Browse > Article
http://dx.doi.org/10.13103/JFHS.2022.37.3.181

Microbiological Hazard Analysis of Sundae (Korean Sausage) Made of Meat By-Products  

Cheong, Jin-Sook (Department of Food and Nutrition, College of Human Ecology, Hanyang University)
Kim, Yun Jeong (Research Group of Food Processing, Korea Food Research Institute)
Om, Ae-Son (Department of Food and Nutrition, College of Human Ecology, Hanyang University)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.3, 2022 , pp. 181-188 More about this Journal
Abstract
Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.
Keywords
Microbiological hazard; HACCP; Food safety; Sundae; Korean blood sausage;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Silva, F.A., Amaral, D.S., Guerra, I.C., Dalmas, P.S., Arcanjo, N.M., Bezerra, T.K., Beltrao Filho, E.M., Moreira, R.T., Madruga, M.S., The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter. Meat Sci., 94, 34-38 (2013).   DOI
2 Diez, A.M., Santos, E.M., Jaime, I., Rovira, J., Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiol., 25, 154-161 (2008).   DOI
3 Wang, F.S., Lin, C.W., Molecular force involved in heat-induced porcine blood curd. J. Agric. Food Chem., 42, 1085-1088 (1994).   DOI
4 Hazarika, M., Biro, G., Effect of incorporation of blood proteins into sausage. J. Food Sci. Technol., 30, 380-381 (1993)
5 Stiebing, A., Blood sausage technology. Fleischwirtschaft, 70, 424-428 (1990).
6 Ministry of Food and Drug Safety, 2018. Easy HACCP management. Ministry of Food and Drug Safety, Cheongju, Korea. pp 157.
7 Adesiyun, A.A., Balbirsingh, V., Microbiological analysis of 'Black Pudding', a Trinidadian delicacy and health risk to consumers. Int. J. Food Microbiol., 31, 283-299 (1996).   DOI
8 Kang, Y.J., Analysis and characteristic of airborne bacteria as food contaminants. Korean Dairy Technol., 8, 7-14 (1990).
9 Kim, Y.B., Jeon, K.H., Lee, N.H., Lee, H.J., Quality changes during storage of spreadable liver product. Food Sci. Anim. Resour., 28, 32-38 (2008).   DOI
10 Lee, J.M., Park, J.Y., Lee, H.R., Lee, M.S., Yoon, S.Y., Chung, D.H., Lee, J.M., Oh, S.S., Microbiological evaluation for HACCP guideline of korean traditional cookies. J. Food Hyg. Saf., 20, 36-42 (2005).
11 Jeong, S.H., Choi, S.Y., Cho, J.I., Lee, S.H., Hwang, I.G., Na, H.J., Oh, D.H., Bahk, G.J., Ha, S.D., Microbiological Contamination Levels in the Processing of Korea Rice Cakes. J. Food Hyg. Saf., 27, 161-168 (2012).   DOI
12 Martin, M.C., Fueyo, J.M., Gonzlaez-Hevia, M.A., Mendoza, M.C., Genetic procedures for identification of enterotoxingenic stains of Staphylococcus aureus from three food poisoning outbreak. Int. J. Food Microbiol., 94, 279-286 (2004).   DOI
13 Ministry of Food and Drug Safety, 2015. 2015 Easy HACCP management. Ministry of Food and Drug Safety, Cheongju, Korea. pp 171.
14 Lee, U.S., Kwon, S.C., The Application of the HACCP System to Korea Rice-cake. JKAIS, 14, 5792-5799 (2013).
15 Bae, Y.M., Hong, Y.J., Kang, D.H., Heu, S.G., Lee, S.Y., Microbial and pathogenic contamination of ready-to-eat fresh vegetables in Korea. Korean J. Food Sci. Technol., 43, 161-168 (2011).   DOI
16 Cheon, J.Y., Yang, J.H., Kim, M.J., Lee, S.M., Cha, M.H., Park, K.H., Ryu, K., Microbial Hazard Analysis of Manufacturing Processes for Starch Noodle. J. Food Hyg. Saf., 27, 420-426 (2012).   DOI
17 Autio, K., Mietsch, F., Heat?induced Gelation of Myofibrillar Proteins and Sausages: Effect of Blood Plasma and Globin. J. Food Sci., 55, 1494-1496 (1990).   DOI
18 Oh, J.H., Lee, E.J., Kim, K.H., Yook, H.S., Characteristics of Korean Blood Sausages (Soondae) for Globalization. Food Industry and Nutrition, 17, 23-26 (2012).
