Monitoring of microbial contaminants of beef, pork, and chicken in HACCP implemented meat processing plants of Korea

Jung Hyun Kim, Sun Jin Hur, Dong Gyun Yim

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p>0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p>0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p>0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p>0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p>0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below >101 CFU/g to >107 CFU/g. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

Original languageEnglish
Pages (from-to)282-290
Number of pages9
JournalKorean Journal for Food Science of Animal Resources
Volume38
Issue number2
DOIs
StatePublished - Apr 2018

Keywords

  • Beef
  • Chicken
  • Meat processing plants
  • Microbial contamination
  • Pork

Fingerprint

Dive into the research topics of 'Monitoring of microbial contaminants of beef, pork, and chicken in HACCP implemented meat processing plants of Korea'. Together they form a unique fingerprint.

Cite this