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Analysis of Foodborne Pathogenic Contamination of Cooked Hams and Sausages in Korean Processing Facilities
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 Title & Authors
Analysis of Foodborne Pathogenic Contamination of Cooked Hams and Sausages in Korean Processing Facilities
Park, Hyun-Jung; Go, Eun-Kyung; Wee, Sung-Hwan; Yoon, Ha-Chung; Heo, Eun-Jeong; Kim, Young-Jo; Lee, Hee-Soo; Moon, Jin-San;
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 Abstract
This study was carried out to examine foodborne pathogenic contamination from 1,080 samples of cooked hams and sausages at 10 Korean processing facilities in 2010. The samples were collected from the six primary and additional sterilization products in same lot. To detect Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens in those products (n=1,080), the domestic standard method for Processing and Ingredients Specification of Livestock Products was used. As a result, Salmonella spp. was not detected in all 636 ham and 444 sausage samples. However, L. monocytogenes was detected in four (0.6%) ham and eight (1.8%) sausage samples from five manufactures. S. aureus was also only detected in 4 (0.6%) ham samples from two manufacturers, and C. perfringens was detected in 3 (0.5%) ham samples from three manufacturers, the contamination levels of these pathogens were less than 100 CFU/g. In conclusion, the results of this study indicate that the additional sterilization step of processing manufacturers could not assist to control the foodborne pathogenic bacteria.
 Keywords
ham;sausage;Listeria monocytogenes;Staphylococcus aureus;Clostridium perfringens;sterilization;
 Language
Korean
 Cited by
1.
Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham, Journal of Food Engineering, 2015, 158, 30  crossref(new windwow)
2.
Monitoring of genetically modified soybean events in sausage products in South Korea, Food Control, 2016, 67, 63  crossref(new windwow)
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