남해안 강진만에서 생산되는 굴 (Crassostrea gigas), 바지락 (Ruditapes philippinarum), 및 새꼬막 (Scapharca subcrenata) 의 위생학적 평가

This study evaluated bacteriological and toxicological safety of three shellfishes produced in the Gangjin Bay from January 2015 to June 2017. Single sampling station was selected in the shellfish ground of oyster, short neck clam and small ark shell. The ranges of total coliform, fecal coliform and E. coli levels for 29 oyster samples were < 18-5,400, < 18-130, < 20-80 MPN/100 g and 30-6,900 CFU/ g, respectively. Those for 29 short neck samples were 20-3,500, < 18-330, < 20-230 MPN/100 g and 40-3,700 CFU/ g respectively and those for 30 small ark shell samples were < 18-< 16,000, < 18-460, < 20-80 MPN/100 g and 30-6,900 CFU/ g respectively. From all samples, any Salmonella sp. were not detected. Also paralytic shellfish toxins were not detected and diarrhetic shellfish toxins were detected below the limit of quantification. As the results of the bacteriological evaluation, it was confirmed that the shellfishes produced in Gangjin Bay meet the standard of shellfish hygiene of the Food Sanitation Act and were assessed to be the Grade A of EU criteria. KCI Citation Count: 3