포장돈육 중 Salmonella Typhimurium과 Salmonella spp.에 오염된돈육으로부터 식품과 식품접촉면으로의 오염 부착율

초록

This study was performed to determine the adherence rates of standard type Salmonela Typhimurium (ST) andwild type Salmonella spp.(WT) in pork after the following contact types and times at 10oC: pork meat (2, 6, 24 hr),conveyer belt (2, 6 hr), stainless steel (2, 6 hr), and cutting board (2, 6 hr). After 6 hr of pork meat to meat fat contact,the adherence rates for ST and WT were approximately 4.21 and 26.87%, respectively, and after 6 hrs of pork meat tored meat contact they were 16.40 and 27.48%, respectively. However, after 24 hr of both types of contact, ST and WTshowed 100% adherence rates. The adherence rates for ST after 2 hr and 6 hr of pork meat to conveyer belt contact were1.34 and 0.60%, respectively, while the adherence rate for WT was 5.14% after 6 hr of contact. After pork meat tostainless steel contact, ST showed adherence rates of zero and 1.59% after 6 and 24 hr of contact, respectively, while theafter 6 hr. On the other hand, neither ST nor WT offeredadherence data following pork meat to cutting board contact. These results suggest that the adherence rates of ST and WTafter pork meat to pork meat contact or pork meat to processing surface contact were significantly affected by the contacttime and WT presented much higher adherence rates for both types of transmission than ST.

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