Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria in Raw Beef Used for Korean Beef Jerky

  • Kim, Hyoun-Wook (Division of Animal Life Science, Konkuk University) ;
  • Kim, Hye-Jung (Gyeongsangnam-do Institute of Public Health and Environmental Research) ;
  • Kim, Cheon-Jei (Division of Animal Life Science, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
  • Published : 2008.12.31
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Abstract

The objective of this study was to evaluate the microbial safety of raw beef used to produce Korean beef jerky, The raw beef samples harbored large populations of microorganisms. In particular, psychrophilic bacteria were found to be most numerous ($9.2{\times}10^3-1.0{\times}10^5\;CFU/g$) in the samples. Mesophilic bacteria and anaerobic bacteria were present in average numbers ($10^3-10^5\;CFU/g$). Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $2.2{\times}10^1-7.8{\times}10^2\;CFU/g$ in the raw beef. Ten samples of raw beef were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from sample B, G, and H. The B. cereus isolates from raw beef samples were identified with 99.8% agreement according to the API CHB 50 kit.

Keywords

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