title: Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.
abstract: BACKGROUND
  The present study examined the changes in microbiological composition during the production process of crab marinated in soy sauce, potential microbial hazards, potential contamination routes and effective critical control points. Crab and soy sauce samples were obtained from six different manufacturing plants at different stages, and their microbiological content was comprehensively assessed by quantitative and qualitative analyses.
  
  
  RESULTS
  The results revealed the following: (1) the final products contained 4.0 log colony-forming units (CFU) g-1aerobic plate counts (APCs) and 1.1 log CFU g-1coliforms, which may have been introduced from the raw materials (the level of APCs in raw crab and soy sauce mixed with other ingredients was 3.8 log CFU g-1and 4.0 log CFU mL-1respectively); (2) marination of crab in soy sauce may allow cross-contamination by coliforms; (3) only Bacillus cereus and Staphylococcus aureus were qualitatively detected in samples at different stages of manufacture (detection rate of 28 and 5.6% respectively), and these bacteria may impact the microbiological quality and safety of crab marinated in soy sauce; and (4) bacterial counts were either maintained or increased during the manufacturing process (suggesting that no particular step can be targeted to reduce bacterial counts).
  
  
  CONCLUSIONS
  Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Sun Ae
authors.initials: SA
authors.lastname: Kim
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Eun Sook
authors.initials: ES
authors.lastname: Choi
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Nam Hee
authors.initials: NH
authors.lastname: Kim
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Hye Won
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Na Young
authors.initials: NY
authors.lastname: Lee
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Tae Jin
authors.initials: TJ
authors.lastname: Cho
authors.affiliation: Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province, 28159, Republic of Korea.
authors.forename: Jun Il
authors.initials: JI
authors.lastname: Jo
authors.affiliation: Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province, 28159, Republic of Korea.
authors.forename: Soon Han
authors.initials: SH
authors.lastname: Kim
authors.affiliation: Food Microbiology Division, Ministry of Food and Drug Safety, North Chungcheong Province, 28159, Republic of Korea.
authors.forename: Soon Ho
authors.initials: SH
authors.lastname: Lee
authors.affiliation: School of Food Science and Technology, Chung-Ang University, Kyunggi Province, 17546, Republic of Korea.
authors.forename: Sang Do
authors.initials: SD
authors.lastname: Ha
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.
authors.forename: Min Suk
authors.initials: MS
authors.lastname: Rhee
mesh_terms: D000818:Animals; D001409:Bacillus cereus / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D003386:Brachyura / Q000737:chemistry / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D012758:Shellfish / Q000032:analysis / Q000382:microbiology*; D045730:Soy Foods / Q000032:analysis*; D013211:Staphylococcus aureus / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*
keywords: bacterial hazard; crab marinated in soy sauce; critical control point; manufacturing plant; microbiological analysis