• Title/Summary/Keyword: 식품 안전성 평가

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Equipment and Materials for Food Sanitation (식품의 안전성 검사기기)

  • 양재승
    • The Korean Journal of Food And Nutrition
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    • v.10 no.3
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    • pp.414-421
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    • 1997

  • HACCP procedures are regarded as essential components of modern safety assurance programs for all forms of food processing and preservation, including irradiation. Control of hazards and classification of hazardous microorganisms and indicator organisms (and related tests) are helpful to establish preventive and practice regulations at each facility. A carefully conceived and well implemented system assure the safety of all products. The HACCP is designed to prevent defects, rather than to detect them as in traditional end-point testing and inspection, as controlling requirements into food formulations, processing parameters and operating practices. This article commentes on some equipments and materials for HACCP system.

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Development and Validation of an Analytical Method for Fungicide Sedaxane Determination in Agricultural Products using LC-MS/MS (LC-MS/MS를 이용한 농산물 중 살균제 Sedaxane의 잔류시험법 개발 및 검증)

  • Cho, Sung Min;Do, Jung-Ah;Park, Shin-Min;Lee, Han Sol;Park, Ji-Su;Shin, Hye-Sun;Jang, Dong Eun;Choi, Young-Nae;Jung, Yong-hyun;Lee, Kangbong
    • Journal of Food Hygiene and Safety
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    • v.34 no.1
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    • pp.30-39
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    • 2019

  • An analytical method was developed for the determination of sedaxane in agricultural products using liquid chromatograph-tandem mass spectrometry (LC-MS/MS). The samples were extracted with acetonitrile and partitioned with dichloromethane to remove the interference, and then purified by using silica SPE cartridges to clean up. The analytes were quantified and confirmed by using LC-MS/MS in positive ion mode using multiple reaction monitoring (MRM). The matrix-matched calibration curves were linear over the calibration ranges ($0.001-0.25{\mu}g/mL$) into a blank extract with $r^2$>0.99. For validation, recovery tests were carried out at three different concentration levels (LOQ, 10LOQ, and 50LOQ, n=5) with five replicates performed at each level. The recoveries were ranged between 74.5 to 100.8% with relative standard deviations (RSDs) of less than 12.1% for all analytes. All values were consistent with the criteria ranges requested in the Codex guidelines (CAC/GL 40, 2003) and Food Safety Evaluation Department guidelines (2016). The proposed analytical method was accurate, effective and sensitive for sedaxane determination in agricultural commodities.

  • https://doi.org/10.13103/JFHS.2019.34.1.30 인용 PDF KSCI

(4)외국과 우리나라의 HACCP 적용 현황

  • No, Min-Jeong
    • Bulletin of Food Technology
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    • v.14 no.2
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    • pp.94-98
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    • 2001

  • 외식, 단체급식의 증가 등으로 인하여 식중독의 발생이 날로 대형화, 다양화되어 갈 것으로 전망됨에 따라 식품에 대한 철저한 위생관리가 요구되고 있다.식품의 안전성을 확보하기 위한 위생관리 제도로 국제적으로 인식되고 있는 HACCP(hazard analysis critical control point)란 식품원료의 생산단계에서부터 시작하여 제조.가공, 보존, 유통.판매를 통하여 최종적으로 소비자가 섭취할 때까지의 모든 단계에서 발생할 우려가 있는 생물학적, 화학적, 물리적 위해요소에 대해 조사.분석하고, 각 위해요소에 대한 방지 방법을 구축하여 계획적으로 감시.관리함으로써 제품의 안전성을 사전에 확보하고자 하는 체계적인 관리방법이다. HACCP 계획은 위해요소 분석, 중요관리점 결정, 한계기준 설정, 모니터링 방법 확립, 개선조치 방법 확립, 검증절차 확립, 기록 유지 및 문서화 방법 확립의 과정을 거쳐개발되며, 최종제품을 검사하는 기존의 사후 관리적 방식과는 달리 HACCP는 중요관리점을 확인하고 모니터링 함으로써 최종제품의 위생안전성을 담보하는 예방적 관리방법이다. 1960년대 미국 항공우주국(NASA)에서 우주비행사들의 우주식에 대한 안전성을 확보하기 위한 연구에서 시작된 HACCP는 현재 세계 각국에서 식품의 안전성을 보증하는 과학적이고 체계적인 관리제도로 평가받고 있다.

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