본 연구에서는 음료류 제조공정의 CCP 및 CIP 유효성 을 재검증하여 음료류의 생물학적 안전성 확보에 기여하 고자 하였다. 본 실험의 재료는 HACCP 인증업체의 혼합 음료와 발효유를 실험 대상으로 하였다. 시료는 원료, CCP 전·후 공정품, 완제품 등 식품과 CIP 전·후의 제조 환경을 채취하였다. 일반세균과 대장균군 실험은 식품공전에 따 랐으며 식중독세균 실험은 PCR kit를 이용하여 실험하였 다. 식품 시료 실험 결과, 혼합음료 원료인 라즈베리 농축 액에서 0.2±0.4 log CFU/g, 발효유 원료인 조제액에서 4.6±0.0 log CFU/g, 시럽에서 3.7±0.1 log CFU/g 일반세 균이 검출되었다. 그러나 CCP 공정 이후 모든 시료에서 일반세균, 대장균군, 식중독세균이 검출되지 않았다. 제조 환경 실험결과, CIP 전 혼합음료 믹싱호퍼에서 1.7±0.0 log CFU/100 cm2, 발효유 컨베이어벨트 4.5±0.0 log CFU/ 100 cm2, 충진기 세척수에서 8.4±0.0 log CFU/mL가 검출되 었다. 그러나 CIP 이후 모든 제조 환경 시료에서 일반세균, 대장균군, 식중독세균이 검출되지 않았다. 따라서 현 재 음료류의 CCP 및 CIP 공정은 유효한 것으로 판단된 다. 그러나 음료류의 특성을 고려할 때 지속적인 CCP 및 CIP 관리가 필요한 것으로 판단된다.

This study was performed to reevaluate the validity of critical control points (CCP) and cleaningin- place (CIP) in the beverage manufacturing process to ensure microbiological safety. Mixed beverages and fermented milk products from Hazard Analysis and Critical Control Points-certified manufacturers were analyzed. Food samples were collected from raw materials, work-in-process products before and after CCP, final products, and manufacturing environments before and after CIP. Total aerobic bacteria and coliforms were analyzed according to the Korean Food Code and foodborne pathogens were analyzed using a polymerase chain reaction kit. Total aerobic bacteria were 0.2±0.4 log CFU/g in raspberry concentrate from raw material of mixed beverages and 4.6±0.0 and 3.7±0.1 log CFU/g in formulated liquid and syrup solution, respectively, from fermented milk. Total aerobic bacteria, coliforms, and foodborne pathogens were not detected in food samples after CCP. According to environmental analysis before CIP, total aerobic bacteria level was 1.7±0.0 log CFU/cm² in the mixing hopper from mixed beverages. Total aerobic bacteria levels were 4.5±0.0 log CFU/100 cm² and 8.4±0.0 log CFU/mL in the packaging conveyor belt and washing water of filler from fermented milk, respectively. After CIP, microorganisms were not detected in any of the environmental samples. These results demonstrate that the current CCP and CIP procedures in beverage manufacturing effectively maintain microbial safety. However, considering the characteristics of these beverages, continuous monitoring and systematic management of CIP are required to ensure stable hygiene control.

ABSTRACT
Materials and Methods
    재료
    시료 채취
    시료 전처리
    일반세균수
    유산균수
    대장균군수
    식중독 미생물
Results and Discussion
    혼합음료 및 발효유의 CCP 유효성 재평가
    혼합음료 및 발효유의 CIP 유효성 재평가
Acknowledgments
국문요약
Conflict of interests
ORCID
References

• 김기쁨(국립순천대학교 식품공학과) | Gi-Ppeum Kim (Department of Food Science and Technology, Suncheon National University, Suncheon, Korea)
• 정현정(국립순천대학교 식품공학과) | Hyun-Jung Jung (Department of Food Science and Technology, Suncheon National University, Suncheon, Korea)
• 지혜림(국립순천대학교 식품공학과) | Hye-Rim Ji (Department of Food Science and Technology, Suncheon National University, Suncheon, Korea)
• 김중범(국립순천대학교 식품공학과) | Jung-Beom Kim (Department of Food Science and Technology, Suncheon National University, Suncheon, Korea) Corresponding author
• 박윤서(한국식품안전관리인증원) | Youn-Seo Park (Korea Agency of HACCP Accreditation and Services, Cheongju, Korea)
• 심수민(한국식품안전관리인증원) | Su-Min Sim (Korea Agency of HACCP Accreditation and Services, Cheongju, Korea)
• 박현진(한국식품안전관리인증원) | Hyun-Jin Park (Korea Agency of HACCP Accreditation and Services, Cheongju, Korea)