시판 식물성 식품의 오염지표세균 분포 및 저장온도 , 기간별 오염지표세균의 변화
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 14권 / 1호
ㆍ저자명 : 이용욱, 박석기
ㆍ저자명 : 이용욱, 박석기
영어 초록
There were few data for the distribution of the indicator organisms in the commercial plant foods, and for the normal flora and for the foodborne agents within the country. First of all it must be investigated the distribution of the indicator organisms. And also it is very important to prepare the sanitation criteria for the plant foods through the microbiological e×amination and the investigation of tendency to change of the indicator organisms according to the storage temperature and period. The average number of total viable counts for grains was 2.9 × 10^5/g, psychrophilic bacteria 2.9 × 10^6/g, heterotrophic bacteria 3.1 × 10³/g, heat-resistant bacteria 2.1 × 10³/g Pseudomonas aeruginosa 23/g. That for beans was 6.3 × 10²/g, psychrophile 34/g, heterotroph 1.7 × 10²/g. That for sesames was 1.4 × 10^5/g, coliform 350/g, psychrophile 7.4 × 10⁴/g, heterotroph 5.8 × 10⁴/g, Pseud. aeruginosa 2.3 × 10³/g. heat-resistant bacteria 150/g. That for potatoes was 2.0 × 10^7/g, coliform 5.0 × 10⁴/g, psychrophile 1.8 × 10^7/g, heterotroph 1.4 × 10^7/g, heatresistant bacteria 3.3 × 10¹/g, Staphylococcus 2.7 × 10^5/g, fecal streptococcus 4.5 × 10³/g, Pseud. aeruginosa 7.0 × 10³/g. That for mushrooms was 1.2 × 10^8/g, psychrophile 9.4 × 10^7/g, heterotroph 1.0 × 10^9/g, heat-resistant bacteria 1.6 × 10^5/g, Pseud. aeruginosa 1.3 × 10³/g. That for vegetables was 5.9 × 10^(11)/g, coliform 1.8 × 10^6/g, psychrophile 1.1 × 10²/g, heterotroph 8.4 × 10^(11)/g, heatresistant bacteria 7.6 × 10^6/g, Staphylococcus 1.1 × 10^7/g, fecal streptococcus l.1 × 10⁴/g, Pseud. aeruginosa 5.2 × 10⁴/g. That for nuts 3.9 × 10⁴/g, coliform 3.9 × 10³/g, psychrophile 4.0 × 10^8/g, heterotroph 3.2 × 10^8/g, heat-resistant bacteria 400/g. In commercial grains and beans, SPC, psychrophile, heterotroph and heat-resistant bacteria stored at 10℃, 20℃, 30℃ were constant. Staphylococcus, coliform, Pseud. aeruginosa were decreased a little in grains, but were not detected in beans. In mushrooms, all indicator organisms were increased as time goes on and were increased rapidly at 20. In sesames, coliform was not detected at all temperature. psychrophile was increased for 7 days, the otners were constant. In potatoes, SPC, psychrophile, heat-resistant bacteria, heterotroph had a tendency to increase and the others were constant. In vegetables, indicator organisms were had a tendency to increase, psychrophile, heterotroph were rapidly increased after 7 days. In nuts, SPC, coliform, psychrophile, heterotroph, heat-resistant bacteria, Pseud. aeruginosa were constant, staphylococcus and fecal streptococcus were not detected.참고 자료
없음"한국식품위생안전성학회지"의 다른 논문
- 캔 파인애플 쥬스 및 슬라이스의 개봉 후 저장조건에 따른 금속(Pb , Sn and Fe ) , V..7페이지
- 유산균발효유 장기음용시 혈중 콜레스테롤에 미치는 영향7페이지
- 도계장과 돈육가공장에서 분리된 살모넬라 속의 특성 연구7페이지
- 국내에서의 HACCP 개념의 실용화에 관한 연구 -캐나다 FSEP 를 중심으로-11페이지
- Solid Phase Microextraction 법을 이용한 식품포장재 중의 잔류용제 분석8페이지
- 옥테닐호박산나트륨 전분의 이화학적 특성6페이지
- Algin 과 Chitosan 으로부터 제조한 생분해성 Film 의 생체적합성7페이지
- Diethylnitrosamine 에 의한 계배 간 조직 손상 및 지질 성분의 변화7페이지
- 피크패턴법을 이용한 종이재의 PCBs 분석 방법에 관한 연구9페이지
- Chondroitin Sulfate 가 Collagen 성숙과 노화에 미치는 영향10페이지