서울지역 식육판매업소의 미생물 오염도 조사

Abstract

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged <TEX>${\leq}10^4\;CFU/cm^2$</TEX> from utensils and equipments, <TEX>$10^1{\sim}10^9$</TEX> CFU/glove from cotton work gloves and <TEX>${\leq}10^6$</TEX> CFU/g from meat. The APC level of E. coli ranged <TEX>${\leq}10^1\;CFU/cm^2$</TEX> from utensils and equipments, <TEX>${\leq}10^5$</TEX> CFU/glove from cotton work gloves, and <TEX>${\leq}10^3$</TEX> CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.