Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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A Survey of Microbial Levels for Food in Large Markets of Busan

Park, Mi-Yeon;Kim, Moon-Hee;Choi, Seung-Tae;Kim, Young-Mog;Kim, Kyung-Sam;Chang, Dong-Suck

  • Published : 20030600
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Abstract

Microbial surveys were performed for 4 large markets of Busan from October in 2000 until September in 2001. Aerobic viable cell count (AVC), coliform count (CC), Escherichia coli count (ECC), and food poisoning bacteria were examined in various foods. The log]() AVC ranged from 3.3 to 7.0 cfu/g for Hoe (slices of raw fish) and 3.5 to 7.4 cfu/g for raw meats (beef, pork, and chicken). But the values didn't show significant difference by month and kinds of raw meat. Coliforms detected from raw meats were largely Enterobacteria spp., Citrobacter spp., Klebsiella spp., Proteus spp. and Aeromonas spp. and the detection rates were very high (100% for chicken, 94% for pork and 67% for beef). Detection rate of E. coli was 32% (8/25) for Gimbab, 24% (6/25) for Hoe, 16% (4/25) for salad and 8.0% (2/25) for bean-curd, respectively. The detection ratio of E. coli during summer season was relatively higher than those during other months. Staphylococcus aureus, Salmonella spp. and Vibrio parahaemolyticus were not detected from all samples. The highest values of $log_{10}$ AVC from food contact surfaces were 4.4 cfu/cm for knife, 4.5 cfu/cm for electric saw and 5.9 cfu/cm for cutting board. Colifroms and E. coli were not detected at all from these surfaces.

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