한국축산식품학회지 (Food Science of Animal Resources)

  • 제28권1호
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  • Pages.76-81
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  • 2008
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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한국형 육포제조를 위한 원료 돈육의 미생물 분포 및 병원성 미생물의 확인

The Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria in Raw Pork Material Used for Korean Pork Jerky

  • 김현욱 (건국대학교 동물생명과학부) ;
  • 김혜정 (경남보건환경연구원) ;
  • 김태훈 (건국대학교 동물생명과학부) ;
  • 김태임 (건국대학교 동물생명과학부) ;
  • 이주연 (축산물HACCP기준원) ;
  • 김천제 (건국대학교 동물생명과학부) ;
  • 백현동 (건국대학교 동물생명과학부)
  • Kim, Hyoun-Wook (Division of Animal Life Science, Konkuk University) ;
  • Kim, Hye-Jung (Gyeongsangnam-Do Institute of Public Health and Environmental Research) ;
  • Kim, Tae-Hoon (Division of Animal Life Science, Konkuk University) ;
  • Kim, Tae-Im (Division of Animal Life Science, Konkuk University) ;
  • Lee, Joo-Yeon (Korea Livestock Products HACCP Management Institute) ;
  • Kim, Cheon-Jei (Division of Animal Life Science, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
  • 발행 : 2008.03.30
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초록

시중의 정육점 및 백화점 등에서 유통 중인 10종의 돈육 원료에 대한 일반세균, 저온균, 고온균, 혐기성균 및 진균류, 대장균군 등의 미생물학적 분포와 병원성 미생물에 대한 분리동정을 실시하였다. 실험 결과, 원료 돈육에서 중온균은 $3.9{\times}10^2-3.9{\times}10^5cfu/g$으로 높은 분포를 보였고, 저온균은 $1.5{\times}10^3-8.6{\times}10^2cfu/g$, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 검체에 대해서 검출되지 않았으며, 곰팡이와 효모 등 진균류는 $3.8{\times}10^1-5.1{\times}10^2cfu/g$으로 검출되었다. B. cereus는 돈육 sample B와 J에서 분리되었고, S. aureus의 경우 돈육 sample B에서만 검출되었다. B. cereus는 API kit를 이용한 간이동정에서 99.8%의 상동성을 보였고, S. aureus는 97.8%의 상동성을 보였다.

The objective of this study is to evaluate the microbial safety of raw pork used to produce Korean pork jerky. The raw pork samples harbored large populations of microorganisms. In particular, mesophilic bacteria were found to be most numerous $(3.9{\times}10^2-3.9{\times}10^5cfu/g)$ in the samples. Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $3.8{\times}10^1-5.1{\times}10^2cfu/g$ in the raw pork. Ten samples of raw pork were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from samples B and J and Staphylococcus aureus was isolated from sample B. The B. cereus isolates from raw pork samples were identified with 99.8% agreement and S. aureus isolate was identified with 97.8% agreement according to the API CHB 50 kit.

키워드

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  3. Effect of Soybean Curd Residue Fermented by Monascus pilosus on the High fat Diet-Induced Obese Mice vol.57, pp.1, 2014, https://doi.org/10.3839/jabc.2014.002
  4. A Multiplex PCR Assay for the Detection of Food-borne Pathogens in Meat Products vol.30, pp.4, 2010, https://doi.org/10.5851/kosfa.2010.30.4.590
  5. Aspergillus oryzaeS-03 Produces Gingipain Inhibitors as a Virulence Factor forPorphyromonas gingivalis vol.44, pp.2, 2014, https://doi.org/10.4167/jbv.2014.44.2.152
  6. Mixture approach for optimizing the recovery of colored phenolics from red pepper (Capsicum annum L.) by-products as potential source of natural dye and assessment of its antimicrobial activity vol.70, 2015, https://doi.org/10.1016/j.indcrop.2015.03.017
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