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논문 기본 정보

자료유형
학술저널
저자정보
Jung-Yun Kim (Seojeong College) Da-Hyun Park (Green Food Safety Research Institute) Young-Ah Rha (Eulji University)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.23 No.6(Wn.89)
발행연도
2017.9
수록면
20 - 26 (7page)

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초록· 키워드

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To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.
#Hazard Analysis(HA) #Critical Control Point(CCP) #Critical limit(CL) #Rice cakes #Microbiological

목차

ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSIONS
REFERENCES

참고문헌 (23)

참고문헌 신청
Choi, S. Y., Jeong, S. H., Jeong, M. S., Park, K. H., Jeong, Y. G., Cho, J. I., … & Chun, H. S. (2012). A monitoring for the management of microbiological hazard in rice-cake by climate change. Journal of Food Hygiene and Safety, 27(3), 301-305. Department of Statistics, Ministry of Economic Affairs (2012). Yearbook of industrial production statistics. Taiwan area, the Republic of China. Euromonitor International Packaged Food. (2013). Euromonitor from trade sources/national statistics. Retrieved from Euromonitor Passport GMID database. Food and Drug Administration (2009). Guidance for industry, guide to minimize microbial food safety hazard for fresh fruits and vegetables, Available from: http: csan.fda.gov. Jeong, S. H., Choi, S. Y., Cho, J. I., Lee, S. H., Hwang, I. G., Na, H. J., … & Ha, S. D. (2012). Microbiological contamination levels in the processing of Korea rice cakes. Journal of Food Hygiene and Safety, 27(2), 161-168.

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