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광주지역에서 즉석 제조ㆍ판매하는 식육가공품의 안전성 조사
고바라다 ( Ba-ra-da Koh ),서은주 ( Eun-ju Seo ),안아진 ( Ah-jin Ahn ),정보람 ( Bo-ram Jung ),하이든 ( Yi-deun Ha ),서두리 ( Doo-ri Seo ),임진택 ( Jin-taek Lim ),김용환 ( Yong-hwan Kim ),김은선 ( Eun-sun Kim ) 한국동물위생학회 2017 한국동물위생학회지 (KOJVS) Vol.40 No.1
The main goal of this survey was to assess the current sanitation status and safety standards of meat processed products purchased at instant meat sales and processing operators. Analyses were carried out from April to September in 2016 in Gwangju area, Republic of Korea. A total number of 150 samples including seasoned meats, ground meat products, meat extract products, heated seasoned meats, sausages and hams from 35 butcher shops was collected. The number of inappropriate cases was revealed eleven cases (7.3%) in total viable count of bacteria (TVC), total coliform counts (TCC) and Listeria monocytogenes. The reported data indicate that more systemic and technical guidance is needed to monitor instant meat sales and processing operators in order to guarantee safety of meat processed products.