조미김의 HACCP 시스템 구축을 위한 생물학적 위해도 평가 연구

Abstract

Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of Seasoned Laver products. The hazard analysis examined microbial evaluation and developed the HACCP management plan through heating process. Methods: In this study we have chosen three companies and have done the analysis three times. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus,Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, have been studied at varying temperatures from 100 to 300oC. Results: General bacteria were detected from raw laver samples analyzed from all the three companies, and the number ranged between 105 and 107. Bacillus cereus was detected in samples collected from two analyzed companies. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria have been reduced to 105 after subjecting to heating at 100~250oC, but heating over 270oC managed the number below 103, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, heating process (270~280oC) along with RPM (revolutions per minute) was 1100~1200 is chosen as CCP (critical control point) to reduce biological hazard.