한수지 52(2), , 2019 Note Korean J Fish Aquat Sci 52(2), ,2019 국내유통김 (Porphyra sp.) 의미생물오염도평가 노보영 황선혜 1 조용선 1 * 한국식품연구원식품표준센터, 1 한국식품연구원식품분석

Size: px

Start display at page:

Download "한수지 52(2), , 2019 Note Korean J Fish Aquat Sci 52(2), ,2019 국내유통김 (Porphyra sp.) 의미생물오염도평가 노보영 황선혜 1 조용선 1 * 한국식품연구원식품표준센터, 1 한국식품연구원식품분석"

경실 초
5 years ago
Views:

1 한수지 52(2), 80-84, 209 Note Korean J Fish Aquat Sci 52(2),80-84,209 국내유통김 (Porphyra sp.) 의미생물오염도평가 노보영 황선혜 조용선 * 한국식품연구원식품표준센터, 한국식품연구원식품분석센터 Microbial Contamination Levels in Porphyra sp. Distributed in Korea Bo-Young Noh, Sun-Hye Hwang and Yong-Sun Cho * Food Standard Center, Korea Food Research Institute, Wanju 55365, Korea Food Analysis Center, Korea Food Research Institute, Wanju 55365, Korea Aerobic bacteria, coliforms, Escherichia coli, and pathogenic bacteria were investigated in laver Porphyra sp. samples from various regions of Korea. The mean bacterial counts were 6.9±0.87 log CFU/g (range 4.0 to 7.7) log CFU/g in dried laver, 2.83±4.36 log CFU/g in roasted laver, and 4.93 ±.43 log CFU/g in seasoned laver. Coliforms were most abundant (mean count: 2.±.0 log CFU/g) in dried laver. No pathogenic bacteria, including Staphylococcus aureus, Salmonella spp. Vibrio parahaemolyticus, or Listeria monocytogenes, were detected in any of the samples. Aerobic microorganisms were the most diverse microorganisms in dried laver. Staphylococcus spp. were predominant, but S. aureus was not detected. Standardization of laver production is necessary to ensure a hygienic product because laver products are often ingested without heating or cooking, and the production process is simple. Key words: Laver, Aerobic bacteria, Coliforms, Pathogenic bacteria, Diversity 서론 (Laver), (Hwang, 203).,, 3 60% 30% 0% (Ock, 200). 0% 2 5%, (Hwang, 203). (Korea laver industrial association, 208). 400 (206.2, 260 g) ( ),, ,, (Kang et al., 200).,,,,, (Hwang, 203)., CFU/g, (Lee et al., 2005). 0 7 CFU/g (Choi et al., 204). *Corresponding author: Tel: Fax: address: yscho@kfri.re.kr 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. Korean J Fish Aquat Sci 52(2), 80-84, April 209 Received 20 November 208; Revised 9 December 208; Accepted 4 March 209 저자직위 : 노보영 ( 선임연구원 ), 황선혜 ( 기술원 ), 조용선 ( 책임연구원 ) Copyright 209 The Korean Society of Fisheries and Aquatic Science 80 pissn:0374-8, eissn:

2 김의오염도평가 8,. (Choi et al., 202). (MFDS, 208) n=5, c=2, m=0, M=0, n=5, c=, m=0, M=00,..,,,,,,. 재료및방법 실험재료 (n=43), (n=28), (n=29).. 미생물오염의정량 정성적평가 총호기성세균정량분석 25 g 225 ml stomacher (Seward, London, UK) 260 rpm 2. 0 ml 3 ml TEMPO AC media vial (BioMerieux, Marcy L'Etoile, France) TEMPO preparation system (BioMerieux, Marcy L'Etoile, France) TEMPO AC (BioMerieux, Marcy L'Etoile, France) TEMPO read system (BioMerieux, Marcy L'Etoile, France). 대장균군수정량분석 TEMPO CC media vial TEMPO preparation system TEMPO CC TEMPO read system. 대장균 (Escherichia coli) 정량 정성분석 TEMPO EC media vial TEMPO preparation system EC TEMPO read system. EC-mug (Merck, Darmstadt, Germany) ml 3 tube endo agar (Merck, Darmstadt, Germany) chromocult agar (Merck, Darmstadt, Germany) (MFDS, 208) Vitek 2 (BioMerieux, Marcy L'Etoile, France). 황색포도상구균 (Staphylocococcus aureus) 정성분석 25 g 225 ml 0% NaCl TSB (Merck, Darmstadt, Germany) baird-parker (BP; Merck, Darmstadt, Germany) baird-parker+rabbit plasma fibrinogen (BP+RPF; biomerieux, Marcy L'Etoile, France) coagulase. Coagulase VITEK 2 (biomerieux, Marcy L'Etoile, France). 살모넬라균 (Salmonella spp.) 분석 25 g 225 ml BPW (Merck, Darmstadt, Germany) ml Tetrathionate (BioMerieux, Marcy L'Etoile, France)) ml 0 ml RVS (Merck, Darmstadt, Germany) 0. ml 36 (Tetrathionate ) (RVS ) XLD (xylose lysine deoxycholate) agar (Dfico, Detroit, Mich, USA) BG Sulfa (Dfico, Detroit, Mich, USA) Vitek 2 (BioMerieux, Marcy L'Etoile, France). 장염비브리오균 (Vibrio parahaemolyticus) 분석 25 g 225 ml Alkaline pepton TCBS (thiosulfate citrate bile sucrose) agar (Merck, Darmstadt, Germany) Vitek 2 (BioMerieux, Marcy L'Etoile, France). 리스테리아모노사이토제네스 (Listeria monocytogenes) 분석 25 g 225 ml LEB (Merck, Darmstadt, Germany) Palcam agar (Merck, Darmstadt, Germany)

