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KMID : 0380620090410030334
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.334 ~ p.338
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Microbial Contamination Analysis to Assess the Safety of Marketplace Sushi
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Cho Sun-Kyung
Moon Bo-Youn
Park Jong-Hyun
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Abstract
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To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected fromwholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens.Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiledrice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower comparedto the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was notdetected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17%and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus,respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrioparahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminatingpathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% ofsamples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushiare S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.
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KEYWORD
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Sushi, pathogen, contamination
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