본 연구에서는 Plate Count Agar (PCA; 48시간 배양)와 MC-Media Pad A.C+ (MMPAC+; 24시간 배양)의 검출 효 율과 정량 정확도를 비교하여 건조필름의 배양시간 단축 가능성을 평가하였다. 샐러드 60건에 대한 검출 효율 실 험에서 PCA는 6.1±1.0 log CFU/g, MMPAC+은 6.3±1.1 log CFU/g의 결과를 나타냈다. PCA와 MMPAC+의 P-value 는 0 .3 3 5로 유의적인 차이를 나타내지 않았다. 상관계수 (R2)는 0.5545로 상당한 상관관계를 보였다. 샐러드에 일 반세균을 저농도로 접종한 결과 PCA의 경우 3.3±0.1 log CFU/g, MMPAC+의 경우 3.4±0.1 log CFU/g로 나타났고 P-value는 0.251로 유의적인 차이를 나타내지 않았다. 고 농도로 접종한 결과 PCA의 경우 8.9±0.2 log CFU/g, MMPAC+의 경우 9.0±0.3 log CFU/g로 나타났고, P-value 는 0.561로 유의적인 차이를 나타내지 않았다. 따라서 PCA(48시간 배양)와 더불어 MMPAC+ 건조필름을 24시 간 배양하여 일반세균 실험에 사용할 수 있을 것으로 판 단되었다.

We compared between an automated most-probable-number technique TEMPO®TVC and traditional plating methods PetrifilmTM for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with E. coli ATCC 25922, Staphylococcus aureus ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10(log10). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that TEMPO®TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.