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http://dx.doi.org/10.17495/easdl.2017.10.27.5.576

Microbiological Quality of Dried and Powdered Foods Stored at Various Relative Humidities  

Kim, Ji-Yeon (Dept. of Food and Nutrition, Chung-Ang University)
Bae, Young-Min (Dept. of Food and Nutrition, Chung-Ang University)
Hyun, Jeong-Eun (Dept. of Food and Nutrition, Chung-Ang University)
Kim, Eun-Mi (Division of Food Safety, Distribution and Standard, Korea Food Research Institute)
Kim, Jong-Chan (Division of Food Safety, Distribution and Standard, Korea Food Research Institute)
Lee, Sun-Young (Dept. of Food and Nutrition, Chung-Ang University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.5, 2017 , pp. 576-582 More about this Journal
Abstract
This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.
Keywords
relative humidity; dried and powdered foods; storage; microbial growth; climate change;
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Times Cited By KSCI : 5  (Citation Analysis)
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