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http://dx.doi.org/10.5657/KFAS.2016.0533

Risk Assessment of Oyster Crassostrea gigas Processing Site For an HACCP System Model  

Kang, Kyung Tae (Korea Institute for Food Safety Management Accreditation)
Kim, Min Joo (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Park, Sun Young (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Choi, Jong-Duck (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.49, no.5, 2016 , pp. 533-540 More about this Journal
Abstract
This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1×102 MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2−4.6) × 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mmΦ than at 3.5 mmΦ, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.
Keywords
Oyster; HACCP; Risk assessment; Critical control point; Critical limit;
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Times Cited By KSCI : 3  (Citation Analysis)
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