Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Distribution of Microorganisms and Foodborne Pathogens in Yukae

육회 중에 분포하는 미생물과 주요 식중독 세균의 조사

  • Lee, Si-Hyung (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Myung-Hee (Department of Food Science and Technology, Yeungnam University)
  • 이시형 (영남대학교 식품가공학과) ;
  • 김진만 (건국대학교 축산식품생물공학과) ;
  • 김명희 (영남대학교 식품가공학과)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

People can be exposed to various microorganisms when they eat yukae(seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 were conducted. As results, mesophilic microorganisms ranged $6.6{\times}10^3-2.7{\times}10^5\;CFU/g$ and coliforms ranged $8.9{\times}10^1-2.1{\times}10^5CFU/g$. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.

육회는 가열처리 없이 섭취하기 때문에 다양한 미생물에 노출될 수 있다. 본 연구에서는 대구지역의 육회 전문점 5곳을 선정하여 미생물 분포를 조사하였다. 식당에서 판매되고 있는 조리된 육회를 식품공전 방법에 따라 중온성균 수와 대장균군 수를 측정하였고 식품 중에 검출되어서는 아니되는 병원성 세균인 Salmonella spp., Staph. aureus, E. coli O157:H7, L. monocytogenes의 검출 유무를 조사하였다. 조사 결과, 육회에는 중온성균이 $6.6{\times}10^3-2.7{\times}10^5\;CFU/g$, 대장균군이 $8.9{\times}10^1-2.1{\times}10^5CFU/g$으로 분포되었다. 모든 육회 시료에서 Salmonella spp., E. coli O157:H7, L. monocytogenes은 검출되지 않았으나 한 시료에서 Staph. aureus가 검출되었다. 이외 임상학적으로 중요한 미생물들이 동정되었다. 가열과정 없이 바로 섭취하는 육회는 원료의 생산 및 조리과정에서 엄격한 위생 감독이 요구된다.

