Kang Il-Byeong, Kim Dong-Hyeon, Jeong Dana, Kim Hyunsook, Seo Kun-Ho
Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea.
Dept. of Food & Nutrition, College of Human Ecology, Hanyang Univ., Seoul 04763, Korea.
Korean J Food Sci Anim Resour. 2018 Dec;38(6):1237-1245. doi: 10.5851/kosfa.2018.e57. Epub 2018 Dec 31.
In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. Ground beef samples (n=80) were purchased from 40 meat markets and investigated for microbiological quality. Beefs processed below 20℃ had significantly lower numbers of total coliforms (TC) than these processed over 20℃ (2.01 vs. 2.79 log CFU/g; p<0.05). Interestingly, separation of processing area did not affect the contamination levels. Remarkably, the contamination levels of hygienic indicator differ among market types, indicating that not only processing condition but distribution structure that is directly related with storage period could affect the final microbiological loads of the meat products. In addition, the prevalences of (a psychrotroph), , and were 7.5% (6/80), 10.0% (8/80), and 20.0% (16/80), respectively, which is irrelevant to market factors except meat products from wholesale markets where no were found among 30 samples. The results of this study indicate that the contamination level of hygiene indicator and foodborne pathogens in retail beef is more related with processing temperature and storage period than other environmental factors.
在本研究中，针对包括加工温度、加工区域和市场类型在内的各种市场因素，对零售肉制品中的卫生指标和食源性病原体的污染水平进行了调查。从40个肉类市场购买了80份绞碎牛肉样本，并对其微生物质量进行了调查。在20℃以下加工的牛肉中，总大肠菌群（TC）数量显著低于在20℃以上加工的牛肉（2.01对2.79 log CFU/g；p<0.05）。有趣的是，加工区域的划分并未影响污染水平。值得注意的是，卫生指标的污染水平在不同市场类型之间存在差异，这表明不仅加工条件，而且与储存期直接相关的分销结构都可能影响肉制品的最终微生物负荷。此外，嗜冷菌、[此处原文缺失一种菌名]和[此处原文缺失一种菌名]的检出率分别为7.5%（6/80）、10.0%（8/80）和20.0%（16/80），除了在30份样本中未发现[此处原文缺失一种菌名]的批发市场的肉制品外，这些与市场因素无关。本研究结果表明，零售牛肉中卫生指标和食源性病原体的污染水平与加工温度和储存期的关系比与其他环境因素的关系更为密切。
