유통중인 주요 건어포류의 미생물학적 조사

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.