Bacteriological Survey for Food/Food Contacting Surfacesin Large Grocery Stores in Korea
1
조회
0
다운로드
1
인용
0
참고문헌
초록
Abstract
A bacteriological survey for 20 large grocery stores (M1 to M20) in Korea was investigated for one year. The average detection rate of Esherichia coli was 22% (166/763) for 7 kinds of ready-to-eat food through the year, where each grocery store and each type of food showed different detection rates. Eleven grocery stores showed lower detection rates, while 9 grocery stores showed a higher than average rate. Especially, M3 showed a rate that was twice as high as the average and one which was 7 times higher than M14, which had the lowest rate of 6% E. coli detection. The detection rate for each type of food was: 38% (41/109) for Kimbop, 31% (34/109) for vegetable salad, 19% (21/109) for bean-curd, 18% (20/109) for the cooked materials used in making Kimbop, 17% (19/109) for Hoe (sliced raw fish) and Sushi (Japanese vinegared rice delicacies), and 11% (12/109) for cooked pork hock. During the summer, the E. coli detection rate averaged 43% (71/166), which was twice as high as other seasons. Most (89/100) of the food contacting surfaces contained more than the critical limit (1.3log10CFU/10cm2) of aerobic viable cell counts (AVC). The log10 AVC and log10 coliform count (CC) of 218 meat samples (beef, pork, and chicken) ranged between 4.6-7.1 CFU/g and 1.9-6.4CFU/g, except for 41 meat samples (19%) which were found to contain no coliform. There was a definite correlation between the log10 AVC and log10 CC, and the values of log10 CC made a more accurate straight than the log10 AVC, which are variable. From these results, it is suggested that a detection rating of less than 2.1CFU/g of log10 CC (correspond to 5.0CFU/g of log10 AVC) is the critical point of freshness, and a rating of more than 6.3CFU/g of log10 CC (correspond to 7.0CFU/g of log10 AVC) can be considered an initial spoilage point.
참고문헌 (20)
- "The relationship of organisms of the genus Pseudomonas to the spoilage of meat", pp.471~486 (1960)
- "Microbiological implications in the handling, slaughtering, and dressing of meat animals.", 6,, pp.109~161 (1995)
- "Post mortem changes in stored meats Microorganisms associated wit development of slime on eviscerated cut-up poultry", pp.199~205 (1950)
- "The role of microbiological testing in systems for assuring the safety of beef.", 62, pp.7~16 (2000)
- "A study on the sanitary perception of the food suppliers for the business and industry foodservice in Busan area.", 7,, pp.19~27. (2001)
- "A survey of microbial levels for incoming raw beef, environ- mental sources, and ground beef in a red meat pro- cessing plant.", 14, pp.273~282 (1997)
- "Bacteriological quality of individually quick-frozen (IQF) raw and cooked ready-to-eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon).", 15,, pp.177~183 (1998)
- "Epidemic characteristics of food poisoning outbreaks reported in Korea", pp.1981 205~1989 212 (1990)
- "Quantitative micro- biological risk asessemnt.", 66, pp.21~29 (2001)
- "Use of microbial data for hazard analysis and critical control point verification-Food and Drug Administration Perspec- tive", 63, pp.810~814 (2000)
- "Relationships between actual sanitary management practices during pro- duction and distribution and microbiological quality of Dosirak items marketed in CVS.", 11, pp.235~242 (1996)
- "A study for the improvement of the sanitary condition and the quality of packaged meals produced in packaged meal manufacturing establishments in Seoul City and Kyungki-do Province", pp.117~129 (1988)
- "A study on the sanitary status at various types of restaurants in Changwon City.", 30,, pp.747~759 (2001)
- "Hospital out- break of Salmonella virchow possibly associated with a food handler.", 44, pp.261~266 (2000)
- "A user's guide to microbial challenge testing for ensuring the safety and stability of food products", (termans), pp.145~157 (1993)
- "A survey of microbial levels for food in large markets of Busan", 12, pp.274~277 (2003)
- "Safety inspection on Jeotgal, salt-fermented sea food.", 5,, pp.43~47 (2002)
- "Bacteriological quality of foods on sale at resting places of the highways in Korea", 15, pp.61~67 (2000)
- "Microbiological safety assurance system for food service facilities", pp.68~73 (1990)
- "Evaluation of Coli-ID and MUG Plus media for recovering Escherichia coli and other coliform bacteria from groundwater samples.", 43,, pp.213~216 (2001)