Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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A Study on Microbiological Risk Assessment for the HACCP System Construction of Seasoned Laver

조미김의 HACCP 시스템 구축을 위한 생물학적 위해도 평가 연구

  • Kim, Kang-Yul (Department of Food Industry Management, Dongguk University) ;
  • Yoon, Sung-Yee (Department of Food Industry Management, Dongguk University)
  • 김강열 (동국대학교 일반대학원 식품산업관리학과) ;
  • 윤성이 (동국대학교 식품산업관리학과)
  • Received : 2013.05.10
  • Accepted : 2013.06.24
  • Published : 2013.06.30
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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 evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. 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, were studied at varying temperatures from 100 to $300^{\circ}C$. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from $10^5-10^7$. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to $10^5$ after being subjected to temperatures of $100-250^{\circ}C$, but heating to over $270^{\circ}C$ reduced the number to below $10^3$, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process ($270-280^{\circ}C$) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.

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