Distribution of microorganisms and foodborne pathogens in yukae

Sihyung Lee; Jin Man Kim; Myunghee Kim

doi:10.5851/kosfa.2007.27.2.197

Distribution of microorganisms and foodborne pathogens in yukae

Sihyung Lee, Jin Man Kim, Myunghee Kim

School of Computer Science & Engineering

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Abstract

People can be exposed to various microorganisms when they sat yukae (seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7 were conducted. As results, mesophilic microorganisms ranged 6.6×10 ³-2.7×10⁵CFU/g and coliforms ranged 8.9×10¹-2.1×10⁵CFU/g, Salmonella spp., Listeria monocytogenes and Escherichia coli 0157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.

Original language	English
Pages (from-to)	197-202
Number of pages	6
Journal	Korean Journal for Food Science of Animal Resources
Volume	27
Issue number	2
DOIs	https://doi.org/10.5851/kosfa.2007.27.2.197
State	Published - Jun 2007

Keywords

Microbial safety
Microorganism
Yukae

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10.5851/kosfa.2007.27.2.197

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title = "Distribution of microorganisms and foodborne pathogens in yukae",

abstract = "People can be exposed to various microorganisms when they sat yukae (seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7 were conducted. As results, mesophilic microorganisms ranged 6.6×10 3-2.7×105CFU/g and coliforms ranged 8.9×101-2.1×105CFU/g, Salmonella spp., Listeria monocytogenes and Escherichia coli 0157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.",

keywords = "Microbial safety, Microorganism, Yukae",

author = "Sihyung Lee and Kim, {Jin Man} and Myunghee Kim",

year = "2007",

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doi = "10.5851/kosfa.2007.27.2.197",

language = "English",

volume = "27",

pages = "197--202",

journal = "Korean Journal for Food Science of Animal Resources",

issn = "1225-8563",

publisher = "Korean Society for Food Science of Animal Resources",

number = "2",

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TY - JOUR

T1 - Distribution of microorganisms and foodborne pathogens in yukae

AU - Lee, Sihyung

AU - Kim, Jin Man

AU - Kim, Myunghee

PY - 2007/6

Y1 - 2007/6

N2 - People can be exposed to various microorganisms when they sat yukae (seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7 were conducted. As results, mesophilic microorganisms ranged 6.6×10 3-2.7×105CFU/g and coliforms ranged 8.9×101-2.1×105CFU/g, Salmonella spp., Listeria monocytogenes and Escherichia coli 0157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.

AB - People can be exposed to various microorganisms when they sat yukae (seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7 were conducted. As results, mesophilic microorganisms ranged 6.6×10 3-2.7×105CFU/g and coliforms ranged 8.9×101-2.1×105CFU/g, Salmonella spp., Listeria monocytogenes and Escherichia coli 0157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.

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KW - Microorganism

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JO - Korean Journal for Food Science of Animal Resources

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Distribution of microorganisms and foodborne pathogens in yukae

Abstract

Keywords

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