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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 신일식
- 발행연도
- 2019
- 저작권
- 강릉원주대학교 논문은 저작권에 의해 보호받습니다.
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이 논문의 연구 히스토리 (3)
2019
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초록· 키워드
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The purpose of this study was to analyze bacteriological and chemical hazard in minimally processed fish products collected from korean seafood retail outlets, Hwangtae, dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts determined in all samples were detected below regulation limit of the Korean FDA, Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacteria, Staphylococcus aureus, were detected at levels above 1.0×102 colony forming unit (CFU)/g in Hwangtae, dried anchovy and salted and dried yellow croaker. Hwangtae, dried anchovy and salted and dried yellow croaker are commonly ingested without heating, and therefore these commercial fish products minimally processed pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be contaminated from employees and multiply during distribution, indicates the necessity of improving the sanitary control of commercial fish products minimally processed. Histamine was not detected from dried anchovy and salted and dried yellow croaker, but was detected at some of the highest levels form fermented anchovy sauces. This result suggests that the efforts to reduce the amount of histamine in fermented anchovy sauces.
목차
List of tables ⅰList of figures ⅲAbstract ⅴⅠ. Introduction 1Ⅱ. Materials and methods 51. Bacteriological and chemical hazard analysis 51.1 Sample 51.2 Bacteriological analysis 121) Pretreatment of sample 122) Viable cell count 133) Coliform group and Escherichia coli 144) Staphylococcus aureus 165) Clostridium botulinum 176) Mold 181.3 Chemical analysis 191) Histamine 19Ⅲ. Results and discussion 211. Bacteriological and chemical hazard analysis 211.1 Hwangtae 211) Bacterial count 212) S. aureus count 233) Mold 251.2 Dried anchovy 271) Bacterial count 272) Pathogenic bacteria count 293) Histamine 311.3 Fermented anchovy sauce 331) Bacterial count 332) S. aureus count 353) Histamine 371.4 Salted and dried yellow croaker fish 391) Bacterial count 392) S. aureus count 413) Histamine 432. Detection rate with S. aureus in minimally processed fish products452.1 Detection rate of sample with S. aureus above 1.0×102 CFU/g453. Safety management plan for reduction of S. aureus in minimallyprocessed fish products 483.1 Abstract 483.2 Microorganisms in the skin 483.3 Management of work gloves 494. Reduction and management of histamine in fermented anchovy sauce524.1 Abstract 524.2 Histamine reduction and management plan 52Ⅳ. Conclusions 54Ⅴ. References 55Ⅵ. 감사의 글 61
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