한수지 51(5), 518-523, 2018 Original Article Korean J Fish Aquat Sci 51(5),518-523,2018 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 1 2010 51.3 kg, 2012 54.9 kg, 2014 58.9 kg 2015 59.9 kg (Statistics Korea, 2017; Kwon et al., 2017). 2013-2015 1 58.4 kg 1., 1 1960 9.9 kg 2013-2015 3 20.2 kg (FAO, 2016; Kwon et al., 2017).,, (MOF, 2016). 90%, 75.9%, 24.1% (MOF, 2016). 2013 1,293 2005 4.0% (MOF, 2016)., 1, (MOF, 2016)., (Kang et al., 2017; Kwon et al., 2017; Kwon et al., 2018; Kim et al., 2018). https://doi.org/10.5657/kfas.2018.0518 Korean J Fish Aquat Sci 51(5), 518-523, October 2018 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) 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: +82. 51. 629. 5832 Fax: +82. 51. 629. 5824 E-mail address: ymkim@pknu.ac.kr Copyright 2018 The Korean Society of Fisheries and Aquatic Science 518 pissn:0374-8111, eissn:2287-8815
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), 35 1 48 2., LST (lauryl sulfate tryptose), BGLB (brilliant green lactose bile 2% broth) 35 1, 24-48. broth 44.5 1, 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-1 - - 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
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). <1.18-7.24 log CFU/g, <18-2,600 MPN/100 g <18-2,400 MPN/100 g., <1.18-3.95 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)., 6.10-6.45 log CFU/g Yoon et al. (2017).,, 5.67-5.74 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) 2.43-4.88 2.40-6.70 3.38-4.66 <18 <18-240 490 <18 <18 170 2.30-5.30 2.30-7.24 3.89-4.03 <18-2,600 <18-2,400 <18 490 <18 490 2.62-5.80 3.85-7.00 3.18-3.47 <18-60 <18 490 <18 <18 220 2.48-5.19 6.10-6.45 5.67-5.74 <18-140 <18 40 <18 <18 68 <1.18-3.95-1 - <18-350 - - <18 - -, Viable cell counts;, Coliform group;, Escherichia coli. 1 Sample was not available.
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) 2.11-2.59 log CFU/g, (S-3) 1.48-2.71 log CFU/g, (S-4) 2.23-3.48 log CFU/g (S-5) 1.30-3.03 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) 2.87-3.98 log CFU/g, (S-2) 1.48-2.97 log CFU/g, (S-3) 1.74-2.76 log CFU/g, (S-4) 2.54 log CFU/g (S-5) 2.53-2.56 log CFU/g.,, (MFDS, 2017)., S. aureus,, (Park et al., 2013; Kwon et al., 2017)., (S-1) 3.43-3.47 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 2.86-3.98 <1.18 <1.18 <1.18 ND 1 ND ND S-2 1.48-2.97 <1.18 <1.18 2.11-2.59 ND ND ND S-3 1.74-2.76 <1.18 <1.18 1.48-2.71 ND ND ND S-4 2.54±0.00 <1.18 <1.18 2.23-3.48 ND ND ND S-5 2.53-2.56 <1.18 <1.18 1.30-3.03 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 <1.18 1.54±0.00 <1.18 ND ND ND S-1 3.43-3.47 <1.18 <1.18 <1.18 ND ND ND S-2 2.46-2.53 <1.18 <1.18 <1.18 ND ND ND S-3 <1.18 <1.18 <1.18 <1.18 ND ND ND S-4 <1.18-2.54 <1.18 <1.18 <1.18 ND ND ND 1 Not detected. Clostridium botulinum was not detected in the samples of dried anchovy.
522 정민철ㆍ강민균ㆍ장유미ㆍ이도하ㆍ박슬기ㆍ신일식ㆍ김영목 2.46-2.53 log CFU/g, (S-3) S. aureus 1.47 log CFU/g (S-4) 1.70-2.54 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 (16162 601). References Bae HJ. 2006. Analysis of contamination of bacteria from raw materials, utensils and workers hands to prepared foods in foodservice operations. Korean Soc Food Sci Nutr 35, 655-660. https://doi.org/10.3746/jkfn.2006.35.5.655. Chang HJ and Lee JH. 2009. Prevalence of bacillus cereus from fried rice dishes and monitoring guidelines for risk management. Korean J Food Cookery Sci 25, 45-54. FAO (Food and Agriculture Organization of the United Nations). 2016. The state of world fisheries and aquaculture 2016. Retrieved from http://www.fao.org/publications/ sofia/2016/en/?platform= on Jun 2, 2018. Fricker M, Messelhӓuβer U, Busch U, Scherer S and Ehling- Schulz M. 2007. Diagnostic real-time PCR assays for the detection of emetic Bacillus cereus strains in foods and recent food-borne outbreaks. Appl Environ Microbiol 73,
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