Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
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A Study on Microbial Management Level of Manufacturing Environment, Raw Meat and Products in HACCP Implemented Meat Market

HACCP 인증 축산물 판매장의 제조 환경 및 식육의 미생물 관리수준에 관한 연구

  • 조석현 (전북대학교 산학협력단) ;
  • 백승희 (한경대학교 고품질친환경농축산물생산기술연구센터) ;
  • 안종호 (한경대학교 동물생명환경과학과) ;
  • 남인식 (한경대학교 동물생명환경과학과)
  • Received : 2019.02.28
  • Accepted : 2019.05.13
  • Published : 2019.05.31
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Abstract

The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.

식육은 미생물이 증식하는데 필요한 각종 영양소 및 수분이 풍부한 식품이다. 그러므로 식육은 도축, 운반, 가공, 판매 과정에서 미생물이 오염되거나 증식되기 쉽다. 이러한 이유로 가공 및 유통과정에서 병원성 미생물의 증식으로 인해 여러 나라에서 집단 식중독이 발생한다. 식육의 유통과정에서 식육 판매업소는 소비자와 직접적으로 접촉하는 최종 단계이므로 위생관리가 매우 중요하다. 한국에서 식육의 미생물 기준은 돈육의 경우 일반세균수는 107 CFU/g 이하, 대장균은 104 CFU/g 이하로 설정하여 이를 준수하도록 권장하고 있다(식품의약품안전처, 2014). 본 연구에서 식육 및 제조환경에 대해 미생물검사 권장기준을 초과한 경우는 HACCP 미인증 업체에서 6건으로 나타났다. 원료 돈육의 일반세균수의 경우 HACCP 인증 판매장이 평균 6.2×105 CFU/g 수준으로 모두 식약처 권장 범위였다. 그러나 미인증 판매장은 평균 1.8×106 CFU/g 수준으로 식약처 권장기준을 초과한 판매장은 2곳이었다.

Keywords

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