Keywords

References

  1. Aryes, J. C. (1960) Temperature relationship and some other characteristics of the microbial flora developing on refrigerated beef. Food Res. 25, 1-15 https://doi.org/10.1111/j.1365-2621.1960.tb17930.x
  2. Borch, E., Kant-Muermans, M. L., and Blixt, Y. (1996) Bacterial spoilage cf meat and cured meat product. Int. J. Food Microbiol. 33, 103-120 https://doi.org/10.1016/0168-1605(96)01135-X
  3. Cha, S. K., Kim, Y. J., Kim, M. H., Shin, J. H., and Lee, M. H. (2004) Incidence of micrioorganisms during slaughtering process of cattle. Korean J. Food Sci. Anim. Resour. 24, 232-237
  4. Chung, M. S., Lee, S. W., Park, G. Y, Lee, J. H., Lee, C. S. and Lee, J. H. (1999) Analysis of microbiological hazards at pork processing plants in Korea. Korean J. Food Sci. Ani. Resour. 19, 36-40
  5. Egan, A. F. and Grau, F. H. (1981) Environmental conditions and the role of Brochothrix themosphacta in the spoilage of fresh and processed meat. In: Psychrotrophic microoganisms in spoilage and pathogenicity. Roberts, T. A., Hobb, G, Christian, J. H. R., and Skovgaard, N. (eds.), Academic Press, London, pp. 211-220
  6. FDA(Food and Drug Administration) (1984) Bacteriological Analytical Manual. Assocation of Official Analytical Chemists Suite, Arlington, VA
  7. Gill, C. O. (1983) Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Prot. 46, 444-452 https://doi.org/10.4315/0362-028X-46.5.444
  8. Gill, C. O. (1998) Microbiological contamination of meat during slaugter and butchering of cattle, sheep and pigs. In: The microbiology of meat and poultry. Davies, A. and Board, R. (eds.), Blackie Academic and Professional, London, pp. 118-157
  9. Gunn, B. A., Dunkelberg, W. J. and Creitz, J. R. (1972) Clinical evaluation of 2% LSM medium for primary isolation and identification of staphylococci. Am. J. Clin. Pathol. 57, 236-240 https://doi.org/10.1093/ajcp/57.2.236
  10. Jablonski, L. M. and Bohach, G A. (1997) Staptylococcus aureus. In : Food microbiology fundamentals and frontiers. Doyle, M. P., Beuchat, L. R., and Montville, T. J. (eds.), ASM Press, Washington, DC, pp. 353-375
  11. James, M. J. (1972) Mechanism and detection of microbial spoilage in meats at low temperature. J. Food Technol. 35, 467-472
  12. Jay, J. M. (1978) Modern food microbiology. 2nd ed., Van Nostrand Co., New York, pp. 180-185
  13. Jeong, Y S., Park, N. Y, and Lee, S. H. (2002) Growth characteristics of pathogens isolated from surface of carcass. Kor. J. Food Preserv. 9, 434-440
  14. Jung, H. O., Kim, E. S. and Park, B. L. (1999) Raw fish(meat) dish. In: Traditional food of Korean. La, Y. C. (ed.), Kyojisa, Seoul, Korea, pp. 334-335
  15. KFDA. (2005) http://kfda.go.kr/open_content/kfda/news/press_ view.php?seq=791
  16. KFDA. (2006) Food Code. Korea Food and Drug Administration, Seoul, Korea
  17. Kamath, U., Singer, C. and Isennberg, H. D. (1992) Clinical significance of Staphylococcus warneri bacteremia. J. Clin. Microbiol. 30,261-264
  18. Kim, D. H., Kim B. S., Lee, K. H., Ju, Y R., Oh, K. S., Kark, H. S., and Choi. Y. K. (1990) A study on diagnosis of Staphylococcal food poisoning and enterotoxin, The Report of National Institute of Health. 27, 56-63
  19. Kim, H. Y, Nam, K. J., Lee, D. S., and Paik, H. D. (2004) Distribution of microorganisms and identification of pathogenic bacteria isolated in raw beef of Jangzorim. Kor. J. Food Sci. Technol. 36, 683-687
  20. Kim, S. R., Park, S. J., Shim, W. B., Kim, H. K., and Chung, D. H. (2005) Detection of Staphylococcus aureus and screening Staphylococcus enterotoxin a, b, c genes in strains isolated from strawberry juice shops in jinju. Kor. J. Env. Hlth. 31,23-30
  21. Kratz, A., Greenberg, D., Barki, Y, Cohen, E., and Lifshitz, M. (2003) Pantoea agglomerans as a cause of septic arthritis after palm tree thorn injury; case report and literature review. Arch. Dis. Child. 88, pp. 542-544 https://doi.org/10.1136/adc.88.6.542
  22. Lee, K. S., Kim, S. K., Kim S. M., Kim, Y. K., Oh, H. B., Jung, K. S., and Jung, T. H. (1999) Color atlas and textbook of diagnostic microbiology. Korea Medical Publishing Co., pp. 411-630
  23. Lee, Y W. and Park, S. G (1998) Distribution of indicator organisms and influence of storage temperature and period in commercial animal foods. J. Fd. Hyg. Safety 13, 430-440
  24. Lin, Y. C, Chen, T. L., Ju, H. L., Chen, H. S., Wang, F. D., Yu, K. W., and Liu, C. Y. (2006) Clinical characteristics and risk factors for attributable morality in Enterobacter cloacae bacteremia. J. Microbiol. Inmmunol. Infect. 39, 67-72
  25. Nazarowee-White, M. and Farber, J. M. (1997) Review article Enterobacter sakazakii: a review. Int. J. Food Microbiol. 34,103-113 https://doi.org/10.1016/S0168-1605(96)01172-5
  26. Newton, K. G and Rigg, W. J. (1979) The effect of film permeability on the storage life and microbiology of vacuum-packed meat. J. Appl. Bacteriol. 47, 433-445 https://doi.org/10.1111/j.1365-2672.1979.tb01204.x
  27. Oh, Y S. and Lee, S. H. (2001) Hygienic quality of beef and distribution of pathogens during cut-meat processing. J. Fd. Hyg. Safety 16,96-102
  28. Riemann, H., Lee, W. H, and Genigeorgis, C. (1972) Control of Clostridium botulinum and Staphylococcus aureus in semi-preserved meat products. J. Milk Food Technol. 35, 514-523 https://doi.org/10.4315/0022-2747-35.9.514
  29. Rorvik, L. M. and Granum, P. E. (1999) Staphylococcus aureus. In : Infectious diseases from food. Granum, P. E. (ed.), Oslo. Hoyskole Forlaget
  30. Schleifer, K. H. (1986) Gram-positive cocci. In: Bergey's manual of systematic bacteriology. Sneath, P. H. A., Mair, N. S., Sharpe, M. E., and Holt, J. C. (eds.), Williams and Wilkins, Baltimore, USA. pp. 999-1035
  31. Schleifer, K. H. (1986) Gram-positive rods. In: Bergey's manual of systematic bacteriology. Sneath, P. H. A., Mair, N. S., Sharpe, M. E., and Holt, J. C. (eds.), Williams and Wilkins, Baltimore, USA. pp. 1242-1243
  32. Soriano, J. M., Rico, H., Molto, J. C, and Manes, J. (2001) Incidence of microbial flora in lettuce, meat and Spanish potato omelette from restaurants. Int. J. Food Microbiol. 18, 159-163 https://doi.org/10.1006/fmic.2000.0386
  33. Yook, H. S., Kim, S., Lee, K. H., Kim, Y. J., Kim, J. O., and Byun, M. W. (1999) Radurization of the microorganisms contaminated in beef. Kor. J. Food Sci. Technol. 31, 212-218
  34. Zattola, E. A. (1972) Introduction to meat microbiology. American Meat Institute, Chicago, pp. 150-155
  35. 국립수의과학검역원 (2002) 축산물가공처리법령관련고시집. pp. 135
  36. 신광순 (1997) 식육처리장과 유통과정에서의 축산식품에 대한 위생적 안전성 관리 대책 수립을 위한 종합적 조사 연구. 1996 연차보고서, 농림부, pp. 78
  37. 최홍식, 여경목 (2004) 식품품질관리학. 신광출판사, 서울, pp. 158
  38. 日本藥學會編 (1995) 衛生試驗法註解. 金原出版社, 東京

Cited by

  1. Bacterial Contamination in Saeng-go-gi, a Ready-to-Eat Fresh Raw Beef Dish Sold in Restaurants in South Korea vol.78, pp.3, 2015, https://doi.org/10.4315/0362-028X.JFP-14-446
  2. A survey on hygiene management for raw by-products of beef in Gwangju area, Korea vol.36, pp.3, 2013, https://doi.org/10.7853/kjvs.2013.36.3.209
  3. Survey in consumers and distribution stages bacteriological analysis for fresh raw beef in Gwangju area, Korea vol.35, pp.4, 2012, https://doi.org/10.7853/kjvs.2012.35.4.313