유산균 제품(유가공, 육가공 및 건강기능식품 등)의 안전관리통합인증제도 도입 및 발전방안

• 영문명: The Accreditation and Development Plans of HACCP Chain System for Lactic Acid Bacteria Products
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 라정한(Jung Han La) 박정민(Jung Min Park) 김진만(Jin Man Kim)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 3권 1호, 14~18쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

HACCP (Hazard Analysis Critical Control Point) has been receiving a worldwide recognition as a scientific and systemic sanitary management technology in the food safety. At present, mandatory HACCP for dairy products is applied in dairy processing plants and milk collection stage, while it is not applied in dairy farm and transportation. Therefore, it is required to establish HACCP application in all dairy industrial areas. The purpose of this study is to suggest an effective approach to implement HACCP chain system in domestic dairy products. Most lactic acid bacteria has been useful to improve gastrointestinal disorders such as diarrhea, constipation and reduce colon cancer risk and hydrocholesterol in Korea. The Ministry of Food and Drug Safety has increasingly applied the HACCP-chain system to secure the safety of livestock products. Therefore, we suggest for the introduction of HACCP chain system in the dairy industry as follows. First, the system needs political support to activate. Second, the enterprise needs to recognize that it is essential system in an era of a consumer. Third, it should be utilized as an effective tool to enhance a brand value in the market. If there are obstacles in the implementation process for dairy products, governments, academia and relevant institutions should resolve a dispute together, which might enhance the level of livestock processing industry and hygiene safety management.

목차

서론

본론

결론

키워드

lactic acid bacteria dairy industry HACCP HACCP chain system