돈육 가공공정 중 돈육에 오염된 Listeria monocytogenes의 전이율 분석

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 4호
ㆍ저자명 : 김성조, 김광희, 박중현, 박보금, 박명수, 오덕환

목차

ABSTRACT
서 론
재료 및 방법
재료
시험균주 및 배양
돈육 및 식품접촉면 재질의 전처리
전이율 분석
통계분석
유의성 검증
2차 회귀모형
반응표면 회귀분석(Response Surface Method; RSM)
모델 검증
결과 및 고찰
돈육에서 돈육으로의 전이율
돈육에서 컨베이어벨트 및 스테인리스 스틸로의 전이율
식품접촉면에서 돈육으로의 전이율
요 약
참고문헌

영어 초록

In this study, the transfer rate of wild type Listeria monocytogenes (LM) was investigated to establish the standard of safety management during pork meat processing for meat to meat and meat to food contact surfaces contamination at 5 and 10oC. The transfer rate of LM from meat to meat during the processing increased from 0.02% after 30 min to 0.42% after 120 min at 5oC, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at 5oC, respectively (p < 0.05). When temperature increased to 10oC, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to conveyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and 10oC. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and temperature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.

참고 자료

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