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닭고기에서 병원성 및 변질미생물의 감소를 위한 염소와 유산의 병용처리 효과
이철현 ( Chul Hyun Yi ),변유성 ( You Sung Byun ),황보원 ( Bo Won Hwang ),강호조 ( Ho Jo Kang ) 한국가축위생학회 1999 韓國家畜衛生學會誌 Vol.22 No.4
In this studies, the ability of chlorine and lactic acid to reduce bacterial population of the pathogenic microorganisms were examined on artificially inoculated chicken skin. About 10(5) cells of staphylococcus aureus, salmonella enteritidis, listeria monocytogenes and escherichia coli O157:H7 were inoculated in chicken skin. The contaminated samples were washed for 1 min with sodium hypochlorite solutions that contained 2, 5, 10, 20 and 50mg/ℓ available chlorine and counted number of the agents. Viable population were no significantly difference (p ≥ 0.05) between concentration of chlorine and strains of the pathogens. In the samples inoculated with pathogens were washed in 20mg/ℓ chlorine and then stored at 5°C for up to 10 days, the initial counts of psychrotrophs and aerobic plate counts were 4.02 to 4.36 log cfu/cm2 and increased slightly in course of time. But 10 days after, the pathogens were a little reduced from 3.66~4.91 log cfu/cm2 to 2.54~4.66 log cfu/cm2. In the case of washed skin with solution of 20mg/ℓ chorine and 0.5% lactic acid then store at 5°C for up to 10 days, population of psychrotrophs and aerobic plate counts on chicken skin were markedly reduced immediately after treatment, but the numbers of contaminants were slightly increased after 6 and 8 days. Specifically, numbers of St aureus, S enteritidis, L monocytogenes and E coli 0157:H7 were reduced to 0.5, 0.4, 0.3 and 1.15 log cfu/cm2 after 10 days of storage, respectively, on aerobic plate counts.
도계처리 단계별 도체와 처리수의 세균오염 및 염소처리 효과
이철현 ( Chul Hyun Yi ),변유성 ( You Sung Byun ),황보원 ( Bo Won Hwang ),조광제 ( Kwang Je Cho ),강호조 ( Ho Jo Kang ) 한국가축위생학회 1997 韓國家畜衛生學會誌 Vol.20 No.2
This study was carried out assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37±0.20~5.84±0.16CFU/㎠. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11±0.63~2.88±0.25MPN㎠, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43±0.59~5.06±0.21 and log 4.30±0.21~6.62±0.33CFU/ml, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97±0.35~2.91±0.22MPN/ml which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1mg/l by showing the reduction from 108 to 104CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/l, when assessed by viable cell counts. In conclusion, these results suggested that chlorination in chilling water with final concentration of 5mg/l was strongly recommended to reduce the bacterial numbers on final chicken products.
식육 중 항균물질(플루오르퀴놀론계) 동시 다성분분석법 개선 연구
박동엽 ( Dong Yeob Park ),황보원 ( Bo Won Hwang ),조성숙 ( Sung Suk Cho ),최찬영 ( Chan Young Choi ),조상래 ( Sang Lae Cho ),박애라 ( Ae Ra Park ),정은희 ( Eun Hee Jung ),변유성 ( You Sung Byun ) 한국가축위생학회 2006 韓國家畜衛生學會誌 Vol.29 No.2
A direct, accurate and sensitive chromatographic analytical method for quantitative determination of four fluoroquinolones(norfloxacin, cirprofloxacin, danofloxacin and enrofloxacin) in chicken, pork and beef edible muscle is proposed in the present study. The developed method was successfully applied to the determination of enrofloxacin, as the main component of commercially available veterinary drugs. The samples were homogenized and the antimicrobials were added, then they were extracted twice with dichloromethane. Fluoroquinolone antibiotics were separated on an agilent 250×4㎜, C18, 5㎛, analytical column, at 25℃. The mobile phase consisted of a mixture of DW:acetonitrile:triethylamine(80:19:1%, v/v, pH 3.0) leading to retention times less than 14min. at a flow rate 0.5㎖/min. These fluoroquinolones were detected by liquid chromatography with fluorescence at 290㎚ excitation and 465㎚ emission. The limits of quantification in each edible muscle(chicken, pork, and beef) were 0.32-6.54ng/g. Using 0.5g of each sample, average recovery rates at fortification levels of 0.05, 0.1 and 0.2㎍/㎖ ranged 70.14-71.71% for NFX, 71.87-73.89% for CFX, 82.16-92.35% for DFX, and 90.13-98.12 for EFX. This is a simple and economic method to quantify the presence of NFX, CFX, EFX and DFX in edible muscle of animal origin.