한국 전통양념이 발효돈육의 병원성 미생물 성장에 미치는 영향

Abstract

This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7×12×2 cm) and seasoned with five Korean traditional seasonings such as garlic paste (T1), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at ­1±1℃ for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5×103 CFU/cm2 of Escherichia coli O157 was inoculated, the numbers were slightly increased to 103～104 CFU/cm2 at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8×104 CFU/cm2), the numbers were below 103 CFU/cm2 during 28 days in T3 and T4, while they were increased to 106 CFU/cm2 in T1 and T2 at 3 and 13 days respectively, and decreased to 104 CFU/cm2. In the inoculation with Salmonella enteritidis (3×104 CFU/cm2), the numbers increased to 105 CFU/cm2 at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.