• Journal of Veterinary Science
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• v.25 no.3
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• pp.39.1-39.11
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• 2024

Importance: Salmonella outbreaks linked to poultry meat have been reported continuously worldwide. Therefore, Salmonella contamination of poultry meats in slaughterhouses is one of the critical control points for reducing disease outbreaks in humans. Objective: This study examined the carry-over contamination of Salmonella species through the entire slaughtering process in South Korea. Methods: From 2018 to 2019, 1,097 samples were collected from the nine slaughterhouses distributed nationwide. One hundred and seventeen isolates of Salmonella species were identified using the invA gene-specific polymerase chain reaction, as described previously. The serotype, phylogeny, and antimicrobial resistance of isolates were examined. Results: Among the 117 isolates, 93 were serotyped into Salmonella Mbandaka (n = 36 isolates, 30.8%), Salmonella Thompson (n = 33, 28.2%), and Salmonella Infantis (n = 24, 20.5%). Interestingly, allelic profiling showed that all S. Mbandaka isolates belonged to the lineage of the sequence type (ST) 413, whereas all S. Thompson isolates were ST292. Moreover, almost all S. Thompson isolates (97.0%, 32/33 isolates) belonging to ST292 were multidrug-resistant and possessed the major virulence genes whose products are required for full virulence. Both serotypes were distributed widely throughout the slaughtering process. Pulsed-field gel electrophoretic analysis demonstrated that seven S. Infantis showed 100% identities in their phylogenetic relatedness, indicating that they were sequentially transmitted along the slaughtering processes. Conclusions and Relevance: This study provides more evidence of the carry-over transmission of Salmonella species during the slaughtering processes. ST292 S. Thompson is a potential pathogenic clone of Salmonella species possibly associated with foodborne outbreaks in South Korea.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.1-6
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• 2005

To evaluate the microbiological quality of pork carcasses at different slaughtering process in large and small scale slaughtering houses, swabbing method was used to analyze microorganisms on the surface of pork belly in each process of before evisceration, after evisceration, before final wash, after final wash and in chilling. In autumn time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10²∼10³ CFU/㎠) than those of small scale slaughterhouse (10⁴∼10/sup 5/ CFU/㎠) during all processing lines. Samples from cold room of large scale slaughterhouse showed lower incidence of aerobic cells (10² CFU/㎠) than small scale slaughterhouse (10⁴ CFU/㎠). In winter and spring time, large scale slaughterhouse showed lower incidence of aerobic microorganisms than those of small scale slaughterhouse during the slaughtering process of before evisceration, after evisceration and before final wash, except spring samples from before final wash and chilling at cold room storage in spring time. After final wash, different sampling place of carcass such as belly, ham, jowl showed the different washing effect depending on the small and large scale slaughterhouse. After final wash, ham and belly had lower aerobic cell counts, but jowl had higher aerobic cell counts than each site before final wash.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.232-237
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• 2004

This study was carried out to evaluate the microbiological quality of beef carcasses at different slaughtering process in large (>100 cattle/day) and small (<30 cattle/day) scale slaughtering houses. Swabbing method was used to analyze the incidence of microorganisms on brisket surface of beef carcasses in each process of after dehiding, after evisceration, before and final wash, and in cold room. In winter time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$0/∼10$^2$ CFU/$\textrm{cm}^2$) than those of small scale slaughterhouse (10$\^$0/-10$^3$ CFU/$\textrm{cm}^2$) during the slaughtering process of after dehiding, evisceration and before final wash. But samples from carcasses after final wash and in cold room storage showed no difference in aerobic cell counts between large and small scale slaughterhouse. In spring time, samples showed higher incidence of microorganisms by the log scale 1 than those of winter time in both of small and large scale slaughterhouse. After final wash, different sampling place in carcass such as rump, flank, brisket showed the different washing effect in both of small and large scale slaughterhouse. After final wash, samples from rump showed lower aerobic cell counts, but samples from flank and brisket showed higher aerobic cell counts than samples from each site before final wash.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2005.11a
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• pp.174-195
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• 2005

• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.763-768
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• 2012

This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine ($4.50{\pm}0.64$ Log CFU/mL) and chicken carcass before chilling ($4.15{\pm}0.46$ Log CFU/mL) showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.59-63
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• 2012

