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http://dx.doi.org/10.13103/JFHS.2021.36.5.400

Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea  

Han, Sangha (School of Food Science and Technology, Chung-Ang University)
Kim, Kyeongjun (School of Food Science and Technology, Chung-Ang University)
Byun, Kye-Hwan (School of Food Science and Technology, Chung-Ang University)
Kim, Duk-Hyun (School of Food Science and Technology, Chung-Ang University)
Choi, Song-yi (Department of Agro-food Safety and Crop Protection Microbial Safety Division, National Institute of Agricultural Sciences)
Ha, Sang-do (School of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.36, no.5, 2021 , pp. 400-406 More about this Journal
Abstract
The purpose of this study was to evaluate the microbial contamination level of Korean traditional rice cakes (Garaetteok, Injeolmi, Gyeongdan), as well as manufacturing environment of small-sized businesses in Korea. The contamination levels of total aerobic bacteria, coliforms, and Bacillus cereus in raw materials were 3.76-4.48, 2.21-4.14, and 1.02-1.15 log CFU/g respectively. On the other hand, Escherichia coli was not found. It has been found that the contamination level of total aerobic bacteria, coliforms, and B. cereus in the raw material decreased after the washing process, but it increased again during the soaking and grinding process. However, after the steaming stage, the contamination level increased again during the molding and cooling process, suggesting the need to take cautions in managing cooling water and molded rice cakes in the process. These results suggest that the safe management of cooling water and taking cautions in the drying process after steaming of rice cakes are necessary for controlling cross-contamination. No E. coli was detected during the manufacturing process involving all tested rice cakes. The microbial contamination level of manufacturing environment such as rice grinder and rice cake forming machine was high. Therefore, in terms of food safety strategy, it is necessary to consider introducing systematic cleansing and disinfection procedure to processing equipment and environment for the sake of reducing microbiological risks.
Keywords
Monitoring; Rice cakes; Microbiological quality; Food safety;
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