrieved from fips.go.kr/jsp/sf/ss/ss_kind_law_list.jsp?menudepth= on Jun 1, MFDS (Ministry of Food and Drug Safety) Korean food standards codex. Retrieved from on Jul 13, Park HJ, Min KJ, Park NY, Cho JI, Lee SH, Hwang IG, Heo JJ and Yoon KS Estimation on the consumption patterns of potentially hazardous foods with high consumer risk perception. Korean J Food Thechnol 45, org/ /kjfst Statistics Korea Seafood consumption, the fishery production statistics. Retrieved from potal/main/eachdtlpagedetail.do?idx_cd=1317 on Jun 3, Yoon HJ, Ham IT, Kim JS and Choi JD Physicochemical and microbiological characteristics of raw anchovies and boiled-dried anchovies on the market. JFMSE, 29, Yoon MS, Kim HJ, Park KH, Shin JH, Jung IN, Heu MS and Kim JS Biogenic amine content and hygienic quality characterization of commercial kwamegi. Korean J Fish Aquat Sci 42,

생식용굴가공공장의위생안전성 2,,., Jeong et al. (2004), Yu et al. (206) Bang et al. (2008) norovirus norovirus, Manatawee et al. (20) ice-bath, Xiao et al. (20) mod

생식용굴가공공장의위생안전성 2,,., Jeong et al. (2004), Yu et al. (206) Bang et al. (2008) norovirus norovirus, Manatawee et al. (20) ice-bath, Xiao et al. (20) mod 한수지 50(2), 20-29, 207 Original Article Korean J Fish Aquat Sci 50(2),20-29,207 생식용굴 (Crassostrea gigas) 작업장의위생안전성에대한모니터링 강경태 박선영,3 최종덕 김민주,3 허민수 2,3 김진수,3 * 한국식품안전관리인증원, 경상대학교해양식품생명의학과 / 해양산업연구소, 2 경상대학교식품영양학과,