• Korean Journal of Veterinary Service
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• v.20 no.2
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• pp.169-175
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• 1997

This study was carried out to assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related with reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37$\pm$0.20~5.84$\pm$0.160CFU/$\textrm{cm}^2$. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11$\pm$0.63~2.88$\pm$0.25MPN/$\textrm{cm}^2, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43 $\pm$ 0.59~5.06$\pm$0.21 and log4.30$\pm$0.21~6.62$\pm$0.33CFU/$m\ell$, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97$\pm$0.35~2.91$\pm$0.22MPN/$m\ell$ which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1$m\ell$/$\ell$by showing the reduction from $10^8$ to $10^4$CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/$\ell$, when assessed by viable cell counts. In conclusion, these results suggested that chlorination In chilling water with final concentration of 5mg/$\ell$was strongly recommended to reduce the bacterial numbers on final chicken products.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1660-1666
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• 2017

Objective: Burial is associated with environmental effects such as the contamination of ground or surface water with biological materials generated during the decomposition process. Therefore, bacterial communities in leachates originating from the decomposing bovine carcasses were investigated. Methods: To understand the process of bovine (Hanwoo) carcass decomposition, we simulated burial using a lab-scale reactor with a volume of $5.15m^3$. Leachate samples from 3 carcasses were collected using a peristaltic pump once a month for a period of 5 months, and bacterial communities in samples were identified by pyrosequencing of the 16S rRNA gene. Results: We obtained a total of 110,442 reads from the triplicate samples of various sampling time points (total of 15 samples), and found that the phylum Firmicutes was dominant at most sampling times. Differences in the bacterial communities at the various time points were observed among the triplicate samples. The bacterial communities sampled at 4 months showed the most different compositions. The genera Pseudomonas and Psychrobacter in the phylum Proteobacteria were dominant in all of the samples obtained after 3 months. Bacillaceae, Clostridium, and Clostridiales were found to be predominant after 4 months in the leachate from one carcass, whereas Planococcaceae was found to be a dominant in samples obtained at the first and second months from the other two carcasses. The results showed that potentially pathogenic microbes such as Clostridium derived from bovine leachate could dominate the soil environment of a burial site. Conclusion: Our results indicated that the composition of bacterial communities in leachates of a decomposing bovine shifted continuously during the experimental period, with significant changes detected after 4 months of burial.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.670-677
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• 2020

To prevent contamination by Campylobacter jejuni during chicken carcass processing, the effect of emulsifiers on C. jejuni inoculated on chicken skin was investigated using confocal laser scanning microscopy. Among the 8 emulsifiers (SWA-10D, L-7D, M-7D, S-1670, L-1695, P-1670, polysorbate 20, polysorbate 80) tested for antimicrobial activity by the paper disk method, 4 emulsifiers (L-7D, L-1695, polysorbate 20, polysorbate 80) were screened further. Emulsifier L-1695 showed the largest clear zone at a concentration of 200 mg/mL. The 4 emulsifiers subjected to primary screening were screened for heat and pH stability. In the contact surface test, emulsifier L-1695 showed the lowest log CFU/㎠ value on both stainless steel and ceramic surfaces. When emulsifier L-1695 was applied via general and electrostatic spray methods, the number of C. jejuni entrapped inside chicken skin follicles was significantly reduced in both methods. In conclusion, the emulsifier L-1695 could be employed as a microbial detachment agent in the chicken carcass processing industry.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.21-33
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• 2020

This study aimed to determine the current prevalence, serovar distribution and antimicrobial resistance rate and patterns of nontyphoid Salmonella (NTS) in slaughter sheep and their edible offal. While filling the gap of up to date related information in Turkey, data presented is also of significance since contamination of ovine meat, its products and offal with this pathogen is threat to public health due to their considerably high consumption rates in our country. Current NTS carriage in 200 apparently healthy slaughter sheep by ISO 6579:2002, 6579:2002/A1:2007 standard bacteriology (ISO) was 5% (10/200) (4 fecal content - 2%, 3 mesenterial lymph node - 1.5%, 3 kidney - 1.5%) out of 1,400 samples (0.7%), with no isolation from carcass, liver, gallbladder, spleen. Real-time PCR was in substantial agreement to ISO in confirming Salmonella-suspect isolates (Relative Trueness: 93.6%). S. Newport (40%) was the predominant serovar, followed by the second prevalent serovars as S. Typhimurium and S. Kentucky (20%), and by S. Umbilo and S. Corvallis (10%). Four and 6 out of 10 NTS isolates were susceptible (40%) and resistant (60%) to 18 antimicrobials, respectively. S. Typhimurium isolates were multidrug resistant (MDR) to tigecycline and sulphamethoxazole/trimethoprim, with one also resistant to cefepime. S. Corvallis was MDR to ampicillin, ciprofloxacin, norfloxacin and pefloxacin. The predominance of S. Newport and first isolation of S. Corvallis in sheep in the world; first time isolations of Newport, Kentucky, Corvallis, Umbilo serovars from sheep in Turkey; and high antimicrobial resistance rates obtained in majority of the isolates highlights study findings.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.8-18
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• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.121-128
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• 2007

The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.

