냉동만두류의 미생물학적 위해요소에 대한 노출평가 및 HACCP 모델개발

Abstract

The purpose of this research is to offer scientific resources and activate HACCP application of frozen dumplings, to set critical control point/critical limit and develop education manual by conduct of hazrd factors and hazzrd analysis in the manufacturing process. To conduct of hazard factors of frozen dumplings had investigated references about manufacturing processes, raw materials, hazard factors of processes and HACCP model. To find the domestic hazardous factors and outbreak possibility, the diagrams of manufacturing processes and methods of 7 frozen dumplings manufacturers had been investigated in the fields, and other research papers and related literatures also had been surveyed. Sample preparation and analysis: Raw materials and sample contamination level of 238 manufacturing processes, surface contamination level of 70 manufacturing equipments, surface contamination level of 28 worker and aerial microbe of 74 work areas had been tested to find biological hazard factors, analyzed from 7 frozen dumplings manufacturers and for the verification of physical and chemical hazrd factors. Analyzed foodborne bacteria such as E. coli, E. coli O157:H7, B cereus, Staphylococcus aureus, Salmonella spp, and L. monocytogenes as well as total counts, yeast and mold, and coliform. Also, microbial analysis was compared between HACCP applied complany and non-HACCP applied company. As a results, total count and coliforms were decreased after steaming process. Toal counts and coliforms from raw materials were not decreased by washing process. The metal detection process was determined as CCPs. The CCP and critical limits for frozen dumplings were provide by evaluation the experimental results and literatures and then the HACCP plan was prepared. 5 Staphylococcus aureus, 5 Bacillus cereus, 2 E. coli and 2 Salmonella ssp. had been found in before steam process and this results were offered as the managerial sources of cross-contamination. Applying the test results and research data, conduct of hazard factors in the manufacturing process and evaluation of outbreak possibilities could be performed to develop HACCP models, so that it can be applied to more scientific and reliable certification process of HACCP and after-management. Also, hazard factors can be different because of the equipments and health control levels of each manufactururs. Data of this research could be cited with through self-verification. It is more easily than the current conduct of hazard factors and hazard analysis to reference the results from this research.