Gyeonggi-do Conducts Intensive Microbial Inspection on 48 Meat Products from Large Mart... 47 Passed

Inspection of Hygiene Indicator Bacteria in Meat Sales Outlets in Northern Gyeonggi
Guidance to Strengthen Hygiene at Outlets Exceeding Recommended Hygiene Indicator Bacteria Standards

An employee of the Gyeonggi Northern Animal Hygiene Testing Laboratory is conducting a focused microbial inspection on meat products at a large supermarket.

From July 4 to September 2, the Gyeonggi Northern Animal Hygiene Testing Laboratory collected 48 samples of meat sold at 14 meat sales locations in 10 cities and counties in northern Gyeonggi and conducted a focused inspection of hygiene indicator bacteria in the meat. The results showed 47 cases within the recommended standards and 1 case exceeding the recommended standards.

Hygiene indicator bacteria generally refer to bacteria counts that do not indicate pathogenicity, such as coliform bacteria, and are present in small amounts in regular meat that has not undergone sterilization treatment.

However, if hygiene is insufficient during the storage, cutting, or packaging processes of meat, their numbers can increase explosively. General bacteria and coliform bacteria do not pose a direct health risk to humans and are killed by heating, but if their numbers are too high, they can accelerate meat spoilage.

For the sales location that exceeded the recommended bacterial count standards in this focused inspection, guidance and inspections were conducted to strengthen hygiene, including cleaning and disinfecting tools such as knives and cutting boards, personal hygiene, and improving the work environment.

Jung Bong-su, director of the Gyeonggi Northern Animal Hygiene Testing Laboratory, said, “When purchasing meat, it should be heated and consumed as soon as possible, and during storage, it should be frozen at 0℃ or below to prevent microbial growth.” He added, “As a livestock product testing and inspection institution, the Northern Animal Hygiene Testing Laboratory will contribute to the safe consumption of meat by the residents.”