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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.12
- 수록면
- 1,337 - 1,340 (4page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to evaluate the microbial safety of raw beef used to produce Korean beef jerky. The raw beef samples harbored large populations of microorganisms. In particular, psychrophilic bacteria were found to be most numerous (9.2×10³-1.0×10? CFU/g) in the samples. Mesophilic bacteria and anaerobic bacteria were present in average numbers (10³-10? CFU/g). Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at 2.2×10¹-7.8×10² CFU/g in the raw beef. Ten samples of raw beef were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from sample B, G, and H. The B. cereus isolates from raw beef samples were identified with 99.8% agreement according to the API CHB 50 kit.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (24)
참고문헌 신청
Smith D / 2000 / Consumer concerns about food safety in Australia and Japan / Brit. Food J 102:838~855
United States Department of Agriculture / 2006 / Food Safety of Jerky / http://www.fsis.usda.gov/Fact_Sheets/jerky_and_ food_safety/index.asp
Kramer JM / 1989 / Bacillus cereus and other Bacillus species ; In Food-borne Bacterial Pathogens / Marcel Dekker Inc. :25~56
Carlin F / 2000 / Spore-forming bacteria in commercial cooked, pasteurized, and chilled vegetable purees / Food Microbiol 17:153~165
Granum PE / 2001 / Bacillus cereus ; In Food Microbiology / ASM Press :373~381
United States Department of Agriculture / 2006 / Food Safety of Jerky / http://www.fsis.usda.gov/Fact_Sheets/jerky_and_ food_safety/index.asp
Kramer JM / 1989 / Bacillus cereus and other Bacillus species ; In Food-borne Bacterial Pathogens / Marcel Dekker Inc. :25~56
Carlin F / 2000 / Spore-forming bacteria in commercial cooked, pasteurized, and chilled vegetable purees / Food Microbiol 17:153~165
Granum PE / 2001 / Bacillus cereus ; In Food Microbiology / ASM Press :373~381
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UCI(KEPA) : I410-ECN-0101-2013-573-000858589