Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

The objective of this study was to evaluate the microbiological properties of commercially available traditional Korean salted shrimp (Saeu-jeot) and to analyze the effects of saltwater immersion and ultraviolet (UV) irradiation on the reduction of Staphylococcus aureus in Saeu-jeot. A microbiological analysis was conducted across 56 commercially available Saeu-jeot samples from the Korean, Chinese, and Vietnamese markets. The microbiological analysis revealed no presence of Escherichia coli, coliforms, or Vibrio parahaemolyticus in any commercial samples. The total viable count and S. aureus were 3.8 ± 0.4 and 0.6 ± 0.3 log CFU/g, respectively. An investigation of the procedures conducted on Saeu-jeot samples at various production stages by Hazard Analysis Critical Control Point (HACCP)-certified companies demonstrated the substantial relevance of the raw material (tiny shrimp) on S. aureus counts. In order to reduce S. aureus in Saeu-jeot, saltwater immersion and UV irradiation treatments were applied, which reduced the S. aureus counts by 1.4 log CFU/g and 0.3 log CFU/g, respectively, and S. aureus’s efficacy was limited to the food’s surface. These results suggest that a co-treatment of saltwater immersion and UV irradiation could be effective in reducing S. aureus. The maintenance of hygienic handling and cleanliness are essential in the modern manufacturing processes of Saeu-jeot.

Doenjang and ganjang are traditional, Korean fermented foods. They are manufactured by fermenting jangs, either through the traditional natural fermentation, using straw, or the commercial inoculating starter cultures. However, both Bacillus cereus and aflatoxins have been detected in jangs, compromising their safety. Aflatoxins have been detected on numerous occasions. However, studies are yet to be conducted on whether these safety issues differ depending on the manufacturing method. In this study, we evaluated whether the manufacturing methods of doenjang and ganjang alter their safety. Samples of traditional and commercial doenjang and ganjang were analyzed for aflatoxin and B. cereus contamination. Microbiome taxonomic profiling was performed to assess microbial composition. The experimental methodology involved sample collection from various stages of production, including the use of starter cultures and natural fermentation processes. Aflatoxin levels were determined using regulatory limits, and B. cereus content was evaluated against specific thresholds. Aflatoxins were detected in both traditional and commercial doenjang and ganjang, with either the total aflatoxin (15 μg/kg) or aflatoxin B1 (10 μg/kg) exceeding the regulatory limits. However, ochratoxin A was not detected in any of the samples. B. cereus was detected in some samples, within the regulatory limit (4 log CFU/g), and was not influenced by the manufacturing method. Analysis at the production stage showed that aflatoxin increased alongside the fermentation time in traditional doenjang. However, in ganjang, no significant differences were associated with the fermentation period. When using starter cultures, the fermentation period did not affect the toxin level in both foods. Both methods showed lower aflatoxin content in the initial doenjang and ganjang samples than in meju. B. cereus was not detected in either method, as its content decreased over the fermentation period. Microbiome taxonomic profiling confirmed that even when using starter cultures, B. cereus was not a dominant species and was considerably affected by the environment. Staphylococcus aureus and Pseudomonas, pathogenic in nature, were detected in products manufactured using the traditional method; hence, the potential risk of this method was higher than that of the commercial method. The experimental methodology employed in this study contributes to understanding the microbial composition and toxin contamination levels in doenjang and ganjang, contributing to the overall knowledge of their safety and quality control.

자원과학연구(Resources Science Research)