국내산 및 수입산 식육에서의 Campylobacterjejuni 및 Campylobactercoli오염도 조사 (2005~2009)

• 영문명: Prevalence of Campylobacter jejuni and Campylobacter coli isolated from domestic and imported meats in Korea, 2005~2009
• 발행기관: 한국예방수의학회
• 저자명: 박현정(Hyun Jung Park) 김영조(Young Jo Kim) 김지호(Ji Ho Kim) 송시욱(Si Wook Song) 허은정(Eun Jeong Heo) 김혜지(Hae Ji Kim) 구복경(Bok Kyung Ku) 이수화(Su Wha Lee) 이지연(Ji Youn Lee) 문진산(Jin San Moon) 위성환(Sung Hwan Wee)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.34, No.3, 181~187쪽, 전체 7쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 2010.09.30

영문 초록

To determine the prevalence of Campylobacter jejuni and Campylobacter coli in meats, a total of 4,161 samples (1,953 domestic and 2,208 imported) were collected from 304 slaughterhouses nationwide and registered cold storages for imported meats in Korea during 2005~2009. The isolation rates of C. jejuni and C. coli in domestic beef, pork, chicken and duck meats were 0.1% (1/630), 0% (0/630), and 0.1% (1/644), 0% (0/644) and 20.5% (125/609), 10.2% (62/609) and 25.7% (18/70), 20.0% (14/70), respectively. In the case of imported meats, C. jejuni were isolated from 0.1% (1/943) and 15.2% (83/546) of pork and chicken meats, respectively, and C. coli were detected only from 4.8% (26/546) of chicken meats. Neither C. jejuni nor C. coli were detected from imported beef, and C. coli were also not detected from imported pork. In conclusion, chicken meats had much higher rate of contamination with Campylobacter compared to beef and pork. Therefore, HACCP system that is now mandatory for slaughterhouses should be actively practiced for safe and sanitary processing, handling, and marketing of chicken meats. In addition, all critical control points should be determined by processing procedures at processing plants as well as farms and slaughterhouses, and monitoring should be carried out at regular intervals.

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키워드

Campylobacter jejuni Campylobacter coli Prevalence Meat