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Adherence Rate of Listeria monocytogenes Contaminated from Pork Meat During Pork Meat Processing  

Kim, Seong-Jo (Department of Food Industry Development, Korea Health Industry Development Institute)
Bahk, Gyung-Jin (Department of Food Industry Development, Korea Health Industry Development Institute)
Oh, Deog-Hwan (Department of Food Science and Biotechnology, College of Bioscience and Biotechnology, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 332-337 More about this Journal
Abstract
This study was done to determine the adherence rate of Listeria monocytogenes(LM) from pork meat to pork meat, conveyer belt and stainless steel, and cutting board at $10^{\circ}C$ for given times (2, 4, 24 hours). The adherence rates of ATCC and wild type LM from pork meat to red meat or fat meat after 2 hour contact time were approximately 65-79%, but 100% adherence rates of both LM after 6 hours were observed. The adherence rate of ATCC LM from pork meat to conveyer belt and stainless steel after 24 hours was 0.15%, while the adherence rate of wild type LM was rapidly increased from 4.34 after 2 hours to 28.6% after 24 hours. Also, The adherence rate of ATCC LM from pork meat to stainless steel after 24 hours ranged from 2.63% after 2 hours to 0.39% after 24 hours, while the adherence rate of wild type LM ranged from 0% after 2 hours to 24.4% after 24 hours. In the meantime, no adherence rate of both LM from pork meat to cutting board was observed. This results suggest that the adherence rate of LM from pork meat to pork meat or food contact surfaces was significantly affected by contact time and wild type LM showed much higher adherence rate to pork meat or food contact surfaces than ATCC LM.
Keywords
Listeria monocytogenes; adherence rate; pork meat; food contact surface;
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