참굴(Crassostrea gigas) 탈각 공정에서 작업자 장갑에 의해 발생하는 미생물학적 위해요소 분석 (Analysis of Microbiological Hazards From Working Gloves Used in the Processing of Shucked Pacific Oyster Crassostrea gigas)

서지정보

· 발행기관 : 한국수산과학회
· 수록지 정보 : 한국수산과학회지 / 52권 / 4호 / 344 ~ 348페이지
· 저자명 : 강민균, 박슬기, 강동민, 이도하, 조두민, 이장원, 이재화, 신일식, 김영목

초록

This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing.
Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves.
SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <15 CFU/15 cm2 to 2.9 ×102 CFU/15 cm2 on gloves after 6 h of continuous work, and from <15 CFU/15 cm2 to 2.23 ×102 CFU/15 cm2 on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.

영어초록

This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing.
Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves.
SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <15 CFU/15 cm2 to 2.9 ×102 CFU/15 cm2 on gloves after 6 h of continuous work, and from <15 CFU/15 cm2 to 2.23 ×102 CFU/15 cm2 on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.

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