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KMID : 0364819730110030129
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Korean Journal of Microbiology
1973 Volume.11 No. 3 p.129 ~ p.133
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On the microbial contamination in softdrink manufacturing process
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김용배
이평국/조건희/조남선
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Abstract
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The authors have investigated about the microbial contamination of goods which is a criterion of hygienic control. Conducting on investigation, a special attention has been paid on the rate of microbial contamination in the goods, especially in manufacturing process of the soft drink. The authors also made an experiment on total microbes which is the criterion of contamination in each step of the process and in raw materials together with materials to be used for subdividing. Results obtained were as follows: 1) The origin of microbial contamination was found in bottle cap and in tap water, that is, there appeared 9 colony per ml in bottle cap and 31-74 colony per ml in tap water, respectively. 2) It was found that microbial contamination are 4 colony per ml in average through year. However, it appeared 1 colony per ml in winter and 8 colony per ml in summer. 3) Coliform groups are not detected in goods through a year. 4) There was no variation in number of total microbes after ion exchange resin passage in purification process of tap water. 5) The number of microbes in goods are decreased when the raw materials are treated in high temperature short time (HTST) sterilization.
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