지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 268 - 278 (11page)
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초록· 키워드
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Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of Seasoned Laver products. The hazard analysis examined microbial evaluation and developed the HACCP management plan through heating process.
Methods: In this study we have chosen three companies and have done the analysis three times. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus,Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, have been studied at varying temperatures from 100 to 300oC.
Results: General bacteria were detected from raw laver samples analyzed from all the three companies, and the number ranged between 105 and 107. Bacillus cereus was detected in samples collected from two analyzed companies. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria have been reduced to 105 after subjecting to heating at 100~250oC, but heating over 270oC managed the number below 103, and the other microbes such as Bacillus cereus were not detected.
Conclusions: In conclusion, heating process (270~280oC) along with RPM (revolutions per minute) was 1100~1200 is chosen as CCP (critical control point) to reduce biological hazard.
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참고문헌 (27)
참고문헌 신청
/ / Korea Livestock Products HACCP Accrediation Service. Statistics of HACCP Certification
Bucklew, JJ / 1995 / Surface sanitation and microbiological food quality of a university foodservice operation / J.Foodservice systems 9 (1) : 25 ~ 39
Choi SR / 2009 / Korea Food and Drug Administration / Easy-to-understand HACCP administration : 300 ~ 302
Dunsmore DC / 1981 / Design and performance of systems for cleaning product-contact surface of food equipment: A review / J. Food Pret 44 (3) : 220 ~
Fang TJ / 2003 / Microbiological quality of readyto- eat food products sold in Taiwan / Int. J Food Micobiol 80 (3) : 241 ~ 250
Bucklew, JJ / 1995 / Surface sanitation and microbiological food quality of a university foodservice operation / J.Foodservice systems 9 (1) : 25 ~ 39
Choi SR / 2009 / Korea Food and Drug Administration / Easy-to-understand HACCP administration : 300 ~ 302
Dunsmore DC / 1981 / Design and performance of systems for cleaning product-contact surface of food equipment: A review / J. Food Pret 44 (3) : 220 ~
Fang TJ / 2003 / Microbiological quality of readyto- eat food products sold in Taiwan / Int. J Food Micobiol 80 (3) : 241 ~ 250
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