간장게장 제조 중 장출혈성대장균과 황색포도상구균의 생존 특성 연구 Fate of Escherichia coli O157:H7 and Staphylococcus aureus in crab and soy sauce of Ganjang-gejang during storage at 5 and 22°C원문보기
Ganjang-gejang (raw crab marinated in soy sauce) has potential to be hazardous, and its microbiological safety should be ensured in the manufacture process. In this study, survival characteristics of foodborne pathogens in ganjang-gejang during marination were investigated. Raw crabs inoculated with...
Ganjang-gejang (raw crab marinated in soy sauce) has potential to be hazardous, and its microbiological safety should be ensured in the manufacture process. In this study, survival characteristics of foodborne pathogens in ganjang-gejang during marination were investigated. Raw crabs inoculated with Escherichia coli O157:H7 and Staphylococcus aureus (4-5 log CFU/g) were marinated in soy sauce at refrigeration (5°C) or room temperature (22°C). Survived bacteria in both crab and soy sauce samples were analyzed at 1, 3, 5, 7, 14, 21, and 28 days after marination. Overall results showed different survivability according to the following factors: 1) Sample type (crab > soy sauce), 2) bacterial species (S. aureus > E. coli O157:H7), 3) temperature (5°C > 22°C). Attachment of foodborne pathogens on crab supported bacterial survival. At 5°C, both tested pathogens on crab survived until 28 days (3.4 log CFU/g for S. aureus and 1.4 log CFU/g for E. coli O157:H7). On the other hand, at 22°C, population of E. coli O157:H7 gradually declined to undetectable levels (detection limit: 10 CFU/g), and S. aureus could survive as much as 2.8 log CFU/g at 28 days. In terms of soy sauce samples, S. aureus and E. coli O157:H7 could survive up to 28 under refrigeration temperature. At 22°C, population of tested pathogens fell rapidly and were undetectable (detection limit: 1 CFU/ml) within 1 day for E. coli O157:H7 and 21 day for S. aureus. However, sub-lethally injured cells could recover after enrichment procedure until 3 and 28 days for E. coli O157:H7 and S. aureus, respectively. Consequently, marination process simulated in this study was not effective to eliminate tested pathogens in ganjang-gejang. Efficiency of soy sauce as an antimicrobial agent using for marination should be reconsidered, and countermeasures for the microbiological safety are needed. The present study provides crucial information about the survival characteristics of foodborne pathogens during the marination with soy sauce.
Ganjang-gejang (raw crab marinated in soy sauce) has potential to be hazardous, and its microbiological safety should be ensured in the manufacture process. In this study, survival characteristics of foodborne pathogens in ganjang-gejang during marination were investigated. Raw crabs inoculated with Escherichia coli O157:H7 and Staphylococcus aureus (4-5 log CFU/g) were marinated in soy sauce at refrigeration (5°C) or room temperature (22°C). Survived bacteria in both crab and soy sauce samples were analyzed at 1, 3, 5, 7, 14, 21, and 28 days after marination. Overall results showed different survivability according to the following factors: 1) Sample type (crab > soy sauce), 2) bacterial species (S. aureus > E. coli O157:H7), 3) temperature (5°C > 22°C). Attachment of foodborne pathogens on crab supported bacterial survival. At 5°C, both tested pathogens on crab survived until 28 days (3.4 log CFU/g for S. aureus and 1.4 log CFU/g for E. coli O157:H7). On the other hand, at 22°C, population of E. coli O157:H7 gradually declined to undetectable levels (detection limit: 10 CFU/g), and S. aureus could survive as much as 2.8 log CFU/g at 28 days. In terms of soy sauce samples, S. aureus and E. coli O157:H7 could survive up to 28 under refrigeration temperature. At 22°C, population of tested pathogens fell rapidly and were undetectable (detection limit: 1 CFU/ml) within 1 day for E. coli O157:H7 and 21 day for S. aureus. However, sub-lethally injured cells could recover after enrichment procedure until 3 and 28 days for E. coli O157:H7 and S. aureus, respectively. Consequently, marination process simulated in this study was not effective to eliminate tested pathogens in ganjang-gejang. Efficiency of soy sauce as an antimicrobial agent using for marination should be reconsidered, and countermeasures for the microbiological safety are needed. The present study provides crucial information about the survival characteristics of foodborne pathogens during the marination with soy sauce.
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