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Korean J. Vet. Serv. 2002; 25(1): 31-37
Published online March 1, 2002
© The Korean Socitety of Veterinary Service
소규모 돼지도축공정에서 도체오염 미생물의 변화
홍종해;이경환;이성모;
강원대학교 수의학과;강원대학교 수의학과;인천광역시 보건환경연구원;
Microbial change of pork carcass during processing in small size slaughterhouse
Correspondence to : 강원대학교 수의학과
Major hazards existed in slaughterhouse are pathogenic microorganisms originated from intestinal microflora of slaughtered animals. This study was intended for the identification of microbial contamination sources during pork slaughtering in small plants. Total aerobic bacteria, Coliform group, Salmonella spp, Listeria monocytogenes, and Campylobacter jejuni/coli were isolated from the surface sample of pork carcasses. Contamination level among different sampling points of ham, belly and neck did not showed statistical differences. Therefore, the mixed sampling from belly and neck of carcass could be effective for microbiological monitoring. Isolation rates of pathogenic microorganisms showed Salmonella spp 20.9%, Listeria monocytogenes 10.5%, and Campylobacter jejuni/coli 8.1% from 296 sampling points. High prevalence rate of Salmonella spp indicated that the contamination of intestinal microflora occurred due to unsanitary processing control, which required HACCP system in small plants. It was recommended that the prerequisite program should be a key factor for a successful HACCP system implementation especially in small size slaughterhouse.
Keywords Microbial contamination,Pork carcass,Slaughterhouse,
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Research Article
Korean J. Vet. Serv. 2002; 25(1): 31-37
Published online March 1, 2002
Copyright © The Korean Socitety of Veterinary Service.
소규모 돼지도축공정에서 도체오염 미생물의 변화
홍종해;이경환;이성모;
강원대학교 수의학과;강원대학교 수의학과;인천광역시 보건환경연구원;
Microbial change of pork carcass during processing in small size slaughterhouse
홍종해;이경환;이성모;
Correspondence to:강원대학교 수의학과
Abstract
Major hazards existed in slaughterhouse are pathogenic microorganisms originated from intestinal microflora of slaughtered animals. This study was intended for the identification of microbial contamination sources during pork slaughtering in small plants. Total aerobic bacteria, Coliform group, Salmonella spp, Listeria monocytogenes, and Campylobacter jejuni/coli were isolated from the surface sample of pork carcasses. Contamination level among different sampling points of ham, belly and neck did not showed statistical differences. Therefore, the mixed sampling from belly and neck of carcass could be effective for microbiological monitoring. Isolation rates of pathogenic microorganisms showed Salmonella spp 20.9%, Listeria monocytogenes 10.5%, and Campylobacter jejuni/coli 8.1% from 296 sampling points. High prevalence rate of Salmonella spp indicated that the contamination of intestinal microflora occurred due to unsanitary processing control, which required HACCP system in small plants. It was recommended that the prerequisite program should be a key factor for a successful HACCP system implementation especially in small size slaughterhouse.
Keywords: Microbial contamination,Pork carcass,Slaughterhouse,
