• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.82-87
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• 2007

This research was performed to investigate chemical and microbiological hazards of Ready-to-eat(RTE) compound foods which uses the by-product of meat. For this experiment, 51 samples of RTE compound foods in by-product of meat distributed in Incheon from January to December 2006 were tested. The contents of heavy metals in the main ingredient of RTE compound foods were in the range of $0.073{\sim}0.112ppm$ for lead (Pb), $0.006{\sim}0.013ppm$ for cadmium (Cd) and $0.746{\sim}0.978ppb$ for mercury (Hg). The concentrations of residual ABS(alkyl benzene sulfate) in the small intestine which is a main ingredient of Gopchang-casserole were $$0.8ppm{\sim}57.6ppm$ (Ave. 10.3ppm). Staphylococcus aureus was isolated from 11 samples (21.6%) among 51 main ingredients of RTE compound foods. The isolation rates of Salmonella spp. and Clostridium perfringens were 2.0% (1/51) and 5.9% (2/51), respectively. By types of main ingredient, the small intestine was showed the highest isolation rate as 35.3% (12/34), ham and the sausage which are main ingredients of the Budae-pot stew were 25% (2/8) and other meat products were 20% (1/5). Food poisoning bacteria was not found in the blood of pig which is a main ingredient of the Sunji-pot stew. 28.4% (27/95) of sauce included in each RTE compound foods were coliform bacteria positive. Pesticide residues were found in four of 45 vegetables which are the additional ingredient of RTE compound foods. The concentrations of pesticide were chlorothalonil 2.8 ppm, EPN 10.3 ppm, chlorpyrifos 0.4ppm and indoxacarb 0.7ppm. In 33 bean sprout samples, captan and carbendazim were not detected.