Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Analysis of Foodborne Pathogenic Contamination of Cooked Hams and Sausages in Korean Processing Facilities

가열 햄 및 소시지류 제조공장에서 식중독 세균에 대한 오염 분석

  • Park, Hyun-Jung (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Go, Eun-Kyung (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Wee, Sung-Hwan (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Yoon, Ha-Chung (Veterinary Epidemiology Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Heo, Eun-Jeong (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Kim, Young-Jo (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Lee, Hee-Soo (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Moon, Jin-San (Livestock Product Standard, Animal, Plant and Fisheries Quarantine and Inspection Agency)
  • 박현정 (농림수산검역검사본부 축산물기준과) ;
  • 고은경 (농림수산검역검사본부 축산물기준과) ;
  • 위성환 (농림수산검역검사본부 축산물기준과) ;
  • 윤하정 (농림수산검역검사본부 역학조사과) ;
  • 허은정 (농림수산검역검사본부 축산물기준과) ;
  • 김영조 (농림수산검역검사본부 축산물기준과) ;
  • 이희수 (농림수산검역검사본부 축산물기준과) ;
  • 문진산 (농림수산검역검사본부 축산물기준과)
  • Received : 2011.12.06
  • Accepted : 2012.02.15
  • Published : 2012.02.29
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Abstract

This study was carried out to examine foodborne pathogenic contamination from 1,080 samples of cooked hams and sausages at 10 Korean processing facilities in 2010. The samples were collected from the six primary and additional sterilization products in same lot. To detect Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens in those products (n=1,080), the domestic standard method for Processing and Ingredients Specification of Livestock Products was used. As a result, Salmonella spp. was not detected in all 636 ham and 444 sausage samples. However, L. monocytogenes was detected in four (0.6%) ham and eight (1.8%) sausage samples from five manufactures. S. aureus was also only detected in 4 (0.6%) ham samples from two manufacturers, and C. perfringens was detected in 3 (0.5%) ham samples from three manufacturers, the contamination levels of these pathogens were less than 100 CFU/g. In conclusion, the results of this study indicate that the additional sterilization step of processing manufacturers could not assist to control the foodborne pathogenic bacteria.

현재 국내 일부 햄과 소시지류 제조공장에서 식중독 세균에 대한 제어방안으로서 1차 가열살균 이후 제품포장 단계에서 2차 가열살균을 추가적으로 실시하고 있다. 이에 본 연구에서는 2010년 2월부터 11월까지 국내 10개 육가공제조회사에서 햄류 53개 품목과 소시지류 37개 품목의 동일 롯트에서 1차 가열 시료와 2차 가열까지 실시한 시료를 각각 6개씩 채취하여 축산물의 가공기준 및 성분규격에 따라 Salmonella spp., S. aureus, L. monocytogenes 및 C. perfringens 식중독 세균 오염 여부를 조사하였다. 햄과 소시지류 총 1,080건에 대한 검사 결과 S. aureus는 2개 제조회사에서 생산한 햄 4개 시료에서 검출되었으며, 그 중 3건은 1차 가열제품에서 나머지 1건은 2차 가열살균까지 처리한 제품에서 검출되었다. L. monocytogenes는 5개 제조회사에서 햄류 4건, 소시지류 8건을 포함하여 총 12건이 검출되었으며, 그 중 7건은 1차 가열 처리한 제품에서, 나머지 5건은 2차 가열까지 처리한 제품에서 각각 검출되었다. C. perfringens는 3개 제조회사의 햄류 1건과 소시지류 2건에서 검출되었으며, 1차 가열만 한 제품에서 1건, 2차 가열까지 한 제품에서 2건이 각각 검출되었다. 이에 반하여 Salmonella spp.는 한 건도 검출되지 않았다. 1차 가열살균 제품과 1차와 2차 가열살균 과정을 모두 처리했을 때를 비교하면 3가지 식중독 세균의 검출률에 있어서 차이가 없는 것으로 분석되었다(p<0.05). 또한, 제조 회사의 햄과 소시지류에서 분리한 L. monocytogenes 균주를 대상으로 유전적 다양성을 조사하기 위하여 PFGE를 실시한 바, 동일 가공장에서 분리된 균주들간 80% 이상의 높은 상동성을 가진 것으로 조사되었다. 이러한 결과에 비추어 볼 때 햄 및 소시지류 제조회사에서 식중독 세균의 제어를 위해서는 원료 및 제조단계에서부터 가공 과정에서의 교차 오염을 예방하기 위한 적절한 위생관리와 철저한 모니터링을 통하여 체계적인 식중독 세균에 대한 위생관리를 완성하여야 할 것으로 판단된다.

Keywords

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