Find in Library

The objective of this study was to evaluate the microbiological properties of commercially available traditional Korean salted shrimp <i>(Saeu-jeot</i>) and to analyze the effects of saltwater immersion and ultraviolet (UV) irradiation on the reduction of <i>Staphylococcus aureus</i> in <i>Saeu-jeot</i>. A microbiological analysis was conducted across 56 commercially available <i>Saeu-jeot</i> samples from the Korean, Chinese, and Vietnamese markets. The microbiological analysis revealed no presence of <i>Escherichia coli</i>, coliforms, or <i>Vibrio parahaemolyticus</i> in any commercial samples. The total viable count and <i>S. aureus</i> were 3.8 ± 0.4 and 0.6 ± 0.3 log CFU/g, respectively. An investigation of the procedures conducted on <i>Saeu-jeot</i> 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 <i>S. aureus</i> counts. In order to reduce <i>S. aureus</i> in <i>Saeu-jeot</i>, saltwater immersion and UV irradiation treatments were applied, which reduced the <i>S. aureus</i> counts by 1.4 log CFU/g and 0.3 log CFU/g, respectively, and <i>S. aureus</i>’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 <i>S. aureus</i>. The maintenance of hygienic handling and cleanliness are essential in the modern manufacturing processes of <i>Saeu-jeot</i>.