생식의 위해요인 분석 및 중요관리점 설정

Abstract

physical, and chemical hazards in raw manufacturing processes of Saengshik, powdered raw grains and vegetables, were analyzed to identify critical control points (CCPs). In raw materials, total plate and coliform counts ranged 2.82-8.23 and 1.40-6.57 log10 CFU/g, respectively. In final products, total plate counts, except for Lactobacillus spp., were 1.51-7.40 log10 CFU/g. During processing steps, both total plate and coliform counts decreased after washing, whereas no changes were observed after freeze-drying. Physical hazards, such as contents of metal and other contaminants, and chemical hazards, such as moisture content, were assessed. Suggested CCPs for Saengshik were: washing process for controlling microbial contamination, freeze-drying process for controlling moisture content to prevent deterioration and growth of microorganisms, and pulverization process for controlling contamination of foreign substances such as metals. These results will provide guideline to apply HACCP system standards to this product.