지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 61 - 71 (11page)
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초록· 키워드
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This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.
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참고문헌 (33)
참고문헌 신청
Bae HJ / 2006 / HACCP Principle and Applications. 2nd ed / Kyomunsa :193
채미진 / 2008 / 즉석섭취식품 소비자의 구매선호도와 만족도 조사 / 한국식품조리과학회지 24(6):788~800
Chung MS / 2007 / Study on the risk management for risk reduction of Staphylococcus aureus in ready-to-eat foods :1~226
Fang TJ / 2003 / Microbiological quality of 18℃ ready-to-eat food products sold in Taiwan / Int J Food Microbiol 80(3):241~250
Food Standards Australia New Zealand / Guidelines for the microbiological examination of ready-to-eat foods
채미진 / 2008 / 즉석섭취식품 소비자의 구매선호도와 만족도 조사 / 한국식품조리과학회지 24(6):788~800
Chung MS / 2007 / Study on the risk management for risk reduction of Staphylococcus aureus in ready-to-eat foods :1~226
Fang TJ / 2003 / Microbiological quality of 18℃ ready-to-eat food products sold in Taiwan / Int J Food Microbiol 80(3):241~250
Food Standards Australia New Zealand / Guidelines for the microbiological examination of ready-to-eat foods
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