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KMID : 1007520080170061337
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1337 ~ p.1340
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Research Notes
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Kim Hyoun-Wook
Kim Hye-Jung
Kim Cheon-Jei
Paik Hyun-Dong
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Abstract
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The objective of this study was to evaluate the microbial safety of raw beef used to produce Korean beef jerky.The raw beef samples harbored large populations of microorganisms. In particular, psychrophilic bacteria were found to bemost numerous (9.2×103-1.0×105 CFU/g) in the samples. Mesophilic bacteria and anaerobic bacteria were present in averagenumbers (103-105 CFU/g). Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and moldswere detected at 2.2×101-7.8×102 CFU/g in the raw beef. Ten samples of raw beef were analyzed for the presence ofpathogenic bacteria. Bacillus cereus was isolated from sample B, G, and H. The B. cereus isolates from raw beef samples wereidentified with 99.8% agreement according to the API CHB 50 kit.
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KEYWORD
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Korean beef jerky, indicator organism, pathogenic bacteria, microbiological safety
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