고춧가루 제조·가공업체의 시설 및 공정별 미생물학적 오염도 평가
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- 2023.04.05
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 4호
ㆍ저자명 : 우혜임, 김종배, 최지희, 김은혜, 김동술, 박건상, 은종방, 엄애선
목차
ABSTRACT
재료 및 방법
시료 수집 및 채취
시료의 전처리
일반세균
진균
대장균군 / 대장균
Staphylococcus aureus
Salmonella spp.
Listeria monocytogenes
Bacillus cereus
공중낙하균
결과 및 고찰
원재료 및 제조공정별
제조시설 및 작업자 손
공중낙하균
감사의 글
요 약
참고문헌
영어 초록
This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers’ hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers’ hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.
참고 자료
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