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
- 95 - 103 (9page)
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초록· 키워드
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The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P＜0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.
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참고문헌 (31)
참고문헌 신청
CFIA / / Food Safety Enhancement Program Manual
FAO / / Food Safety Certification
FAO / / Hazard analysis and critical control point (HACCP) system and guidelines for application. CAC/RCP 1-1969, Rev. 3 (1997)
FAO / / Recommended international code of practice general principles of food hygiene. CAC/RCP 1-1969, Rev. 3 (1997)
FDA / / Code of Federal Regulation, Food and Drug, Part 110 CGMP and Part 120 HACCP
FAO / / Food Safety Certification
FAO / / Hazard analysis and critical control point (HACCP) system and guidelines for application. CAC/RCP 1-1969, Rev. 3 (1997)
FAO / / Recommended international code of practice general principles of food hygiene. CAC/RCP 1-1969, Rev. 3 (1997)
FDA / / Code of Federal Regulation, Food and Drug, Part 110 CGMP and Part 120 HACCP
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