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KMID : 0667719890260000503
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Report Natlonal Institute of Health
1989 Volume.26 No. 0 p.503 ~ p.512
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Studies on the microbiological standard for food
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문조종/Moon, J. J.
안장수/곽인신/박윤수/양화영/이한창/변광섭/Ahn, J. S./Kwak, I. S./Park, Y. S./Yang, W. Y./Lee, H. C./Byun, K. S.
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Abstract
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There has been considerable organisms the most indicative of the sanitary quality of food products.
Of the suggested indices of sanitary quality of foods are coliform organism and SPC.
In addition to the usual index organisms on fish products it is also necessary to determining the sanitary quality.
The authors have tested with 282 fish products.
(spring : 39, summer : 109, autumn : 112, winter : 22)
1. The range of microbial organism in fish products are as follows :
Spring : SPC is 13×10³ to 58×10ⁿ/g , coliform group is 16×10²to 48×10^(6)/g and E.coli is 50 to 22×10⁴/100g..
Summer : SPC is 70 to 64×10^(9)/g coliform group is 25 to 26×10^(8)/g and E.coli is 20 to 22×10⁴/100g.
Autumn : SPC is 10×10³ to 46×10^(8)/g, coliform group is 200 to 20×10^(6)/g and E.Coli is 20 to 2×10⁴/100g.
Winter : SPC is 30×10³ to 30×10^(8)/g. coliform group is 21×10² to 16×10³/g and E.coli is 20 to 790/100g.
2. Salmonella and Staphylococcus species were not in 282 fish products.
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