Bovine serum contains various nutrients and growth factors that can be potentially used in biological experiments, drug manufacturing process and food industry. However, almost all the bovine blood has been wasted during slaughter process in Korea, thus there is a high demand for alternative uses of the wasted sera. In order to produce high quality and safe sera, it is necessary to screen zoonotic pathogens as well as other microbial contaminants to prevent any downstream contamination. The present research has been undertaken to assess biological safety of Hanwoo sera by determining microbiological contamination during slaughtering and handling processes. Serological tests have been performed to detect bacteria, mycoplasma and virus contamination in total of 52 Hanwoo sera. No sera were found to be contaminated with mycoplasma or virus, but only two sera were found to be contaminated with Bacillus thuringiensis. The present result shows that Hanwoo sera obtained from slaughtering process are biologically safe and have potentials to be developed as a biological reagent. Moreover, the methods employed in our study may provide basic standard for microbiological screening methods once wasted Hanwoo sera gain industrial values.

• Journal of the Korean Applied Science and Technology
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• v.33 no.3
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• pp.575-586
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• 2016

An experiment was carried out to determine the effect of cooling water treatment with ionized calcium on calcium content, extending the shelf-life and quality of fresh chicken meat in poultry slaughtering process. The subjects were divided into four groups: control (0% without ionized calcium) and treatment groups (0.5, 0.7, 0.9% ionized calcium). The results indicated that the cooling water treatment with ionized calcium exhibited the bacterial counts of $10^5CFU/cm^2$ in surface of chicken meat, and maintained the quality of fresh chicken meat with extending the shelf-life above seven days when compared with that of control group. The results found that the cooling water treatment with ionized calcium could produce the calcium enrichment of chicken meat as nine times higher in calcium content of chicken meat when compared with that of control group. pH, water holding capacity, TBARS (MDA mg/kg) in chicken meat via the cooling water treatment with ionized calcium showed 6.4, above 50, below 0.10, respectively, with preventing the oxidation of unsaturated fatty acids. Lightness ($L^*$) as a chicken meat color, shear force indicated above 60, below $1.70kg/0.5inch^2$, respectively.

• Korean Journal of Veterinary Research
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• v.62 no.1
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• pp.5.1-5.5
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• 2022

Many countries have imposed regulations relating to concerns that hide contamination will affect the cleanliness of abattoirs. However, South Korea has not indicated any clear criteria. The purpose of this study is to use surrogate bacteria to measure the contamination in abattoirs caused by contaminated cattle hides. The swab contact method and plate count method are used. Surrogate bacteria are found in most internal environments after the final process. These surrogates remained on the carcass even after the final washing process. This paper is the first study in South Korea that use surrogate bacteria to analyze contamination levels in abattoirs.

• Journal of Preventive Medicine and Public Health
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• v.42 no.4
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• pp.237-242
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• 2009

Objectives : The incidence of zoonoses in Korea has increased recently. However, the study of high risk groups for zoonoses has not been conducted to date in Korea. Thus, we did this study to obtain data on brucellosis among slaughterhouse workers in Korea. Methods : We evaluated the structure of slaughterhouses and the process of slaughtering by reviewing the relevant literature and doing field studies. We visited 73 slaughterhouses and 62 residual products handle houses across the country. In addition, we conducted a questionnaire survey of the work activities, and obtained blood samples in order to determine the seroprevalence and risk factors of brucellosis. The titers of brucellosis antibodies were measured using the standard tube agglutination test SAT). We diagnosed subjects as seropositive for Brucellosis if the titers were more than 1:160. The data collected was evaluated using SPSS ver. 17.0. Results : We included 1,503 subjects and obtained 1,482 blood samples among them: 849 workers involved in slaughtering, 351 handlers of residual products, 190 inspectors and their assistants, and 92 grading testers and their assistants. The seroprevalence of brucellosis among the slaughterhouse workers was 0.8% (95% CI=0.4-1.5). Broken down, the seroprevalence of brucellosis among the workers involved in slaughtering was 0.7% (95% CI=0.3-1.6), the handlers of residual products was 1.7% (95% CI=0.7-3.9) respectively. Risk factors for contracting brucellosis among slaughterhouse workers were being splashed with cattle blood around the mouth, cattle secretions around the body and not putting on protective apron while at work. Conclusions : An educational program is needed for high risk groups on zoonoses about the prevention of infection. Thus, effective working guidelines for workers who participate in the slaughter of animals must be developed in order to protect them from zoonoses.