Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Microbial Risk Assessment and HACCP Plan for the Safe Production of Dry Aged Meat

안전한 건식 숙성육 제조를 위한 미생물 위해평가 및 HACCP 적용 방안

  • Oh, Hyemin (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Instrument of Agriculture and Life Science, Seoul National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Instrument of Agriculture and Life Science, Seoul National University) ;
  • Yoon, Yohan (Risk Analysis Research Center, Sookmyung Women's University)
  • 오혜민 (숙명여자대학교 위해분석 연구센터) ;
  • 이현정 (서울대학교 식품바이오융합연구소) ;
  • 조철훈 (서울대학교 식품바이오융합연구소) ;
  • 윤요한 (숙명여자대학교 위해분석 연구센터)
  • Published : 2022.06.30
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Abstract

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm2), cotton gloves (2.9±0.2 Log CFU/cm2), and door knobs (2.8±0.4 Log CFU/cm2) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

Keywords

Acknowledgement

본 결과물은 농림축산식품부의 재원으로 농림수산식품기술기획평가원의 고부가가치식품기술개발사업의 지원을 받아 연구되었으며(과제번호: 316048), 이에 감사드립니다.

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