급식외식위생학회지 (Journal of the FoodService Safety)

한국급식외식위생학회 (The Korean Society of Food Service Sanitation)
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냉동 냉면류의 제조공정별 미생물학적 위해요소 평가

Microbial Hazard Analysis of the Manufacturing Processes for Frozen Korean Cold Noodle, Naengmyeon

  • Kim, YuJung (Department of Food and Nutrition, Hanyang University) ;
  • Kim, HyeJin (Department of Food and Nutrition, Hanyang University) ;
  • Lim, Youngeun (Department of Food and Nutrition, Hanyang University) ;
  • Yang, HuiJie (Department of Food and Nutrition, Hanyang University) ;
  • Park, Seulgi (Department of Food and Nutrition, Hanyang University) ;
  • Cheong, Jin-Sook (Department of Food and Nutrition, Hanyang University) ;
  • Om, Ae-Son (Department of Food and Nutrition, Hanyang University)
  • 투고 : 2022.06.13
  • 심사 : 2022.06.28
  • 발행 : 2022.06.30
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초록

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm2, the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

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참고문헌

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