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KMID : 0881720100250040333
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 4 p.333 ~ p.340
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Evaluation of the Level of microbial contamination in the processing Company of Nuroong-Ji
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Do Yoon-Ho
Choi Jeong-Sik
Jung Yu-Kyung
Park Ji-Hyun
Roh Kyong-Hwan
Kim Sung-Soo
Choi SHin-Young
Lee Kyoung-Yun
Han Eui-Jeong
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Abstract
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This study was conducted to evaluate the microbial contamination levels in the processing company of Nuroong-ji. Microbial contamination levels were examined for sanitary indication bacteria such as aerobic plate count, coliforms and fungi, and pathogenic bacteria such as Escherchia coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Contamination levels were detected differently according to handling materials and purposing work-space. The equipments and raw materials were not seriously contaminated but there were necessary to attend the cross-contamination. A high contamination level was detected at the process where the interference of the employees was relatively higher than the other process. Standardization of the roasting process (120~170oC, about 10 min) could be necessary to control the microbial organism effectively on Nuroong-ji manufacturing process. At small/medium size foodstuff manufacturers, it is the most important to improve the recognition level of individual hygiene but also expand a hygiene facility.
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KEYWORD
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Nuroong-ji, microbial contamination, HACCP
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