Prevalence and characterization of foodborne bacteria from meat products in Korea

• Published in: Food science and biotechnology 2012, 21(5), , pp.1257-1261
• Main Authors: Cho, J.I., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea, Joo, I.S., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea, Choi, J.H., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea, Jung, K.H., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea, Choi, E.J., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea, Lee, S.H., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea, Hwang, I.G., National Institute of Food and Drug Safety Evaluation, Food and Drug Administration, Cheongwon, Republic of Korea
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; ENFERMEDADES TRANSM POR ALIMENTOS; ENTEROTOXINAS; ENTEROTOXINE; ENTEROTOXINS; Food Science; foodborne bacteria; FOODBORNE DISEASES; MALADIE TRANSMISSIBLE PAR ALIMENT; MEAT PRODUCTS; Nutrition; PRODUCTOS DE LA CARNE; PRODUIT CARNE; Research Article; verocytotoxin; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0165-3

In this study, the distribution of Salmonella spp., Escherichia coli, Staphylococcus aureus, Campylobacter jejuni, and Vibrio parahaemolyticus in raw meat products in Korea were investigated. A total of 155 meat products consisting of 52 beef, 62 pork, and 41 chicken were purchased randomly from 41 stores located in 5 different Korean provinces. E. coli and S. aureus were detected in 37.4 and 33.5% of the samples. Salmonella spp., C. jejuni, and V. parahaemolyticus were not detected. More than 30% of S. aureus were found to be enterotoxin producers and these organisms primarily possessed type A toxin genes. Conversely, verocytotoxin producing E. coli were not detected. Taken together, these results indicate that consumption of raw meat products may pose a risk of foodborne disease and that good hygienic practices should be required to ensure public health.