냉동만두류의 미생물학적 위해요소에 대한 노출평가 및 HACCP 모델개발 = Exposure assessment on the microbiological hazard of frozen dumplings and development of HACCP model

다국어 초록 (Multilingual Abstract)

The purpose of this research is to offer scientific resources and activate HACCP application of frozen dumplings, to set critical control point/critical limit and develop education manual by conduct of hazrd factors and hazzrd analysis in the manufacturing process. To conduct of hazard factors of frozen dumplings had investigated references about manufacturing processes, raw materials, hazard factors of processes and HACCP model. To find the domestic hazardous factors and outbreak possibility, the diagrams of manufacturing processes and methods of 7 frozen dumplings manufacturers had been investigated in the fields, and other research papers and related literatures also had been surveyed. Sample preparation and analysis: Raw materials and sample contamination level of 238 manufacturing processes, surface contamination level of 70 manufacturing equipments, surface contamination level of 28 worker and aerial microbe of 74 work areas had been tested to find biological hazard factors, analyzed from 7 frozen dumplings manufacturers and for the verification of physical and chemical hazrd factors. Analyzed foodborne bacteria such as E. coli, E. coli O157:H7, B cereus, Staphylococcus aureus, Salmonella spp, and L. monocytogenes as well as total counts, yeast and mold, and coliform. Also, microbial analysis was compared between HACCP applied complany and non-HACCP applied company. As a results, total count and coliforms were decreased after steaming process. Toal counts and coliforms from raw materials were not decreased by washing process. The metal detection process was determined as CCPs. The CCP and critical limits for frozen dumplings were provide by evaluation the experimental results and literatures and then the HACCP plan was prepared. 5 Staphylococcus aureus, 5 Bacillus cereus, 2 E. coli and 2 Salmonella ssp. had been found in before steam process and this results were offered as the managerial sources of cross-contamination. Applying the test results and research data, conduct of hazard factors in the manufacturing process and evaluation of outbreak possibilities could be performed to develop HACCP models, so that it can be applied to more scientific and reliable certification process of HACCP and after-management. Also, hazard factors can be different because of the equipments and health control levels of each manufactururs. Data of this research could be cited with through self-verification. It is more easily than the current conduct of hazard factors and hazard analysis to reference the results from this research.

목차 (Table of Contents)

• Abstract Ⅶ
• 제1장 서 론 1
• 제2장 재료 및 방법 4
• 제1절 냉동만두류의 원료, 제조공정별, 주변 환경(제조시설, 작업자 등에 대한 표면오염, 작업장 청결도 등)에 대한 미생물학적 위해요소 분석 4
• 1. 시료 채취 및 전처리 4
• 2. 미생물학적 위해요소의 분리와 동정 9
• 가. 세균수 9
• 나. 대장균군 9
• 다. 대장균 9
• 라. 대장균 0157:H7 9
• 마. Staphylococcus aureus (황색포도상구균) 10
• 바. Salmonella spp. (살모넬라)) 10
• 사. Bacillus cereus (바실러스 세레우스) 11
• 아. Listeria monocytogenes (리스테리아 모노사이토제네스) 12
• 자. 진균수 12
• 차. 공중낙하균 12
• 제2절 냉동만두류의 위해평가 13
• 1. 심각성 평가 13
• 2. 발생가능성 평가 13
• 3. 예방조치 및 관리방법 도출 13
• 제3절 냉동만두류의 중요관리점(CCP) 및 한계기준(CL) 개발 15
• 1. 중요관리점(CCP) 설정 15
• 2. 한계기준(CL) 결정 15
• 제4절 냉동만두류의 저장온도에 따른 미생물학적 품질변화 17
• 1. 저장조건 17
• 2. 미생물학적 품질 분석 17
• 가. 일반세균수 17
• 제3장 결과 및 고찰 18
• 제1절 냉동만두류의 원료, 제조공정별, 주변 환경(제조시설, 작업자 등에 대한 표면오염, 작업장 청결도 등)에 대한 미생물학적 위해요소 분석 18
• 1. 냉동만두류 제조업소 선정 18
• 2. 유통 원/부재료의 미생물학적 위해요소 분석 22
• 3. 냉동만두류 제조업소 주변환경(제조설비, 작업자) 및 청결도에 대한 위해요소 분석 24
• 4. 냉동만두류의 제조공정별 미생물학적 위해요소 분석 30
• 제2절 냉동만두류의 위해평가 46
• 1. 심각성 평가 46
• 2. 발생가능성 평가 46
• 3. 위해요소 분석 54
• 제3절 냉동만두류의 중요관리점(CCP) 및 한계기준(CL) 개발 73
• 1. 중요관리점(CCP) 설정 73
• 2. 한계기준(CL) 결정 78
• 3. HACCP Plan 개발 80
• 제4절 냉동만두류의 저장온도에 따른 미생물학적 품질변화 88
• 1. 저장조건에 따른 미생물학적 품질 변화 88
• 제4장 요약 및 결론 90
• 제5장 참고문헌 92
• 감사의 글 95