This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25 g each followed by storage at room temperature (25℃), refrigeration temperature (4 ℃), and freezing temperature (—20℃) for 180 min, 5 days, and 3 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. The number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage. For samples stored at 4℃ for 5 days, the number of bacteria was increased from 5.11 to 7.26 log CFU/g in chicken breast and 3.83 to 6.04 log CFU/g in whole chicken with statistical difference. No significant changes were observed in frozen chicken. The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.

ABSTRACT
 서 론
 재료 및 방법
  1. 사용된 시료
  2. 시료의 준비
  3. 닭고기의 호기성 균수 측정
  4. 통계처리
 결과 및 고찰
  1. 전육과 닭가슴살의 호기성 균수
  2. 상온보관 (25℃) 시 호기성 균수 변화
  3. 냉장 보관 (4℃)에 따른 호기성 균수 변화
  4. 냉동보관 (—20℃) 후 해동된 닭고기의 호기성 균수변화
 참고문헌

• 천정환(건국대학교 수의과대학 공중보건학 실험실) | Jung-Whan Chon (Department of Public Health, College of Veterinary Medicine, Konkuk University)
• 현지연(건국대학교 수의과대학 공중보건학 실험실) | Ji-Yeon Hyeon (Department of Public Health, College of Veterinary Medicine, Konkuk University)
• 김윤경(건국대학교 수의과대학 공중보건학 실험실) | Yun-Gyeong Kim (Department of Public Health, College of Veterinary Medicine, Konkuk University)
• 박준호(건국대학교 수의과대학 공중보건학 실험실) | Jun-Ho Park (Department of Public Health, College of Veterinary Medicine, Konkuk University)
• 송광영(건국대학교 수의과대학 공중보건학 실험실) | Kwang-Young Song (Department of Public Health, College of Veterinary Medicine, Konkuk University)
• 신록주(한국소비자연맹) | Rok-Joo Shin (Consumers union of Korea)
• 김무상(서울시 보건환경연구원 역학조사팀) | Moo-Sang Kim (Epidemiology Team, Seoul Metropolitan Government Research Institute of Public Health and Environment)
• 권기성(식품의약품안전청 화학물질과) | Ki-Sung Kwon (Division of Food Chemical Residues, Korea Food and Drug Administration)
• 정명섭(중앙대학교 식품공학과) | Myung-Sub Chung (Department of Food Science and Technology, Chung-Ang University)
• 서건호(건국대학교 수의과대학 공중보건학 실험실) | Kun-Ho Seo (Department of Public Health, College of Veterinary Medicine, Konkuk University) Correspondence