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Food Hazard Analysis During Dried-laver Processing

机译：干法加工过程中的食品危害分析

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This study was performed to identify and assess food hazards during dry laver processing. Samples including raw materials, intermediates, and finished products during dried-laver processing were collected from seven dried-laver processing facilities, and microbial analyses were conducted. Microbial levels such as total coliforms and total viable cell count (TVC) increased as the processing steps progressed. TVC and total coliforms ranged from CFU/g and <18 to 27,600 MPN/100 g for intermediates and finished products obtained during dried-laver processing, respectively. However, no fecal coliform was detected in the samples. Additionally, food-borne bacteria including Bacillus cereus, Listeria monocytogenes, Salmonella sp., Staphylococcus aureus, and Vibrio parahaemolyticus were not identified in finished products. For heavy metal content, arsenic ranged from 30.18 to 39.05 mg/kg, mercury from 0.005 to 0.009 mg/kg, and cadmium from 0.076 to 0.318 mg/kg dry mass in all finished products. However, lead was not detected in samples tested in this study. In conclusion, dried-laver products were safe based on the levels of food-borne bacteria and heavy metal contents. However, it is important to reduce total viable cell counts and total coliforms during dried-laver processing.
机译：进行这项研究是为了识别和评估干紫菜加工过程中的食品危害。从七个干法加工设备中收集了包括干法加工过程中的原材料，中间体和成品在内的样品，并进行了微生物分析。随着处理步骤的进行，诸如总大肠菌群和总活细胞计数（TVC）之类的微生物水平增加。在干法加工过程中获得的中间体和最终产品的TVC和总大肠菌群的范围分别为CFU / g和<18至27,600 MPN / 100 g。但是，在样品中未检测到粪便大肠菌。此外，在成品中未鉴定出包括蜡状芽孢杆菌，单核细胞增生性李斯特菌，沙门氏菌，金黄色葡萄球菌和副溶血性弧菌在内的食源性细菌。对于重金属含量，所有最终产品中的干重砷含量为30.18至39.05 mg / kg，汞含量为0.005至0.009 mg / kg，镉含量为0.076至0.318 mg / kg。但是，在这项研究中测试的样品中未检测到铅。总之，基于食源性细菌和重金属含量的高含量，干法产品是安全的。但是，重要的是在干燥的过程中减少总的活细胞数和大肠菌群。

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