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Korean J. Vet. Serv. 2011; 34(4): 409-416

Published online December 30, 2011

https://doi.org/10.7853/kjvs.2011.34.4.409

© The Korean Socitety of Veterinary Service

서울지역 식육판매업소의 미생물학적 오염도 및 위생관리수준 평가

전해창;김지은;손장원;채희선;진경선;오재효;신방우;이정학;

서울특별시보건환경연구원;서울특별시보건환경연구원;서울특별시보건환경연구원;서울특별시보건환경연구원;서울특별시보건환경연구원;서울시청;서울특별시보건환경연구원;서울특별시보건환경연구원;

Received: August 18, 2011; Accepted: December 5, 2011

Evaluation of the microbial contamination status and sanitation practice level in butcher's shops in Seoul

Jeon, Hae-Chang;Kim, Jee-Eun;Son, Jang-Won;Chae, Hee-Sun;Jin, Kyung-Sun;Oh, Jae-Hyo;Shin, Bang-Woo;Lee, Jung-Hark;

Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;

Correspondence to : 서울특별시보건환경연구원(Seoul Metropolitan Government Research Institute of Public Health & Environment)

Received: August 18, 2011; Accepted: December 5, 2011

Abstract

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{sim}2.2{ imes}10^6;CFU/cm^2$ from the utensils & equipments, $1{ imes}10^2{sim}2.7{ imes}10^8$ CFU/glove from the cotton work gloves and $1{ imes}10^2{sim}9.3{ imes}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{sim}2.5{ imes}10^3;CFU/cm^2$ from the utensils, $0{sim}8.6{ imes}10^4$ CFU/glove from the cotton work gloves and $0{sim}1.4{ imes}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

Keywords Butcher's shop,Meat,Cotton work gloves,Microbial contamination,SSOP,

Article

Research Article

Korean J. Vet. Serv. 2011; 34(4): 409-416

Published online December 30, 2011 https://doi.org/10.7853/kjvs.2011.34.4.409

Copyright © The Korean Socitety of Veterinary Service.

서울지역 식육판매업소의 미생물학적 오염도 및 위생관리수준 평가

전해창;김지은;손장원;채희선;진경선;오재효;신방우;이정학;

서울특별시보건환경연구원;서울특별시보건환경연구원;서울특별시보건환경연구원;서울특별시보건환경연구원;서울특별시보건환경연구원;서울시청;서울특별시보건환경연구원;서울특별시보건환경연구원;

Received: August 18, 2011; Accepted: December 5, 2011

Evaluation of the microbial contamination status and sanitation practice level in butcher's shops in Seoul

Jeon, Hae-Chang;Kim, Jee-Eun;Son, Jang-Won;Chae, Hee-Sun;Jin, Kyung-Sun;Oh, Jae-Hyo;Shin, Bang-Woo;Lee, Jung-Hark;

Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government;Seoul Metropolitan Government Research Institute of Public Health & Environment;Seoul Metropolitan Government Research Institute of Public Health & Environment;

Correspondence to:서울특별시보건환경연구원(Seoul Metropolitan Government Research Institute of Public Health & Environment)

Received: August 18, 2011; Accepted: December 5, 2011

Abstract

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{sim}2.2{ imes}10^6;CFU/cm^2$ from the utensils & equipments, $1{ imes}10^2{sim}2.7{ imes}10^8$ CFU/glove from the cotton work gloves and $1{ imes}10^2{sim}9.3{ imes}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{sim}2.5{ imes}10^3;CFU/cm^2$ from the utensils, $0{sim}8.6{ imes}10^4$ CFU/glove from the cotton work gloves and $0{sim}1.4{ imes}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

Keywords: Butcher's shop,Meat,Cotton work gloves,Microbial contamination,SSOP,

KJVS
Dec 30, 2022 Vol.45 No.4, pp. 249~342

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