Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Microbiological and Physicochemical Hazard Analysis in Processing Process of Simple-Processed Shellfish Products

단순가공 패류의 수산물의 가공 공정 중 미생물학적 및 이화학적 위해요소 분석

  • Kwon, Kion (Department of Food Science and Technology, Pukyong National University) ;
  • Ryu, Dae-Gyu (Department of Food Science and Technology, Pukyong National University) ;
  • Jeong, Min-Chul (Department of Food Science and Technology, Pukyong National University) ;
  • Kang, Eun-Hye (Department of Food Science and Technology, Pukyong National University) ;
  • Shin, Il-Shik (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
  • 권기언 (부경대학교 식품공학과) ;
  • 류대규 (부경대학교 식품공학과) ;
  • 정민철 (부경대학교 식품공학과) ;
  • 강은혜 (부경대학교 식품공학과) ;
  • 신일식 (강릉원주대학교 해양식품공학과) ;
  • 김영목 (부경대학교 식품공학과)
  • Received : 2017.07.21
  • Accepted : 2017.08.02
  • Published : 2017.08.31
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Abstract

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

Keywords

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