서울지역 식육판매업소의 미생물학적 오염도 및 위생관리수준 평가

This study was performed to evaluate the microbial contamination level of meat processing in butcher`s shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher`s shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged 0∼2.2×106 CFU/cm2 from the utensils & equipments, 1×102∼2.7×108 CFU/ glove from the cotton work gloves and 1×102∼9.3×106 CFU/g from the meat samples. The level of count on E. coli ranged 0∼2.5×103 CFU/cm2 from the utensils, 0∼8.6×104 CFU/glove from the cotton work gloves and 0∼1.4×105 CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher`s shops. In order to improve sanitation of meat in butcher`s shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.