Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified -

Lee, Joo Yeon; Paik, Jin Kyoung; Hwang, Hye Sun; Lee, Joo Eun; Shin, Weon‐Sun; Kim, Hyoun Wook; Paik, Hyun Dong; Hong, Wan Soo

doi:10.5851/kosfa.2010.30.2.336

Cited by 12 publications

(5 citation statements)

References 4 publications

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“…Considering this upward trend in the livestock product consumption in Korea, proper management of hygiene in addition to policies for ensuring food safety to protect public health and strengthen consumer confidence are in great demand. It is particularly important to manage livestock distribution processes to provide meat and meat products that are safe to consume (Lee et al ., 2010). Concerns surrounding meat or meat products harboring pathogenic microorganisms have increased in recent years, despite an improvement in efforts to ensure the distribution of hygienic meat products (Bae et al ., 2011).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Kim¹,

Yim²

2016

Korean Journal for Food Science of Animal Resources

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This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g.

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Section: Introductionmentioning

confidence: 99%

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Kim¹,

Yim²

2016

Korean Journal for Food Science of Animal Resources

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“…Considering increasing trends for the consumption of meat products in Korea, proper hygiene and safety policies are essential for public health (Lee et al, 2010;Nam et al, 2007). As shown in Table 2, we studied the hygiene of manufacturing facilities through enumerating microorganisms from swab samples.…”

Section: Resultsmentioning

confidence: 99%

Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Lee

Kim

2018

Food Sci Biotechnol

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The purpose of this study was to compare change in microbial contents between sausages with five mixed Kimchi starter culture (T1) and commercial lactic acid bacterial (LAB) (T2) during fermentation, and to screen manufacturing facilities for microbial condition. For T1 and T2, pH levels decreased at 7 days and increased at 14 days. For color, the lightness of T1 decreased at 7 days (36.50 ± 6.04) and slightly increased at 14 days (38.40 ± 4.35). In addition, T1 and T2 were observed decrement of redness and increment of yellowness during ripening. Mold, yeast, and LAB were detected, whereas pathogenic bacteria were not detected in both sausages (T1 and T2) and screening manufacturing facilities. Taken together, five mixed Kimchi starter culture fermented sausage was similar to commercial LAB-fermented sausage, and this study could be used to information as basic data biological hazard for HACCP system in fermented sausage.

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“…Studying beef slaughterhouse food safety procedures is crucial to safeguarding the public's health and boosting customer trust [34], as microorganism contamination can happen during the slaughtering and processing of animals [35].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Microbiological Quality of Halal Beef Intended for Export from Khartoum State, Sudan

Khlil

Mustafa

2023

ARRB

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Aims: To evaluate halal criteria of beef microbiological quality intended for export in two slaughterhouses. Study Design: A cross-sectional study. Place and Duration of Study: Khartoum State, Sudan between August and November 2022. Methodology: Samples were collected by using the non-destructive dry swab method for microbiological quality sampling of beef and a standardized checklist to evaluate good manufacturing practices (GMPs) and good hygienic practices (GHPs). Restraining methods were categorized as “modern method” where the full inversion rotary casting box was used which resembled slaughterhouse “A” or “conventional method” where a large-sized hammer for blowing the skull was used and this resembled slaughterhouse “B”. A total of 80 male beef cattle were investigated after arrival in the lairages of the designated slaughterhouses. Forty carcasses from each slaughtering method were randomly chosen and swabbed. Results: The results revealed that halal criteria for the slaughtering methods in slaughterhouse (A) was 100%, while slaughterhouse (B) was 83.2%. Also, this study revealed poor personal hygiene as slaughterhouse A scored 53.2%, while slaughterhouse B scored 33.2% for personal hygiene evaluation. The mean total bacterial count (TBC) was found to be 4.556 x 10⁵ cfu/ml and 5.53275 X 10⁵ cfu/ml in slaughterhouses A and B, respectively with highly significant differences compared to the standard permissible limits (1x 10⁵cfu/ml) with p ≤0.05, while there were no statistically significant differences (0.847) within slaughterhouses with p ≤0.05. Furthermore, the mean total coliform count (TCC) was found to be 16.4795 X10²cfu/ml and 47.8670 X 10²cfu/ml in slaughterhouses A and B, respectively with a highly significant difference compared to the standard permissible limits (1x10²cfu/ml) with p ≤0.05 and also with highly significant differences (0.000) between slaughterhouses themselves with p ≤0.05. Conclusion: The study concluded that both slaughterhouses failed to meet the requirements of the various beef halal criteria.

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Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified -

Cited by 12 publications

References 4 publications

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Evaluation of Microbiological Quality of Halal Beef Intended for Export from Khartoum State, Sudan

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