• Korean Journal of Agricultural Science
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• v.4 no.1
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• pp.75-83
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• 1977

Korean native goats were used for meat production test, and summarized resalts are as follows. 1. The amounts of feed consumed for Korean Native Goat were significantly higher at day than at night. 2. The feed intake was decreased and live weight gain was lower for the summer period. 3. The concentrate consumption was increased when poor quality of pasture and native grass. 4. Compared between single bran feeding group$(T_2)$ and mixed grain feeding group$(T_3)$, the roughage consumption were similar in both groups. 5. By the use of feeding standard for feeding of Korean Native Goat, the feed convertion of T.D.N, D.C.P, and M. E were decreased. 6. It is necessary to periodically protect from contamination parasitic such like stomach worm, liver flack, nodula worm disease and coccidiosis. 7. The carcass rates of goat at 11-12 months age were higher in $T_3$ feeding group as 44.56% compared with $T_2$ feeding group as 42.17% and tethering group as 35.1% and also the dressed carcass percentage were 33.89%, 30.25% and 29.92% respectively. 8. By increasing the amouat concentrate feeds, fat content in muscle was increased but moisture and ash contents were decreased. 9. The fat caused unacceptable flavour was about 4 percent of total dressed goat meat. 10. Among the spices, clove and pepper were better to improved meat flavour for sausage and can meat processing 11. It was known that the quality of goat meat was suitable for meat processing.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.582-588
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• 2001

To control the growth of Salmonella on raw chicken supplied in food service, they were isolated and analysed for their physiological characteristics. Total viable microbe counts under the skin of the chicken amounted to 10% of numbers on their skin. Fifty one of Salmonella were isolated and identified from 75 chicken carcass samples. About 70% of the isolates showed resistance to more than four antibiotics, which indicated very high resistance among the strains ever reported in Korea. Lactic acid and trisodium phosphate(TSP) as sanitizing agent were applied to the Salmonella spp. isolates by agar diffusion method. The resistance by isolates to those sanitizing agents was compared with type strains of S. typhimurium ATCC 14028, S. typhimurium ATCC 12023, S. heidelberg and S. enteritidis. The isolates showed similar or less resistance to the type strains as for the lactic acid. However, as for trisodium phosphate known recently as a good sanitizer, 50% of the isolates showed more resistant compared with the type strains. Also, the treatment time and regeneration medium affected significantly the resistance of the isolates, which indicates that more careful test might be needed for TSP's practical application to raw chicken. Therefore, From the results, it is suggested that antibiotic treatment during breeding broiler and contamination after slaughtering should be minimized along with careful use of sanitizing agent in order to ensure more safe raw chicken supply.

• Journal of Animal Environmental Science
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• v.16 no.2
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• pp.153-160
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• 2010

Recently, the treatment of dead poultry has become more important issue because, the infected poultry, which was buried under the ground, causes environmental contaminations such as steep water and reek occurrence, etc. Therefore, in this study, we investigated the type of treatment and the composting methods influencing to the characteristics on decomposition and fermentative disinfection of dead poultry with poultry manure and sawdust. The results of the port tests showed that amputated poultry treated by the cut-sterilization were not only more decomposed, with less smell compared to the non-treated poultry carcass. When we treated thermophilic microorganism such as bacillus in this amputated poultry, the temperature of treated poultry increased much fester, the fermentation temperature didn't rise and not maintained constantly for long time due to the small size of the fermentation port. On the other hand, we did fermentation test by the layered disposal method with more poultry. In this experiment, the temperature of fermented poultry rose to $54^{\circ}C$ in a day and maintained around $55^{\circ}C$ during four weeks period. With less odor outside the experiment room. further. Also, we inoculated AI virus, ND virus in the excrement for studying the effect of fermentative disinfection. The result of the test revealed that AI virus was destructed within 60 minutes and ND virus was destructed within 30 minutes at the temperature of $56^{\circ}C$. Therefore, the investigations revealed scope of composting method for steam sterilized infected poultry in the originated area mixed with poultry manure, sawdust by thermophilic microorganism could increase the effectiveness of fermentative disinfection and decrease the environmental contamination.