초록 ▼

1. 김치의 미생물학적 위해분석 - 인체 위해균의 정밀 계수 방법 설정 - 김치 발효중 인체 위해균의 생육능 조사 - 김치환경에서의 인체 위해균의 잔존에 관한 조사2. 김치의 미생물학적 위해분석 및 생육조절에 관한 연구 - 김치 원부재료의 오염현황 조사 - 김치제조 공정별 인체유해균의 생육에 관한 연구 - 김치 유통 중 오염세균의 생육에 대한 연구3. 김치에 오염 가능한 식중독균에 대한 생육저해물질 선정 및 효과분석 - 목표 세균을 억제하는 원부재료 및 억제물질 선정 - 억제물질에대한 목표세균 억제능의 김치에서의 적용시험 - 김치

1. 김치의 미생물학적 위해분석 - 인체 위해균의 정밀 계수 방법 설정 - 김치 발효중 인체 위해균의 생육능 조사 - 김치환경에서의 인체 위해균의 잔존에 관한 조사2. 김치의 미생물학적 위해분석 및 생육조절에 관한 연구 - 김치 원부재료의 오염현황 조사 - 김치제조 공정별 인체유해균의 생육에 관한 연구 - 김치 유통 중 오염세균의 생육에 대한 연구3. 김치에 오염 가능한 식중독균에 대한 생육저해물질 선정 및 효과분석 - 목표 세균을 억제하는 원부재료 및 억제물질 선정 - 억제물질에대한 목표세균 억제능의 김치에서의 적용시험 - 김치제품제조 목표공정에서의 위해균 억제물질 적용시험4. 김치 제품의 미생물학적 안전성 확보를 위한 품질지침 설정 - 김치 원부재료의 생산형태 및 유통형태 조사 - 김치제조공정별 제조형태 및 품질 관리상황 조사 - 제조공정별 목표세균의 오염하한선 설정 - 목표공정에서의 목표 세균의 오염도 저하방법 선정 - 목표공정별 미생물학적 품질관리 지침설정

Abstract ▼

Microbiological control for sanitary safety of Kimchi The objective of this research were making microbial guide line and its sanitation control of Kimchi product as international food. For proper counting and detection method of food poisoning bacteria on Kimchi product selective media were select

Microbiological control for sanitary safety of Kimchi The objective of this research were making microbial guide line and its sanitation control of Kimchi product as international food. For proper counting and detection method of food poisoning bacteria on Kimchi product selective media were select for each strain. ① E. coli O157:H7 : ( EMB ) ② Salmonella typhimurium : ( BSA ) ③ Staphylococcus aureus : ( BPA ) ④ Clostridium perfrigens : ( RCM ) ⑤ Campylobacter jejuni : Campylobacter Selective agar (LAB M)⑥ Vibrio paraheamolyticus : ( TCBS ) ⑦ Listeria monocytogenes : (LPM ) ⑧ Yersinia. enterocolitica : ( YSAB ) Proper enrichment culture method for detecting food poisoning bacteria were investigated. Survival ability of food poisoning bacteria on Kimchi product during fermentation were investigated. E. coliO157:H7, Stapyhlococcus, Salmonella, Clostridium, Listeria survived 7 days Yersinia survived 5 days, Campylobacter survived 4 days and Vibrio survived 2 days in Kimchi inoculated each strain at 10℃ fermentation. Staphylococcus survived 5 days, Listeria and Yersinia survived 3 days, Salmonella and Clostridium survived 2 days in Kimchi inoculated each strain at 25℃ fermentation. Enumeration of food poisoning bacteria in raw materials of Kimchi product were investigated. Total viable count in raw materials of Kimchi product were $10^4-10^7$ CFU/g in winter and $10^4-10^9$ CFU/g in summer. E. coli contamination was not different by seasons. S. typhymurium was not detected from all raw materials of Kimchi product, Ginger, Chinese cabbage and leek have pseudopositive colony of S. aureus by identification. B. cereus were detected at ginger in winter and Chinese cabbage, ginger, leek in summer and galic, leek in spring. All of pseudopositive colonys were not C. perfringens after identification. Pseudopositive colonys in galic were not C. jejuni after identification. V. parahaemolyticus was not detected from all raw materials of Kimchi product. In case of Yersinia galic was heaviIy contaminated in three seasons, green onion in winter and spring, ginger and leek in spring and summer, Chinese cabbage in summer were heavily contaminated. Listeria were detected at 10¹-10³ cfu/g and was not different by seasons except winter which showed high contamination. Enumeration of food poisoning bacteria in each step of manufacturing process of Kimchi product in plant were investigated. E. coli were detected at most of the steps in winter and summer, and detected from cutted salted Chinese cabbage, seasoning mixture in spring. Pseudopositive colonys of Staphyloccus aureus at most step of process were identified as S. xylous and S. saprophyticus. B. cereus were detected at the most of the steps. Pseudopositive colonys of Yersinia enterocolitica were detected on $10^2-10^3 $cfu/g and were not different by seasons. Pseudopositive colonys of Listeria monosytogenes were detected at $10^3-10^4$ cfu/g in winter and increased its number in spring and summer. In aims of detect the contamination of food poisoning bacteria from marketing and storage Kimchi product, survival ability of food poisoning bacteria in Kimchi product during storage at 0℃ were investigated. E. coli O157:H7, Salmonella typhymurium, Staphylococcus aureus, Listeria monocytogenes survived over 30 days in Kimchi inoculated each strain at 0℃ storage. Yersinia enterocolica, Clostridium perfringens survived 20 days, Campylobacter jejuni survived 15 days,Vibrio parahaemolyticus survived 3 days in Kimchi inoculated each strain at 0℃ storage. Against on food poisoning bacteria Escherichia coli, Staphylococcus aureus and Listeria monocytogenes antimicrobial activities of kimchi ingredients,synthetic preservatives and medical herbs were investigated. Garlic extract showed highest activity on them followed leek, cabbage and onion extract. Na-nitrate was good antimicrobial activity and in case of medical herb, Caesalpinia sappan L. was. Garlic extract showed its activity proportionally according to its concentration. Especially, combination of 50% garlic extract and synthetic preservative showed the same effect as 100% garlic extract. Therefore, some combinations of antimicrobial agents would be more effective on them. Cultivation pattern of raw materials and circulation in market after harvest were surveyed from KATI. NET which were operate AFMC(agriculture and fishery marketing cooperation ). Management of raw materials and quality control pattern of manufacturing process in plant were investigated at a exporting Kimchi manufacturing factory. The microbial guide line for each step for Kimchi process were set up from the previous studies. The microbial guide line of final Kimchi product were E. coli O157 : neg/0.1g, Staphylococcus aureus : neg/ 0.01g, Listeria monocytogenes : neg/ 0.1g.Sodium dichloroisocyanurate showed good antimicrobial activity at washing step of salted Chinese cabbage in process. E. coli were decreased in deeping step of salted Chinese cabbage at 100 ppm, 5 minute, and S. aureus were decreased 80-90% of the survival number at 200 ppm, 2 minute. The organoleptic property of Kimchi which was made with clorinated Chinese cabbage were not significantly different from control Kimchi. Sodium dichloroisocyanurate showed good antimicrobial activity at washing step of raw matreials which were galic, ginger, onion, green onion, leek etc. Microbiological quality control manual were set up from previous research which were contained the concept of sanitation, management of facilities, employee, raw materials, processing, etc.

