한국수산과학회

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

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kfas, vol. 51, no. 5, pp.518-523, October, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0518

Hazard Analysis of Food Safety in Processing Process of Simple-processed
Fishery Products
단순가공 어류 수산물 제조 공정 중의 식품학적 위해요소 분석

정민철·강민균·장유미·이도하·박슬기·신일식1·김영목*
부경대학교 식품공학과, 1강릉원주대학교 해양식품공학과

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples
analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic
bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of
the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were
frequently detected in both the intermediate processing stages and the final products, although cell populations were
not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did
not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards
such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic
bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly
suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in
simple-processed fishery products.

Keyword : Key words: Fishery product, Food safety, Hazard analysis, Processing process, Simple-processed

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