당면의 제조공정별 미생물학적 위해요소 분석

Title
당면의 제조공정별 미생물학적 위해요소 분석
Other Titles
Microbial Hazard Analysis of Manufacturing Processes for Starch Noodle
Author(s)
류경천진영김민정[김민정]이수미[이수미]차명화양지혜박기환[박기환]
Keywords
Starch noodle; Hazard analysis; Microbiological safety; Control point
Issue Date
201212
Publisher
한국식품위생안전성학회
Citation
한국식품위생안전성학회지, v.27, no.4, pp.420 - 426
Abstract
The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes,equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes,Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting,ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.
URI
http://hdl.handle.net/YU.REPOSITORY/26621
ISSN
1229-1153
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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