Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, “Sundae,” to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.

부추의 위해요소관리를 위한 GAP 모델 개발에 필요한 기초 자료로 활용하기 위해 부추 생산과정을 재배전 단계, 재배단계 및 수확·포장단계로 나누어 재배환경 (토양, 용수), 부추, 개인위생 시료에 대해 위생지표세균, 병원성 미생물, 곰팡이의 오염도를 조사하였다. 위생지표 세균 중 일반세균은 토양 6.4~6.7 log CFU/g, 부추 4.6~5.1 log CFU/g, 개인위생 중 손과 장갑에서 각각 최대 3.3 및 5.4 log CFU/hand or cm²으로 검출되었고, 그 외의 시료에서는 2.7 log CFU/g (or mL, hand, 100 cm²) 이하로 검출되었다. 대장균군은 토양 3.9~4.2 log CFU/g, 부추 4.8~5.0 log CFU/g으로 부추에서 더 높은 수준으로 검출되었고, 대장균은 모든 시료에서 불검출 되었다. 병원성 미생물의 경우 B. cereus만 용수를 제외한 시료에서 0.5~4.6 log CFU/g (or hand, 100 cm²) 수준으로 검출되었다. 곰팡이의 경우도 용 수와 일부 작업도구를 제외한 시료에서 2.1~3.8 log CFU/g (or hand, 100 cm²) 수준으로 검출되었다. 전반적으로 토양과 닿아 있는 부추에서의 미생물 오염도가 높게 확인되었으며, 이는 비교적 미생물의 오염도가 높은 토양으로부 터 교차오염이 발생하였기 때문인 것으로 판단된다. 따라서 부추의 생물학적 위해요소에 대한 안전성 확보를 위해 서는 토양 관리가 중요할 것으로 생각 된다.

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was 4.7 × 104 CFU/g before washing but it was 1.2 × 102 CFU/g detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as 6 × 104 CFU/cm2, 0 CFU/cm2 and 0 CFU/cm2, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as 8.00×10 CFU/cm2, 3.0 × 10 CFU/cm2, 4.3 × 102 CFU/cm2, 7.5 × 102 CFU/cm2, 6.0 × 10 CFU/cm2, 8.5 × 102 CFU/cm2, respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

본 연구는 인삼의 재배단계에서의 생물학적 위해요소를 조사하고 그 결과를 인삼 GAP 실천 모델의 개발을 위한 기초자료로 제공하기 위해 수행하였다. 충남 금산에 소재 한 인삼 경작지 3곳에서 재배환경, 작물, 개인위생 항목에 대해 총 96점의 시료를 수집하여 위생지표세균, 병원성미생물, 그리고 곰팡이에 대해 분석하였다. 일반세균과 대장균군, 곰팡이의 오염도는 각각 1.3~6.0, 0.1~5.0 및 0.4~4.9 log CFU/g (or mL, hand, and 100 cm2)으로 확인되었고, 대장균의 경우 C 농장의 농업용수에서 검출되었다. 병원성 미생물은 모든 시료에서 B. cereus만 0.1~4.9 log/g (or mL, hand, and 100 cm2)범위로 검출되었으며, L. monocytogenes, E. coli O157:H7, Salmonella spp. 및 S. aureus는 검출되지 않았다. 이상의 결과 인삼 경작지 3곳은 미생물학적 위해요소에 대해서는 안전한 것으로 나타났으나, 주변 환경이나 작업자들에 의해 교차오염이 발생할 가능성은 항상 존재하므로 보다 안전성이 확보된 인삼을 재배하기 위해서 미생물학적 위해요소의 관리과 포함된 GAP 모델의 적용이 필요하다.

위해요소관리 중심의 복숭아 GAP 모델 개발에 필요한 미생물 위해분석 자료를 확보하기 위해 충북 영동에 소재한 3곳의 복숭아 농장을 대상으로 재배단계별로 총 240점의 시료를 수집하여 미생물 오염도를 조사하였다. 그 결과 일반세균과 대장균군은 모든 시료에서 1.0~7.4 및 0.0~5.4 log CFU/g(or mL, leaf, hand, 100 cm2) 수준으로 검출되었다. 대장균은 240점의 시료 중 농업용수 2점, 복숭아 잎 1점, 작업복 1점, 장갑 1점 등 총 5점의 시료에서 검출되었다. 병원성 미생물은 S. aureus는 작업자 개인위생에서만 0.9 log CFU/hand(or 100 cm2) 이하로 검출되었고, B. cereus는 토양에서 최대 6.4 log CFU/g까지 검출되었으며, L. monocytogenes, E. coli O157:H7 및 Salmonella spp.는 검출되지 않았다. 곰팡이는 모든 시료에서 0.0~5.1 log CFU/g(or mL, leaf, hand, 100 cm2) 범위로 검출되었다.

