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KMID : 0613820090190040486
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Journal of Life Science
2009 Volume.19 No. 4 p.486 ~ p.491
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Microbial Analysis and Safety Evaluation in the Process of Packaged Tofus
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Wang Soun-Nam
Hur Nam-Yoon
Baik Moo-Yeol
Choi Sung-Won
Lee Han-Seung
Kim Chang-Nam
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Abstract
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This study was conducted to investigate microbial distribution in the processing steps and to estimate quality index and shelf life of packaged Tofu (soybean curd). Sanitation and safety of Tofu were analysed in aspects of total viable counts (TVCs) and coliforms. Organoleptic deterioration was observed from some packaged Tofu when their TVCs were over 10? CFU/g. The controlled simply packaged Tofu and sterilized Tofu with TVCs of under 10? CFU/g were 32.0% and 86.9% of the total samples, respectively. Also, the controlled simply packaged Tofu and sterilized Tofu with negative coliforms were 12.0% and 83.7% of the total samples, respectively. TVCs and coliforms increased in some processing steps, which include washing and soaking of raw soybeans, and formation and 1st cooling of packaged Tofu. Increases of TVCs and coliforms in the washing and soaking step were due to contamination from the soaking tank and airborne bacteria, whereas increases of TVCs and coliforms in the grinding step were due to contaminations from the grinder, line and reserving tank. TVCs and coliforms increased in the formation and 1st cooling step of packaged Tofu due to contaminations from filter wools, trays, employee’s hands, cooling water, formed products and filter wools.
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KEYWORD
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Tofus(soybean curds), total viable counts(TVCs), coliforms, contamination
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