Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Transfer Rate of Cross Contamination of Listeria monocytogenes between Pork Meat and Workers' Hands during Pork Meat Processing

포장돈육 가공공정 중 돈육과 작업자 손과의 Listeria monocytogenes의 교차오염 전이율

  • Kim, Seong-Jo (Department of Food Industry Development, Korea Health Industry Development Institute) ;
  • Park, Myoung-Su (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Bahk, Gyung-Kin (Department of food and Nutrition, Kunsan National University) ;
  • Rahman, S.M.E. (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Joong-Hyun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Deog-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 김성조 (한국보건산업진흥원) ;
  • 박명수 (강원대학교 식품생명공학과) ;
  • 박경진 (군산대학교 식품영양학과) ;
  • 라만 (강원대학교 식품생명공학과) ;
  • 박중현 (강원대학교 식품생명공학과) ;
  • 오덕환 (강원대학교 식품생명공학과)
  • Received : 2011.08.19
  • Accepted : 2011.09.02
  • Published : 2011.12.31
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Abstract

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing Co, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers' hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.

본 연구에서는 포장돈육 가공공정에서 교차오염의 정도를 알아보기 위하여 실제 돈육 가공공정에서 돈육과 빈번하게 접촉하는 작업자의 손(polyethylene glove 착용, 면장갑 착용, 맨손) 및 작업도구(칼, 도마)를 대상으로 각각에 대하여 Listeria monocytogenes의 상호 교차오염 전이율을 분석하였다. 오염된 돈육에서 작업자로의 전이율은 면장갑이 100.00%로 가장 높았고, 다음이 맨손 2.513%, PEG 1.511% 순으로 나타났다. 특히, 면장갑의 경우 면장갑으로 전이된 균이 다시 맨손으로의 재오염 전이(0.08%)가 이루어지는 것으로 나타났으며, 오염된 돈육에서 칼과 도마로의 전이율은 0.352-3.791%이다. 반대로 오염된 작업자로부터 돈육 및 기구로의 전이율은 0.001-0.141%로 전체적으로 오염된 돈육으로부터의 작업자의 손과 기구로의 전이보다 상당히 낮은 수준으로 전이되었다. 따라서 PEG 착용이 작업공정에서의 교차오염을 줄이거나 예방하는 효과를 얻을 수 있는 것으로 파악되었다. 축산물 작업공정에서의 교차오염은 원료육에서 손 또는 장갑, 도마, 칼 등으로 오염이 전이되고 이들이 다시 돈육을 오염시킬 수 있으므로, 안전한 식품생산을 위해서는 이러한 교차오염의 연속성을 차단하는 것이 무엇보다 중요함을 확인하였다.

Keywords

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