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• 영문명: Original Article : Microbiological evaluation of retail chicken meat under various storage temperature
• 발행기관: 한국예방수의학회
• 저자명: 천정환(Jung Whan Chon) 현지연(Ji Yeon Hyeon) 김윤경(Yun Gyeong Kim) 박준호(Jun Ho Park) 송광영(Kwang Young Song) 신록주(Rok Joo Shin) 김무상(Moo Sang Kim) 권기성(Ki Sung Kwon) 정명섭(Myung Sub Chung) 서건호(Kun Ho Seo)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.35, No.1, 23~27쪽, 전체 5쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 2011.03.30

영문 초록

This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25 g each followed by storage at room temperature (25℃), refrigeration temperature (4 ℃), and freezing temperature (-20℃) for 180 min, 5 days, and 3 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. The number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage. For samples stored at 4℃for 5 days, the number of bacteria was increased from 5.11 to 7.26 log CFU/g in chicken breast and 3.83 to 6.04 log CFU/g in whole chicken with statistical difference. No significant changes were observed in frozen chicken. The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.

키워드

Chicken Storage Condition Aerobic Bacteria