서울지역 식육판매업소의 미생물 오염도 조사
A survey of the microbial contamination level in butcher's shops in Seoul, Korea
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초록
This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coliO157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ≤104 CFU/cm2 from utensils and equipments, 101∼109 CFU/glove from cotton work gloves and ≤106 CFU/g from meat. The APC level of E. coli ranged ≤101 CFU/cm2 from utensils and equipments, ≤105 CFU/glove from cotton work gloves, and ≤103 CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for mi-croorganisms will be required.
Abstract
This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coliO157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ≤104 CFU/cm2 from utensils and equipments, 101∼109 CFU/glove from cotton work gloves and ≤106 CFU/g from meat. The APC level of E. coli ranged ≤101 CFU/cm2 from utensils and equipments, ≤105 CFU/glove from cotton work gloves, and ≤103 CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for mi-croorganisms will be required.
참고문헌 (14)
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