HACCP 인증 축산물 판매장의 제조 환경 및 식육의미생물 관리수준에 관한 연구
A Study on Microbial Management Level of Manufacturing Environment, Raw Meat and Products in HACCP Implemented Meat Market
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.
Abstract
The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.
참고문헌 (19)
- 백승희, "Effects of HACCP System Implementation on Domestic Livestock Product Plants", 한국축산식품학회지, 32(2), pp.168~173 (2012), 한국축산식품학회[DOI]
- Bernard, D., "Developing and implementing HACCP in the USA", Food Control, 9, pp.91~95 (1998)
- Chung, M. S., "Application of HACCP system in the pork industry in Korea", Asian- Aust. J. Anim. Sci, 12, pp.253~260 (1999)
- Codex Alimentarius Commission, "Food hygiene basic texts. Codex Alimentarius Joint FAO", WHO food standards programs, 2001
- FAO, "Hazard Analysis and Critical Control Point (HACCP) system and guidelines for application", ~ (2003)
- Hayes, P. S., "Comparison of cold enrichment and US Department of Agriculture methods for isolating Listeria monocytogenes from naturally contaminated foods. The Lister study group", Appl. Environ. Microbiol, 57, pp.2109~2113 (1991)
- Igor, T., "The effects of mandotory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishment in Serbia", Meat Sci, 114, pp.54~57 (2016)
- James, M. J., "Prevalence of Listeria spp. in meat and poultry products", Food Control, 7, pp.209~214 (1996)
- 강천근, "식육포장처리업의 HACCP 운용실태 분석", 한국동물위생학회지, 36(4), pp.291~296 (2013), 한국동물위생학회
- Khatri. Y., "Impact and status of HACCP in the Australian meat industry", Br. Food J, 109, pp.343~354 (2007)
- 김정현, "Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System", 한국축산식품학회지, 36(5), pp.594~600 (2016), 한국축산식품학회
- Food and drug statistical year book, "MFDS", Ministry of Food and Drug Safety, ~ (2016)
- MFDS, "Microbiological examination tip in the meat. (No. 2014-135)", Ministry of Food and Drug Safety, ~ (2014)
- Roger, J. L., "Thirteen ways to look at the correlation coefficient", Am. Statistic, 42, pp.59~66 (1988)
- Oh, Y. S., "Hygienic quality and distribution of pathogens during cut-meat processing", J. Food Hyg. Safety, 16, pp.96~102 (2001)
- Ropkins, K., "Evaluation of worldwide approaches to the use of HACCP to control food safety", Trends Food Sci. Tech, 200, pp.10~21 (2000)
- Unnnevehr, L. J., "HACCP as a regulatory innovation to food safety in the meat industry", Am. J. Agric. Econ, 78, pp.764~769 (1996)
- 양윤모, "서울지역 식육판매업소의 미생물 오염도 조사", 한국동물위생학회지, 36(3), pp.203~208 (2013), 한국동물위생학회
- Yin, M., "Prevalence and characterization of Salmonella enterica serovar in retail meats in market place in Uighur, Xinjiang, China", Food Control, 64, pp.165~172 (2016)