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단순가공 패류의 수산물의 가공 공정 중 미생물학적 및 이화학적 위해요소 분석
권기언,류대규,정민철,강은혜,신일식,김영목,Kwon, Kion,Ryu, Dae-Gyu,Jeong, Min-Chul,Kang, Eun-Hye,Shin, Il-Shik,Kim, Young-Mog 한국수산과학회 2017 한국수산과학회지 Vol.50 No.4
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.
마른김(Pyropia spp.) 가공 공정 경과에 따른 미생물 오염도 분석
권기언 ( Kion Kwon ),류대규 ( Dae-gyu Ryu ),정민철 ( Min-chul Jeong ),강은혜 ( Eun-hye Kang ),장유미 ( Yumi Jang ),권지영 ( Ji Young Kwon ),김정목 ( Jeong-mok Kim ),신일식 ( Il-shik Shin ),김영목 ( Young-mog Kim ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.1
We investigated the levels of microbial contaminants and microbial hazards during dried-laver processing. We analyzed 321 samples obtained from 18 dried-laver Pyropia spp. manufacturing facilities, including water, swab-, and processing samples as well as final products. The levels of microbial contaminants, including viable cell counts (VCC) and coliform bacteria, increased as processing progressed. The sanitary indicator bacterium, Escherichia coli, was not detected in the final products although VCC levels were high, generally exceeding 5 log CFU/g. We also investigated changes in microbial contaminants at each processing step. Both VCC and total coliform dramatically increased after 4 days of continuous processing, indicating that microbial contaminants originated, mainly, from cross contamination during processing.