샌드위치 제조 사업장에 대한 미생물학적 오염도 평가

• 영문명: Assessment of the Level of Microbial Contamination in the Processing Company of Sandwich Products
• 발행기관: 한국환경보건학회
• 저자명: 김지영(Ji-Young Kim) 김세리(Se-Ri Kim) 최진길(Jin-Gil Choi) 제정현(Jung-Hyun Je) 정덕화(Duck-Hwa Chung)
• 간행물 정보: 『1. 한국환경보건학회지』제32권 제4호, 316~323쪽, 전체 8쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2006.08.30

영문 초록

This study was performed to assess the microbial contamination level for the processing of sandwich products in the middle of Gyeongnam province from December 2004 to January 2005. A total of 85 samples were collected from 5 sandwich shops. These samples were tested sanitary indication bacteria, such as aerobic plate count(APC), coliforms, and Escherchia coli, and pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of APC and coliform count ranged 0-4.59 log10 CFU/(ml, g, 100 cm2, hand) and 0-3.86 log10 CFU/(ml, g, 100 cm2, hand), respectively. Especially, the highly contaminated items for APC were confirmed 1.64-4.59 log10 CFU/g to employees , raw materials and sandwich in all items. Escherichia coli was isolated from 5 samples. Listeria monocytogenes and Staphylococcus aureus were detected in 1 sample and 11 samples from utensil, raw materials and sandwiches, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. For the production of safety sandwich, education of sanitation for employees, control of raw materials, and continuous monitoring for microorganism will be required.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

키워드

sandwich RTE (ready-to eat food) microbial assessment HACCP (hazard analysis critical control point)