Microbiological Evaluation of Pork and Chicken By-Products in South Korea.
In this study, we aimed to evaluate the microbiological risk of pork and chicken by-products by enumerating indicator bacteria (total aerobic bacteria, coliforms, and Escherichia coli) and identifying pathogens such as Campylobacter and Salmonella. The antibiotic resistance of pathogenic isolates was determined, and molecular subtyping was performed using automated repetitive sequence-based PCR (rep-PCR). Pork and chicken by-products were collected from 10 processing plants. The mean numbers of total aerobic bacteria, coliforms, and E. coli from 95 pork by-product samples and 64 chicken by-product samples were 5.1, 3.6, and 2.4 log CFU/g and 4.5, 3.0, and 1.8 log CFU/g, respectively. The numbers of indicator bacteria in the gastrointestinal tract (small intestine, large intestine, and gizzard) were significantly higher than those in other organs. Salmonella and Campylobacter species were detected in 3 and 5 of 95 pork by-product samples and in 6 and 3 of 64 chicken by-product samples, respectively. Four of 9 Salmonella isolates examined were resistant to eight antibiotics, and each of these resistant strains produced an extended-spectrum β-lactamase. Most Campylobacter isolates were resistant to tetracycline (7 of 8 strains) and quinolones (7 of 8 strains). The similarity in rep-PCR patterns among Salmonella isolates was more closely associated with serotype than with the processing plant and type of meat. Conversely, the rep-PCR patterns of Campylobacter isolates were specific to the processing plant. Our findings could help agencies develop regulations for protection from foodborne bacterial infections arising from animal by-products.
Department of Animal Science and Technology, College of Animal Bioscience and Biotechnology, College of Veterinary Medicine, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea; U.S. Food and Drug Administration, Division of Microbiology, National Center for Toxicological Research, Jefferson, AR 72079, USA.
Jung-Whan
JW
Chon
Department of Animal Science and Technology, College of Animal Bioscience and Biotechnology, College of Veterinary Medicine, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea.
Hae-In
HI
Jung
Department of Animal Science and Technology, College of Animal Bioscience and Biotechnology, College of Veterinary Medicine, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea.
Min
M
Kuk
Center for One Health, College of Veterinary Medicine, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea.
Jong-Soo
JS
Lim
Center for One Health, College of Veterinary Medicine, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea.
Kun-Ho
KH
Seo
Department of Animal Science and Technology, College of Animal Bioscience and Biotechnology, College of Veterinary Medicine, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea. sookikim@konkuk.ac.kr.
Soo-Ki
SK
Kim
D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D002645:Chickens / Q000382:microbiology*; D024881:Drug Resistance, Bacterial / Q000187:drug effects; D004926:Escherichia coli / Q000302:isolation & purification*; D005506:Food Contamination; D008460:Meat / Q000382:microbiology; D000069466:Red Meat; D056910:Republic of Korea; D012475:Salmonella / Q000302:isolation & purification; D013552:Swine
D000900:Anti-Bacterial Agents