HACCP 구축을 위한 굴(Crassostrea gigas) 가공공장의 위해 평가
Risk Assessment of Oyster Crassostrea gigas Processing Site For an HACCP System Model
2
조회
0
다운로드
9
인용
0
참고문헌
키워드
초록
This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1×102 MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2–4.6) × 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mmΦ than at 3.5 mmΦ, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.
Abstract
This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1×102 MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2–4.6) × 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mmΦ than at 3.5 mmΦ, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.
참고문헌 (27)
- American public health association(APHA), "Compendium of methods for the microbiological examination of foods", pp.26~35 (2001), American public health association
- Baker LL, "Public perceptions and pesticides – A case study of the Willapa Bay oyster bed spraying permit of 2015", 석사, pp.2016
- Choi JD, "Bacteriological study of sea water and oyster in Charan bay, Koraea", J Korean Fish Soc, 31, pp.429~436 (1998)
- David LN, "Lehninger Principles of Biochemistry" (2014), Word Science Publishing Co
- 하숙희, "굴로부터 오염된 폴리오바이러스 및 노로바이러스의 검출", 한국식품과학회지, 37(6), pp.1018~1023 (2005), 한국식품과학회
- Harrigan WF, "Laboratory Method in Food and Microbiology" (1976), Academic Press
- Hosoi M, "Effect of salinity change on free amino acid content in Pacific oyster", Fish Sci, 69, pp.395~400 (2003)
- Nobuhiro Iritani, "Detection and genetic characterization of human enteric viruses in oyster-associated gastroenteritis outbreaks between 2001 and 2012 in Osaka City, Japan", Journal of Medical Virology, 86(12), pp.2019~2025 (2014), Wiley-Blackwell[DOI]
- Jeong IG, "Sanitary survey of the sea water and oyster in the south coastal designated area", J Ins Marine Industry, 17, pp.29~37 (2004)
- Kim CY, "Decomposition of glycogen and protein in pickled oyster during fermentation with salt", J Korean Fish Soc, 14, pp.66~71 (1981)
- Kim JS., "Cold Storage of Foods", pp.182~183 (2000), Hyoil Publishing Co
- Kim JS, "Fundamental and Application of Seafood Processing", pp.135~140 (2007), Hyoil Publishing Co
- Kim JS, "Fundamentals and Application for Canned Foods", pp.59~62 (2002), Hyoil Publishing Co
- Kvenberg JE, "Use of microbial data for hazard analysis and critical control point verification - Food and drug administration perspective", J Food Protection, 63, pp.810~814 (2000)
- Lee H, "Microbiological population of Vibrio parahaemolyticus in oyster wholesale seafood markets", J Fd Hyg Safety, 21, pp.238~243 (2006)
- Lee JS., "Development of HACCP Plan for Packaged Tofu Manufactured by Automated Process System", 석사, pp.2011
- 이태식, "패류 양식장의 세균학적 수질에 미치는 강우의 영향", 한국수산과학회지, 43(5), pp.406~414 (2010), 한국수산과학회
- Linehan LG, "Seasonal variation in chemical composition and fatty acid profile of Pacific oyster (Crassostrea gigas)", Food Chem, 64, pp.211~214 (1999)
- "Environmental Enforcement Ordinance of the Act No. 281. Quality standard for drinking water" (2015)[URL]
- "Method of Investigation of cause in Food poisoning" (2015)[URL]
- "Korean Food. Code. Chapter 9. General analytical method. 9-3-3.5~9-3-3.25" (2016)[URL]
- "Korean Food. Code. Chapter 6. General analytical method. 6.1" (2016)[URL]
- "Statistical Yearbook of Fisheries Production" (2016)[URL]
- 오은경, "패류 중 자연정화 및 인공정화에 의한 위생지표세균의 변화", 한국수산과학회지, 45(1), pp.11~16 (2012), 한국수산과학회
- 임상빈, "초고압 처리한 생굴의 저장 중 미생물수 및 품질 변화", 한국식품영양과학회지, 35(10), pp.1449~1455 (2006), 한국식품영양과학회
- Sakaguchi M, "Seasonal variations of free amino acids on oyster whole body and adductor muscle", Nippon Suisan Gakkaishi, 55, pp.2037~2041 (1989)
- Duc J. Vugia, "State regulation on raw oyster-associated Vibrio vulnificus illnesses and deaths, California, U.S.A", Emerging Infectious Diseases, 19(8), pp.1276~1280 (2013), Centers for Disease Control and Prevention (CDC)[DOI]