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KMID : 0525720120170030152
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Journal of Chitin and Chitosan
2012 Volume.17 No. 3 p.152 ~ p.156
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Microbiological Hazard Analysis for HACCP System Application of Chitooligosaccharides Manufacturer
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Kwon Sang-Chul
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Abstract
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The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for COS (Chitooligosaccharide) and it was conducted at chito-life company in pyeongtaek (Gyeonggi-do), Korea, The raw material and final products were experimented to removal and decrease of microbiological hazards by measuring of before and after sterilization, Microbiological evaluation of utensil and equipment, raw materials, finished products, workers were measured at Green Food Safety Research Institute in Seoul, As a result. the total plate count and yeast & mold of raw material by before and after sterilization were detected to be 3.0×103 and 1.8×101 CFU/g, 3.0×103 and 5.0×102 CFU/g, respectively. The the total plate count and yeast & mold of final products was detected to before and after sterilization, showed lower than the legal limit. Air-borne bacterial (total plate count and yeast & mold) were detected in the storage and sterilization room. The utensil and equipment were not detected in disintergration, filteration, sterilization and drying room, but total plate count was detected (1.5×101 CFU/g) in drying room. The workers were positive to microbial evaluation (total plate count and staphylococcus aureus). Expecially, four of them was contaminated to staphylococcus aureus. Therefore, the CCP of OCS processing would be a great alternative to prevent, remove and decrease hazard analysis, such as total plate count and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus, Yeast & mold etc). In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishment of critical limit, solving the problem, worker education and records management by processing.
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KEYWORD
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HACCP, Hazard Analysis Critical Control Point, Hazardous factor analysis, Chitooligosaccharides, Biological hazards
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