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      신선편이 양배추 제조공정 단계별 미생물 변화: 공기 중 미생물 변화를 중심으로 = Changes of Microorganisms During Fresh-Cut Cabbage Processing:Focusing on the Changes of Air-Borne Microorganisms

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      https://www.riss.kr/link?id=A104491276

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      다국어 초록 (Multilingual Abstract)

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      To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms inair, equipments, raw material, water and final product were isolated and identified using Vitek 2 compact system.Airborne microrganisms were isolated from 100 L air using air sampler for floating microorganisms and plate countagar for falling microorganisms. And contaminated microorganisms of equipment, water, and product were isolatedfrom plate count agar plate. Total plate counts for floating and falling, raw material, equipments and final product were102-103 CFU/m3, ~101 CFU/plate, 103 CFU/g, ~104 CFU/cm2 and 104 CFU/g, respectively. From the result of isolatedmicroorganism identification from raw material to final prfinal product.
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      To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms inair, equipments, raw material, water and final product were isolated and identified using Vitek 2 compact system.Airborne microrganisms were isolated from 1...

      To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms inair, equipments, raw material, water and final product were isolated and identified using Vitek 2 compact system.Airborne microrganisms were isolated from 100 L air using air sampler for floating microorganisms and plate countagar for falling microorganisms. And contaminated microorganisms of equipment, water, and product were isolatedfrom plate count agar plate. Total plate counts for floating and falling, raw material, equipments and final product were102-103 CFU/m3, ~101 CFU/plate, 103 CFU/g, ~104 CFU/cm2 and 104 CFU/g, respectively. From the result of isolatedmicroorganism identification from raw material to final prfinal product.

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      참고문헌 (Reference)

      1 "Trend of safety management for fresh-cut produce in USA" 2007

      2 "Techniques to establish safety of fresh-cut fruits and vegetables" 4 : 18-25, 2005

      3 "Technical trend & prospect of minimal processing fruits & vegetables industry" 38 : 120-130, 2005

      4 "Plan of establishment for minimal processing fruits & vegetables" 4 : 8-17, 2005

      5 "Food and Drug Administration and Milk Industry Foundation International Ice Cream Association. Recommended guidelines for controlling environmental contamination in dairy plants. Dairy Food Sanit. 8" 52-56, 1988

      6 "Equipments and facilities to process high qualityof fresh-cut produce" 4 : 41-61, 2005

      7 "Epidermic listeriosis evidence for transmission by food" 203-206, 1983

      8 "Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens" 61 : 199-207, 2005

      9 "Current status and prospect offresh-cut produce in Korea" 3 : 18-22, 2004

      10 "Consumers' demand for fresh cut produce" 4 : 2-7, 2005

      1 "Trend of safety management for fresh-cut produce in USA" 2007

      2 "Techniques to establish safety of fresh-cut fruits and vegetables" 4 : 18-25, 2005

      3 "Technical trend & prospect of minimal processing fruits & vegetables industry" 38 : 120-130, 2005

      4 "Plan of establishment for minimal processing fruits & vegetables" 4 : 8-17, 2005

      5 "Food and Drug Administration and Milk Industry Foundation International Ice Cream Association. Recommended guidelines for controlling environmental contamination in dairy plants. Dairy Food Sanit. 8" 52-56, 1988

      6 "Equipments and facilities to process high qualityof fresh-cut produce" 4 : 41-61, 2005

      7 "Epidermic listeriosis evidence for transmission by food" 203-206, 1983

      8 "Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens" 61 : 199-207, 2005

      9 "Current status and prospect offresh-cut produce in Korea" 3 : 18-22, 2004

      10 "Consumers' demand for fresh cut produce" 4 : 2-7, 2005

      11 "Characteristics of biological aerosols in dairy processing plants" 621-626, 1990

      12 "A review of airbone contamination and its measurement in dairy processingplants" 512-524, 1989

      13 "A Study on the microbial air pollution of urban living and indoor environment" 27 : 1-9, 2001

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2013-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2010-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2009-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2008-01-01 평가 등재후보 1차 FAIL (등재후보1차) KCI등재후보
      2006-07-21 학회명변경 영문명 : The Korean Sociery Of Food Hygiene And Safety -> The Korean Society of Food Hygiene and Safety KCI등재후보
      2006-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.45 0.45 0.48
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.49 0.49 0.726 0.08
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