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KMID : 1024620180380061237
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Food Science of Animal Resources
2018 Volume.38 No. 6 p.1237 ~ p.1245
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Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor
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Kang Il-Byeong
Kim Dong-Hyeon
Jeong Da-Na
Kim Hyun-Sook
Seo Kun-Ho
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Abstract
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In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. Ground beef samples (n=80) were purchased from 40 meat markets and investigated for microbiological quality. Beefs processed below 20℃ had significantly lower numbers of total coliforms (TC) than these processed over 20℃ (2.01 vs. 2.79 log CFU/g; p<0.05). Interestingly, separation of processing area did not affect the contamination levels. Remarkably, the contamination levels of hygienic indicator differ among market types, indicating that not only processing condition but distribution structure that is directly related with storage period could affect the final microbiological loads of the meat products. In addition, the prevalences of Listeria monocytogenes (a psychrotroph), Enterococcus faecium, and Enterococcus faecalis were 7.5% (6/80), 10.0% (8/80), and 20.0% (16/80), respectively, which is irrelevant to market factors except meat products from wholesale markets where no L. monocytogenes were found among 30 samples. The results of this study indicate that the contamination level of hygiene indicator and foodborne pathogens in retail beef is more related with processing temperature and storage period than other environmental factors.
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KEYWORD
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meat market , HACCP (Hazard Analysis Critical Control Point) , processing condition , hygienic indicator bacteria , foodborne pathogens
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