소규모 간장공장의 HACCP 시스템 구축을 위한 미생물적 분석 (Microbiological Evaluation for Implementation of the HACCP System at a Small Soy Sauce Factory)

서지정보

· 발행기관 : 사단법인 한국급식외식위생학회
· 수록지 정보 : 급식외식위생학회지 / 5권 / 2호 / 47 ~ 57페이지
· 저자명 : 이진경, 문혜경

초록

In this study, samples were collected to perform microbiological tests of raw and subsidiary materials, workplace environments and process products for each soy sauce manufacturing process, airborne microorganisms, and work tools and workers (hand and gloves) in order to construct the HACCP system in a small soy sauce factory. Total plate counts (TPC), Escherichia coli and coliform counts, mold, yeast, Staphylococcus aureus, Listeria sp. E. coli O157:H7, thermal resistive spore, and halophilic bacteria were subjected to qualitative or quantitative tests. The bottle (20 L), the caps (orange and red, 15 L), inside of tank for salt water, the filter, the nozzeles, and the products of mixing tank 2, stainless baskets, hands and cotten glove of workers showed test results that were not suitable for hygiene standards. In order to establish a HACCP system, prerequisite programs for managing these matters must be prepared.

영어초록

In this study, samples were collected to perform microbiological tests of raw and subsidiary materials, workplace environments and process products for each soy sauce manufacturing process, airborne microorganisms, and work tools and workers (hand and gloves) in order to construct the HACCP system in a small soy sauce factory. Total plate counts (TPC), Escherichia coli and coliform counts, mold, yeast, Staphylococcus aureus, Listeria sp. E. coli O157:H7, thermal resistive spore, and halophilic bacteria were subjected to qualitative or quantitative tests. The bottle (20 L), the caps (orange and red, 15 L), inside of tank for salt water, the filter, the nozzeles, and the products of mixing tank 2, stainless baskets, hands and cotten glove of workers showed test results that were not suitable for hygiene standards. In order to establish a HACCP system, prerequisite programs for managing these matters must be prepared.

참고자료

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