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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
- 55 - 65 (11page)
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초록· 키워드
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This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ${\geq}$6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.
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참고문헌 (26)
참고문헌 신청
외식경제신문 / 저가 토스트 샌드위치 FC 각광
파이낸셜뉴스 / 편의점 삼각김밥의‘당당한 독립’
Albrecht JA / 1995 / Microbial evaluation of vegetable ingredients in salad bars / J Food Prot 58(6):683~685
Bae HJ / 2002 / Survey on sanitation practice and the analysis of improvement by implementing HACCP system in food service operation
Bae HJ / 2006 / HACCP Principle and Applications / Kyomunsa :188~232
파이낸셜뉴스 / 편의점 삼각김밥의‘당당한 독립’
Albrecht JA / 1995 / Microbial evaluation of vegetable ingredients in salad bars / J Food Prot 58(6):683~685
Bae HJ / 2002 / Survey on sanitation practice and the analysis of improvement by implementing HACCP system in food service operation
Bae HJ / 2006 / HACCP Principle and Applications / Kyomunsa :188~232
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