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Quality Evaluation of Edible Ices on the Microbiological Risk Factors  

Kim, Tae-Woong (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
Choi, Jae-Ho (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
Kim, Jai-Moung (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
Ding, Tian (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
Rahman, S.M.E. (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University)
Oh, Deog-Hwan (School of Biotechnology and Bioengineering College of Bioscience and Biotechnology, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.24, no.1, 2009 , pp. 86-93 More about this Journal
Abstract
This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, B. aureus, Y. enterocolitica were not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated1 from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.
Keywords
Edible ice; HACCP; Microbiological analysis; Food-borne pathogens;
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