소규모 한과제조업체의 제조공정에 대한 미생물 오염 조사 Investigation of microbial contamination on manufacturing processes for small-scale Korean traditional cookies manufacturers원문보기
본 연구에서는 한국 전통 과자인 유과와 강정을 원·부재료와 기기 및 도구, 작업자의 개인위생, 제조공정별 원료에 대한 미생물학적 오염을 분석하였다. 유과제조 과정 중 현장에서 사용하고 있는 세척 방법과 횟수에 따른 미생물 저감효과를 확인하고자 하였다. 강정의 제조 공정 중 튀밥에서 일반세균수 1.2 Log CFU/g, 완제품의 경우 3.7 Log CFU/g까지 점차 증가하였다. 유과의 제조 공정 중 일반세균수는 불림공정에서 일반세균 최대 6.5 Log CFU/g 수준으로 증가하다가 튀김공정에서 1.3 Log CFU/g수준으로 감소하였으나 완제품에서 4.0 Log CFU/g 수준으로 재 오염되는 것으로 확인되었다. 이는 제조과정 중에 작업도구와 기기 또는 작업자 등에 의한 교차오염으로 판단되었다. 작업 도구인 주걱의 경우 일반세균 약 4.4 Log CFU/g, 대장균군 4.2 Log CFU/g으로 매우 오염도가 나타났다. 유과의 불림단계에서 7일동안 일반세균 수가 최대 10 Log CFU/g 이상, 대장균군의 경우 6.8 Log CFU/g으로 증가하였다. 손 또는 도구를 이용한 세척 방법과 흐르는 물에 세척한 방법을 비교하였을 때, 손을 이용하여 수돗물로 10회 세척하였을 때 일반세균 5.0 Log CFU/g, 대장균군 2.8 Log CFU/g 감소한 것으로 확인되었다. 이상의 결과로 볼 때, 소규모 업체의 전통 한과 제조 시 작업자나 작업 도구 및 기기 사용 후 세척 및 소독하는 과정이 요구되며 완제품의 미생물 오염도를 감소시키기 위해 현장에 적용할 수 있는 저감화 방법이 필요한 것으로 판단되었다.
본 연구에서는 한국 전통 과자인 유과와 강정을 원·부재료와 기기 및 도구, 작업자의 개인위생, 제조공정별 원료에 대한 미생물학적 오염을 분석하였다. 유과제조 과정 중 현장에서 사용하고 있는 세척 방법과 횟수에 따른 미생물 저감효과를 확인하고자 하였다. 강정의 제조 공정 중 튀밥에서 일반세균수 1.2 Log CFU/g, 완제품의 경우 3.7 Log CFU/g까지 점차 증가하였다. 유과의 제조 공정 중 일반세균수는 불림공정에서 일반세균 최대 6.5 Log CFU/g 수준으로 증가하다가 튀김공정에서 1.3 Log CFU/g수준으로 감소하였으나 완제품에서 4.0 Log CFU/g 수준으로 재 오염되는 것으로 확인되었다. 이는 제조과정 중에 작업도구와 기기 또는 작업자 등에 의한 교차오염으로 판단되었다. 작업 도구인 주걱의 경우 일반세균 약 4.4 Log CFU/g, 대장균군 4.2 Log CFU/g으로 매우 오염도가 나타났다. 유과의 불림단계에서 7일동안 일반세균 수가 최대 10 Log CFU/g 이상, 대장균군의 경우 6.8 Log CFU/g으로 증가하였다. 손 또는 도구를 이용한 세척 방법과 흐르는 물에 세척한 방법을 비교하였을 때, 손을 이용하여 수돗물로 10회 세척하였을 때 일반세균 5.0 Log CFU/g, 대장균군 2.8 Log CFU/g 감소한 것으로 확인되었다. 이상의 결과로 볼 때, 소규모 업체의 전통 한과 제조 시 작업자나 작업 도구 및 기기 사용 후 세척 및 소독하는 과정이 요구되며 완제품의 미생물 오염도를 감소시키기 위해 현장에 적용할 수 있는 저감화 방법이 필요한 것으로 판단되었다.
The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing micr...
The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it's required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.
