한국수산과학회

ISSN NUMBER

  • pISSN : 2234-8395
  • |
  • eISSN : 2234-1757

Open Access Journal

UTIL MENU



검색

kfas, vol. 52, no. 2, pp.180-184, April, 2019
DOI. https://doi.org/10.5657/KFAS.2019.0180

Microbial Contamination Levels in Porphyra sp. Distributed in Korea 국내 유통 김(Porphyra sp.)의 미생물 오염도 평가

노보영·황선혜1·조용선1*
한국식품연구원 식품표준센터, 1한국식품연구원 식품분석센터

Aerobic bacteria, coliforms, Escherichia coli, and pathogenic bacteria were investigated in laver Porphyra sp. samples
from various regions of Korea. The mean bacterial counts were 6.9±0.87 log CFU/g (range 4.0 to 7.7) log CFU/g in
dried laver, 2.83±4.36 log CFU/g in roasted laver, and 4.93 ± 1.43 log CFU/g in seasoned laver. Coliforms were most
abundant (mean count: 2.1±1.01 log CFU/g) in dried laver. No pathogenic bacteria, including Staphylococcus aureus,
Salmonella spp. Vibrio parahaemolyticus, or Listeria monocytogenes, were detected in any of the samples. Aerobic
microorganisms were the most diverse microorganisms in dried laver. Staphylococcus spp. were predominant, but S.
aureus was not detected. Standardization of laver production is necessary to ensure a hygienic product because laver
products are often ingested without heating or cooking, and the production process is simple.

Keyword : Laver, Aerobic bacteria, Coliforms, Pathogenic bacteria, Diversity

Download :


Copyrightⓒ 2014 The Korean Society of Fisheries and Aquatic Science
All Rights Reserved.

Editorial Office Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 608-737, Korea TEL : 82.51.629.7363 | FAX : 82.51.626.1039 | E-mail : kosfas@naver.com