• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.483-487
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• 1991

The utilization of ozone as a disinfectant for removing poultry meat microorganisms and then cleaning the poultry rinse water was investigated. When microbial suspensions were treated with ozone at 2, 500ppm/min for 40min, microorganisms were not detectable perfectly. The bacteriocidal effect of ozone by temperature was enhanced greater at 7$^{\circ}C$ than $25^{\circ}C$. All poultry meat microorganisms were killed by ozone treatment at 1, 530ppm for 50min. The pathogenic bacteria such as Salmonella sp. were more vulnerable and not detected by ozone treatment for 20min. Ozonation of the suspension for 20min and 50min increased light transmission at 500nm to 58% and 145%, respectively. The order of COD removal was ozone treatment(21%), coagulant((Al)2SO4) treatment(41%), ozone treatment after coagulant treatment(54%).

• Food Science of Animal Resources
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• v.44 no.1
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• pp.19-38
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• 2024

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

• Korean Journal of Poultry Science
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• v.16 no.1
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• pp.53-60
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• 1989

Several hundred different species of microorganisms have been reported in poultry meat. Many of them are present as a result of contamination from feathers, feet, and intestinal contents of the bird. Equipment and personnel on the processing lines contribute to spreading microorganisms. Walker and Ayres(1956) reported that eviscerated poultry carcasses had 11,000 to 93,000 organisms per sq. cm. Elliott and Michener(1961) reported that off-odors appeared from poultry carcasses when the log number of microorganisms reached 6.5 to 8.0 per st. cm. Slime formation occurred when the number of microorganisms reached a log number of 7.5 to 9.0/$\textrm{cm}^2$. However, Schmidhofer(1969) indicated that bacterial counts gave no conclusive information as to the possible shelf life of poultry meat. (omitted)

• Food Science of Animal Resources
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• v.37 no.4
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• pp.477-485
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• 2017

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

• Korean Journal of Veterinary Service
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• v.25 no.2
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• pp.117-126
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• 2002

Contamination levels of pathogenic microorganisms in 145 cases of beef, which were distributed in Gwangju province, had been investigated in each distributed stage and also monitored by general bacterial count and E coli count index. General bacterial count of beef from the slaughterhouse was 10$^4$cfu/g less than the level of promotion(10 cfu/$\textrm{cm}^2$) and E coli count index was also under the level of 10$^2$cfu/$\textrm{cm}^2$ recommended level of the ministry of agriculture and forestry. Pathogenic microorganisms were detected from 23.2% of samples in the consumption stage, 12.5% in the slaughtering stage and 5.6% in the transporting and processing stage. Staphylococcus aureus was isolated in the largest number and its ratio was 9.0%, listeria monocytogenes 5.5% and salmonella spp 1.4%. There were no samples that bacteria had been detected dually. E coli O157:H7 and campylobacter jejuni were not isolated. In raw and chilled beef, isolation rate of pathogenic microorganisms were 13.3% and 16.5% each. Especially in raw beef, L monocytogenes was. isolated in 3 samples among 30 cases (10%) and S aureus in one sample (3.3%). According to a scale of meat store, isolation rates of pathogenic microorganisms were different. It was 28.6% in the small-scale meat store and 16.7% in the large-scale meat store each. Four cases (16.7%) of S aureus were isolated in the large-scale meat store and seven cases (20.0%) of L monocytogenes and 2 cases (5.7%) of salmonella spp were isolated in the small-scale meat store. S aureus was isolated in two places among 10 feeding facilities of the elementary school. This result shows that the sanitation of elementary school feeding facilities is so poor and more careful policy consideration is needed. Eleven strains of S aureus isolated showed ${\beta}$-hemolysis on blood agar, 1 strain ${\alpha}$-hemolysis, and 1 strain ${\gamma}$-hemolysis. Isolated strains of L monocytogenes were reconfirmed in 560 bp by PCR. Conclusively, these results show that the sanitary condition in the stages of slaughtering, transportation-processing and consumption influences the degree of pathogenic microorganisms contamination in beef severely It is necessary to apply thoroughly hazard analysis critical control point in a process of beef distribution and also to develop rapid test methods for microorganism diagnosis. This effort is very important for the supply of safe and clean meat from farm to table and helpful for the improvement of public health.

• Korean Journal of Poultry Science
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• v.21 no.1
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• pp.49-56
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• 1994

Food irradiation is beginning to provide a safe, effective, and economical alternative treatment for many food products, especially for the raw food of animal origin. The historical background and wholesomeness of food irradiation were examined. The application and effect of the process were investigated. The cost and benefit of the irradiated poultry meat were evaluated. The effect of irradiation on the poultry meat, poultry products, and microorganisms were reviewed. With the safety of irradiated poultry meat and poultry products established, the future of the process is promissing.

• Journal of the Korean Professional Engineers Association
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• v.16 no.1
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• pp.71-77
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• 1983

Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.

• the MEAT Journal
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• s.35 winter
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• pp.34-45
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• 2008

People can be exposed to various microorganisms when they eat yukae (seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 were conducted. As results, mesophilic microorganisms ranged 6.6$\times$103-2.7$\times$105 CFU/g and coliforms ranged 8.9$\times$101-2.1$\times$105 CFU/g. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.309-325
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• 2024

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.283-288
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• 2016

The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.