유통 중인 어류 단순가공품의 세균학적 및 화학적 위해요소 분석
Bacteriological and Chemical Hazard Analysis in Minimally Processed Fish Products Collected from Korean Seafood Retail Outlets
- 주제(키워드) 도움말 어류 , 단순가공품 , 세균학적 , 화학적 , 위해요소
- 발행기관 강릉원주대학교 해양식품공학과 일반대학원
- 지도교수 도움말 신일식
- 심사위원 박우정, 김희연
- 사용가능일 20190201
- 저작권일 20190201
- 발행년도 2018
- 학위수여년월 2019. 2
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 해양식품공학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000010375
- UCI I804:42001-000000010375
- 본문언어 한국어
초록/요약 도움말
The purpose of this study was to analyze bacteriological and chemical hazard in minimally processed fish products collected from korean seafood retail outlets, Hwangtae, dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts determined in all samples were detected below regulation limit of the Korean FDA, Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacteria, Staphylococcus aureus, were detected at levels above 1.0×102 colony forming unit (CFU)/g in Hwangtae, dried anchovy and salted and dried yellow croaker. Hwangtae, dried anchovy and salted and dried yellow croaker are commonly ingested without heating, and therefore these commercial fish products minimally processed pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be contaminated from employees and multiply during distribution, indicates the necessity of improving the sanitary control of commercial fish products minimally processed. Histamine was not detected from dried anchovy and salted and dried yellow croaker, but was detected at some of the highest levels form fermented anchovy sauces. This result suggests that the efforts to reduce the amount of histamine in fermented anchovy sauces.
more목차 도움말
List of tables ⅰ
List of figures ⅲ
Abstract ⅴ
Ⅰ. Introduction 1
Ⅱ. Materials and methods 5
1. Bacteriological and chemical hazard analysis 5
1.1 Sample 5
1.2 Bacteriological analysis 12
1) Pretreatment of sample 12
2) Viable cell count 13
3) Coliform group and Escherichia coli 14
4) Staphylococcus aureus 16
5) Clostridium botulinum 17
6) Mold 18
1.3 Chemical analysis 19
1) Histamine 19
Ⅲ. Results and discussion 21
1. Bacteriological and chemical hazard analysis 21
1.1 Hwangtae 21
1) Bacterial count 21
2) S. aureus count 23
3) Mold 25
1.2 Dried anchovy 27
1) Bacterial count 27
2) Pathogenic bacteria count 29
3) Histamine 31
1.3 Fermented anchovy sauce 33
1) Bacterial count 33
2) S. aureus count 35
3) Histamine 37
1.4 Salted and dried yellow croaker fish 39
1) Bacterial count 39
2) S. aureus count 41
3) Histamine 43
2. Detection rate with S. aureus in minimally processed fish products
45
2.1 Detection rate of sample with S. aureus above 1.0×102 CFU/g
45
3. Safety management plan for reduction of S. aureus in minimally
processed fish products 48
3.1 Abstract 48
3.2 Microorganisms in the skin 48
3.3 Management of work gloves 49
4. Reduction and management of histamine in fermented anchovy sauce
52
4.1 Abstract 52
4.2 Histamine reduction and management plan 52
Ⅳ. Conclusions 54
Ⅴ. References 55
Ⅵ. 감사의 글 61
