고춧가루 제조·가공업체의 시설 및 공정별 미생물학적 오염도 평가
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 우혜임 | - |
dc.contributor.author | 엄애선 | - |
dc.contributor.author | 김종배 | - |
dc.contributor.author | 최지희 | - |
dc.contributor.author | 김은혜 | - |
dc.contributor.author | 김동술 | - |
dc.contributor.author | 박건상 | - |
dc.contributor.author | 김은정 | - |
dc.contributor.author | 은종방 | - |
dc.date.accessioned | 2022-07-16T12:13:57Z | - |
dc.date.available | 2022-07-16T12:13:57Z | - |
dc.date.created | 2021-05-13 | - |
dc.date.issued | 2012-12 | - |
dc.identifier.issn | 1229-1153 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/163958 | - |
dc.description.abstract | This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates,working area and workers’ hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers’ hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품위생안전성학회 | - |
dc.title | 고춧가루 제조·가공업체의 시설 및 공정별 미생물학적 오염도 평가 | - |
dc.title.alternative | Evaluation of the Level of Microbial Contamination in the Manufacturing and Processing Company of Red Pepper Powder | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 엄애선 | - |
dc.identifier.doi | 10.13103/JFHS.2012.27.4.427 | - |
dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.27, no.4, pp.427 - 431 | - |
dc.relation.isPartOf | 한국식품위생안전성학회지 | - |
dc.citation.title | 한국식품위생안전성학회지 | - |
dc.citation.volume | 27 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 427 | - |
dc.citation.endPage | 431 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART001721233 | - |
dc.description.journalClass | 2 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | red pepper powder | - |
dc.subject.keywordAuthor | microbial contamination | - |
dc.subject.keywordAuthor | manufacturing process | - |
dc.subject.keywordAuthor | UV detector | - |
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