Browse > Article
http://dx.doi.org/10.5851/kosfa.2012.32.1.103

Analysis of Foodborne Pathogenic Contamination of Cooked Hams and Sausages in Korean Processing Facilities  

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)
Publication Information
Food Science of Animal Resources / v.32, no.1, 2012 , pp. 103-111 More about this Journal
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.
Keywords
ham; sausage; Listeria monocytogenes; Staphylococcus aureus; Clostridium perfringens; sterilization;
Citations & Related Records
 (Related Records In Web of Science)
연도 인용수 순위
  • Reference
1 Sofos, J. N., Skandamis, P., Stopforth J. D., and Bacon, T. (2003) Current issues related to meatborne pathogenic bacteria. Proceedings of the 56th Reciprocal Meat Conference. pp. 33-37.
2 Thevenot, D., Delignette-Muller M. L., Christieans, S., Leroy, S., Kodjo, A., and Vernozy-Rozand, C. (2006) Serological and molecular ecology of Listeria monocytogenes isolates collected from 13 French pork meat salting-curing plants and their products. Int. J. Food Microbiol. 112, 153-161.   DOI   ScienceOn
3 Tompkin, R. B. (2002) Control of Listeria monocytogenes in the food-processing environment. J. Food Prot. 65, 709-725.
4 Uyttendaele, M., Troy, P. De., and Debevere, J. (1999) Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market. Int. J. Food Microbiol. 53, 75-80.   DOI   ScienceOn
5 Yoo, H. S. (1997) Molecular typing and epidemiological survey of prevalence of Clostridium perfringens types by multiplex PCR. J. Clin. Microbiol. 35, 228-232.
6 Hunter, P. R. and Gaston, M. A. (1988) Numerical index of the discriminatory ability of typing systems: an application of simpson's index of diversity. J. Clin. Microbiol. 26, 2465-2466.
7 Japan Ministry of Health, labour and Welfare. Specifications and Standards for Food, Food Additives, Available from: http://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku-anzen/jigyousya/ shokuhin_kikaku. Accessed Feb. 9, 2012.
8 Jordan, E., Egan, J., Dullea, C., Ward, J., McGillicuddy, K., Murray, G., and Murphy, A. (2006) Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004. Int. J. Food Microbiol. 112, 66-70.   DOI   ScienceOn
9 Jung, S. H. (2011) Manufacturing technology of ham and sausage. Korea Meat Industries Association. pp.147-197.
10 Kathariou, S. (2002) Listeria monocytogenes virulence and pathogenicity, a food safety perspective. J. Food Prot. 65, 1811-1829.
11 Nichols, G. and de Louvois, J. (1995) The microbiological quality of raw sausages sold in the UK. PHLS Microbiol. Digest 12, 236-242.
12 Noack, D. J. and Joeckel, J. (1993) Listeria monocytogenes, occurrence and significance in meat and meat products and experience with recommendations for its detection and assessment. Fleischwirtschaft 73, 581-584.
13 Pesavento, G. B., Ducci, D., Nieri, N., Comodo, A., and Nostro, L. (2010) Prevalence and antibiotic susceptibility of Listeria spp. Isolated from raw meat and retail foods. Food Control 21, 708-713.   DOI   ScienceOn
14 Commission Regulation (2005) No 2073/2005 on microbiological criteria for food stuffs, Official Journal of the European Union 22.12. Available from: http://ec.europa.eu/food/food/biosafety/salmonella/microbio_en.htm Accessed Feb. 9, 2012.
15 Rivoal, K., Queguiner, S., Boscher, E., and Bougeard. S. (2010) Detection of Listeria monocytogenes in raw and pasteurized liquid whole eggs and characterization by PFGE. Int. J. Food Microbiol. 138, 56-62.   DOI   ScienceOn
16 Ryser, E. T. and Marth, E. H. (2007) Listeria, listeriosis and food safety (3rd ed), CRC Press, Boca Raton, USA.
17 Carminati, D., Perrone, A., Giraffa, G., Neviani, E., and Mucchetti, G. (2004) Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds. Food Microbiol. 21, 801-807   DOI   ScienceOn
18 Conly, J. M. and Johnston, B. L. (2008) Listeria: A persistent food-borne pathogen. Can. J. Infect. Dis. Med. 19, 327-328.
19 de Cesare, A., Mioni, R., and Manfreda, G. (2007) Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains. Int. J. Food Microbiol. 120, 124-130.   DOI   ScienceOn
20 Farber, J. M., Peterkin, P. I. (1991) Listeria monocytogenes, a food-borne pathogen. Microbiol. Rev. 55, 476-511.
21 Food Safety and Inspection Service. (2003) Control of Listeria monocytogenes in ready-to-eat meat and poultry products; final rule, Federal Register 68, 34208-34254.
22 Food Standards Australia New Zealand. (2001) STANDARD 1.6.1 Microbiological limits for food.
23 Gandhi, M. and Chikindas, M. L. (2007) Listeria: A foodborne pathogen that knows how to survive. Int. J. Food Microbiol. 113, 1-15.   DOI   ScienceOn
24 Animal, Plant and Fisheries Quarantine and Inspection Agency Notification (2011) Standards for Processing and Ingredients Specifications of Livestock Products. pp. 203-213.
25 Gormley, F. J., Little C. L., Grant, K. A., de Pinna, E., and McLauchlin, J. (2010) The microbiological safety of readyto- eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes. Food Microbiol. 27, 243-249.   DOI   ScienceOn
26 Graves, L. M. and Swaminathan, B. (2001) Pulse Net standardized protocol for subtyping Listeria monocytogenes by macrorestriction and pulsed-field gel electrophoresis. Int. J. Food Microbiol. 65, 55-62.   DOI   ScienceOn
27 Algresti, A. (2007) An introduction to categorical data analysis. John Wiley & Sons, Inc., NJ. pp. 6-10.
28 Borch, E. and Arinder, P. (2002) Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Sci. 62, 381-390.   DOI   ScienceOn
29 Atanassova, V., Meindl, A., and Ring, C. (2001) Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP-PCR. Int. J. Food Microbiol. 68, 105-113.   DOI   ScienceOn
30 Beumer, R. R., de Giffel, M. C., Boer, E. and de Rombouts, F. M. (1996) Growth of Listeria monocytogenes on sliced cooked meat products. Food Microbiol. 13, 333-340.   DOI   ScienceOn