Ganjang-gejang dish with time-temperature indicators

Is Your Ganjang-Gejang Safe? A New Guide to Preventing Foodborne Illness

Rhea Morgan in Health & Wellness November 2025 • 4 min read.

"Time-Temperature Criteria Model for Vibrio parahaemolyticus in Korean Raw Crab Dish"

Ganjang-gejang, a marinated raw crab dish, is a beloved part of Korean cuisine, celebrated for its unique and savory flavor. This ready-to-eat seafood is made by marinating raw crab in soy sauce and other seasonings, creating a culinary experience unlike any other.

However, enjoying this delicacy comes with potential risks. Raw seafood can harbor pathogenic microorganisms, such as Vibrio parahaemolyticus, which can lead to foodborne illnesses. Ensuring the safety of ganjang-gejang requires a careful understanding of how these bacteria grow and how to control their proliferation.

Recent research has introduced a novel approach to tackling this issue: a time-temperature criteria (TTC) model designed to predict and prevent the growth of Vibrio parahaemolyticus in ganjang-gejang. This model offers practical guidelines for safe storage and consumption, helping to minimize the risk of foodborne illnesses.

Understanding Vibrio parahaemolyticus and its Risks

Ganjang-gejang dish with time-temperature indicators

Vibrio parahaemolyticus is a common bacterium found in marine environments. It thrives in seafood and can cause gastrointestinal issues if consumed in large quantities. In South Korea, it is a significant cause of seafood-borne illnesses, making it essential to manage its presence in popular dishes like ganjang-gejang.

Traditional methods of preparing ganjang-gejang, which involve fermenting raw crab at refrigeration temperatures (around 10°C), may not always eliminate the risk of bacterial growth. This is why understanding the growth kinetics of Vibrio parahaemolyticus is vital for ensuring food safety.

What is the TTC Model? The Time-Temperature Criteria (TTC) model is a predictive tool that helps determine safe storage periods for food based on temperature. It forecasts how bacteria like Vibrio parahaemolyticus will grow under different temperature conditions.
How Does it Work? By analyzing the growth kinetics of Vibrio parahaemolyticus at various temperatures, researchers can establish guidelines that prevent the bacteria from reaching dangerous levels. This model helps estimate the Log Growth Ratio (LGR), indicating how much the bacterial population increases over time.
Key Findings: The study found that Vibrio parahaemolyticus can increase by 1 LGR (Log Growth Ratio) in ganjang-gejang after 10.8 hours at 16°C, 5.2 hours at 22°C, and 4.7 hours at 28°C. These findings underscore the importance of maintaining proper refrigeration and storage practices.

The TTC model provides specific recommendations for safely storing ganjang-gejang. For example, if a 1 LGR increase is considered the safety threshold, the model suggests that ganjang-gejang should not be stored for more than 10.8 hours at 16°C to prevent hazardous bacterial growth.

Practical Steps for Safe Enjoyment

By following the guidelines provided by the TTC model, consumers and food vendors can significantly reduce the risk of foodborne illnesses associated with ganjang-gejang. Proper refrigeration, timely consumption, and awareness of storage temperatures are key to enjoying this traditional dish safely. This research serves as a valuable resource for promoting food safety and preserving the culinary heritage of Korea.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1016/j.foodcont.2018.11.021, Alternate LINK

Title: Growth Prediction And Time–Temperature Criteria Model Of Vibrio Parahaemolyticus On Traditional Korean Raw Crab Marinated In Soy Sauce (Ganjang-Gejang) At Different Storage Temperatures

Subject: Food Science

Journal: Food Control

Publisher: Elsevier BV

Authors: Kye-Hun Chung, Myoung Su Park, Hae-Yeong Kim, Gyung Jin Bahk

Published: 2019-04-01

Everything You Need To Know

What is ganjang-gejang, and what potential risks are associated with consuming it?

Ganjang-gejang is a Korean dish consisting of raw crab marinated in soy sauce and seasonings. It's a ready-to-eat seafood known for its savory flavor. However, because it's made with raw seafood, there's a risk of contamination with pathogenic microorganisms, such as Vibrio parahaemolyticus, which can cause foodborne illnesses if not handled properly. Recent research focuses on models like the Time-Temperature Criteria (TTC) model to mitigate these risks.

What is Vibrio parahaemolyticus, and why is it a concern in ganjang-gejang?

Vibrio parahaemolyticus is a bacterium commonly found in marine environments and seafood. It can cause gastrointestinal illnesses if consumed in large quantities. In the context of ganjang-gejang, if the raw crab is contaminated and not stored properly, Vibrio parahaemolyticus can grow, leading to potential health risks for consumers. That is why understanding the growth kinetics of Vibrio parahaemolyticus is vital for ensuring food safety. Proper handling and storage, informed by models like the TTC model, are crucial to prevent its proliferation.

Can you explain what the Time-Temperature Criteria (TTC) model is and how it helps in ensuring the safety of ganjang-gejang?

The Time-Temperature Criteria (TTC) model is a predictive tool used to determine safe storage times for ganjang-gejang based on temperature. It forecasts how bacteria like Vibrio parahaemolyticus will grow under different temperature conditions. The model helps estimate the Log Growth Ratio (LGR), indicating how much the bacterial population increases over time. By analyzing the growth kinetics of Vibrio parahaemolyticus at various temperatures, the TTC model provides guidelines to prevent the bacteria from reaching dangerous levels, ensuring safer consumption of the dish.

According to research, what do the findings of the Time-Temperature Criteria (TTC) model reveal about the growth of Vibrio parahaemolyticus in ganjang-gejang, and why is this important?

The TTC model findings indicate how quickly Vibrio parahaemolyticus can proliferate in ganjang-gejang at different temperatures. For instance, Vibrio parahaemolyticus can increase by 1 LGR (Log Growth Ratio) in ganjang-gejang after 10.8 hours at 16°C, 5.2 hours at 22°C, and 4.7 hours at 28°C. This underscores the importance of maintaining proper refrigeration and storage practices to prevent hazardous bacterial growth. These findings directly influence recommendations for safe storage and consumption, helping to minimize the risk of foodborne illnesses.

What practical steps can consumers and food vendors take, based on the Time-Temperature Criteria (TTC) model, to ensure ganjang-gejang is safe to eat?

To safely enjoy ganjang-gejang, it is essential to adhere to the guidelines provided by the Time-Temperature Criteria (TTC) model. Proper refrigeration is crucial; ganjang-gejang should be stored at temperatures that inhibit the growth of Vibrio parahaemolyticus. Given the TTC model findings, timely consumption and awareness of storage temperatures are key. For example, if a 1 LGR increase is considered the safety threshold, the model suggests that ganjang-gejang should not be stored for more than 10.8 hours at 16°C to prevent hazardous bacterial growth. Consumers and food vendors can significantly reduce the risk of foodborne illnesses by following these practices, preserving both food safety and the culinary heritage of Korea.