Hazard Analysis and Determination of CCPs for Powdered Raw Grains and Vegetables, Saengshik

생식의 위해요인 분석 및 중요관리점 설정

  • Kim, Dong-Ju (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Ryu, Kyung (Department of Food and Nutrition, Dongnam Health College) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
  • 김동주 (중앙대학교 식품공학과) ;
  • 하상도 (중앙대학교 식품공학과) ;
  • 류경 (동남보건대학 식품영양과) ;
  • 박기환 (중앙대학교 식품공학과)
  • Published : 2004.12.31


Biological, 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 $1.40-6.57\;{\log}_{10}\;CFU/g$, respectively. In final products, total plate counts, except for Lactobacillus spp., were $1.51-7.40\;{\log}_{10}\;CFU/g$. 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.


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