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pp.465-473
The purpose of this study was to evaluate microbiological hazards in the steps of production, transportation and selling of hamburger and sandwich that were marketed in CVS, then to identify methods of control. The reasults are as follows: As the reasult of operation surroundings of manufacturerand reserch of circulation, 4~6 hours are needed from manufacturer to CVS. Also transportation car mean temperature was 10℃ which exceeds the standard of 7℃ or below. Hamburger: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, microbes of cold holding and reheat after cold holding was within standard value. But in the case of room temperature microbes exceeded standard value. Sandwich: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, total plate counts of cold holding and reheat after cold holding was within standard value. But in the case of room temperature holding after 24 hours total plate counts exceeded standard value. In the case of room temperature holding the number of microbes increased according to the passage of time. As a reasult of food poisoning bacteria, it was negative in every test in sample against V. parahaemolyticus, Salmonella, S. aureus.
