청주지역 외식업체에서 제공되는 수육 및 부가식품의 미생물 위해분석

• 영문명: Microbiological Hazard Analysis for Boiled Pork Hock·Vegetables·Salt-Fermented Shrimps Delivered Ready to Eat in Cheongju
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 권순영(Soon Yuoung Kwon) · 서현숙(Hyun Suk Seo) · 정하연(Ha Yeun Jung) · 황선영(Sun Young Hwang) · 이유진(Yu jin Lee) · 김운주(Woon Ju kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제12권 제2호, 119~127쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2008.11.30

영문 초록

This study, by conducting microbiological hazard analysis for boiled pork hock and additional foods that are distributed through delivery among the ready-to-eat foods, which are expected to see increase in demands, we intend to use the analysis as a basic material for improving quality management. We have randomly selected 3 restaurants selling boiled pork hock situated in Cheongju, Chungcheongbukdo, and conducted a microbiological hazard analysis on boiled pork hock and Vegetables, Salt fermented Shrimps. As a result, DR-1 and DR-3 boiled pork hock were found to exceed putrefaction standard of total aerobic bacteria. DR-2 salted shrimps had already entered putrefaction stage. Boiled pork hock, salted shrimps, chilli, lettuce were all included in contamination range of Total coliforms. For E. coli, bacteria had been found in DR-3 boiled pork hock and it was found positive in DR-1 and DR-3 salted shrimps but it wasn't found in garlic during 3 tests. Among DR-1, DR-2, and DR-3 of boiled pork hock, salted shrimps, lettuce, chilli, and garlic, staphylococcus aureus was found in DR-3 boiled pork hock and lettuce and DR-2 chilli. We have tested for Listeria monocytogenenes in boiled pork hock and salted shrimp, it was found in DR-3 boiled pork hock. No germs were found for Salmonella spp., Shigella spp. in boiled pork hock and Vibrio parahamolyticus in salted shrimp. In conclusion, it is considered that sanitary management system is required for ready-to-eat foods and delivery foods for its entire process of production until it is served on consumers table.

목차

Ⅰ. 서 론

Ⅱ. 실험재료 및 방법

Ⅲ. 실험결과 및 고찰

Ⅳ.결론 및 제언

Abstract

참고문헌

키워드

Microbiological hazard analysis Boiled pork hock Additional foods Ready-to-eat foods