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Lee J.-Y.,Korea Livestock Products HACCP Accreditation Service | Paik J.K.,Sangmyung University | Hwang H.S.,Sangmyung University | Lee J.E.,Yonsei University | And 4 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2010

Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p< 0.05, p< 0.01, p< 0.001). These findings suggest that meat markets that are not HACCP-certified must improve hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.


Lee N.-K.,Konkuk University | Kim H.W.,South Korean National Institute of Animal Science | Lee J.Y.,Korea Livestock Products HACCP Accreditation Service | Ahn D.U.,Iowa State University | And 2 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2015

The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.


Park Y.-S.,Gachon University | Lee J.-Y.,Korea Livestock Products HACCP Accreditation Service
Meat Science | Year: 2012

The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum numbers of 8.65-8.80log 10cfu/g after 1-2days of fermentation. In all kimchi and kimchi-powder sausages, the growth of Enterobacteriaceae was completely inhibited throughout the processing period (<2log 10cfu/g). The sausage batches containing more than 10% kimchi and 2% kimchi-powder showed no growth of S. aureus, whereas the control and another kimchi sausage batch reflected the growth of S. aureus (3.68-4.72log 10cfu/g). As a result, the addition of kimchi (≥10%) and kimchi-powder to the sausage mixture prior to fermentation produced the microbiological stability required for fermented sausages. © 2012 Elsevier Ltd.


Lee S.,Sookmyung Womens University | Lee H.,Sookmyung Womens University | Lee J.-Y.,Korea Livestock Products HACCP Accreditation Service | Skandamis P.,Agricultural University of Athens | And 3 more authors.
Journal of Food Protection | Year: 2013

In this study, mathematical models were developed to predict the growth probability and kinetic behavior of Listeria monocytogenes on fresh pork skin during storage at different temperatures. A 10-strain mixture of L. monocytogenes was inoculated on fresh pork skin (3 by 5 cm) at 4 log CFU/cm 2. The inoculated samples were stored aerobically at 4, 7, and 10°C for 240 h, at 15 and 20°C for 96 h, and at 25 and 30°C for 12 h. The Baranyi model was fitted to L. monocytogenes growth data on PALCAM agar to calculate the maximum specific growth rate, lag-phase duration, the lower asymptote, and the upper asymptote. The kinetic parameters were then further analyzed as a function of storage temperature. The model simulated growth of L. monocytogenes under constant and changing temperatures, and the performances of the models were evaluated by the root mean square error and bias factor (B f). Of the 49 combinations (temperature | sampling time), the combinations with significant growth (P <, 0.05) of L. monocytogenes were assigned a value of 1, and the combinations with nonsignificant growth (P ≥ 0.05) were given a value of 0. These data were analyzed by logistic regression to develop a model predicting the probabilities of L. monocytogenes growth. At 4 to 10°C, obvious L. monocytogenes growth was observable after 24 h of storage; but, at other temperatures, the pathogen had obvious growth after 12 h of storage. Because the root mean square error value (0.184) and Bf (1.01) were close to 0 and 1, respectively, the performance of the developed model was acceptable, and the probabilistic model also showed good performance. These results indicate that the developed model should be useful in predicting kinetic behavior and calculating growth probabilities of L. monocytogenes as a function of temperature and time. © International Association for Food Protection.


Kim H.-W.,Konkuk University | Lee J.Y.,Korea Livestock Products HACCP Accreditation Service | Hong W.S.,Sangmyung University | Hwang S.-M.,Neo Systems Co. | And 3 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2010

HACCP is a scientific and systematic program that identifies specific hazards and gives measurements in order to control them and ensure the safety of foods. Transportation of livestock and its products is one of the vulnerable sectors regarding food safety in Korea, as meats are transported by truck in the form of a carcass or packaged meat in a box. HACCP application and its acceleration of distribution, in particular transportation, are regarded as important to providing consumers with ultimately safe livestock products. To achieve this goal, practical tools for HACCP application should be developed. Supply chain management (SCM) is a holistic and strategic approach to demand, operations, procurement, and logistics process management. SCM has been beneficially applied to several industries, notably in vehicle manufacture and the retail trade. HACCP-based real-time visibility system using wireless application (WAP) of the livestock distribution is centralized management system that enables control of temperature and HACCP management in real-time for livestock transportation. Therefore, the application of HACCP to livestock distribution (transportation, storage, and sale) can be activated. Using this system, HACCP management can be made easier, and distribution of safe livestock products can be achieved.

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