조미오징어 (Dosidicus gigas)의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구
분야
수해양 > 수산생물학
저자
최규덕 ( Kyoo Duck Choi ) , 박욱연 ( Uk Yeon Park ) , 신일식 ( Ii Shik Shin )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2012년, 제45권 제5호, 445~453페이지(총9페이지)
파일형식
05907406.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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/1 00 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, 2.0log CFU/g; E. coil, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFIJ/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 (neg-alive-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.
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