청주지역 외식업체에서 제공되는 수육 및 부가식품의 미생물 위해분석

Microbiological Hazard Analysis for Boiled Pork Hock·Vegetables·Salt-Fermented Shrimps Delivered Ready to Eat in Cheongju

This study, by conducting microbiological hazard analysis for boiled pork hock and additional foods that are distributed through delivery among the ready-to-eat foods, which are expected to see increase in demands, we intend to use the analysis as a basic material for improving quality management. We have randomly selected 3 restaurants selling boiled pork hock situated in Cheongju, Chungcheongbukdo, and conducted a microbiological hazard analysis on boiled pork hock and Vegetables, Salt fermented Shrimps. As a result, DR-1 and DR-3 boiled pork hock were found to exceed putrefaction standard of total aerobic bacteria. DR-2 salted shrimps had already entered putrefaction stage. Boiled pork hock, salted shrimps, chilli, lettuce were all included in contamination range of Total coliforms. For E. coli, bacteria had been found in DR-3 boiled pork hock and it was found positive in DR-1 and DR-3 salted shrimps but it wasn't found in garlic during 3 tests. Among DR-1, DR-2, and DR-3 of boiled pork hock, salted shrimps, lettuce, chilli, and garlic, staphylococcus aureus was found in DR-3 boiled pork hock and lettuce and DR-2 chilli. We have tested for Listeria monocytogenenes in boiled pork hock and salted shrimp, it was found in DR-3 boiled pork hock. No germs were found for Salmonella spp., Shigella spp. in boiled pork hock and Vibrio parahamolyticus in salted shrimp. In conclusion, it is considered that sanitary management system is required for ready-to-eat foods and delivery foods for its entire process of production until it is served on consumers table.