|
KMID : 1011620110270020061
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.61 ~ p.71
|
|
|
Determining Kimbab Shelf-life with a HACCP System
|
|
이진향:Lee Jin-Hyang
배현주:Bae Hyun-Joo
|
|
|
Abstract
|
|
|
|
This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at 10℃, 29 hours at 15℃, 6 hours at 25℃ and 3 hours at 35℃. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.
|
|
|
KEYWORD
|
|
|
shelf-life, Kimbab, HACCP, prerequisite program, verification
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|