Microbiological Quality Assessment of Kimbab with Applied HACCP
2018
Kim, T.H., Daegu University, Gyeongsan, Republic of Korea | Bae, H.J., Daegu University, Gyeongsan, Republic of Korea
This study was conducted to evaluate the difference in microbiological quality of Kimbab according to application of HACCP. A total of 73 Kimbab products were sampled in restaurants for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp., and Bacillus cereus. Results of microbiological hazards analysis of Kimbab showed that aerobic plate counts were significantly different according to application of HACCP (P less than 0.05), type of Kimbab (P less than 0.001), the place of purchase (P less than 0.01), and holding temperature before eating (P0.01) and coliform levels were significantly different according to the place of purchase (P less than 0.05). Staphylococcus aureus and Bacillus cereus were detected in 4.1% and 1.4% of tested samples, respectively. However, E. coli and Salmonella spp. were not detected in any sample. Foodborne pathogens were not detected in any Kimbab samples to which HACCP were applied and sold in highway service area and convenience stores. In conclusion, restaurant administrators and managers may improve food quality through effective application of HACCP.
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