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Evaluation of the Production Process and Hygienic Management of Fresh-cut Lettuce
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신선편이 양상추의 가공환경 및 시설에 대한 위생관리수준 평가

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Type
Academic journal
Author
Journal
The Korean Society of Food Preservation Food Science and Preservation Vo.19 No.1 KCI Accredited Journals SCOPUS
Published
2012.2
Pages
54 - 61 (8page)

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Evaluation of the Production Process and Hygienic Management of Fresh-cut Lettuce
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According to lifestyle changes, the consumers` concern about food also shifts from calories and nutrition to health and convenience. Fresh-cut produce is one of the new turns in the consumption pattern of fruits and vegetables. The increasing demand for it requires processors to make them stable in quality and safe from microorganisms. The results of the evaluation of the production process and hygienic management of fresh-cut lettuce revealed that the facilities used, such as the drainage holes, floors, and door knobs, were severely contaminated with microbes, and that the work equipment, workbenches, landing nets, and centrifuges were highly contaminated. Accordingly, improved production processes and management systems are necessary, as is the implementation of a quality control system from the stage of raw-material purchase to the distribution stage.
#fresh-cut Lettuce #quality control system #hygienic

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References (17)

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1. [학술지(정기간행물)] - Lund DB / 1989 / Food processing from art to engineering / Food Technol 43 : 242 ~ 247 google schola 2. [학술지(정기간행물)] - Woo D / 2009 / New direction on food safety policy / Safe Food 4 : 15 ~ 24 google schola 3. [학술지(정기간행물)] - 오덕환 / 2009 / 국내 즉석섭취 신선채소류 중 Listeria monocytogenes위해수준 평가 / 한국식품위생안전성학회지 24 (1) : 50 ~ 55 google schola 4. [학술지(정기간행물)] - Froder H / 2007 / Minimally processed vegetable salads; Microbial quality evaluation / J Food Prot 70 : 1277 ~ 1280 google schola 5. [학술지(정기간행물)] - 김건희 / 2007 / 시중 판매중인 Fresh-Cut 채소 제품의 품질평가 / 한국식품영양과학회지 36 (5) : 622 ~ 628 google schola

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