Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Comparison of an Automated Most-Probable-Number Technique TEMPO®TVC with Traditional Plating Methods PetrifilmTM for Estimating Populations of Total Aerobic Bacteria with Livestock Products

축산물가공품에서 건조필름법과 TEMPO®TVC 검사법의 총세균수 비교분석

  • Kim, Young-Jo (Livestock Product Standard Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Wee, Sung-Hwan (Livestock Product Standard Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Yoon, Ha-Chung (Veterinary Epidemiology Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Heo, Eun-Jeong (Livestock Product Standard Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Park, Hyun-Jeong (Livestock Product Standard Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Kim, Ji-Ho (Livestock Product Standard Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) ;
  • Moon, Jin-San (Livestock Product Standard Division, Animal, Plant and Fisheries Quarantine and Inspection Agency)
  • 김영조 (농림수산검역검사본부 축산물기준과) ;
  • 위성환 (농림수산검역검사본부 축산물기준과) ;
  • 윤하정 (농림수산검역검사본부 역학조사과) ;
  • 허은정 (농림수산검역검사본부 축산물기준과) ;
  • 박현정 (농림수산검역검사본부 축산물기준과) ;
  • 김지호 (농림수산검역검사본부 축산물기준과) ;
  • 문진산 (농림수산검역검사본부 축산물기준과)
  • Received : 2011.09.28
  • Accepted : 2012.02.08
  • Published : 2012.03.31
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Abstract

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

본 연구에서는 축산물가공품에서 건조필름법과 $TEMPO^{(R)}$ TVC의 총세균수 측정에 대한 유효성을 평가하였다. 이를 위하여 국내 유통 중인 축산물가공품 257건과 대장균과 황색포도상구균을 인위적으로 접종시킨 축산물가공품 87건에서 대하여 총세균수를 측정하였다. 실험결과는 $log_{10}$ 값으로 전환 후 CCFRA Guideline 29에 의하여 두 검사법간의 일치율을 분석하였고, Pearson의 검정법을 이용하여 상관분석을 실시하였다. 식육가공품 중 햄류, 건조저장육, 분쇄가공육제품 및 식육추출가공품에서 두검사법간 93%이상의 일치율이 확인된 반면 소시지류에서는 89.1%의 일치율을 보였다. 이에 반하여 우유류, 치즈류, 아이스크림류, 조제유류에서는 92% 이상의 일치율을 보였고, 알가열성형제품은 100%의 일치율을 보였다. 또한 소시지류(상관계수 $r$ = 0.77)와 치즈류(상관계수 $r$ = 0.89)를 제외한 축산물가공품 모든 유형에서 건조필름법과 $TEMPO^{(R)}$ TVC 검사법간의 상관계수($r$)가 0.9 이상으로 ($P$ < 0.001) 높은 양의 상관관계를 나타내었다. 결론적으로 본 연구에서 $TEMPO^{(R)}$ TVC는 검출한계가 있는 일부 축산물가공품을 제외하고 총세균수 검사에 있어서 효과적인 것으로 나타났다.

Keywords

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