• Title/Summary/Keyword: microbiological analysis

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Microbiological Hazard Analysis of Non-Heating Process Menus Served at Foodservice Operations and Hygienic Improvements by Implementing HACCP (급식소에서 제공되는 비가열조리 음식의 위해요인 분석과 HACCP 적용 후 위생개선효과)

  • Lee, Mi-Ra;Kim, Heh-Young
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.749-760
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    • 2007

  • The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

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A Study on Microbiological Hazards in Sterilization Processing of Pteridium aquilinum and Platycodon grandiflorum (고사리와 도라지 제조공정 중 살균공정에 대한 미생물학적 위해 요소에 관한 연구)

  • Choi, Seon-Hyo;Kwon, Sang-Chul
    • 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.

  • https://doi.org/10.5762/KAIS.2016.17.1.646 인용 PDF KSCI