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Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
Korean J. Food Sci. An. 2018;38:282-290
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Jung Hyun Kim1, Sun Jin Hur2, and Dong Gyun Yim3,*

1Department of Clinical Pathology, Kyung Bok University, Pocheon 11138, Korea
2Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
3Department of Animal Science, Sangji University, Wonju 26339, Korea
Correspondence to: Dong Gyun Yim
Department of Animal Science, Sangji University, Wonju 26339, Korea
Tel: +82-33-730-0537 Fax: +82-33-730-0537 E-mail:
Received July 26, 2017; Revised January 19, 2018; Accepted February 19, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <101 CFU/g to <107 CFU/g. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.
Keywords : beef, pork, chicken, meat processing plants, microbial contamination

April 2018, 38 (2)