A Survey of the Safety in Seasoned Dried Fishes
2009
Yoon, M.H., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea | Hong, H.G., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea | Lee, I.S., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea | Park, M.J., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea | Yun, S.J., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea | Park, J.H., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea | Kwon, Y.O., Gyeonggi-do Institute of Health and Environment, North branch, Uijeongbu, Republic of Korea
A survey of food preservatives, sulfur dioxide and microbial contamination levels was conducted on 73 seasoned dried fishes(41 squids, 17 filleted fish, 6 Alaska pollack, 9 others) collected from domestic markets and internet. Among preservatives, only sorbic acid was detected in 25 samples including 23 seasoned dried squids, 1 seasoned filleted fish and 1 seasoned dried Alaska pollack with a range 0.01~0.92 g/kg. Sulfur dioxide was detected from one sample(seasoned dried squid) and its content was 10.5 mg/kg. All samples were contaminated by total aerobic bacteria, and the degree was 3.00~6.45 log∧10 CFU/g(average level was 5.09 log∧10 CFU/g). Escherichia coli, Salmonella spp. and Staphylococcus aureus were not detected in all samples. On the basis of the results above, most of the seasoned dried fishes were appropriate for Korea food standard, yet biological hygiene control will be needed constantly.
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