Browse > Article
http://dx.doi.org/10.13103/JFHS.2022.37.6.400

Evaluation of Microbial Contamination in the Manufacturing Process of Non-Heated Frozen Rice Cakes  

Yong-Sik, Yoon (Research Center for Industrial Development of Biofood Materials, Jeonbuk National University)
Eun-In, Yang (Hazardous Substances Analysis Division, Gwangju Regional Food and Drug Administration)
Young-Soo, Kim (Research Center for Industrial Development of Biofood Materials, Jeonbuk National University)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.6, 2022 , pp. 400-410 More about this Journal
Abstract
This study was performed to analyze the microbial contamination levels of three non-heated rice cake manufacturers in terms of seasonal manufacturing process and to investigate the effects of summertime soaking on contamination levels and temperature-controlled soaking in water on reduction in microbial levels. The total aerobic bacteria (TAB) ranged from 2.69 log CFU/g to 5.08 log CFU/g in the produce, but the microbial contamination increased sharply during soaking. The levels of TAB and coliforms during summer soaking were 7.01 and 3.96 log CFU/g, respectively, and this was significantly higher than those in other seasons. The contamination level was high in the subsequent freezing, with the TAB level (6.24 log CFU/g) exceeding the legal standard. The temperature of soaking water in summer increased from 19.1℃ to 26.8℃ after 12 h of soaking. The microbial contamination was significantly high commensurate with increased soaking time, and the TAB level in the frozen process exceeded the legal standard from 9 h of soaking. The use of ice packs to prevent the increase in temperature of the soaking water in summer resulted in maintenance of temperature at 20.1℃ for up to 12 h. The average TAB value in the freezing process was 4.42 log CFU/g after 12 h of soaking, and this is 1.77 log CFU/g lower than that before. Based on these results, it was determined that controlling the soaking time and water temperature are essential for the production of a safe unheated frozen rice cake. The safety of the HACCP system could be established by applying these preventive management standards.
Keywords
Non-heating rice cakes; Contamination; Soaking; HACCP;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Korea Agro-Fisheries & Food Distribution Corporation, (2021, May 22), 2020 Processed Food Segment Market Status(Rice processed food) [Information]. Retrieved from https://www.atfis.or.kr/home/board/FB0027.do?act=read&bpoId=3659&bcaId=0&pageIndex=1
2 Korea Agro-Fisheries & Food Distribution Corporation, (2021, May 22), 2020 Food Industry Market and Consumer Trend Analysis [Information]. Retrieved from https://www.atfis.or.kr/home/board/FB0003.do?act=read&bpoId=3650&bcaId=0&pageIndex=4
3 Ministry of Food and Drug Safety (MFDS), (2021, February 25). Food Sanitation Act [Law]. Retrieved from https://www.law.go.kr/LSW/lsSc.do?section=&menuId=1&subMenuId=15&tabMenuId=81&eventGubun=060101&query=%EC%8B%9D%ED%92%88%EC%9C%84%EC%83%9D%EB%B2%95#undefined
4 Food Information Statistics System, (2021, May 22), 2018 Food Industry Statistics. Statistics Korea (Rice cake / Korea traditional cookies market) [Information]. Retrieved from https://www.atfis.or.kr/home/board/FB0027.do?act=read&bpoId=3051
5 Korea Consumer Agency, (2021, May 22), Result report on the safety status of rice cakes distributed in the market [Information]. Retrieved from https://www.kca.go.kr/smartconsumer/synapviewer.do?menukey=7301&fno=10009668&bid=00000146&did=1001038876
6 Park, S.G., Development of HACCP System through Thermal and UV sterilization process management and SSOP : for rice-cake dried products. PhD thesis, Dept, Food & Nutrition graduate school of Hanyang university, Seoul, Korea. (2018)
7 Climate Change Information Center, (2021, May 22), Establishment of climate change status and countermeasures [Information], Retrieved from http://www.climate.go.kr/home/bbs/view.php?code=52&bname=domestic&vcode=3742&cpage=5&vNum=40&skind=&sword=&category1=&category2=
8 Korea Agency of HACCP Accredition and Services, (2021, May 22), A study on measures to improve food safety management and HACCP system in response to climate change [Information], Retrieved from http://www.haccp.or.kr/user/boardDetail.do
9 Kim, S.S., Chung, H.Y., Effects of carbohydrate materials on retarding retrogradation of a Korea rice cake(Karedduk). J. Korean Soc. Food Sci. Nutr., 36, 1320-1325 (2007).   DOI
10 Hwang, S.J., Kim, J.W., Effects of roots powder of balloon-flowers on general composition and quality characteristics of Sulgidduk. Korean J. Food Culture, 22, 77-82 (2007).
