일본전문식당의 급식품질개선을 위한 HACCP 시스템 적용연구 (HACCP Model for Quality Control of Sushi Production in Fine-Dining Japanese Restaurant in Korea)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 13권 / 1호 / 25 ~ 38페이지
· 저자명 : 김혜경, 이복희, 김인호, 조경동

초록

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH, time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3～6 hrs) were long enough to cause problems. Micro- organisms were high enough to cause foodborne illness ranged 8.0×102～3.3×106 CFU/g of TPC and 1.0×101～1.6×103 CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standards (TPC 106 CFU/g, coliforms 103 CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations of TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 102～106 CFU/100cm2 and Coliforms 101～103 CFU/100cm2). Based on the CCP decision tree analysis, the CCPs were the holding steps for six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

영어초록

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH, time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3～6 hrs) were long enough to cause problems. Micro- organisms were high enough to cause foodborne illness ranged 8.0×102～3.3×106 CFU/g of TPC and 1.0×101～1.6×103 CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standards (TPC 106 CFU/g, coliforms 103 CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations of TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 102～106 CFU/100cm2 and Coliforms 101～103 CFU/100cm2). Based on the CCP decision tree analysis, the CCPs were the holding steps for six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

참고자료

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