해산물식품 중 식중독원인균의 오염패턴 및 저감화 방안

Abstract

The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and CyeongNam province area. Tested microorganisms were Salmonella spp. Staphyloroccus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bncillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (), B. cereus (), S. aureus () and other pathogenic bacteria (). from July to October, total isolation rates were greater than and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate () in raw seafoods including shellfishes was higher than one () in sliced raw fish. V. parahaemelyticus isolates were resistant to ampicillin (), amikacin () and tetracycline (), and B. cereus isolates were resistant to ampicillin (), Penicillin G (), rifampicin () and tetracycline (). The growth of V. parahaemolyticus and B. rereus was greatly inhibited below , but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under , sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods.