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http://dx.doi.org/10.5762/KAIS.2012.13.9.4018

A Study on Microbiological Critical Limit in Sterilization processing of Fried Kimchi Soup  

Kwon, Sang-Chul (Food Safety support organization KFIA(Korea Food Industry Association))
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.9, 2012 , pp. 4018-4024 More about this Journal
Abstract
The purpose of this study was to application in the HACCP(Hazard Analysis Critical control) system of fried kimchi soup. The establishment of Critical limit during sterilization processing was measured by sterilization temperature, sterilization time, sensory test, storage test and pH change in storage for 30 days (May 1~30, 2012). Before sterilization, general bacteria, coliform and thermophile bacteria were detected to be $6.00{\times}10^5\;CFU/m{\ell}$, $7.50{\times}10^2\;CFU/m{\ell}$ and $2.75{\times}10^2\;CFU/m{\ell}$, respectively. In contrast, all microbial was not detected after sterilization($90{\pm}5^{\circ}C$, $22{\pm}5$ mins). The sensory test was decided as the most delicious kimchi according to $90{\pm}5^{\circ}C$, $22{\pm}5min$. In conclusion, the sterilization process of fried kimchi soup would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and thermoduric bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $90{\pm}5^{\circ}C$, $22{\pm}5$ mins. And it suggested that HACCP plan was necessary for monitoring method, monitoring cycle, problem solving method, education, training and record management during sterilization processing.
Keywords
HACCP(Hazard Analysis Critical Control Point); hazardous factor analysis; fried kimchi Soup; Sterilization; Pathogenic Microorganism;
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Times Cited By KSCI : 18  (Citation Analysis)
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