빵류 제조공정의 CCP 유효성 평가 및 HACCP Plan 개선 = Evaluation of the Critical Control Point Effectiveness in Bakery Products Manufacturing Process and Improvement HACCP Plan

다국어 초록 (Multilingual Abstract)

In this study, microbiological unsuitable cases among bakery products were investigated, and the effectiveness of critical control point (CCP) in bakery products was estimated to suggest improvement HACCP plan. As a result of the unsuitable data in bakery products, the highest unsuitable is cream-filled bakery products. The contamination of total aerobic bacterial in before and after CCP, and final product were 6.9±0.0, 2.8±0.0, and 4.9±0.0 log CFU/g respectively. Currently, the CCP management for cream covers blend ratio, product temperature, usage time, and workplace temperature, but lacks specific process for direct microbiological contamination control. Escherichia coli, Staphylococcus aureus, and Salmonella spp. at approximately 1.0 log CFU/g were inoculated in milk cream, processed milk cream, and vegetable cream. Ethanol (99.9%) was added at concentrations of 0.5, 1.0, and 1.5%, and microbial growth was assessed at 10, 15, 25, and 35℃ over different storage times. At 10℃ after 15 days, microbial counts in creams with 1.5% ethanol were significantly lower than in those without ethanol. At 15℃ after 72 hours, milk cream and processed milk cream reached to 7∼8 log CFU/g without ethanol, but 4∼6 log CFU/g with 1.5% ethanol. At 25℃ after 24 hours, milk cream and processed milk creams were 8∼9 log CFU/g without ethanol but 6 log CFU/g with 1.5% ethanol. At 35℃ after 12 hours, milk cream and processed milk creams were 8~9 log CFU/g without ethanol but 6~7 log CFU/g with 1.5% ethanol. These results showed that adding at least 1% ethanol contributes to enhancing microbiological safety in cream-filled bakery. We suggest that ethanol adding process could be a novel CCP in cream-filled bakery.

목차 (Table of Contents)

• Ⅰ. Chapter1 1
• 1. 서론 3
• 2. 재료 및 방법 5
• 3. 결과 및 고찰 10
• 4. 요약 18
• Ⅱ. Chapter2 24
• 1. 서론 26
• 2. 재료 및 방법 28
• 3. 결과 및 고찰 32
• 4. 요약 50