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Microbiological Hazard Analysis and Verification of Critical Control Point (CCP) in a Fresh-Cut Produce Processing Plant - Case Study of a Fresh-Cut Leaf Processing Plant
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신선편이 농산물 가공업체의 미생물학적 위해 요소 분석 및 중점 관리 지점(CCP)의 검증 : 신선편이 엽채류 가공업체를 대상으로

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Type
Academic journal
Author
Su-Jin Kim (경희대학교) Shih-Hui Sun (경희대학교) Kyung-Jin Min (경희대학교) Ki-Sun Yoon (경희대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.21 No.3 KCI Accredited Journals
Published
2011.6
Pages
392 - 400 (9page)

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Microbiological Hazard Analysis and Verification of Critical Control Point (CCP) in a Fresh-Cut Produce Processing Plant - Case Study of a Fresh-Cut Leaf Processing Plant
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Research history (2)

2011

Microbiological Hazard Analysis and Verification of Critical Control Point (CCP) in a Fresh-Cut Produce Processing Plant - Case Study of a Fresh-Cut Leaf Processing Plant
Su-Jin Kim ,  Shih-Hui Sun ,  Kyung-Jin Min and others 1 Journal of the East Asian Society of Dietary Life 2011.06 Academic journal

2010

신선편이농산물 가공업체의 미생물학적 위해 요소 분석
김수진 ,  손시혜 ,  윤기선 동아시아식생활학회 학술발표대회논문집 2010.11 Proceeding
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Abstract· Keywords

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The objectives of this study were to analyze environmental microbial contamination levels by sampling the surfaces of processing lines and equipment and to verify CCPs of the HACCP plan in a fresh-cut produce processing plant. The level of airborne microorganisms in the processing plant was 101 log CFU/plate/15min. Total plate counts and coliform groups of the processing facilities were 1～2 log CFU/100 ㎠. No E. coli or S. aureus were detected in the processing plant. However, total plate counts on the cutting board for raw materials and on the spin-dryer were 4.20±2.12 log CFU/㎠, and 4.57±0.92 log CFU/㎠, respectively. These levels were higher than the safe microbial level, and therefore, the chance of cross-contamination during processing was increased. According to the results of microbiological analyses, total aerobic bacteria and coliform groups of the samples were increased after the second washing and spin-drying steps, due to cross-contamination from the spin-dryer. Thus, an effective method that can be used for microbial control during the washing and drying steps is needed for microbial control in fresh-cut produce processing plants. The results of a verification study also suggest that modification of the HACCP plan is needed along with additional CPs, which were identified as a second washing, spin drying, and the cold storage of final products.
#Fresh-cut produce processing plant #microbial contamination #HACCP #safety

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Abstract
서론
재료 및 방법
결과 및 고찰
요약
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References (9)

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김병삼, 장민선, 박신영, 차환수, 권기현. 세척 깻잎의 선도 유지에 대한 세척수 온도와 포장 형태의 영향. 한국식품영양과학회지. 2008 dbpia 김혜영, 이윤희. 채소군별 미생물학적 안전성 확보를 위한 적정 소독방법. 한국식품조리과학회지. 2009 google schola 박경훈, 김병석, 이정주, 윤혜정, 김세리, 김원일, 윤종철, 류경열. 당귀의 재배 및 유통과정 중 생물적 위해요소 분석. 한국토양비료학회지. 2012 dbpia 배영민, 홍유진, 강동현, 허성기, 이선영. 한국에 유통중인 신선편이 채소류의 미생물 품질 및 병원성 세균의 오염도 조사. 한국식품과학회지. 2011 dbpia 설혜린, 박형수, 박기환, 박애경, 류경. 보육시설과 유치원 급식의 식품 및 환경 미생물의 오염도 평가. 한국식품영양과학회지. 2009 dbpia

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