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KMID : 0881720090240010086
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 1 p.86 ~ p.93
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Quality Evaluation of Edible Ices on the Microbiological Risk Factors
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Kim Tae-Woong
Choi Jae-Ho
Kim Jai-Moung
Ding Tian
Rahman S.M.E.
Bahk Gyung-Jin
Oh Deog-Hwan
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Abstract
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This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, S. aureus, Y. enterocoliticawere not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.
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KEYWORD
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Edible ice, HACCP, Microbiological analysis, Food-borne pathogens
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