Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method
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Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method Ju-Young Kang1 • Seo-Hyun Lee1 • Ah-Hyeon Jo1 • Eun-Ji Park1 • Young-Seok Bak2 Jung-Beom Kim1
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Received: 7 March 2020 / Revised: 8 May 2020 / Accepted: 19 May 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract This study was undertaken to improve the detection accuracy for coliform bacteria, by analyzing biochemical properties of false positive and false negative colonies isolated from two dry rehydratable film methods, 3 MTM PetrifilmTM E. coli/Coliform count (PCC) and MCMedia Pad coliform count (MCC). The detection accuracy of PCC and MCC was determined to be 99.4% and 97.9%, respectively, with the detection error being 0.6% and 2.1%, respectively. False positive colonies (red colony without gas) on PCC were identified as Hafnia alvei and Enterobacter cloacae. All false positive colonies on MCC were identified as Aeromonas caviae; this organism gives a positive oxidase test, whereas coliform bacteria are oxidase negative. In conclusion, we propose that for improving detection accuracy of coliform bacteria, the incubation time of PCC should be modified and increased from 24 h to
& Jung-Beom Kim [email protected] Ju-Young Kang [email protected] Seo-Hyun Lee [email protected] Ah-Hyeon Jo [email protected] Eun-Ji Park [email protected] Young-Seok Bak [email protected] 1
Department of Food Science and Technology, Suncheon National University, Suncheon 57922, Republic of Korea
2
Department of Emergency Medical Services, Sun Moon University, Asan-si, Chungcheongnam-do 31460, Republic of Korea
48 h, and the oxidase test of MCC isolates should be included in the Korea Food Code. Keywords Coliform Dry rehydratable film Modified Detection accuracy Meat product
Introduction Processed meat products include ham, sausage, bacon, seasoned meat, and dried stored meat (MFDS, 2019). Processed meat products are mass consumption foods in Korea; in 2016, the production of processed meat products was 6.53 million tons and 24 trillion won (Kim et al., 2012). According to the Ministry of Food and Drug Safety’s statistics on food, 44 processed meat products were found unfit for standard of Korea Food Code in 2016. In March 2018, a case of food poisoning bacteria was detected in ham, and ban for sale has been reported in Korea (MFDS, 2017). Consumers who especially ate hamburgers from a famous franchise in July 2017 were infected with hemolytic uremic syndrome (HUS) caused by pathogenic E. coli; HUS, the so-called ‘‘hamburger disease’’, resulted in numerous social problems (Kim et al., 2019). This focused the consumers’ attention on the hygiene of hamburger patties, and food safety is now being governed as a top priority of national policy (Chon, 2017). The microbial safety assessment of processed meat products is determined as contamination of coliform bacteria and food poisoning bacteria (MFDS, 2020). Coliform bacteria are Gram-negative, oxidase negaitive, rod-shaped and facultative anae
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