|
The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and GyeongNam province area. Tested microorganisms were Salmonella spp. Staphylococcus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bacillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (30.5 %), B. cereus (9.9 %), S. aureus (3.8 %) and other pathogenic bacteria (1.4 %). From July to October, total isolation rates were greater than 50 % and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate (49.2 %) in raw seafoods including shellfishes was higher than one (28.9 %) in sliced raw fish. V. parahaemolyticus isolates were resistant to ampicillin (96.9 %), amikacin (29.2 %) and tetracycline (27.7 %), and B. cereus isolates were resistant to ampicillin (100 %), Penicillin G (100 %), rifampicin (71.4 %) and tetracycline (14.3 %). The growth of V. parahaemolyticus and B. cereus was greatly inhibited below 10℃, but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under 10℃, sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods.
|