Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Microbiological Investigation of Ready-to-cook Pork Bulgogi on Korean Markets

  • Ahn, Sin-Hye (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Lee, Yong-Ju (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Lee, Joo-Yeon (Korea Livestock Products HACCP Accreditation Service) ;
  • Paik, Hyun-Dong (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University)
  • Received : 2011.12.10
  • Accepted : 2012.08.14
  • Published : 2012.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, ready-to-cook (RTC) pork bulgogi was investigated microbiologically to determine contamination levels. The investigation was conducted because of an increasing trend in the consumption of RTC meat products in Korea. Ninety marinated RTC pork bulgogi samples were collected from major retail outlets (M), department stores (D), and local markets (L) in Seoul, Korea from March to June 2011. This study examined total plate counts (TPC), Escherichia coli, and coliform bacterial counts, and the presence of Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7. The mean TPC values were 5.89, 6.08, and 5.89 Log CFU/g for M, D, and L, respectively. E. coli was not detected in any sample, but coliforms were present in 72 (80%) of the 90 samples collected. B. cereus, E. coli O157:H7, and Salmonella spp. were not detected; however, S. aureus and L. monocytogenes were detected in five (5.5%) and one (1.1%) of the 90 samples. Samples collected from M and D were contaminated with S. aureus and those from L with L. monocytogenes. These results demonstrate that the conditions under which RTC pork bulgogis are handled and processed are unsanitary.