목차 Contents

• 제1장 서 론...21
• 1. 연구의 배경...21
• 2. 연구의 필요성...23
• 3. 연구개발의 목표 및 내용...26
• 제2장 재료 및 방법...29
• 1. 인체 위해균의 정밀 계수방법 설정...29
• 2. 김치 발효중 인체 위해균의 생육능 조사...34
• 3. 김치 환경에서의 인체 위해균의 잔존에 관한 조사...34
• 4. 김치 원부재료의 오염현황조사...36
• 5. 김치 제조 공정별 인체 유해균의 생육에 관한 연구...38
• 6. 김치 유통중 오염세균의 생육에 대한 연구...39
• 7. 김치 원부재료의 생산형태 및 유통형태조사...40
• 8. 김치 제조공정별 제조형태 및 품질관리 상황 조사...40
• 9. 제조공정별 목표세균의 오염하한선 설정...41
• 10. 목표공정에서의 목표세균의 오염도 저하방법 선정...41
• 11. 김치에서의 가능 오염 병원균에 대한 생육저해물질의 선정 및 효과분석...44
• 12. 억제물질에 대한 목표세균 억제능의 김치에서의 적용시험...47
• 13. 김치제품제조 목표공정에서의 위해균 억제물질 적용시험...48
• 14. 목표공정별 미생물학적 품질관리지침 설정...49
• 제3장 결과 및 고찰...51
• 1. 인체 위해균의 정밀 계수방법 설정...51
• 2. 김치 발효중 인체 위해균의 생육능 조사...63
• 3. 김치 환경에서의 인체 위해균의 잔존에 관한 조사...70
• 4. 김치 원부재료의 오염현황조사...75
• 5. 김치 제조 공정별 인체 유해균의 생육에 관한 연구...85
• 6. 김치 유통중 오염세균의 생육에 대한 연구...96
• 7. 김치 원부재료의 생산형태 및 유통형태조사...101
• 8. 김치 제조공정별 제조형태 및 품질관리 상황 조사...105
• 9. 제조공정별 목표세균의 오염하한선 설정...106
• 10. 목표공정에서의 목표세균의 오염도 저하방법 선정...107
• 11. 김치에서의 가능 오염 병원균에 대한 생육저해물질의 선정 및 효과분석...115
• 12. 억제물질에 대한 목표세균 억제능의 김치에서의 적용시험...123
• 13. 김치제품제조 목표공정에서의 위해균 억제물질 적용시험...124
• 14. 목표공정별 미생물학적 품질관리지침 설정...126
• 제4장 참고문헌...145