DOI QR코드

DOI QR Code

한국형 육포제조를 위한 원료 돈육의 미생물 분포 및 병원성 미생물의 확인

The Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria in Raw Pork Material Used for Korean Pork Jerky

  • 김현욱 (건국대학교 동물생명과학부) ;
  • 김혜정 (경남보건환경연구원) ;
  • 김태훈 (건국대학교 동물생명과학부) ;
  • 김태임 (건국대학교 동물생명과학부) ;
  • 이주연 (축산물HACCP기준원) ;
  • 김천제 (건국대학교 동물생명과학부) ;
  • 백현동 (건국대학교 동물생명과학부)
  • Kim, Hyoun-Wook (Division of Animal Life Science, Konkuk University) ;
  • Kim, Hye-Jung (Gyeongsangnam-Do Institute of Public Health and Environmental Research) ;
  • Kim, Tae-Hoon (Division of Animal Life Science, Konkuk University) ;
  • Kim, Tae-Im (Division of Animal Life Science, Konkuk University) ;
  • Lee, Joo-Yeon (Korea Livestock Products HACCP Management Institute) ;
  • Kim, Cheon-Jei (Division of Animal Life Science, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
  • 발행 : 2008.03.30

초록

시중의 정육점 및 백화점 등에서 유통 중인 10종의 돈육 원료에 대한 일반세균, 저온균, 고온균, 혐기성균 및 진균류, 대장균군 등의 미생물학적 분포와 병원성 미생물에 대한 분리동정을 실시하였다. 실험 결과, 원료 돈육에서 중온균은 $3.9{\times}10^2-3.9{\times}10^5cfu/g$으로 높은 분포를 보였고, 저온균은 $1.5{\times}10^3-8.6{\times}10^2cfu/g$, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 검체에 대해서 검출되지 않았으며, 곰팡이와 효모 등 진균류는 $3.8{\times}10^1-5.1{\times}10^2cfu/g$으로 검출되었다. B. cereus는 돈육 sample B와 J에서 분리되었고, S. aureus의 경우 돈육 sample B에서만 검출되었다. B. cereus는 API kit를 이용한 간이동정에서 99.8%의 상동성을 보였고, S. aureus는 97.8%의 상동성을 보였다.

The objective of this study is to evaluate the microbial safety of raw pork used to produce Korean pork jerky. The raw pork samples harbored large populations of microorganisms. In particular, mesophilic bacteria were found to be most numerous $(3.9{\times}10^2-3.9{\times}10^5cfu/g)$ in the samples. Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $3.8{\times}10^1-5.1{\times}10^2cfu/g$ in the raw pork. Ten samples of raw pork were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from samples B and J and Staphylococcus aureus was isolated from sample B. The B. cereus isolates from raw pork samples were identified with 99.8% agreement and S. aureus isolate was identified with 97.8% agreement according to the API CHB 50 kit.

