Korean Journal of
Veterinary Service

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,