44D-11 |
Analysis of indicator microorganisms in processing of packaged tofus and establishement of sanitary critical limits |
S. N. WANG1, C. N. Kim2, and Y. J. Kim1. (1) Food Processing, Korea Food Research Institute, Baekhyun-dong 46-1, Seongnam, 463-746, South Korea, (2) Food Industry, Korea Health Industry Development Institute, Noryangjin-dong, Seoul, South Korea This study was carried out to analyze indicator microorganisms at each processing steps and to establish sanitary critical limits of packaged Tofus in Korea. Indicator microorganisms(total viable count and coliforms) of processing products at each processing steps, water, equipments, implements, employee's hands & gloves and air were analyzed for the goals. Total viable counts and coliforms at each processing step have similar tendency, but those at each plants have different tendency slight. The contamination levels of the soaking tank, the reserving tank of ground solution, filter wools during formation step, cooling water and trays during 1st cooling step were significantly high. The indicator microorganisms of soaking water were increased above 25 oC, and that of cooling water were reached the highest level in 5 min. Contamination of the equipments, the implements and water as well as insufficient control of some processing steps were the major sources of the microbial increase on processing products. Therefore it has been decided that sanitation of the equipment and implements at some processing steps(e.g washing, soaking, grinding, formation and 1st cooling), control of temperature and time during soaking step and control of water at 1st cooling step are necessary to improve sanitation level of packaged Tofus. This results will be contribute to analyze hazards and establish critical limits in application of HACCP system of relative food industry in Korea.
Session 44D, International
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