Keywords

References

  1. Ankolekar, C., Rahmati, T., and Labbe, R. G. (2009) Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U. S. rice. Int. J. Food Microbiol. 128, 460-466. https://doi.org/10.1016/j.ijfoodmicro.2008.10.006
  2. Beuchat, L. R. (1996) Pathogenic microorganisms associated with fresh produce. J. Food Prot. 59, 204-216.
  3. Bjorkroth, J. (2005) Microbiological ecology of marinated meat products. Meat Sci. 70, 477-480. https://doi.org/10.1016/j.meatsci.2004.07.018
  4. Chaudhari, S. P., Malik, S. V. S., Chatlod, L. R., and Barbuddhe, S. B. (2004) Isolation of pathogenic Listeria monocytogenes and detection of antibodies against phosphatidy linositolspecific phospholipase C in buffaloes. Comp. Immun. Microbiol. Infect. Dis. 27, 141-148. https://doi.org/10.1016/j.cimid.2003.08.002
  5. Choo, E., Jang, S. S., Kim, K., Le, K. -G., Heu, S., and Ryu, S. (2007) Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea. J. Food Prot. 70, 917-922.
  6. Farber, J. M. and Peterkin, P. I. (1999) Incidence and behavior of Listeria monocytogenes in meat products. In: Listeria, listeriosis and food safety, 2nd ed. Marcel Dekker, Inc., NY, pp. 505-564.
  7. Gillespie, I. A. (2007) Microbial agents of food poisoning and foodborne infection. In: Hobbs' food poisoning and food hygiene. McLauchlin, Jim, Little and Christine. (eds) 7th ed, Hodder Arnold, London, pp. 59-93.
  8. Gormley, F. J., Little, C. L., Grant, K. A., Pinna, E., and McLauchlin, J. (2010) The microbiological safety of readyto-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes. Food Microbiol. 27, 243-249. https://doi.org/10.1016/j.fm.2009.10.009
  9. Harmon, S. and Kautter, D. (1991) Incidence and growth potential of Bacillus cereus in ready-to-serve foods. J. Food Prot. 54, 372-374.
  10. Jo, C., Han, C. H., Chung, K. H., and Byun, M. W. (2003) Gamma irradiation of ready-to-cook bulgogi improves safety and extends shelf-life without compromising organoleptic qualities. Nutraceut. Food 8, 191-195. https://doi.org/10.3746/jfn.2003.8.2.191
  11. Konuma, H., Shinagawa, K., Tokumara, M., Onoue, Y., Konno, S., Fujino, N., Shigehisa, T., Kurata, H., Kuwabara, T., and Lopes, C. (1988) Occurrence of Bacillus cereus in meat products, raw meat and meat and meat product additives. J. Food Prot. 51, 324-326.
  12. Korea Food and Drug Administration (2010a) The report of foodborne illness in Korea. Available from: http://e-stat. kfda.go.kr/
  13. Korea Food and Drug Administration. Korea Food Code (2010b).
  14. Ministry for Food, Agriculture, Forestry and Fisheries (2010) Korea livestock products sanitary control act.
  15. Kwak, T. K., Moon, H. K., Park, H. W., Hong, W. S., Ryu, K., Chan H. J., Kim, S. H., and Choi, E. J. (1998) A quality assurance study for the application of cook/chill system in school foodservice operations (II) - Pork bulgogi (Broiled sliced pork with sauces)- J. Food Hyg. Safety 13, 319-331.
  16. Mrema, N., Mpuchane, S., and Gashe, B. A. (2006) Prevalence of Salmonella in raw minced meat, raw fresh sausages and raw burger patties from retail outlets in Gaborne, Botswana. Food Control 17, 207-212. https://doi.org/10.1016/j.foodcont.2004.09.019
  17. Nguyen-the, C. and Carlin, F. (1994) The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. Nutr. 34, 370-401.
  18. Normanno, G., Firinu, A., Virgilio, S., Nula, G., Dambrosio, A., Poggiu, A., Decastelli, L, Mioni, R., Scuota, S., Bolzoni, G., Di Giannatale, E., Salinetti, A. P., La Salandra, G., Bartoli, M., Zuccon, F., Pirino, T., Sias, S., Parisi, A., Quaglia, N. C., and Celano, G. V. (2005) Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. Int. J. Food Microbiol. 98, 73-79. https://doi.org/10.1016/j.ijfoodmicro.2004.05.008
  19. Park, M. Y. (2004) Bacteriological survey for food/food contacting surfaces in large grocery stores in Korea. J. Fish. Sci. Tech., 7, 64-69.
  20. Qi, Y. and Miller, K. J. (2000) Effect of low water activity on staphylococcal enterotoxin A and B biosynthesis. J. Food Prot. 63, 473-478.
  21. Ryser, E. T. (1999) Incidence and behavior of Listeria monocytogenes in unfermented dairy products. In: Listeria, listeriosis and food safety, 2nd ed. Marcel Dekker, Inc., NY, pp. 359-409.
  22. Smith, D. P., Errang, M. E., Feldner, P. W., Philips, R. W., and Meinersmann, R. J. (2004) Detection of Bacillus cereus on selected retail chicken products. J. Food Prot. 67. 1770-1773.
  23. Suihko, M. -L., Salo, S., Miclasen, O., Gudbjörnsdóttir, B., Torkelsson G., Bredholt, S., Sjöberg, A., and Gustavsson, P. (2002) Characterization of Listeria monocytogenes isolates from the meat, poultry and seafood industries by automated ribotyping. Int. J. Food Microbiol. 72, 137-146. https://doi.org/10.1016/S0168-1605(01)00631-6
  24. Stampi, S., Caprioli, A., Luca, G. D., Quaglio, P., Sacchetti, R., and Zanetti, F. (2004) Detection of Escherichia coli O157 in bovine meat products in northern Italy. Int. J. Food Microbiol. 90, 257-262. https://doi.org/10.1016/S0168-1605(03)00308-8
  25. Tamarapu, S., McKillip, J. L., and Drake, M. (2001) Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products. J. Food Prot. 64, 664-668.
  26. Watterwoth, L., Topp, E, Schraft, H., and Tin Leung, K. (2005) Multiplex PCR-DNA probe assay for the detection of pathogenic Escherichia coli. J. Microbiol. Meth. 60, 93-105. https://doi.org/10.1016/j.mimet.2004.08.016
  27. Wieneke, A. A., Roberts, D., and Gilbert, R. J. (1993) Staphylococcal food poisoning in the United Kingdom. Epidmiol. Infect. 110, 519-531. https://doi.org/10.1017/S0950268800050949
  28. Wesley, I. V. (1999) Listeriosis in animals. In: Listeria, listeriosis and food safety. 2nd ed, Marcel Dekker, Inc., NY, pp 39-73.

Cited by

  1. Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions vol.35, pp.1, 2015, https://doi.org/10.5851/kosfa.2015.35.1.108
  2. Predictive model for the growth kinetics of Listeria monocytogenes in raw pork meat as a function of temperature vol.44, 2014, https://doi.org/10.1016/j.foodcont.2014.03.024
  3. Prevalence and Classification of Escherichia coli Isolated from bibimbap in Korea vol.47, pp.1, 2015, https://doi.org/10.9721/KJFST.2015.47.1.126
  4. Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013 vol.107, 2015, https://doi.org/10.1016/j.meatsci.2015.04.006
  5. Virulence Factors of Staphylococcus aureus Isolated from Korean Pork bulgogi: Enterotoxin Production and Antimicrobial Resistance vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.502