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Prevalence and characterization of foodborne bacteria from meat products in Korea

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Abstract

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.

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Authors and Affiliations

  1. Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration, Cheongwon, Chungbuk, 363-951, Korea

    Joon Il Cho, In Sun Joo, Jun Hyuk Choi, Kyoung Hun Jung, Eun Jeong Choi, Soon Ho Lee & In Gyun Hwang

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  1. Joon Il Cho
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  2. In Sun Joo
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  3. Jun Hyuk Choi
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Correspondence to In Gyun Hwang.

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Cho, J.I., Joo, I.S., Choi, J.H. et al. Prevalence and characterization of foodborne bacteria from meat products in Korea. Food Sci Biotechnol 21, 1257–1261 (2012). https://doi.org/10.1007/s10068-012-0165-3

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  • DOI: https://doi.org/10.1007/s10068-012-0165-3

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