조미오징어(Dosidicus gigas)의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구 (Microbial Contamination of Seasoned and Dried Squid Dosidicus gigas during Processing)

서지정보

· 발행기관 : 한국수산과학회
· 수록지 정보 : 한국수산과학회지 / 45권 / 5호 / 445 ~ 453페이지
· 저자명 : 최규덕, 박욱연, 신일식

초록

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee’s gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia. coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus,≤2.0 log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee’s gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/m2) and E. coli (negative- to 3.5 log MPN/m2). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/m3) at both companies.
These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

영어초록

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee’s gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia. coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus,≤2.0 log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee’s gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/m2) and E. coli (negative- to 3.5 log MPN/m2). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/m3) at both companies.
These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

참고자료

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