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
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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.
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