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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 282 - 290 (9page)
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초록· 키워드
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This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <$10^1CFU/g$ to <$10^7CFU/g$. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.
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참고문헌 (16)
참고문헌 신청
Bae YY / 2011 / Application of supercritical carbon dioxide for microorganism reductions in fresh pork / J Food Saf 31:511~517
Choi YM / 2013 / Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution / Res Vet Sci 94:413~418
Duffy EA / 2001 / Extent of microbial contamination in United States pork retail products / J Food Prot 64:172~178
Gill C / 2000 / Microbial effects of the carcass washing operations at three beef packing plants / Fleischwirtschaft 80:121~123
Gounadaki AS / 2008 / Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages / Food Microbiol 25:313~323
Choi YM / 2013 / Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution / Res Vet Sci 94:413~418
Duffy EA / 2001 / Extent of microbial contamination in United States pork retail products / J Food Prot 64:172~178
Gill C / 2000 / Microbial effects of the carcass washing operations at three beef packing plants / Fleischwirtschaft 80:121~123
Gounadaki AS / 2008 / Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages / Food Microbiol 25:313~323
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