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http://dx.doi.org/10.13103/JFHS.2012.27.3.301

A Monitoring for the Management of Microbiological Hazard in Rice-cake by Climate Change  

Choi, Song-Yi (School of Food Science and Technology, Chung-Ang University)
Jeong, Se-Hee (School of Food Science and Technology, Chung-Ang University)
Jeong, Myung-Seop (School of Food Science and Technology, Chung-Ang University)
Park, Ki-Hwan (School of Food Science and Technology, Chung-Ang University)
Jeong, Young-Gil (Harvest Charm-Foods Co., Ltd.)
Cho, Joon-Il (Korea Food & Drug Administration)
Lee, Soon-Ho (Korea Food & Drug Administration)
Hwang, In-Gyun (Korea Food & Drug Administration)
Bahk, Gyung-Jin (School of Food and Nutrient, Kunsan National University)
Oh, Deog-Hwan (School of Food Science and Biotechnology, Kangwon National University)
Chun, Hyang-Sook (Korea Food Research Institute)
Ha, Sang-Do (School of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.3, 2012 , pp. 301-305 More about this Journal
Abstract
This study was conducted to investigate the microbiological contamination levels in rice cakes and rice flour due to climate change in three areas classified to their temperature and precipitation. We investigated the contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens of rice flour and 3 rice cakes such as Garaetteok, Sirutteok and Gyeongdan. Contamination levels of total aerobic bacteria in rice flour were 4.9 log CFU/g. In a total of 70 rice flour, yeasts & molds and coliforms were detected in 42 and 52 samples at the levels of 43 CFU/g and 1.29 log CFU/g, respectively. S. aureus were detected in only 1 rice flour (1.66 log CFU/g) out of 70. In an investigation of contamination levels in rice cakes, the population of total aerobic bacteria were highest in Gyeongdan (5.18 log CFU/g) and coliforms were highest in Gareattock (2.93 log CFU/g). There was no detection of E. coli and B. cereus except for only 1 Gareattock (1.20 log CFU/g). There were no differences of contamination levels among the three areas. If constant monitoring of rice cakes and rice flour is conducted on the basis of this study, it is expected to be able to analyze the change of contamination levels in rice cakes and rice flour due to climate change.
Keywords
climate change; microbiological contamination; rice cake; Garaetteok; Sirutteok;
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