본 연구는 식초절임 무의 HACCP (Hazard AnalysisCritical Control Point)시스템 구축을 위하여 생물학적 위해요소분석을 위한 목적으로 2012년 2월 1일~6월 31일까지 약 150일 동안 수행하였다. 일반적인 식초절임 무 제조업체의 제조공정을 참고로 하여 공정도를 작성하였으며,식초절임 무의 원료 농산물(무), 용수, 첨가물과 포장재료에 입고, 보관, 정선, 세척, 표피제거, 절단, 선별, 충진, 내포장, 금속검출, 외포장, 보관 및 출하공정에 대하여 작성하였다. 원료 무의 세척 전, 세척 후의 Coliform group,Staphylococcus aureus, Salmonella spp., Bacillus cereus,Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens,Yeast 와 Mold를 측정한 결과 Bacillus cereus 는세척 전 5.00 × 10 CFU/g 이었으나, 세척 후 검출되지 않았으며, Yeast 와 Mold 는 세척 전 3.80 × 102CFU/g, 세척 후10 CFU/g 로 감소되었으며 나머지 병원성균은 검출되지 않았다. 조미액의 pH(2~5)별 미생물의 변화를 시험한 결과모든 균이 검출되지 않은 pH 3~4를 조미액의 pH로 결정하였다. 작업장별 공중낙하균 (일반세균수, 대장균, 진균수)시험결과 내포장실, 조미액가공실, 세척실, 보관실의 미생물수는 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate 그리고20 CFU/Plate 가 검출되었다. 종사자 손바닥 시험결과 일반세균수 346 CFU/Cm2, 대장균군 23 CFU/Cm2 로 높게 나타나 개인위생관리에 대한 교육 및 훈련이 요구 되었다. 제조설비 및 기구의 표면오염도를 검사한 결과 모든 시료에서 대장균군은 검출되지 않았고, 일반세균은 PP Packingmachin과 Siuping machine (PE Bulk)에서 가장 많은 4.2 ×103CFU/Cm2, 2.6 × 103CFU/Cm2 검출되었다. 위의 위해분석 결과 병원성미생물을 예방, 감소 또는 제거할 수 있는조미액 가공 공정이 CCP-B (Biological)로 관리되어야 하고, 한계기준은 pH 3~4로 결정하였다. 따라서 전통한과생산에의 HACCP 모델 적용을 위한 미생물학적 위해도 평가20)에서와 같이 조미액 가공 공정의 관리기준 및 이탈시조치방법, 검증방법, 교육·훈련과 기록관리 등 철저한HACCP 관리계획이 필요할 것으로 생각된다.

This study was conducted to investigate the microbiological contamination levels in rice cakes and rice flour due to climate change in three areas classified to their temperature and precipitation. We investigated the contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens of rice flour and 3 rice cakes such as Garaetteok, Sirutteok and Gyeongdan. Contamination levels of total aerobic bacteria in rice flour were 4.9 log CFU/g. In a total of 70 rice flour, yeasts & molds and coliforms were detected in 42 and 52 samples at the levels of 43 CFU/g and 1.29 log CFU/g, respectively. S. aureus were detected in only 1 rice flour (1.66 log CFU/g) out of 70. In an investigation of contamination levels in rice cakes, the population of total aerobic bacteria were highest in Gyeongdan (5.18 log CFU/g) and coliforms were highest in Gareattock (2.93 log CFU/g). There was no detection of E. coli and B. cereus except for only 1 Gareattock (1.20 log CFU/g). There were no differences of contamination levels among the three areas. If constant monitoring of rice cakes and rice flour is conducted on the basis of this study, it is expected to be able to analyze the change of contamination levels in rice cakes and rice flour due to climate change.

The purpose of this study was to analyze microbiological hazards for plants, cultivation environments and personal hygiene of perilla leaf farms at the harvesting stage. Samples were collected from three perilla leaf farms(A, B, C) located in Gyeongnam, Korea and tested for sanitary indications, fungi and pathogenic bacteria( Escherichia coli O157:H7, Listeria monocytogens, Salmonella spp., Staphylococcus aureus and Bacillus cereus). As a result, total bacteria and coliform in perilla leaf were detected at the levels of 4.4~5.2 and 3.4~4.3 log CFU/g, respectively, but E. coli was not detected in all samples. Among the pathogenic bacteria, B. cereus(perilla leaf: 2.0~2.4 log CFU/g, stem: 1.4~2.1 log CFU/g, water: 0.7 log CFU/ml, soil: 4.2~5.0 log CFU/g, hands: 3.0 log CFU/ hand, gloves: 2.1~2.4 log CFU/100 cm2, glothes: 1.5~2.8 log CFU/100 cm2) and S. aureus(3.4 log CFU/hand) were detected in all samples and worker's hand from farm A, respectively. However, other pathogenic bacteria were not detected. This study demonstrates that perilla leaf at the harvesting stage was significantly contaminated with microbial hazards.

