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http://dx.doi.org/10.5851/kosfa.2016.36.5.594

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System  

Kim, Jung-hyun (Department of Public Health, Graduate School of Public Health, Seoul National University)
Yim, Dong-Gyun (Department of Health Administration and Food Hygiene, Jinju Health College)
Publication Information
Food Science of Animal Resources / v.36, no.5, 2016 , pp. 594-600 More about this Journal
Abstract
This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g.
Keywords
beef; pork; chicken; retail shops; microbial contamination;
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