Evaluation of microbiological safety in commercial Jeotgal

Abstract

This study investigated the prevalence of total aerobic bacteria, coliform and food poisoning (Bacillus cereus) bacteria in commercial Jeotgal for the evaluation of microbiological safety. The mean mass of total aerobic bacteria was 4.8±1.4 log CFU/g in Jeotgal. Coliform was detected in 17 (48.6%) of 35 seasoned Jeotgal; 14 (42.4%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal; and in three (37.5%) of eight HACCP certificated Jeotgal compared with 14 (32.6%) of 43 non-HACCP certificated Jeotgal. Bacillus cereus was detected in two (12.5%) of 16 non-seasoned Jeotgal compared with 20 (57.1%) of 35 seasoned Jeotgal; in 19 (57.6%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal, and in four (50.0%) of eight HACCP certificated Jeotgal compared with 18 (41.9%) of 43 non-HACCP certificated Jeotgal. Overall, our results showed that coliform and B. cereus contamination was highest in the seasoned and low salted Jeotgal. It is necessary to improve the microbiological safety low salted and seasoned Jeotgal. The HACCP system in Jeotgal is reconfirmed for the enhancement of microbiological safety.

Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time

“…Considering that no additional sterilization processes are conducted other than the cleaning of raw materials, maintaining minimum hygiene standards and high safety factors for saeu-jeot production is important to ensure that saeu-jeot can be consumed directly as a sauce without heating. Herein, microbiological contamination was low; however, in a previous study, contamination with S. aureus and Bacillus cereus was confirmed during the microbial safety monitoring of salted shrimp products [30]; in another study, the degree of contamination was different among products from different manufacturers [31]. This suggests that the careful management of raw materials can help control microbial contamination in fermented salted shrimp.…”