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http://dx.doi.org/10.13103/JFHS.2012.27.4.432

Analysis of Transfer Rate on Listeria monocytogenes Contaminated Pork Meat During Processing  

Kim, Seong-Jo (Department of HACCP Promotion, Korea Health Industry Development Institute)
Kim, Gwang-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Park, Joong-Hyun (Department of Food Science and Biotechnology, Kangwon National University)
Park, Bo-Geum (Department of Food Science and Biotechnology, Kangwon National University)
Park, Myoung-Su (Department of Food Science and Biotechnology, Kangwon National University)
Oh, Deog-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.4, 2012 , pp. 432-441 More about this Journal
Abstract
In this study, the transfer rate of wild type Listeria mon, ytogenes (LM) was investigated to establish the standard of safety management during pork meat pr, essing for meat to meat and meat to food contact surfaces contamination at 5 and $10^{\circ}C$. The transfer rate of LM from meat to meat during the pr, essing increased from 0.02% after 30 min to 0.42% after 120 min at $5^{\circ}C$, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at $5^{\circ}C$, respectively (p < 0.05). When temperature increased to $10^{\circ}C$, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to conveyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and $10^{\circ}C$. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and temperature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.
Keywords
Listeria monocytogenes; transfer rate; pork meat; conveyor belt; stainless steel;
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