19 Hwang, H.S., 1976. Korean Cuisine Encyclopedia. Samjungdang, Korea. pp 337-445.
20 Koh, J.B., Moon, Y.H., Kim, J.Y., Moon, Y.D., Studies on the development of blood sausage from by-products-Appreciation of blood sausage qualities from the animal experiments. J. Korean Soc. Food Sci. Nutr., 13, 319-325 (1984).
21 Choi, J.W., Park, S.Y., Yeon, J.H., Lee, M.J., Chung, D.H., Lee, K.H., Kim, M.G., Lee, D.H., Kim, K.S., Ha, S.D., Microbial contamination levels of fresh vegetables distributed in markets. J. Food Hyg. Saf., 20, 43-47 (2005).
22 Kim, S.J., Sun, S.H., Kim, G.C., Kim, H.R., Yoon, K.S., Quality changes of fresh-cut leafy and condiment vegetables during refrigerated storage. J. Korean Soc. Food Sci. Nutr., 40, 1141-1149 (2011).   DOI
23 Ministry of Food and Drug Safety, (2021, November 3). Measures related to poor hygiene in manufacturing such as Sundae. Retrieved from Ministry of Food and Drug Safety, (2021, November 3). Measures related to poor hygiene in manufacturing Sundae. Retrieved from https://www.mfds.go.kr/brd/m_99/view.do?seq=45886&srchFr=&srchTo=&srchWord=&srchTp=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_cd=&company_nm=&page=1
24 Ministry of Food and Drug Safety, (2014, August 28). Korea Food Code. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263
25 Solberg, M., Buckalew, J.J., Chen, C.M., Schaffner, D.W., O'neill, K., McDowell, J., Post, L., Boderck, M., Microbiological safety assurance system for food service facilities. Food Technol., 44, 68-73 (1990).
26 Kim, M.H., Shin, W.S., Microbiological quality of raw and cooked foods in middle and high school food service establishments. J. Korean Soc. Food Sci. Nutr., 37, 1343-1356 (2008).   DOI
27 Moreira, P.L., Lourencao, T.B., Pinto, J.P., Rall, V.L., Microbiological quality of spices marketed in the city of Botucatu, Sao Paulo, Brazil. J. Food Prot., 72, 421-424 (2009).   DOI
28 Lavella, B., Bostic, J.L., 1994. HACCP for food service. recipe Manual & Guide. Lavella Food Specialist. MO, USA, pp. 115-119.
29 Seo, Y.H., Microbial Quality of Street Foods Sold by Season. J. East Asian Soc. Diet. Life, 24, 481-487 (2014).
30 Korkeala, H., Lindroth, S., Suihko, M., Kuhmonen, A., Penttila, P.L., Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage. Int. J. Food Microbiol., 2, 279-292 (1985).   DOI
31 Seo, J.E., Lee, J.K, Oh, S.W., Koo, M.S., Kim, Y.H., Kim, Y.J., Change of Microorganisms During Fresh-Cut Cabbage Processing: Focusing on the Change of Air-Borne Microorganisms. J. Food Hyg. Saf., 22, 288-293 (2007).
32 Kim, S.J., Sun, S.H., Min, K.J., Yoon, K.S., Microbiological Hazard Analysis and Verification of Critical Control Point (CCP) in a Fresh-Cut Produce Processing Plant - Case Study of a Fresh-Cut Leaf Processing Plant. J. East Asian Soc. Diet. Life., 21, 392-400 (2011).
33 Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology. 3rd ed. Academic Press., San Diego, CA, USA, pp. 307-309