3 82 노보영ㆍ황선혜ㆍ조용선 Vitek 2 ( BioMerieux, Marcy L'Etoile, France). 호기성오염세균분석 25 g 225 ml stomacher (Seward, London, UK) 260 rpm 2 plate count agar (Merck, Darmstadt, Germany) Vitek 2 (BioMerieux, Marcy L'Etoile, France). 통계분석 log CFU (colony forming unit)/g excel 3, (<0). MiniTab (version 7; Minitab, State College, Pa) (One-way ANOVA) P-value P<0.05,. 결과및고찰 미생물오염의정량적평가 (n=43), (n=28), (n=29) log CFU/g 4.0 log CFU/g 7.7 log CFU/g (Table, Fig. ). 00% 94.4%.,, (P<0.05). a) Aerobic count (Log CFU/g) b) Coliforms (Log CFU/g) Dried laver Dried laver Roasted laver Roasted laver Seasoned laver Seasoned laver Fig. The microbial composition of laver Porphyra sp. samples (a) aerobic counts (b) coliforms. The box represents the interquartile range (25% -75%) for each data point and the stars (*) represent outliers. The error bars above and below the box indicate the 90-0%, respectively CFU/g CFU/g < CFU/g (Jo et al., 2004). Table. Quantitative microbiological analysis of dried, roasted, and seasoned laver Porphyra sp. Samples (log CFU/g) Aerobic count Coliforms Escherichia coli Dried laver (n=43) Roasted laver (n=28) Seasoned laver (n=29) Average 6.9± ±.0 ND* Min Max Average 3.4±.77.6±0.94 ND Min Max Average 4.9±.9.0±0.07 ND Min.2 Max 7..2 *ND, Not detected (Detection limit: <0 CFU/g).

4 김의오염도평가 log CFU/ g (Table, Fig. ) (P<0.05). 79.%, 46.4%, 24.%.. Seo et al. (2006) MPN <8 27,600 MPN/00 g. (Kang at al., 2006) (Jo et al., 2004)., (Kim and Yoon 203).. 병원성미생물의정성분석 00,,,., 2, (Kang et al., 2006),,,, (Kim et al., 205).. 호기성세균동정 VI- TEK 2., 00% 80% 60% 40% 20% 0% Fig. 2. Analysis of aerobic microbial contamination of dried, roasted, and seasoned laver Porphyra sp.. (Ock, 200).., 2. Staphylococcus spp %, 75.0 %, 67.9 % S. aureus. (Fig. 2). Staphylococcus spp. S. cohnii 37.0 %, S. vitulinus 35.2 %, S. warneri 6.7 %, Staphylococcus spp..2 %..,,. 사사 Dried laver Roasted laver Seasoned laver 209. References Others Photobacterium Gemella Mannheimia Pseudomonas Cronobacter Cronobacter Streptococcus Staphylococcus Spigomonas Leuconostoc Kocuria Granylicatella Comamonas Aerococcus Acinetobacter Choi ES, Kim NH, Kim HW, Kim SA, JO JL, Kim SH, Lee SH, Ha SD and Rhee MS Microbiological quality of seasoned roasted laver and potential hazard control in a real processing lines. J Food Protection 77, Choi ES, Kim NH, Lee SH and Rhee MS Seafood and Bacteria. Safe Food 7, 3-3.

5 84 노보영ㆍ황선혜ㆍ조용선 Hwang ES Composition of amino acids, minerals, and heavy metals in differently cooked laver (Porphyra tenera). J Korean Soc Food Sci Nutr 42, Jo CR, Lee NY, Hong SP, Kim YH and Byun MW Microbial contamination of the food materials for manufacturing Korean laver roll (Kimbab) and the Effect of Gamma Irradiation. J food Sci Nutr 9, Kang MJ, Lee HT and Kim JY Hazard Analysis determination of critical control points and establishment of critical limits for seasonal laver. Culi Sci Hos Res 2, -0. Kang SG, Park SH, Kim HJ and Ham KS Chitosan treatment during the preparation of dried laver affects Microbila Growth and Quality. J Chitin Chitosan 6, Kim JW, Puligundla P and Mok CK Microbial decontamination of dried laver using corona discharge plasma jet (CDPJ). J Food Eng 6, Kim KY and Yoon SY A Study on microbiological risk assessment for the HACCP system construction of seasoned laver. J Environ Health Sci 39, Korea laver industrial association Database of production. Retrieved From html on Oct 23, 208. Lee NY, Jo C, Chung HJ, Kang HJ, Kim JK, Kim HJ and Byun MW The prediction of the origin of microbiological safety by Gamma Irradiation. Korean J Food Sci Techno 37, MFDS (Ministry of Food and Drug Safty) Korea Food Standards Codex. Retrieved From on Oct 23, 208. Ock YS Some Schemes for the sustainable Development of Korean Laver Industry. J Fish Adm 4, Seo KY, Lee MJ, Yeon JH and Kim IJ Microbiological Contamination Levels of in Salad and Side Dishes Distributed in Markets. J Food Hyg Saf 2,

내지-수정.indd

내지-수정.indd 발 간 등 록 번 호 11-147000-000139-10 발간사 식품 및 의료산업의 발전과 국제 교류의 증가로 인해 식의약 산업은 이제 국경없는 시대가 되었습니다. 이에 따라 식의약품의 안전에 대한 국민의 관심이 매우 높아졌습니다. 건강하고 행복한 삶을 원하는 국민의 바램은 식품, 의약품, 의료기기, 화장품, 주류안전에 대해 과거 어느때 보다도 높은 수준을