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유통중인 주요 건어포류의 미생물학적 조사Microbiological Investigation at the Major Dried Seafood Distributed at the Market

Other Titles
Microbiological Investigation at the Major Dried Seafood Distributed at the Market
Authors
송민규김지윤전은비김정균박신영
Issue Date
2021
Publisher
한국수산해양교육학회
Keywords
Dried squid; Dried file fish; Dried blackmouth angler; Sanitary indicative microorganism; Escherichia coli
Citation
수산해양교육연구, v.33, no.3, pp 800 - 805
Pages
6
Indexed
KCI
Journal Title
수산해양교육연구
Volume
33
Number
3
Start Page
800
End Page
805
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/5226
DOI
10.13000/JFMSE.2021.6.33.3.800
ISSN
1229-8999
2288-2049
Abstract
This study assessed the quantitative contamination levels of total viable bacteria, fungi (yeast and mold), coliforms and Escherichia coli in Todarodes pacificus (squid), Stephanolepis cirrhifer (file fish) and Lophiomus setigerus (black mouth angler) as major dried fishery food products which were favored by consumers in Korea. Total viable bacteria in dried squid, dried file fish and dried black mouth angler were detected as 1.0~3.5, 2.0~5.1, and 3.2~5.9 log 10 CFU/g, respectively. Fungi in dried squid, dried file fish and dried black mouth angler were also detected as 2.0~3.8, 2.3~4.9, and 1.8~6.4 log 10 CFU/g, respectively. Coliforms were not detected in dried squid and dried black mouth angler, whereas the positive rate of coliforms in dried file fish was 60% with 1.5~2.3 log 10 CFU/g. E. coli was not detected in all samples (ND: < 1 log 10 CFU/g). The data on microbial contamination levels may be utilized for quantitative microbial assessment of dried fishery food products for controlling the level of microbial contamination and securing microbiological safety.
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해양과학대학 > Seafood science & Technology > Journal Articles

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