Consumer Federation: "Yellow Staphylococcus Detected in 'Uju Jasuk Cocktail Shrimp Meat'"

Microbial Safety Testing and Evaluation for 10 Frozen Shrimp Products

'Space Self-Cooked Cocktail Shrimp Meat' Contaminated with Staphylococcus aureus

[Sejong=Asia Economy Reporter Joo Sang-don] The Korea Consumer Federation revealed the results of microbial safety tests on frozen shrimp, detecting Staphylococcus aureus, a pathogen that causes food poisoning and skin diseases, in the product "Uju Jasuk Cocktail Shrimp Meat." Currently, the product has been withdrawn from sale.

On the 23rd, the Consumer Federation disclosed the results of microbial safety tests (total bacteria count and E. coli) conducted on 10 types of frozen shrimp.

The test results showed that all 10 products, including 6 types of frozen cooked shrimp and 4 types of shrimp rings, met the standards for total bacteria count and E. coli, which are microbial and antibiotic residue criteria. However, in the microbial safety confirmation test beyond the standard criteria, Staphylococcus aureus was detected in the Uju Jasuk Cocktail Shrimp Meat. Staphylococcus aureus is a pathogen that causes food poisoning and skin diseases and is killed by heating at 80°C for 30 minutes.

This product was imported in bulk by Haewoo Seafood, repackaged by Kyungmin Distribution, and sold through Market Kurly. The company has stopped selling the product and responded to the Consumer Federation that it plans to improve hygiene and safety levels to ensure safer products are distributed.

A representative of the Consumer Federation stated, "Staphylococcus aureus is highly likely to contaminate through workers' hands during repackaging or distribution processes, so hygienic management is required during the import and distribution of the product." They added, "Although this is a heated frozen product, the bacterial count was higher than other products, so it is necessary to manage the absence of food poisoning bacteria, which is a test item beyond the standard criteria, to ensure proper microbial control."

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