경기 남부지역 HACCP 인증 아이스크림 업체와 미인증 업체의 미생물 관리 수준 비교
The comparison of microbiological control level between HACCP-accredited ice cream manufacturers and non-accredited ones in the southern part of Gyeonggi province, Korea
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P＜0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.
Abstract
The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P＜0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.
참고문헌 (31)
- 강국희, "낙농미생물학" (1996), 선진문화사
- 김병태, "통계학의 이해. 2판" (2006), 대경
- 김정수, "아이스크림 HACCP 일반모델에 관한 연구 : 아이스크림류 및 아이스밀크류를 중심으로", 석사, 식품공학, pp.2007
- 농림수산검역검사본부, "유가공업 HACCP 적용 매뉴얼", ~ (2009)
- 농림수산검역검사본부, "HACCP평가관을 위한 HACCP적용 작업장 정부검증 매뉴얼", ~ (2011)
- 축산물 HACCP 활성화 대책(농장에서식탁까지 안전ㆍ위생 확보), "농림수산식품부", ~ (2011)
- 식품의약품안전처, "축산물위생관리법", 법률 제11690호, ~ (2013)
- 식품의약품안전처, "축산물위해요소중점관리기준", 식품의약품안전처 고시 제2013-149호, ~ (2013)
- 식품의약품안전처, "축산물의 가공기준 및 성분규격", 식품의약품안전처 고시 제2013-137호, ~ (2013)
- 이원철, "축산물 가공장의 HACCP 적용 효과에 대한 연구", 석사, 유전체정보, pp.2010
- 어묵류 등 6개 의무적용품목의 위해관리 지침서 개발(구축편), "한국보건산업진흥원", 81~87 (2004)
- 백승희, "Effects of HACCP System Implementation on Domestic Livestock Product Plants", 한국축산식품학회지, 32(2), pp.168~173 (2012), 한국축산식품학회[DOI]
- "Hazard analysis and critical control point (HACCP) system and guidelines for application. CAC/RCP 1-1969, Rev. 3 (1997)"[URL]
- "Recommended international code of practice general principles of food hygiene. CAC/RCP 1-1969, Rev. 3 (1997)"[URL]
- "Code of Federal Regulation, Food and Drug, Part 110 CGMP and Part 120 HACCP" (2006)[URL]
- Fernandes R, "Ice cream and related products, In Microbiology handbook: dairy products", pp.91~101 (2009), Leatherhead Pub., Royal Society of Chemistry
- Hong CH, "Aerobic plate counts as a measure of hazard analysis critical control point effectiveness in a pork processing plant", J Food Protection, 71, pp.1248~1252 (2008)
- 홍종해, "축산물가공장 HACCP system 평가방법 개선방안", 한국가축위생학회지, 34(4), pp.441~448 (2011), 한국가축위생학회
- Kassem M, "Application of hazard analysis and critical control point system in the dairy industry", East Mediterr Health J, 8, pp.114~128 (2002)
- 김태웅, "빙과류의 미생물학적 위해요소에 대한 품질 평가", 한국식품위생안전성학회지, 24(1), pp.86~93 (2009), 한국식품위생안전성학회
- Kokkinakis EN, "HACCP effect on microbiological quality of minimally processed vegetables: a survey in six mass-catering establishments", Int J Food Sci Technol, 42, pp.18~23 (2007)
- Kokkinakis EN, "Microbiological quality of ice cream after HACCP implementation: a factory case study", Czech J Food Sci, 26, pp.383~391 (2008)
- 이주연, "서울 및 경기지역 식육판매업소의 위생관리 실태분석 - HACCP 지정업소와 미지정업소 비교를 중심으로 -", 한국축산식품학회지, 30(2), pp.336~344 (2010), 한국축산식품학회
- Osimani A, "An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals", Int J Environ Health Res, 21, pp.120~132 (2011)
- Rodrigues KL, "Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite program in an institutional foodservice unit in Southern Brazil", Ciênc Tecnol Aliment, 32, pp.196~200 (2012)
- Ryu K, "Simple approach in HACCP for evaluating the risk level of hazards using probability distributions", Food Control, 30, pp.459~462 (2013)
- "Code of federal regulation, animals and animal products, part 416 sanitation" (2006)[URL]
- "FSIS Directive 5000.1" (2008)[URL]
- 양하영, "인천지역 닭 도축장에서 분리된 Salmonella spp.의 항생제 내성 및 PFGE 패턴분석", 한국가축위생학회지, 32(4), pp.325~334 (2009), 한국가축위생학회