11 Shin, Y.J., Park, G.S., Quality characteristics of apricot Sulgodduk with different addition amounts of apricot juice. Korean J. Food Cookery Sci., 22, 882-889 (2006).
12 Yoon, S.J., Jang, M.S., Characteristics of quality in Jeolpyun with different amounts of ramie. Korea J. Food Cookery Sci., 22, 636-641 (2006).
13 Chae, K.Y., Hong, J.S., The quality characteristics of Jeolpyun with different amount of Job's Tears Flour. Korea J. Food Cookery Sci., 23, 770-776 (2007).
14 Kang, Y.S., Chae, K.Y., Hong, J.S., Study on the quality characteristics of polished rice, brown rice and black rice Jeolpyeon by the addition of astringent persimmon concentrate. Korea J. Food Cookery Sci., 23, 50-61 (2007).
15 Jeon, S.H., Jung, M.J., Chung, K.H., Yoon, J.A., An, J.H., Quality characteristics and biological activities of Jeolpyeon added with rice Bran. J. Korean Soc. Food Sci. Nutr., 48, 630-639 (2019).   DOI
16 Han, K.Y., Yoon, S.J., Quality characteristics of lotus leaf Jeolpyun during storage. J. Korean Soc. Food Sci. Nutr., 36, 1604-1611 (2007)   DOI
17 Moon, E.W., Hun, J.O., Park, H.J., Park, J.S., Lee, M.K., Na, H.S., Quality properties of rice cake containing Artemisia annua L. powder. Korean J. Food Preserv., 22, 811-816 (2015).   DOI
18 Lee, N.G., Quality characteristics of Jeolpyeon by different ratios of green laver powder. The Journal of the Convergence on Culture Technology, 4, 295-300 (2018).
19 Shin, A.C., Park, H.J., Song, J.C., Optimization of modified starches on retrogradation of Korea rice cake(Graeduk). Korean J. Food & Nutr., 19, 279-287 (2006).
20 Shin, A.C., Song, J.C., Suppression functions of retrogradation in Korea rice cake(Garaeduk) by various surfactants. J. Korean Soc. Food Sci. Nutr., 33, 1218-1223 (2004).   DOI
21 Jeong, S.H., Choi, S.Y., Cho, J.L., Lee, S.H., Hwang, I.G., Na, H.J., Oh, D.H., Bahk, G.J., Ha, S.D., Microbiological contamination levels in the processing of korea rice cakes. J. Food Hyg. Saf., 27, 161-168 (2012).   DOI
22 Choi, S.Y., Jeong, S.H., Jeong, M.S., Park, K.H., Jeong, Y.G., Cho, J.I., Lee, S.H., Hwang, I.G., Bahk, G.J., Oh, D.H., Chun, H.S., Ha, S.D., A monitoring for the management of microbiological hazard in rice cake by climate change. J. Food Hyg. Saf., 27, 301-305 (2012).   DOI
23 Ministry of Food and Drug Safety (MFDS), (2021, February 25). Korea Food Code [Law]. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263
24 Bryan, F.L., Factors that contribute to outbreaks of food borne disease. J. Food Prot., 41, 816-822 (1978).   DOI
25 Climate Change Information Center, (2022, November 3), Present condition of temperature in Korea [Information], Retrieved from http://www.climate.go.kr/home/05_prediction_new/predict04_01.php