Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.2.197

Distribution of Microorganisms and Foodborne Pathogens in Yukae  

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)
Publication Information
Food Science of Animal Resources / v.27, no.2, 2007 , pp. 197-202 More about this Journal
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.
Keywords
yukae; microorganism; microbial safety;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Aryes, J. C. (1960) Temperature relationship and some other characteristics of the microbial flora developing on refrigerated beef. Food Res. 25, 1-15   DOI
2 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
3 James, M. J. (1972) Mechanism and detection of microbial spoilage in meats at low temperature. J. Food Technol. 35, 467-472
4 Jay, J. M. (1978) Modern food microbiology. 2nd ed., Van Nostrand Co., New York, pp. 180-185
5 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
6 KFDA. (2005) http://kfda.go.kr/open_content/kfda/news/press_ view.php?seq=791
7 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   과학기술학회마을
8 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
9 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
10 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   과학기술학회마을
11 국립수의과학검역원 (2002) 축산물가공처리법령관련고시집. pp. 135
12 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   DOI
13 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   DOI   PUBMED
14 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
15 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   DOI   ScienceOn
16 日本藥學會編 (1995) 衛生試驗法註解. 金原出版社, 東京
17 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
18 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
19 FDA(Food and Drug Administration) (1984) Bacteriological Analytical Manual. Assocation of Official Analytical Chemists Suite, Arlington, VA
20 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
21 Zattola, E. A. (1972) Introduction to meat microbiology. American Meat Institute, Chicago, pp. 150-155
22 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   과학기술학회마을
23 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
24 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   DOI   ScienceOn
25 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   DOI   ScienceOn
26 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
27 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   과학기술학회마을
28 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
29 Rorvik, L. M. and Granum, P. E. (1999) Staphylococcus aureus. In : Infectious diseases from food. Granum, P. E. (ed.), Oslo. Hoyskole Forlaget
30 Nazarowee-White, M. and Farber, J. M. (1997) Review article Enterobacter sakazakii: a review. Int. J. Food Microbiol. 34,103-113   DOI   ScienceOn
31 신광순 (1997) 식육처리장과 유통과정에서의 축산식품에 대한 위생적 안전성 관리 대책 수립을 위한 종합적 조사 연구. 1996 연차보고서, 농림부, pp. 78
32 최홍식, 여경목 (2004) 식품품질관리학. 신광출판사, 서울, pp. 158
33 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
34 KFDA. (2006) Food Code. Korea Food and Drug Administration, Seoul, Korea
35 Kamath, U., Singer, C. and Isennberg, H. D. (1992) Clinical significance of Staphylococcus warneri bacteremia. J. Clin. Microbiol. 30,261-264   PUBMED
36 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   과학기술학회마을
37 Gill, C. O. (1983) Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Prot. 46, 444-452   DOI
38 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   DOI   PUBMED