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초록

The purpose of this survey was to determine the cleanliness of seasoned raw meat restaurants and regular meat stores in Seoul by assessing the extent of microbial contamination present in eatable raw meats(seasoned raw meats, yuksashimi, raw liver, raw omasum, etc.). Samples were collected between March and August 2019. Experiments were conducted to detect the presence of indicator bacteria associated with sanitation(Escherichia coli count, aerobic plate count) and also food poisoning bacteria(Salmonella spp., Listeria monocytogenes, enterohemorrhagic Escherichia coli, Yersinia enterocolitica, and Staphylococcus aureus) present in 30 samples collected from restaurants and 66 samples collected from meat stores. As a result, among the samples collected from restaurants, 9(30.3%) were identified to have exceeded the acceptable Escherichia coli count(10 CFU/g) and 6(20.0%) samples were identified to have exceeded the acceptable aerobic plate count(5×106 CFU/g). Salmonella spp., enterohemor