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KMID : 0881720120270040432
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.432 ~ p.441
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Analysis of Transfer Rate on Listeria monocytogenes Contaminated Pork Meat During Processing
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Kim Seong-Jo
Kim Gwang-Hee
Park Joong-Hyun
Park Bo-Geum
Park Myoung-Su
Oh Deog-Hwan
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Abstract
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In this study, the transfer rate of wild type Listeria monocytogenes (LM) was investigated to establish the standard of safety management during pork meat processing for meat to meat and meat to food contact surfaces contamination at 5 and 10o C. The transfer rate of LM from meat to meat during the processing increased from 0.02% after 30 min to 0.42% after 120 min at 5o C, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at 5o C, respectively (p < 0.05). When temperature increased to 10o C, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to conveyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and 10o C. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and temperature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.
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KEYWORD
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Listeria monocytogenes, transfer rate, pork meat, conveyor belt, stainless steel
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