Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines

  • Kim, Hye-Jin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kim, Dongwook (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kim, Hee-Jin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Song, Sung-Ok (Consumer Risk Prevention Bureau, Laboratory Audit & Policy Division, Ministry of Food and Drug Safety) ;
  • Song, Young-Han (Division of Animal Resource Science, Kangwon National University) ;
  • Jang, Aera (Department of Animal Products and Food Science, Kangwon National University)
  • Received : 2017.09.02
  • Accepted : 2017.12.11
  • Published : 2018.02.28
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Abstract

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

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