• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.234-241
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• 2006

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.3
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• pp.203-208
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• 2024

Fifteen cultured frozen abalone Haliotis discus hannai samples were purchased from supermarkets, traditional markets, online markets, and processing factories throughout Korea for the safety assessment of microbiological and chemical hazards. Sanitary-indicative (total viable bacteria, coliforms, and Escherichia coli) and pathogenic (Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Clostridium perfringens, and Enterohemorrhagic E. coli) bacterial contamination levels were assessed quantitatively or qualitatively. Additionally, heavy metal content (lead, cadmium, and total mercury) and radioactivity (¹³⁴CS+¹³⁷CS, ¹³¹I) were quantitatively assessed. The total viable bacterial count was 4.3×10² CFU/g, while coliform count was 50 CFU/g. E. coli was not detected in any of the samples (count < 10 CFU/g). All six pathogenic bacteria tested negative qualitatively. The average lead, cadmium, and total mercury contamination levels in the cultured frozen abalone were 0.100±0.057, 0.145±0.061, and 0.015±0.001 mg/kg, respectively. Moreover, none of the samples were radioactive. According to the results of this study, cultured frozen abalones distributed in all types of markets were safe from all microbiological and chemical hazards.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.555-561
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• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.55-65
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• 2011

This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ${\geq}$6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.646-653
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• 2016

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained $6.2{\times}10^3CFU/g$ of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.513-522
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• 2009

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.85-98
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• 2001

This study was performed to describe the overall sanitation of baking utensils and equipments, employees, and environment in 9 bakeries. Microbiological tests on employees, utensils and equipments, were done according to standard procedure and included total plate count, coliforms, fungi and Staphylococcus aureus.. Microbiological testing is a value in determining hazards for developing a HACCP plan but were not detected throat and employee's hands before use. Staphylococcus aureus was detected nasal cavity and employees's hands after use. Employee's apron after use was detected fungi and coliform and was risk factor of cross-contamination to bread or cookies et al. Generally hygienic conditions of pan, kitchen board, knife, brush, and wooden scoop were worse than those of other baking utensils such as tray, bread tweezers, dusting brush and dish cloth. And refrigerator, freezer and fermentation chamber were detected fungi and coliforms. Total plate count of heating table, working table, distribution table, washbowl and refrigerator was increased in 2nd period. Temperature of refrigerator was 10.43$^{\circ}C$ and strict temperature control of refrigerations needs. Therefore, baking utensils and equipments were reguraly need to sterilize and clean. Additionary, it need to practice the effective sanitation education and training program for the bakery managers and employees.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.117-126
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• 2012

This study was conducted to assess the levels of microbiological hazards of preprocessed Namuls, which were served at the school foodservice. 19 preprocessed ground or root vegetables were collected from 21 schools in May to June of 2011. Heavy contamination of aerobic plate counts (from 3.39 to 8.42 logCFU/g) and total coliform groups (from 3.16 to 7.84 logCFU/g), enterobacteriaceaes (from 2.53 to 7.55 logCFU/g) were detected in preprocessed Namuls. In addition, the detection rates of Escherichia coli, Staphylococcus aureus and Bacillus cereus (emetic form) were 4.3%, 11.7% and 2.1%, respectively. In addition, sanitary indicative bacterium at preprocessing steps of root vegetables (lotus root, burdock root, bellflower root) and blanched Namuls (bracken, sweet potato vine, chinamul) were analyzed. Aerobic plate counts, coliform groups, and enterobacteriaceaes were not effectively removed during preprocessing including washing and soaking steps. In the case of blanched Namuls (bracken, sweet potato vine, chinamul), contamination levels increased more after drying process and no significant reduction effect on the levels of microbial contamination was observed during preprocessing steps. Thus, effect of preprocessing steps on the microbiological hazards in Namuls must be reevaluated to improve the microbiological quality of preprocessed Namuls at the school foodservice and retail markets.