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KMID : 1024620040240020103
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Food Science of Animal Resources
2004 Volume.24 No. 2 p.103 ~ p.107
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Effects of Korean Traditional Seasoning on Growth of Pathogenic Germ in Fermented Pork
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Jin Sang-Keun
Kim Chul-Uk
Lee Sang-Won
Song Young-Min
Kim Il-Suk
Park Seok-Kyu
Hah Kyung-Hee
Bae Dae-Sun
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Abstract
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This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7122cm) and seasoned with five Korean traditional seasonings such as garlic paste (Tl), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -11 for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5l0 CFU/ of Escherichia coli O157 was inoculated, the numbers were slightly increased to 10-10 CFU/ at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8l0 CFU/), the numbers were below 10 CFU/ during 28 days in T3 and T4, while they were increased to 106/ CFU/ in Tl and T2 at 3 and 13 days respectively, and decreased to 10 CFU/. In the inoculation with Salmonella enteritidis (3l0 CFU/), the numbers increased to 105/ CFU/ at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.
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KEYWORD
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fermented pork, Korean traditional seasonings, pathogenic germ
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