키워드

참고문헌

  1. Carlin, F., Guinebretire, M. H., Choma, C., Pasqualini, R., Braconnier, A., and Nguyen-the, C. (2000) Spore-forming bacteria in commercial cooked, pasteurized and chilled vegetable purees. Food Microbiol. 17, 153-165 https://doi.org/10.1006/fmic.1999.0299
  2. Chang, D. S., Shin, D. H., Jung, D. H., and Lee, I. S. (2003) Bacterial food poisoning, In: Food Hygiene. Chang, D. S., Shin, D. H., Jung, D. H., Lee, and I. S. (eds), Chungmoongak, Inc., Seoul, Korea. pp. 71-111
  3. Chung, G. S. and Tak, R. B. (1993) Effects of pH, temperature and food additives on staphylococcal growth and enterotoxin production. Korean J. Vet. Publ. Hlth. 17, 13-38
  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. Creed, P. G. (1998) Sensory and nutritional aspects of sous vide processed foods. In: Sous vide and cook-chill processing for the food industry. Shazala, S. (ed), Aspen Publishers, Gaithersburg, USA, pp. 190-205
  6. 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 microorganisms on spoilage and pathogenicity. Roberts, T. A., Hobb, G., Christian, J. H. R., and Skovgaard, N. (eds.), Academic Press, London, UK, pp. 211-220
  7. Jackson, G. J., Mer, R. I., and Bandler, R. (2001) FDA's Bacterilogical Analytical Manual, available from: http://www. cfsan.fda.gov
  8. James, M. J. (1972) Mechanism and detection of microbial spoilage in meat at low temperature. J. Food Technol. 35, 467-472
  9. Kim, I. S., Jin, S. K., and Lee, M. H. (2005) The microbes and protein extractability of Hanwoo and Japanese wagyu. Korean J. Food Sci. Ani. Resour. 25, 45-51
  10. Kim, S, G,, Lee, Y. S., Lee, T. J., Lee, T. Y., and Kim, H. S. (1993) Identification and antimicrobial susceptibility aspects of pathogenic Staphylococcus aureus. J. Korean Soc. Microbiol. 28, 251-259
  11. Korea Food and Drug Administration (2002) Korea Food Code. Moonyung-Sa, Seoul, Korea. pp. 643-647
  12. Kramer, J. M. and Gilbert, R. J. (1989) Bacillus cereus and other Bacillus species. In: Food borne bacterial pathogens. Doyle, M. P. (ed), Marcel Dekker, NY, USA, pp. 21-70
  13. Lee, B. D., Kim, D. W., Kim, J. H., Kim, J. M., Rhee, C. O., and Eun, J. B. (2006) The microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the Jeolla-do region. Food Sci. Biotechnol. 15, 920-924
  14. Lee, H. M., Lee, G. Y., Yoon, E. K., Kim, H. J., Kang, Y. S., Lee, D. H., Park, J. S., Lee, S. H., Woo, G. J., Kang, S. H., Yang, J. S., and Yang, K. H. (2004) Computation of maximum edible time using monitoring data of Staphylococcus aureus in kimbap and food micromodel. J. Food Hyg. Safety 19, 49-54
  15. Lee, S. H., Seong, S. K., Kim, S. M., Kim, D. K., and Kim, S. H. (1997) Studies on the bacteriological qualities of retailed Hanwoo beef and retail stores. Korean J. Anim. Sci. 39, 309-316
  16. Lee, Y. W. and Park, S. G. (1998) Distribution of indicator organism and influence of storage temperature and period in commercial animal foods. J. Food Hyg. Safety 13, 430-440
  17. Moir, C. J. and Szabo, E. A. (1998) Microbiological safety aspects of cook-chill foods. In: Sous vide and cook-chill processing for the food industry. Shazala, S. (ed), Aspen Publishers, Gaithersburg, USA, pp. 311-336
  18. Newton, K. G. and Rigg, W. J. (1979) The effect of film permeability on the storage life and microbiology of vacuumpacked meat. J. Appl. Bacteriol. 47, 433-445 https://doi.org/10.1111/j.1365-2672.1979.tb01204.x
  19. Nottingham, P. M. (1982) Microbiology of carcass meat. In: Meat microbiology. Brown, M. H. (ed), Applied Science Publishers Ltd., London, UK, pp. 13
  20. Rhee, M. S., Ryu, Y. C., and Kim, B. C. (2006) Effects of packaging methods on the shelf life of selenium-supplemented chicken meat during refrigerated storage. Food Sci. Biotechnol. 15, 431-436
  21. Simpson, M. V., Smith, J. P., Simpson, B. K., Ramaswamy, H., and Doods, K. L. (1994) Storage studies on a sous vide spaghetti and meat sauce product. Food Microbiol. 11, 5-14 https://doi.org/10.1006/fmic.1994.1002
  22. USDA (1992-1993) Nationwide beef microbiological baseline data collection program: Steers and heifers. United states department of agriculture, Washington DC, USA
  23. USDA (1993-1994) Nationwide beef microbiological baseline data collection program: Cows and bulls. United States Department of Agriculture, Washington DC, USA
  24. Zattola, E. A. (1972) Introduction to Meat Microbiology. American Meat Institute, Chicago, USA, pp. 150-155
  25. 이성우 (1992) 식생활과 문화. 수학사, 서울, pp. 113
  26. 윤서석 (1992) 한국음식. 수학사, 서울, pp. 306-308

피인용 문헌

  1. Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.230
  2. Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage vol.35, pp.2, 2015, https://doi.org/10.5851/kosfa.2015.35.2.272
  3. Effect of Soybean Curd Residue Fermented by Monascus pilosus on the High fat Diet-Induced Obese Mice vol.57, pp.1, 2014, https://doi.org/10.3839/jabc.2014.002
  4. A Multiplex PCR Assay for the Detection of Food-borne Pathogens in Meat Products vol.30, pp.4, 2010, https://doi.org/10.5851/kosfa.2010.30.4.590
  5. Aspergillus oryzaeS-03 Produces Gingipain Inhibitors as a Virulence Factor forPorphyromonas gingivalis vol.44, pp.2, 2014, https://doi.org/10.4167/jbv.2014.44.2.152
  6. Mixture approach for optimizing the recovery of colored phenolics from red pepper (Capsicum annum L.) by-products as potential source of natural dye and assessment of its antimicrobial activity vol.70, 2015, https://doi.org/10.1016/j.indcrop.2015.03.017
  7. Inactivating effect of dielectric barrier discharge plasma on ESCHERICHIA COLI O157 : H7 and STAPHYLOCOCCUS AUREUS in various dried products vol.41, pp.6, 2008, https://doi.org/10.1111/jfs.12940