Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.1.127

Determination of the Prevalence of Pathogenic Bacteria and the Changes in Microbiological Growth Pattern of Cured and Short-Ripened Raw Ham During Storage  

Lee, Keun-Taik (Department of Food Science, Kangnung National University)
Lee, Youn-Kyu (Department of Food Science, Kangnung National University)
Lee, Jung-Pyo (Safe Chemicals Co., Ltd.)
Lee, Jung-Woo (S-Food Co. Ltd.)
Son, Se-Kwang (S-Food Co. Ltd.)
Choi, Suk-Ho (Division of Animal Resources and Life Science, Sangji University)
Lee, Seung-Bae (Division of Animal Resources and Life Science, Sangji University)
Publication Information
Food Science of Animal Resources / v.27, no.1, 2007 , pp. 127-131 More about this Journal
Abstract
In order to investigate the presence of pathogenic bacteria in fresh pig loin and the growth changes of microorganism in raw ham during storage at 10 and $25^{\circ}C$. These hams were manufactured according to a short-ripening procedure being completed in 4 weeks with dry-curing followed by wet-curing and ripening. The result regarding the contamination level of microorganism in the fresh raw pig loin showed that the count of total aerobes was $3.11\;log\;CFU/cm^2$, and the population of lactic acid bacteria, Pseudomonas spp., Clostridium spp., and yeast and mould had not risen over $2\;log\;CFU/cm^2$ on the storage time. However, the average count ofEnterobacteriaceae in pork loin was $3.11\;log\;CFU/cm^2$, which represented the predominant species. The pathogenic bacteria including Salmonella spp, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringene, Listeria monocytogenes, and Escherichia coli O157:H7 were not detected either in fresh pork loin or in raw ham products stored at 10 and $25^{\circ}C$. The initial count of total aerobes in raw ham samples was 3.06 log CFU/g, and increased slightly after 90 days at 10 and $25^{\circ}C$ to 4.6 and 4.69 log CFU/g, respectively. The predominant species in raw ham products during storage time were lactic acid bacteria and Staphylococcus spp.
Keywords
raw ham; microorganism growth; storage;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 BGVV (2000) Empfehlungen zum Nachweis und zur Bewertung von Listeria monocytogenes in Lebensmitteln im Rahmen der amtlichen Lebensmitteluberwachung. Bundesinstitut fur gesundheitlichen Verbraucherschutz und Veterinarmedizin, Germany
2 FSIS/USDA (2004) Slaughter/Processing questionnaire. F. Testing/Monitoring program. Food Safety and Inspection Service, United States Department of Agriculture
3 Leistner, L. (1985) Empfehlungen fur sichere Produkte. In: Mikrobiologie und Qualitat von Rohwurst und Rohschinken. Bundesanstalt fur Fleischforschung, Kulmbach, Germany, pp.219-244
4 Leistner, L. (2000) Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55, 181-186   DOI   ScienceOn
5 Lucke, F. K. (1997) Fermented sausages. In: Microbiology of fermented foods. Wood, B. J. B. (ed.), Blackie Academic & Professional, London, Weinhem, NY, Tokyo, pp. 441-504
6 Metaxopoulos, J., Genigeorgis, C., Fanelli, M. J., Franti, E., and Cosma, E. (1981a) Production of Itralian dry salami. I. Initiation of staphylococcal growth in salami under commercial manufacturing conditions. J. Food Prot. 44,347-352   DOI
7 Portocarrero, S. M., Newman, M., and Mikel, B. (2002) Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures. Meat Sci. 62, 267-273   DOI   ScienceOn
8 日本厚生省, (2000) 食品 添加物等の規格基準. 告示 第275號
9 국립수의과학검역원 (2003) 축산물의 가공기준 및 성분 규격. 국립수의과학검역원 고시 제2003-14호(2003. 12. 17)
10 Metaxopoulos, J., Genigeorgis, C., Fanelli, M. J., Franti, E., and Cosma, E. (1981 b) Production of Itralian dry salami. II. Effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions. Appl. Environ. Microbiol. 42, 863-871   PUBMED
11 Niskanen, A. and Nurmi, E. (1976) Effects of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage. Appl. Environ. Microbiol. 31, 11-20   PUBMED
12 SAS (2001) SAS User's Guide. SAS Institute, Cary, NC, USA
13 Toldra, F. (2006) The role of muscle in dry-cured meat products with different drying conditions. Trends Food Sci. Technol. 17,164-168   DOI   ScienceOn
14 Linke, H. (1985) Qualitatsnormen fiir Rohschinken und Rohwiirsten. In: Mikrobiologie und Qualitat von Rohwurst und Rohschinken. Kulmbacher Reihe Band 5, Bundesanstalt fur Fleischforschung, Germany, pp. 30-59
15 Kim, H. Y., Ryu, S. H., and Park, S. G. (2003) Influence of packaging methods and storage conditions on recovery of inoculated foodborne pathogens in home-delivered meals. Kor. J. Food Sci. Technol. 35, 429-435   과학기술학회마을
16 Lee, K. T., Lee, Y. K., Lee, J. P., Lee, J. W., and Son, S. K. (2006) Physico-chemical and sensory quality changes of cured and short-ripened raw ham during storage at chilled and room temperatures. Kor. J. Food Sci. Ani. Resour. 26, 16-21
17 Lee, K. T., Lee, K. J., and Yoon, C. S. (1999) Quality changes of Hanwoo beef packaged in modified atmosphere. Kor. J. Food Sci. Ani. Resour. 19,27-35
18 Wirth, F., Leistner, L., and Rodel, W. (1975) Rohwurst. In: Richtwerte der Fleischtechnologie, Verlagshaus Sponholz, Frankfurt am Main, pp. 78-91