Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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A Study on Microbiological Hazards in Sterilization Processing of Pteridium aquilinum and Platycodon grandiflorum

고사리와 도라지 제조공정 중 살균공정에 대한 미생물학적 위해 요소에 관한 연구

  • Choi, Seon-Hyo (Department of Food Science and Technology, Korea National University of Transportation) ;
  • Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
  • 최선효 (한국교통대학교 식품공학과) ;
  • 권상철 (한국교통대학교 식품공학과)
  • Received : 2015.09.24
  • Accepted : 2016.01.05
  • Published : 2016.01.31
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Abstract

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained $6.2{\times}10^3CFU/g$ of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers.

본 연구는 고사리와 도라지의 HACCP(Hazard Analysis Critical Control Point)시스템 적용에 필요한 미생물학적 위해 요소 분석을 위한 목적으로 수행되었다. 제조공정도는 일반적인 제조업체의 제조공정을 참고하여 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 도라지에서 $6.2{\times}10^3CFU/g$ 로 가장 많이 검출되었다. 하지만, 소독공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 제조환경과 작업자의 미생물 검사 결과, 체계적인 세척 및 소독을 통하여 작업자 위생교육 등을 기반으로 개인위생과 함께 미생물학적 위해를 감소시켜야 할 것으로 사료된다.

Keywords

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