Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Quality Evaluation of Edible Ices on the Microbiological Risk Factors

빙과류의 미생물학적 위해요소에 대한 품질 평가

  • Kim, Tae-Woong (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University) ;
  • Choi, Jae-Ho (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University) ;
  • Kim, Jai-Moung (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University) ;
  • Ding, Tian (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University) ;
  • Rahman, S.M.E. (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University) ;
  • Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University) ;
  • Oh, Deog-Hwan (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
  • 김태웅 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • 최재호 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • 김재명 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • ;
  • ;
  • 박경진 (군산대학교 식품영양학과) ;
  • 오덕환 (강원대학교 BT특성화학부대학 식품생명공학과)
  • Published : 2009.03.31
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Abstract

This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, B. aureus, Y. enterocolitica were not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated1 from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.

본 연구는 HACCP 의무적용품목 중 빙과류에 대한 미생물학적 위해 요소를 조사하기 위하여 수행하였다. HACCP 적용업체의 경우 원재료, 살균 전 혼합물, 살균 후 혼합물 및 완제품에서 총균수, 효모 및 곰팡이, 대장균군에 대한 오염수준이 비적용 업체에 비하여 전반적으로 낮은 것으로 나타났다. L. monocytogenes, Salmonella spp. B. cereus, S. aureus, Y. enterocolitica 등의 식중독 미생물은 HACCP적용업소나 비적용 업소 중 1제품에서 S. aureus균이 검출된 것을 제외하고는 모두 음성으로 나타났다. HACCP 비적용 E회사에서 원재료와 살균 전 혼합액에서 각각 1제품에서 S. aureus균이 검출되어 위생상태가 HACCP 적용업소에 비하여 취약한 것으로 나타났다.

Keywords

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