서울市 一部地域 冷凍牛肉 및 豚肉의 細菌學的 調査硏究

• 영문명: A Microbiological Study on the Frozen Beef and Pork in Seoul Area
• 발행기관: 한국환경보건학회
• 저자명: 申暻昊(Kyoung Ho Shin) 李容旭(Yong Wook Lee)
• 간행물 정보: 『1. 한국환경보건학회지』제13권 제2호, 65~74쪽, 전체 10쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 1987.11.30

영문 초록

This study was carried out to investigate the bacterial contamination of retailed beef and pork in Seoul area. For this study 44 samples were collected at butcheries and department stores from March to April, 1987 and were examined on the following items. 1. Comparison of bacterial contamination between butcheries and department stores. 2. Degree of bacterial enumeration by repair method of injured microorganisms in the frozen beef and pork. 3. Degree of bacterial contamination in the frozen beef and pork. As the result of this study, the following conclusions were obtained. 1. Difference of bacterial contamination between butcheries and department stores was not significant. 2. Enumeration of total bacterial count by solid repair procedure resulted in about 1.5-fold increase in beef and about 1.8-fold increase in port. 3. Enumeration of total coliform count by liquid repair procedure resulted in about 32.1-fold increase in beef and about 12.0-fold in pork. 4. Salmonella species were not detected, but Staphylococcus species were detected 8 cases (18.2%) in beef, 7 cases (15.9%) in pork. 5. In total bacterial count, all beef samples were lower than 10⁶/g, but 2 pork samples were higher than 10⁶/g. 6. The ratio of total coliform count to total bacterial count was 0.07 in beef, 0.05 in pork by standard method and 0.48 in beef, 0.25 in pork by repair method.

목차

Ⅰ. 緒論

Ⅱ. 實驗材料 및 方法

Ⅲ. 實嚴成績 및 考察

Ⅳ. 結論