초록 ▼

2002년 4월부터 10월까지 서울, 부산, 광주, 인천, 대전에서 국내 유통 중인 김밥 100건, 햄버거 100건, 생선회 100건, 냉동식육가공식품 100건, 건어포류 100건, 햄류 100건등 총600건의 검체를 구입하여 Salmonella spp., Staphylococcus aureus, E, coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, Clostridium perfring

2002년 4월부터 10월까지 서울, 부산, 광주, 인천, 대전에서 국내 유통 중인 김밥 100건, 햄버거 100건, 생선회 100건, 냉동식육가공식품 100건, 건어포류 100건, 햄류 100건등 총600건의 검체를 구입하여 Salmonella spp., Staphylococcus aureus, E, coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, Clostridium perfringens의 8가지 식중독균 분리시험을 실시하였다. 균별 분리율은 Staphylococcus aureus 6.3%, Listeria monocytogenes 2.3%, Clostridium perfringens 0.8%, Vibrio parahaemolyticus 0.8%, Yersinia enterocolitica 0.3%, Salmonella spp. 0.2%였으며, Campylobacter Jejuni와 E. coli O157:H7은 검출되지 않았다. 지역별 분리율은 서울 13.2%, 부산 11.7%, 인천 9.2%, 대전 13.7%, 광주 5.7%로서 거의 비슷한 수준이었으며, 지역별 차이는 없는 것으로 나타났다. 평균기온에 따른 전체 식중독균 검출률은 10${^{\circ}C}$이하 : 4.6%, 11~14${^{\circ}C}$ : 13.8%, 15~19${^{\circ}C}$ : 29.2%, 20${^{\circ}C}$~26${^{\circ}C}$ : 52.3%의 검출률을 보여 기온상승과 균검출률과는 밀접한 상관관계가 있는 것을 확인할 수 있었다.

Abstract ▼

In this study, major forborne pathogenic bacteria were monitored against various foods collected from S cities. A total of 600 samples (kimbab 100, hamberger 100, sliced raw fish 100, dried fish fillet, ham 100, processed frozen meat products 100) were collected from Seoul, Busan, Incheon, Daejeon a

In this study, major forborne pathogenic bacteria were monitored against various foods collected from S cities. A total of 600 samples (kimbab 100, hamberger 100, sliced raw fish 100, dried fish fillet, ham 100, processed frozen meat products 100) were collected from Seoul, Busan, Incheon, Daejeon and Gwangju. Tested microorganisms were Salmonella spp., Staphylococcus aureus, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The frequency of contaminated microorganisms was Staphylococcus aureus(6.3%), Listeria monocytogenes(2.3%), Clostridium perfringens(0.8%), Vibrio parahaemolyticus(0.8%), Yersinia enterocolitica(0.3%) and Salmonella spp.(0.2%). Campylobacter jejuni and E, coli O157:H7 were not detected. The isolation rates by sampling regions were 13.2% in Seoul, 11.7% in Busan, 9.2% in Incheon, 13.7% in Daejeon, 5.7% in Gwangju, so the detection rates of foodborne pathogens were similar nationwidety. Total detection rates by average temperatures were less than 10${^{\circ}C}$ : 4.6%, 11~14${^{\circ}C}$ : 13.8%, 15~19${^{\circ}C}$ : 29.2%, 20${^{\circ}C}$~26${^{\circ}C}$ : 52.3%, respectively. There was very significant seasonal difference in foodborne microorganisms isolation.

목차 Contents

• 표지...1
• 국문요약...4
• 서론...5
• 재료 및 방법...5
• 1. 실험재료...5
• 2. E. coli O157:H7 분리 및 확인시험...6
• 3. Salmonella spp. 분리 및 확인시험...6
• 4. Staphylococcus aureus 분리시험...6
• 5. Vibrio parahaemolyticus 분리 및 확인시험...7
• 6. Listeria monocytogenes 분리시험...7
• 7. Yersinia enterocolitica 분리 및 확인시험...7
• 8. Campylobacterjejuni 분리 및 확인시험...8
• 9. Clostridium perfirngens 분리시험...8
• 결과...9
• 1. 식중독균별 검출률...9
• 2. 지역별 균검출률...9
• 3. 기온별 균검출률...10
• 4. 분리균의 특성검토...10
• 고찰...10
• 참고문헌...12
• ABSTRACT...14