지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 603 - 612 (10page)
이용수
초록· 키워드
오류제보하기
According to the microbiological standard, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes should not be detected in milk and egg products in Korea. Refrigerated food such as milk must be kept under $10^{\circ}C$ at retail markets. However, temperature abuse of refrigerated foods at such markets is often observed. We compared the growth and survival kinetics of S. aureus and C. perfringens at 10 and $15^{\circ}C$, and the growth kinetics of L. monocytogenes at 4 and $10^{\circ}C$ in whole and skim milk and ready-to-eat (RTE) quail eggs to evaluate their growth possibilities at retail markets. Regardless of storage temperature, the level of S. aureus reached the maximum level ($10^8-10^9CFU/ml$) in whole milk, non-fat milk and RTE quail eggs within the expiration date. Even low contamination levels of S. aureus (10 CFU/mL) grew rapidly in milk and quail eggs to reach the maximum level within the shelf life. Survival of C. perfringens in whole milk was greater than that in non-fat milk, indicating that the fat content in milk influences the survival of C. perfringens. For L. monocytogenes, the population in milk increased by 0.5-1 log CFU/mL at $4^{\circ}C$, while the populations reached the maximum level at $10^{\circ}C$ within the expiration date, regardless of initial contamination levels. In quail eggs, L. monocytogenes grew to the maximum level within the expiration date (60 days) at both temperatures. S. aureus and L. monocytogenes must be controlled to be negative, and proper temperature management should be emphasized at retail markets to protect the consumer. Since C. perfringens did not grow in milk and RTE quail eggs, there is no risk due to the growth of C. perfringens in these products at retail markets.
목차
등록된 정보가 없습니다.
참고문헌 (19)
참고문헌 신청
Ash M. / 1997 / Foodborne Microorganisms of Public Health Significance / AIFST (NSW Branch) Food Microbiology Group :313~332
Atanassova V / 2001 / Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP-PCR / Int J Food Micrbiol 68(1):105~113
Byrne B / 2006 / Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll / Food Microbiol 23(8):803~808
Cho SJ / 2011 / Impediment of dairy industry development : butterfat crude price system / GS&J Insititute 121:1~11
Cooper KK / 2013 / Diagnosing clostridial enteric disease in poultry / J Vet Diagn Invest 25(3):314~327
Atanassova V / 2001 / Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP-PCR / Int J Food Micrbiol 68(1):105~113
Byrne B / 2006 / Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll / Food Microbiol 23(8):803~808
Cho SJ / 2011 / Impediment of dairy industry development : butterfat crude price system / GS&J Insititute 121:1~11
Cooper KK / 2013 / Diagnosing clostridial enteric disease in poultry / J Vet Diagn Invest 25(3):314~327
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