학교급식에 공급되는 전처리 나물류 및 가공업체에서의 공정별 미생물학적 위해요소 분석

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 2호
ㆍ저자명 : 곽수진, 김수진, 엔크자갈 라왁사르나이, 윤기선

목차

ABSTRACT
서 론
재료 및 방법
실험재료
시료 채취 및 전처리
미생물시험
일반세균, 대장균군, 대장균, 장내세균 분석
Staphylococcus aureus 및 Bacillus cereus 분석 및PCR
통계분석
결과 및 고찰
학교급식에 공급되는 전처리 나물류의 미생물학적 위해요소 분석
학교급식에 공급되는 전처리 나물류의 병원성 미생물 분석
전처리 나물류 가공업체의 가공 공정
전처리 나물류 가공업체에서 세척 구근류의 공정별 미생물학적 오염도 분석
전처리 나물류 가공업체에서 데침 나물류의 공정별 미생물학적 오염도 분석
요 약
감사의 글
참고문헌

영어 초록

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.

참고 자료

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