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http://dx.doi.org/10.5762/KAIS.2015.16.4.2602

Microbiological Hazard Analysis for HACCP System Application to Red Pepper Powder  

Park, Seong-Bin (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)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.16, no.4, 2015 , pp. 2602-2608 More about this Journal
Abstract
The aim of this research was microbiological hazard analysis which is required to application of HACCP(Hazard Analysis Critical Control Point) system to chili powder. A processing had been conducted in Yong-Geum Agricultural Production located in Dongnyang-myeon, Chungju-si between January 10, 2014 to June 13, 2014. A manufacturing process chart was prepared by entire level of processing. A changes of microorganism was tested by changing sterilization time in ultraviolet ray sterilization processing which can control microbiological Hazard. As a result, critical Limits is decided as ultraviolet rays lamp $20W{\times}12EA$, sterilization $63{\pm}3$ min of each. The result of the microorganism test after ultraviolet ray sterilization was safe. On the other hand, a microorganism test of manufacturing environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by personal hygiene based on hygiene education on workers.
Keywords
Biological hazards; HACCP(Hazard Analysis Critical Control Point); Hazardous factor analysis; Red pepper powder; UV Sterilization;
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Times Cited By KSCI : 13  (Citation Analysis)
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