Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Microbial Contamination Analysis to Assess the Safety of Marketplace Sushi

유통중인 생선초밥의 오염 미생물 분석

  • Cho, Sun-Kyung (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Moon, Bo-Youn (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Kyungwon University)
  • 조선경 (경원대학교 식품생물공학과) ;
  • 문보연 (경원대학교 식품생물공학과) ;
  • 박종현 (경원대학교 식품생물공학과)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.

어패류에 의한 식중독 발생 감소를 위하여 시장에서 유통중인 생선초밥을 대형할인매장과 일식음식점에서 수집하여 미생물 위해인자의 오염을 분석하였다. 79개의 초밥의 생선부위에서 4-6 log CFU/g의 일반세균이 오염되어 있었고 밥부위에서는 3-5 log CFU/g 로 나왔으며 광어와 새우초밥이 높은 오염을 보여주었다. 대장균군은 생선부위에서 3-4 log CFU/g이 오염되어 있었고 밥부위에는 생선부위보다 1 log CFU/g정도 낮게 나타났고 대장균은 검출되지 않았다. 식중독 세균은 생선부위에서 Staphylococcus aureus가 17% 시료에서 검출되었고, Bacillus cereus group은 10%로 검출되었고 밥부위에서는 S. aureus가 11%시료에서 검출되었고 B. cereus group가 8% 시료에서 검출되었다. 그리고 Salmonella와 Listeria monocytogenes도 검출되었으나 Vibrio parahaemolyticus, Clostridium perfrigens, Yersinia enterpcolotica 등은 검출되지 않았다. 생선초밥 생산유통 업체 분석에 의하면 대형할인매장의 시료에서는 B. cereus group이 13%시료에서 검출되었고, 일식음식점의 경우는 S. aureus가 30% 시료에서 검출되었다. 일반적으로 어패류 식품의 경우 V. parahaemolyticus의 오염을 우려하지만, 유통 초밥시료를 채취하여 실험한 결과 B. cereus group과 S. aureus의 오염도가 더욱 높은 것으로 나타났다. 그러므로 V. parahaemolyticus와 아울러 B. cereus group과 S. aureus의 위해 관리가 강화되어야 할 것으로 사료된다.

Keywords

References

  1. Kim JK, Lee YW. A review study of food poisoning in Korea. J. Food Hyg. Saf. 4: 199-255 (1989)
  2. Lee YW. A study on the trend of food poisoning outbreaks, reported cases, in Korea. J. Food Hyg. Saf. 2: 215-237 (1987)
  3. Kim JK. Evaluation of the management of sanitation in food service establishments in Korea and strategies for future improvement. J. Food Hyg. Saf. 15: 186-198 (2000)
  4. Bean NH, Griffin PM, Goulding JS, Ivey CB. Foodborne disease ourbreaks, 5 year summary, 1983-1987. J. Food. Protect. 53: 711-728 (1990)
  5. KREI. Food Consumption Changes for Principal Foods and Prospects. Korea Rural Economic Institute, Seoul, Korea. pp. 72-75 (1996)
  6. Korea Food and Drug Administraion. Food-borne Outbreak for 2008. Available from http://www.kfda.go.kr. Accessed Oct. 11, 2008
  7. Korea Food & Drug Administraion. Food code. Available from http://www.kfda. go.kr. Accessed Nov. 20, 2008
  8. Jung SW, Song JH, Lee KG, Hong KW, Lee SJ. Inhibitory effects of temperature and vinegar against indicator organisms in raw fishes for sushi ingredient during chilled storage. Food Eng. Prog. 10: 192-200 (2006)
  9. Keeratipibul S, Techaruwichit P, Chaturongkasumit Y. Contmaination sources of coliforms in two different types of fronzen readyto-eat shrimps. Food Control 20: 289-293 (2009) https://doi.org/10.1016/j.foodcont.2008.05.015
  10. Pan TM, Wang TK, Lee CL, Chien SW, Horng CB. Food- borne disease outbreaks due to bacteria in Taiwan, 1986 to 1995. J. Clin. Microbiol. 35: 1260-1262 (1997)
  11. Yoon YJ, Kim DY, Lee CH, Yoon U, Koh YH, Kim SK, Kim JW. Isolation and identification of Vibrio species contaminated in imported frozen seafoods. J. Food Hyg. Saf. 15: 128-136 (2000)
  12. Muntynen V, Lindstom KA. Rapid PCR-based DNA test for enterotoxic Bacillus cereus. Appl. Environ. Microb. 64: 1634-1694 (1998)
  13. Jang JH, Lee NA, Woo GJ, Park JH. Prevalence of Bacillus cereus in rice and distribution of enterotoxin genes. Food Sci. Biotechnol. 15: 232-237 (2006)
  14. Icgen B, Candan GG, Ozcengiz G. Characterization of Salmonella enteritidis isolates of chicken, egg and human origin from Turkey. Food Microbiol. 19: 375-382 (2002) https://doi.org/10.1006/fmic.2002.0479
  15. Ramesh A, Padmapriya BP, Chandrashekar A, Varadaraj MC. Application of a convenient DNA extraction method and multiplex PCR for the direct detection of Stapylococcus aureus and Yersinia enterocolitica in milk samples. Mol. Cell. Probes 16: 307-314 (2002) https://doi.org/10.1006/mcpr.2002.0428
  16. Klein P, Juneja VK. Sensitive detection of viable Listeria monocytogenes by reverse transcription-PCR. Appl. Environ. Microb. 63: 4441-4448 (1997)
  17. Kim HJ, Lee YW, Lee HJ, Na SS. A study on characteristics Escherichia coli isolated from fish in market. J. Food Hyg. Saf. 12: 354-360 (1997)
  18. Roh PU, Bin SO, Lee JI. A study on contamination of fish sold at wholesale market. Korean J. Vet. Public. Health 21: 375-379 (1997)
  19. Gopalakrishan ITS, Shrivastava KP. Reliability of Escherichia coli and fecal Sterptococci as indicators of Salmonella in frozen fishery products. Fisher. Technol. 26: 137-139 (1989)
  20. Lee YW, Kim JH, Park SG, Lee KM. Distribution of indicator organisms in commercial fish and shellfish and influence of storage temperature and period. J. Food Hyg. Saf. 11: 57-70 (1996)
  21. Foster JF, Flower JL, Dacey J. A microbial survey of various fresh and frozen seafood products. J. Food Protect. 40: 300-303 (1977)
  22. Nair KKS, Nair RB. Bacteriological quality of fresh water fish from Krishnarajendra sagra reservoir. Fisher. Technol. 25: 79-80 (1998)
  23. Bryan FL. Hazard analysis critical control point system for retail food and restaurant operations. J. Food Protect. 53: 978-982 (1990)
  24. Kim SH, Kim JS, Choi JP, Park JH. Prevalence and frequency of food-borne pathogens on unprocessed agricultural and marine products. Korean J. Food Sci. Technol. 38: 594-598 (2006)