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빙과류의 품목별 제품의 미생물학적 안전성 평가

Microbiological Safety Evaluation on Ice Cream and Ice Pop Products

한국식품위생안전성학회지 2019년 34권 4호 p.367 ~ 373
유정완 ( Yu Jeong-Wan ) - 부경대학교 식품공학과

김소현 ( Kim So-Hyun ) - 부경대학교 식품공학과
홍동리 ( Hong Dong-Lee ) - 부경대학교 식품공학과
김현재 ( Kim Hyeon-Jae ) - 부경대학교 식품공학과
정은주 ( Jung Eun-Joo ) - 부경대학교 식품공학과
이재화 ( Lee Jae-Hwa ) - 부경대학교 식품공학과
양지영 ( Yang Ji-Young ) - 부경대학교 식품공학과
 ( Lee Yang-Bong ) - 부경대학교 식품공학과


In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at -5 o C, -10 o C, and -18 o C, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.


Ice cream; Microbiological evaluation; Shelf life
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