食肉の保存温度と微生物の消長

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  • Survival and Growth of Meat Bacteria under Low Temperature Storage.
  • ショクニク ノ ホゾン オンド ト ビセイブツ ノ ショウチョウ

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Fresh meat is a highly perishable product due to its biological composition, which frequently leads to foodborne diseases.<BR>This study focuses on aerobic bacteria counts of fresh meat during storage periods, and helped to determine dates of minimum durability.<BR>Cultures of 963 samples of fresh meat (beef, pork and chicken) were purchased from a retail shop.<BR>The Samples were kept in a refrigerator at 0°C, 4°C and 10°C for 1 to 2 weeks under normal aerobic packing conditions, and the aerobic bacteria countS of coliforms, Salmonella and psychrophilic bacteria were examined.<BR>The detected aerobic bacteria were incubated at 30°C and 35°C for 48 hours using standard plate count agar plates.<BR>The isolation of aerobic bacteria from samples was better at 30°C than at 35°C, and there were significant differences between the efficiency of the two cultures.<BR>As bacteria counts increased, the manifestations of spoilage (slime, odor, color, and flavor changes) were noticeable on meat when bacteria numbers reached about 107cfu/g.

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