고사리와 도라지 제조공정 중 살균공정에 대한 미생물학적 위해 요소에 관한 연구

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최선효;권상철
Choi, Seon-Hyo;Kwon, Sang-Chul

  • 투고 : 2015.09.24
  • 심사 : 2016.01.05
  • 발행 : 2016.01.31

초록

본 연구는 고사리와 도라지의 HACCP(Hazard Analysis Critical Control Point)시스템 적용에 필요한 미생물학적 위해 요소 분석을 위한 목적으로 수행되었다. 제조공정도는 일반적인 제조업체의 제조공정을 참고하여 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 도라지에서 $6.2{\times}10^3CFU/g$ 로 가장 많이 검출되었다. 하지만, 소독공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 제조환경과 작업자의 미생물 검사 결과, 체계적인 세척 및 소독을 통하여 작업자 위생교육 등을 기반으로 개인위생과 함께 미생물학적 위해를 감소시켜야 할 것으로 사료된다.

키워드

HACCP(Hazard Analysis Critical Control Point);Manufacturing process;Microbiological hazards;Platycodon grandiflorum;Pteridium aquilinum

참고문헌

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과제정보

연구 과제 주관 기관 : 한국교통대학교