Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Microbiological Hazard Evaluation of the Product Flow of Korean Rice Cakes

떡류 제조 시 미생물학적 위해도 평가에 관한 연구

  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Hyo-Soon (Department of Food Science and Nutrition, Dankook University)
  • 장명숙 (단국대학교 식품영양학과) ;
  • 이효순 (단국대학교 식품영양학과)
  • Published : 2006.12.31
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Abstract

This study evaluated the microbiological hazard of three Korean rice cake products (Gaepidduk, Injulmi, Julpyon). Microorganisms testing was conducted in various phases of the product flow of Korean rice cakes preparation, food equipment, environment work and cook employees at small scale. The results showed the presence of redbean paste, soybean powder and oil at levels as high as $10^5$ CFU/g on the hazard analysis of rice cakes ingredients. High levels of coliforms were detected in Julpyon products after 24 hr. and on the cooker's aprons. Clinical bacteria were not detected in any of the rice cakes. We concluded that there is a strong requirement for education related to personal hygiene for the production of hygienic rice cake products and for the publics health.

Keywords

References

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