한국형 육포제조를 위한 원료 돈육의 미생물 분포 및 병원성 미생물의 확인

• 발행기관: 한국축산식품학회
• 저자명: 김현욱 김혜정 김태훈 김태임 이주연 김천제 백현동
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제1호, 76~81쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

The objective of this study is to evaluate the microbial safety of raw pork used to produce Korean pork jerky. The raw pork samples harbored large populations of microorganisms. In particular, mesophilic bacteria were found to be most numerous (3.9×102-3.9×105 cfu/g) in the samples. Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at 3.8×101-5.1×102 cfu/g in the raw pork. Ten samples of raw pork were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from samples B and J and Staphylococcus aureus was isolated from sample B. The B. cereus isolates from raw pork samples were identified with 99.8% agreement and S. aureus isolate was identified with 97.8% agreement according to the API CHB 50 kit.

키워드

Korean jerky raw pork indicator organism pathogenic bacteria microbiological safety