비가열냉동 당근주스의 HACCP 시스템 적용을 위한 미생물학적 위해 분석 (Microbiological Hazard Analysis for HACCP System Application to Non Heat-Frozen Carrot Juice)

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 29권 / 2호 / 79 ~ 84페이지
· 저자명 : 이웅수, 권상철

초록

This study has been performed for about 270 days at analyzing biologically hazardous factors inorder to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturingprocess of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material,storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment(delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacilluscereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate countwas 4.7 × 104 CFU/g before washing but it was 1.2 × 102 CFU/g detected after washing. As a result of testing airbornebacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number ofmicroorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate,60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standardplate count, Coliform group and Staphylococcus aureus was represented to be high as 6 × 104 CFU/cm2, 0 CFU/cm2and 0 CFU/cm2, respectively, an education and training for individual sanitation control was considered to be required.
As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was notdetected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kiertray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as 8.00×10 CFU/cm2, 3.0 × 10CFU/cm2, 4.3 × 102 CFU/cm2, 7.5 × 102 CFU/cm2, 6.0 × 10 CFU/cm2, 8.5 × 102 CFU/cm2, respectively. As a result ofanalyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may beprevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical controlpoint) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including controlcriteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method,education/training and record control would be required.

영어초록

This study has been performed for about 270 days at analyzing biologically hazardous factors inorder to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturingprocess of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material,storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment(delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacilluscereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate countwas 4.7 × 104 CFU/g before washing but it was 1.2 × 102 CFU/g detected after washing. As a result of testing airbornebacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number ofmicroorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate,60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standardplate count, Coliform group and Staphylococcus aureus was represented to be high as 6 × 104 CFU/cm2, 0 CFU/cm2and 0 CFU/cm2, respectively, an education and training for individual sanitation control was considered to be required.
As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was notdetected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kiertray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as 8.00×10 CFU/cm2, 3.0 × 10CFU/cm2, 4.3 × 102 CFU/cm2, 7.5 × 102 CFU/cm2, 6.0 × 10 CFU/cm2, 8.5 × 102 CFU/cm2, respectively. As a result ofanalyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may beprevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical controlpoint) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including controlcriteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method,education/training and record control would be required.

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