국립강릉원주대학교

초록/요약 도움말

This study was carried to secure microbiological safety of packed tofu produced in Gangneung-Chodang-Tohu. Hazard analysis was performed against 5 kinds of bacteria, Salmonella spp., Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli 0157:H7, at process of packed tofu, and then critical control point (CCP) was determinated. All tests were carried to triplicate on 4 kinds of soy bean at each process of packed tofu. Salmonella spp. was detected only 1 time at soaking process. Bacillus cereus was detected 1 time from soy bean and 1 time from soaking process. S. aureus was detected 4 times from soy bean, 9 times at soaking process, and 10 times at grinding process. Detection counts of S. aureus were reduced to 1 time at boiling process, and 2 times at coagulation process. However, detection counts of S. aureus were increased again to 7 times at cutting process, and 5 times packing process. Finally, detection count of S. aureus was reduced to 1 time at heating in water bath process. L. monocytogenes was detected from 1 time from soy bean, 1 time at soaking process, and 2 times at grinding process. E. coli O157:H7 was not detected at any process. E. coli O157:H7 and L. monocytogenes were determinated hazard at all process of packed tofu although detection counts of them were lower than those of other bacteria. The reasons why they are very serious to human’s healthy if they were detected from food. And then, S. aureus was added to hazard at soaking and grinding process because of high detection ratio. The heating in water bath process was determinated to CCP because it is only process can reduce E. coli O157:H7 and L. monocytogenes below critical limit.