Evaluation of the Production Process and Hygienic Management of Fresh-cut Lettuce

신선편이 양상추의 가공환경 및 시설에 대한 위생관리수준 평가

  • Received : 2011.07.13
  • Accepted : 2011.12.09
  • Published : 2012.02.28


According to lifestyle changes, the consumers' concern about food also shifts from calories and nutrition to health and convenience. Fresh-cut produce is one of the new turns in the consumption pattern of fruits and vegetables. The increasing demand for it requires processors to make them stable in quality and safe from microorganisms. The results of the evaluation of the production process and hygienic management of fresh-cut lettuce revealed that the facilities used, such as the drainage holes, floors, and door knobs, were severely contaminated with microbes, and that the work equipment, workbenches, landing nets, and centrifuges were highly contaminated. Accordingly, improved production processes and management systems are necessary, as is the implementation of a quality control system from the stage of raw-material purchase to the distribution stage.


Supported by : 농림수산식품부


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