This study was conducted to evaluate the microbiological hazard on nursery school children's hands and to investigate the reduction effect of hand washing education. A total of 59 nursery school children's hands were tested. The average number of total aerobic bacteria was 3.72 ± 0.38 log CFU/hand. Five children's hands(2 male and 3 female) were positive(14.3%) for the coliform bacteria. These results showed that hand washing education are required repetitively. Among the pathogenic bacteria tested in this study, Staphylococcus aureus and Bacillus cereus were detected in 9(25.7%) and 16(45.7%) out of 35 their hands, respectively. Twelve out of sixteen B. cereus isolates(70.0%) produced enterotoxin. The results indicate that the hand hygiene of nursery school children needs to be improved. Comparing before and after hand washing in educated and non-educated group, the reduction effect of total aerobic bacteria on their hands was 0.42 and 0.60 log CFU/hand, respectively. The educated group showed 0.18 log CFU/hand higher reduction effect than non-educated group but microorganism did not eliminate perfectly. From the results, using a hand sanitizer after washing with soap and the continuous hand washing education are required to control the contaminated bacteria on nursery school children's hands.

본 연구에서는 고추재배 농가에 대한 농산물우수관리제도(Good agricultural practices, GAP) 적용을 위한 미생물학적 위해분석을 수행하였다. 경북 청송에 위치한 고추재배 농가 3곳을 선정한 후 재배환 경·도구, 작물, 작업자 및 공중낙하균에 대하여 시료를 수집하였고, 위생지표세균, 병원성 미생물 및 곰팡이를 분석하였다. 그 결과, 일반세균, 대장균군 및 곰팡이는 3 곳의 농가에서 각각 0.7~6.2, 0.2~4.7, 0.4~4.3 log CFU 수준으로 확인되었고 총 90점의 시료 중 4점의 시료(작물 잎 1점, 농업용 수 1점 및 토양 2점)에서 대장균이 검출되었다. 병원성 미생물 Staphylococcus aureus의 경우 B 농가의 작업복에서만 1.0 log CFU/100 cm2로 검출되었고, Bacillus cereus는 B와 C 농가의 재배환경·도구와 작업자에서 1.0~2.5 log CFU 수준으로 확인되었다. 그러나 다른 병원성 미생물의 경우는 모든 시료에 서 검출한계이하의 수준으로 검출되었다. 이상의 결과로 볼 때 농가에서 재배되고 있는 고추에 대한 잠 재적인 미생물학적 위해가 확인되었고, 이를 최소화할 수 있는 관리시스템, 예를 들면 GAP와 같은 관리 시스템이 미생물학적 위해로부터 고추의 안전성 확보를 위해 적용되어야 할 것으로 판단된다.

This study was conducted to develop an appropriated management for safety of children snacks sold around school. Total 598 items as targeted food were collected; 66 biscuits, 320 candies, 57 chocolates, 40 ice creams and 115 beverages. Microbiological hazards such as total aerobic bacteria, Coliforms, Escherichia coli, Bacillus ceruse, Yeasts & molds were measured by analytical method in Korean food code. Total aerobic bacteria and Yeasts & molds were detected in cookies at the level of less than 2.69 and 2.65 log10CFU/g and the detection rates were 54.55 and 62.12%, respectively. Bacillus cereus was detected in 1 snack only at the level of 1.39 log10CFU/g but it was less than Korean microbial standards and specifications (3 log10 CFU/g). Total aerobic bacteria and Yeasts &molds were detected in candies less than 2.86, 3.36 log10CFU/g and the detection rates were 46, 8% respectively. Total aerobic bacteria, Yeast & mold were detected in chocolates at the levels less than 2.52 and 1.87 log10CFU/g and the detection rates were 33 and 22% respectively. Total aerobic bacteria in both ice creams and beverages were detected at the levels less than 3.39 and 1.35 log10CFU/g and the detection rates were 82 and 5% respectively. Coliforms were found in one ice cream (1.39 log10CFU/g) only. The result of this study indicated that all children snacks around school were suitable for microbial standard and specifications in Korean Food Code. However, since most children snacks around school are circulated without proper storage temperature and handing condition, consistent microbial management for children snacks are needed.

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

대구지역 대형식품접객업소 한식, 양식, 일식, 중식 각 3곳씩 12개 업소를 대상으로 조리기기 및 용기(칼, 도마, 행주, 집게, 바구니 등),조리종사자 손 및 조리 작업환경에 대한 미생물학적 위해를 분석하였다. 일부 한식당 조리수와 음용수의 일반세균 및 대장군균수가 범위로 검출되어 기준치에 부적합하였다. 특히 끓여서 식힌 보리차를 제공할 경우 음용수에 대한 미생물적 수치가 높은 것으로 나타났으며, 일부 양식당과 일식당의 음용수도 기준치에 부적합