|
KMID : 1134820190480080896
|
|
Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 8 p.896 ~ p.902
|
|
|
Evaluation of Microbiological Safety in Ready-To-Eat Meat Products
|
|
Kim Min-Ji
Jang Soo-Yeon
Kang Ju-Yeong
Kim Hye-Won
Lee Seo-Hyun
Kim Jung-Beom
|
|
|
Abstract
|
|
|
|
This study investigated the microbiological safety in ready-to-eat meat products. A total of 150 meat products were purchased from big markets, traditional markets, and convenience stores. Total aerobic bacteria and coliform bacteria were tested according to the Korea food code and food-borne bacteria were detected using multiplex pathogenic detection PCR kit. The mean values of total aerobic bacteria in processed and ready-to-eat meat products were 3.9±2.1 log CFU/g and 4.6±2.4 log CFU/g. The mean values of coliform bacteria in processed and ready-to-eat meat products were 2.0±1.0 log CFU/g and 3.8±2.2 log CFU/g. The microbiological contamination of ready-to-eat meat products was significantly higher than that of processed meat products. The total aerobic bacteria and coliform bacteria contamination levels of ready-to-eat meat products stored in semi-closed and open food containers were significantly higher than those of closed food containers. The coliform bacteria counts in HACCP certified and non-certified meat products were 2.0±0.9 log CFU/g and 3.5±2.2 log CFU/g. The coliform bacteria contamination level of non-certified HACCP meat products was significantly higher than that of HACCP certificated meat products. Food-born bacteria tested in this study were not detected in all meat products, but Bacillus cereus was detected in eight ready-to-eat meat products. Overall, these results showed that ready-to-eat meat products were stored in closed food containers for the improvement of microbiological safety. It is necessary for a HACCP system to be introduced to ready-to-eat meat products.
|
|
|
KEYWORD
|
|
|
ready-to-eat meaThis study investigated the microbiological safety in ready-to-eat meat products. A total of 150 meat products were purchased from big markets, traditional markets, and convenience stores. Total aerobic bacteria and coliform bacteria were tested according to the Korea food code and food-borne bacteria were detected using multiplex pathogenic detection PCR kit. The mean values of total aerobic bacteria in processed and ready-to-eat meat products were 3.9±2.1 log CFU/g and 4.6±2.4 log CFU/g. The mean values of coliform bacteria in processed and ready-to-eat meat products were 2.0±1.0 log CFU/g and 3.8±2.2 log CFU/g. The microbiological contamination of ready-to-eat meat products was significantly higher than that of processed meat products. The total aerobic bacteria and coliform bacteria contamination levels of ready-to-eat meat products stored in semi-closed and open food containers were significantly higher than those of closed food containers. The coliform bacteria counts in HACCP certified and non-certified meat products were 2.0±0.9 log CFU/g and 3.5±2.2 log CFU/g. The coliform bacteria contamination level of non-certified HACCP meat products was significantly higher than that of HACCP certificated meat products. Food-born bacteria tested in this study were not detected in all meat products, but Bacillus cereus was detected in eight ready-to-eat meat products. Overall, these results showed that ready-to-eat meat products were stored in closed food containers for the improvement of microbiological safety. It is necessary for a HACCP system to be introduced to ready-to-eat meat products. product, microbiological safety, closed food container, HACCP
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|