Assessment of Microbial Quality on the Preparation of Stir-Fried Dried-Shrimp with Garlic stems in the Meal Service Operation for the Elderly

노인급식에서 제공되는 마늘쫑 새우 볶음의 미생물학적 품질평가

  • Kim, Hae-Young (Department of Food and Nutrition, Yongin University)
  • 김혜영 (용인대학교식품영양학과)
  • Published : 2007.09.30

Abstract

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

Keywords

meal service for the elderly;dried-shrimp with garlic stems;microbiological quality

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