The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it's required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.
Kwon, Y.S., Kim, Y., Choe, J.S., Lee, J.Y., A study on the recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the old cookbooks of Jong-Ga (head & noble family). Korean J. Food Culture, 29, 61-83 (2014).
Koh, B.K., Studies on Traditional Korea Cookies, Hankwa with Wheat Flour, J. Living Science Research, 26, 49-59 (2000).
Kim, D. H., (2020, November 08). Dessert market [News]. Retrieved from https://mobile.newsis.com/view.html?ar_idNISX20201106_0001224946#_enliple
Lee, J.E., Lee, G.D., A Study on Value Recognition and Selection Criteria of Traditional Culture: Traditional Korean Snacks. J. Business, 5, 1-4 (2020).
YTN, (2021, September 16). Traditional snacks [News]. Retrieved from https://m.ytn.co.kr/news_view.amp.php?param0103_202109140955017689
Lee, J.M., Park, J.Y., Lee, H.R., Lee, M.S., Yoon, S.Y., Chung, D.H., Lee, J.M., Oh, S., Microbiological evaluation for HACCP guideline of Korean traditional cookies. J. Food Hyg. Saf., 20, 36-42 (2005).
KMGL (2021, September 05). Korea Law Information Center [Law]. Retrieved from https://www.law.go.kr/%EB%B2%95%EB%A0%B9/%EC%8B%9D%ED%92%88%EC%9C%84%E C%83%9D%EB%B2%95%EC%8B%9C%ED%96%89%E A%B7%9C%EC%B9%99
MFDS, (2021, September 01). Food safety Korea [News]. Retrieved from https://www.foodsafetykorea.go.kr/portal/board/boardDetail.do?menu_no2859&bbs_nobbs082&ntctxt_no1081886&menu_grpMENU_
MFDS, (2021, August 25). Food safety Korea [Information]. Retrieved from http://www.foodsafetykorea.go.kr/portal/specialinfo/searchInfoCompany.do?menu_grpMENU_NEW04&menu_no2813#page1
MFDS, (2021, September 02). Food & drug statistical yearbook (vol. 22) [Information]. Retrieved from https://data.mfds.go.kr/ blbd/4/78
Lee, H.S., Jang, M.S., The development of the HACCP Plan in korean rice cake manufacturing facilities. Korean J. Food Cook. Sci., 24, 652-664 (2008).
MFDS, (2021, October 25). Food code [Information]. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/03_02.jsp?idx22
Park, W.J., Ryu, H.Y., Lim, G.Y., Lee, Y.D., Park, J.H., Microbial prevalence and quality of organic farm produce from various production sites. Korean J. Food Sci. Technol., 46, 262-267 (2014).
Kwon, S. C., Microbiological evaluation for HACCP system application of green vegetable juice containing lactic acid bacteria. J. Academia-Industrial Cooperation Society, 12, 4924-4931, (2011).
Wang, S. N., Choi, S. W., Hur, N. Y., Baik, M. Y., Lee, H. S., Kim, C. N. Microbial analysis and safety evaluation in the process of packaged Tofus. J. Life Science, 19, 486-491 (2009).
Kim, S.A., Lee, J.E., Kim, G.U., Kim, S.H., Shim, W.B., Microbial monitoring and exploring ways to prevent or minimize microbial contamination at the production and distribution stages of fresh strawberries. J. Food Hyg. Saf., 32, 485-492 (2017).
Kim, S.A., Lee, J.E., Park, H.J., Lee, S.D., Moon, H.Y., Shim, W.B., Prevention of Microbial Contamination Through Monitoring of the Harvesting, Sorting, and Distribution Stages of Fresh Hot Pepper. J. Food Hyg. Saf., 35, 60-67 (2020).
Kim, G.H., 2008. A successful case of high value-added agricultural products, Proceedings of the Korean J. Community Living Sci. Confrence, Busan., Korea, pp. 37-48.
Han, J.K., Cha, M.H., Kim, M.J., Kim, K.S., Antibacterial and Rinsing Activities Against Potentially Harmful Bacteria in Rice during Rice Flour Production. J. Food Hyg. Saf., 29, 117-122 (2014).
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.