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KMID : 0881720110260040366
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 4 p.366 ~ p.369
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Analysis of Prevalence and Survival pattern of Staphylococcus aureus from Dried Seasoned Fishes
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Cho Joon-Il
Lee Soon-Ho
Choi Jun-Hyuk
Choi Eun-Jung
Hwang In-Gyun
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Abstract
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In this study, the contamination levels of total aerobic bacteria, E. coli, total coliform and S. aureus of seasoned dried fishes (SDF) in Korea were investigated. A total of 81 SDF samples were purchased randomly from 28 stores. Contamination range of total aerobic bacteria, total coliform and S. aureus were 150~1,700,000, 10~31,000 and 10~220 CFU/g, respectively. E. coli was detected in only one samples in the qualitative test. We have analyzed quantitatively Staphylococcal enterotoxins (SE-type A, C and D) produced by S. aureus contaminated in SDF using a TECRA kit and standard curve. The curve equation was Y = 0.1499 * X + 0.1183 and maximum amount of SEs in SDF was 0.71 ng/ml. Reduction speed of S. aureus in SDF stored at 37oC was the highest among the samples stored for 8 days at different temperature of 7, 18 and 37oC. On the basis of the results, SDF in Korea can be contaminated by a variety of pathogenic bacteria. Therefore, precautionary measures are necessary for consumer protection, including the improvement of sanitary conditions in the processing plants in Korea.
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KEYWORD
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Seasoned dried fish, Staphylococcus aureus, enterotoxin, Standard curve, Survival pattern
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