Evaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meat
- 159 Downloads
This study aimed to evaluate the suitability of total aerobic plate count (APC) guidelines for raw pork (< 1 × 107 CFU/g) distributed in Korea. The APC values for raw pork collected from meat packing centers and meat shops in three provinces (Seoul/Gyeonggi, Gangwon, and Chungcheong) were reported to be ≤ 1.5 × 106 CFU/g. To evaluate practical APC guidelines for pork and meat quality, APC levels and quality traits were determined for pork under cold storage. On day 12, APC for pork was 4.3 × 106 CFU/g, which was below the guideline level, while overall acceptability scores were < 3.0, indicating that the pork was rated as not acceptable by sensory panels. Therefore, to satisfy both the microbiological safety of pork and organoleptic quality for consumer palatability, we suggest that the current APC guideline levels for pork should be lowered to 1 × 106 CFU/g.
KeywordsPork meat Microbiological guideline Sensory evaluation Total aerobic plate counts
This work was carried out with the support of Ministry of Food and Drug Safety, Republic of Korea. Also this study was partially supported by Brain Korea 21 plus project (Human Resource Development for Next Generation Animal Life Industry with ICT-Big Data) from the Ministry of Education and Human Resources Development in Korea.
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
- 1.Raeisi M, Tabaraei A, Hashemi M, Behnampour N. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. Int. J. Food Microbiol. 238: 139–145 (2016)CrossRefPubMedGoogle Scholar
- 3.Organization for Economic Cooperation and Development (OECD). Meat consumption (indicator). Available from: https://doi.org/10.1787/fa290fd0-en. Accessed Oct. 8, 2017.
- 11.Kim JH, Kim KH, Song SW, Lee JY, Jung SC, Lee SW. A survey on the microbial contamination levels for meats in distributional stages. QIA. (2005)Google Scholar
- 14.Kim YH, Ryu K, Lee YK. Microbiological safety during delivering of food ingredients supplied to elementary school food services in Daegu and Gyeongbuk provinces-seafood, meat and frozen processing food. Korean J. Food Preserv. 16: 276–285 (2009)Google Scholar
- 16.Gil L, Barat JM, Baigts D, Martínez-Máñez R, Soto J, Garcia-Breijo E, Aristoyf MC, Toldráf F, Llobet, E. Monitoring of physical–chemical and microbiological changes in fresh pork under cold storage by means of a potentiometric electronic tongue. Food Chem. 126: 1261–1268 (2011)CrossRefGoogle Scholar
- 22.Ko MS, Yang JB. Effects of wrap and vacuum packing on shelf life of chilled pork. Korean J. Food Nutr. 14: 255–262 (2001)Google Scholar