지원사업
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
- 2012.1
- 수록면
- 313 - 319 (7page)
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초록· 키워드
오류제보하기
Consumer’s preference and microbial inspections on fresh raw beef were carried out to understand the actual market status in Gwanju, Korea. Over 15 questions on questionnaire by 1,111 randomly selected respondents between April and May in 2011, results showed 65.5% positive on eating fresh raw beef,63.8% negative on good hygiene condition of fresh raw beef, and 72.5% positive on the secure of the hygiene-safety for priority program, respectively. For microbial inspections, a total of 302 samples were collected from fresh raw beef purchased from slaughterhouse (n=122), transport (n=69) and consumer (n=81) stage, from lettuce (n=30) at consumer stage. The aerobic plate count (APC), E.
coli count and food borne bacteria such as Salmonella spp., Listeria monocytogenes, Staphylococcus(S.) aureus and E. coli O157:H7 were tested in the samples. As results, the level of count on APC of fresh raw beef ranged 6×101∼1.8×105 CFU/g from slaughterhouse, 2×102∼8.3×105 CFU/g from transport stage and 1×102∼4×105 CFU/g from consumer stage. The level of count on E. coli of fresh raw beef ranged 1∼9×101 CFU/g from slaughterhouse, 1∼7×10 CFU/g from transport stage and 1∼5.5×10 CFU/g from consumer stage. In total, 26 S. aureus were isolated, 10 (14.5%) from fresh raw beef at transport stage, 12 (14.8%) from fresh raw beef and 4 (13.3%) from lettuce at consumer stage. Enterotoxin of S. aureus was not detected among 26 isolates. All S. aureus isolates were typed using a DiversiLabTM rep-PCR system for genetic similarity test, showing over 95% of genetic relationship amon isolates.
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등록된 정보가 없습니다.
참고문헌 (16)
참고문헌 신청
Chea YI. / 2001 / Quality research of Korean beef Bong-Gye native meat in ooljkun / The Korean Journal of Culinary Research 7 : 57 ~ 67
Heo JH. / 1998 / Bacteriological study on carcasses and environmental specimens from different stage of slaughter process / Korean J Vet Serv 21 : 157 ~ 161
Hwang WM. / 2004 / Survey on the contamination of microorganisms in pork from slaughterhouse in Incheon area / Korean J Vet Serv 27 : 7 ~ 15
Kim JY. / 2005 / Microbiological quality and detection of pathogenic microorganisms in slaughtered meat in Seoul area / Korean J Vet Serv 28 : 215 ~ 223
Kim TH. / 1999 / A historical study of beef cooking VII hoe (raw beef) / Korean J Dietary Culture 14 : 385 ~ 393
Heo JH. / 1998 / Bacteriological study on carcasses and environmental specimens from different stage of slaughter process / Korean J Vet Serv 21 : 157 ~ 161
Hwang WM. / 2004 / Survey on the contamination of microorganisms in pork from slaughterhouse in Incheon area / Korean J Vet Serv 27 : 7 ~ 15
Kim JY. / 2005 / Microbiological quality and detection of pathogenic microorganisms in slaughtered meat in Seoul area / Korean J Vet Serv 28 : 215 ~ 223
Kim TH. / 1999 / A historical study of beef cooking VII hoe (raw beef) / Korean J Dietary Culture 14 : 385 ~ 393
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