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KMID : 0380620080400030349
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.349 ~ p.353
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Safety/Toxicology : Adherence Rates of Salmonella Typhimurium and Salmonella spp. in Pork Meat Contaminated during Processing
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Kim Seong-Jo
Park Kyung-Jin
Ding Tian
Kim Tae-Woong
Oh Deog-Hwan
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Abstract
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This study was performed to determine the adherence rates of standard type Salmonella Typhimurium (ST) and wild type Salmonella spp.(WT) in pork after the following contact types and times at 10℃: pork meat (2, 6, 24 hr), conveyer belt (2, 6 hr), stainless steel (2, 6 hr), and cutting board (2, 6 hr). After 6 hr of pork meat to meat fat contact, the adherence rates for ST and WT were approximately 4.21 and 26.87%, respectively, and after 6 hrs of pork meat to red meat contact they were 16.40 and 27.48%, respectively. However, after 24 hr of both types of contact, ST and WT showed 100% adherence rates. The adherence rates for ST after 2 hr and 6 hr of pork meat to conveyer belt contact were 1.34 and 0.60%, respectively, while the adherence rate for WT was 5.14% after 6 hr of contact. After pork meat to stainless steel contact, ST showed adherence rates of zero and 1.59% after 6 and 24 hr of contact, respectively, while the adherence rates for WT ranged from 0.17% after 2 hr to 5.01% after 6 hr. On the other hand, neither ST nor WT offered adherence data following pork meat to cutting board contact. These results suggest that the adherence rates of ST and WT after pork meat to pork meat contact or pork meat to processing surface contact were significantly affected by the contact time and WT presented much higher adherence rates for both types of transmission than ST.
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KEYWORD
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Salmonella Typhimurium, adherence rate, pork meat, food contact surface
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