Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Microbiological Hazard Analysis of Ready-to-eat Sandwiches and Quality Improvement Effect by Implementing HACCP

시판 즉석섭취 샌드위치류의 미생물학적 위해분석과 HACCP 적용 후 품질개선 효과

  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University) ;
  • Park, Hae-Jung (Department of Food and Nutrition, Daegu University)
  • 배현주 (대구대학교 식품영양학과) ;
  • 박해정 (대구대학교 식품영양학과)
  • Published : 2011.08.30
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Abstract

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.

Keywords

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