당면의 제조공정별 미생물학적 위해요소 분석
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 천진영 | - |
dc.contributor.author | 류경 | - |
dc.contributor.author | 양지혜 | - |
dc.contributor.author | 김민정 | - |
dc.contributor.author | 이수미 | - |
dc.contributor.author | 차명화 | - |
dc.contributor.author | 박기환 | - |
dc.date.available | 2019-05-29T09:24:30Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 1229-1153 | - |
dc.identifier.issn | 2465-9223 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20782 | - |
dc.description.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. | - |
dc.description.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. | - |
dc.format.extent | 7 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품위생안전성학회 | - |
dc.title | 당면의 제조공정별 미생물학적 위해요소 분석 | - |
dc.title.alternative | Microbial Hazard Analysis of Manufacturing Processes for Starch Noodle | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.27, no.4, pp 420 - 426 | - |
dc.identifier.kciid | ART001721226 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 426 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 420 | - |
dc.citation.title | 한국식품위생안전성학회지 | - |
dc.citation.volume | 27 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Starch noodle | - |
dc.subject.keywordAuthor | Hazard analysis | - |
dc.subject.keywordAuthor | Microbiological safety | - |
dc.subject.keywordAuthor | Control point | - |
dc.description.journalRegisteredClass | kci | - |
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