Investigation of the level of microbial contamination in the environment for juice production = 생딸기 주스 제조 환경에서의 미생물학적 오염도 조사

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Title
Investigation of the level of microbial contamination in the environment for juice production = 생딸기 주스 제조 환경에서의 미생물학적 오염도 조사
Author(s)
S R Kim; W B Shim; S J Park; K S Ha; H S Yoon; S D Ha; K S Kim; K H Lee; Min-Gon Kim; K Y Kim; C H Kim; D H Chung
Bibliographic Citation
Korean Journal of Food Science & Technology, vol. 37, no. 2, pp. 287-293
Publication Year
2005
Abstract
Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and , respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.
Keyword
strawberry juiceHACCP (Hazard Analysis Critical Control Point)sanitary indication bacteriapathogenic bacteria
ISSN
0367-6293
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
1. Journal Articles > Journal Articles
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