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KMID : 1011620070230030378
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.378 ~ p.387
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Microbiological Hazard Analysis for Seasoned Sweet Potato Stems in a Free Meal service Operation for the Elderly in Sungnam
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김혜영:Kim Hye-Young
박지현:Park Ji-Hyun
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Abstract
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In this study, we investigated the application of HACCP for a prepared side dish of sweet potato stems, within a free meal service system for the elderly in the Sungnam area. Total bacterial counts (TBQ and levels of coliforms and Escherichia coli(E.coli) were analyzed through an eight step cooking process. The TBCs of the raw samples ranged between 3.30 and 1,37><104 CFU/g per 100 cm^2. The trimmed, blanched, and drained sweet potato stems showed a mean TBC value of 1.37xl04 CFU/g, and the level of coliforms was 1.48><103 CFU/g. Among the eight samples, however, after stir-frying and serving, the TBC decreased to a standard satisfactory level, and a coliforms and E. coli were not found. A five step process was used and samples were taken to check the microbial quality of the cook and cooking equipment. Here we tested for TBC, coliforms, Staphylococcus aureus (S. aureus), and Salmonella. Specifically, the TBC and number of coliforms were examined on the cook's hands, ciuting board, and knife, as they represented hazards for cross-contaminalion. The three inspection steps of preparation of the trimmed, rinsed, blanched, and drained sweet potato stems, cook's* hands, cutting board and knife were all considered CCPs, and a manual of cooking process management was established to improve the risk factors in this study. In conclusion, this study reinforces that microbiological analysis is as a valuable tool for checking what points and stages of the cooking process must be controlled.
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KEYWORD
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meal service for the elderly, sweet potato stem, microbiological, HACCP
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