Microbiological Analysis of Rice Cake Processing in Korea

This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial a...
Ausführliche Beschreibung

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Autor*in:	Wang, Jun [verfasserIn] Park, Joong-Hyun Choi, Na-Jung Ha, Sang-Do Oh, Deog-Hwan

Format:	Artikel
Sprache:	Englisch

Erschienen:	2016

Schlagwörter:	Food products Bacteria Food safety Food contamination & poisoning

Übergeordnetes Werk:	Enthalten in: Journal of food protection - Des Moines, Iowa : International Association for Food Protection, 1977, 79(2016), 1, Seite 157-162
Übergeordnetes Werk:	volume:79 ; year:2016 ; number:1 ; pages:157-162

Links:	Volltext Link aufrufen Link aufrufen

DOI / URN:	10.4315/0362-028X.JFP-15-237

Katalog-ID:	OLC1970767065

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650		4	\|a Food products
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700	1		\|a Oh, Deog-Hwan \|4 oth
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spelling	10.4315/0362-028X.JFP-15-237 doi PQ20160430 (DE-627)OLC1970767065 (DE-599)GBVOLC1970767065 (PRQ)c1562-d6f8086591a500450fa4715609c9b26bdc94e976ee15f654327c6ff1f15f85350 (KEY)0062396220160000079000100157microbiologicalanalysisofricecakeprocessinginkorea DE-627 ger DE-627 rakwb eng 660 630 DNB Wang, Jun verfasserin aut Microbiological Analysis of Rice Cake Processing in Korea 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination. Food products Bacteria Food safety Food contamination & poisoning Park, Joong-Hyun oth Choi, Na-Jung oth Ha, Sang-Do oth Oh, Deog-Hwan oth Enthalten in Journal of food protection Des Moines, Iowa : International Association for Food Protection, 1977 79(2016), 1, Seite 157-162 (DE-627)129612553 (DE-600)243284-5 (DE-576)015108767 0362-028X nnns volume:79 year:2016 number:1 pages:157-162 http://dx.doi.org/10.4315/0362-028X.JFP-15-237 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26735044 http://search.proquest.com/docview/1753236060 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2108 GBV_ILN_4012 GBV_ILN_4219 AR 79 2016 1 157-162
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allfieldsGer	10.4315/0362-028X.JFP-15-237 doi PQ20160430 (DE-627)OLC1970767065 (DE-599)GBVOLC1970767065 (PRQ)c1562-d6f8086591a500450fa4715609c9b26bdc94e976ee15f654327c6ff1f15f85350 (KEY)0062396220160000079000100157microbiologicalanalysisofricecakeprocessinginkorea DE-627 ger DE-627 rakwb eng 660 630 DNB Wang, Jun verfasserin aut Microbiological Analysis of Rice Cake Processing in Korea 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination. Food products Bacteria Food safety Food contamination & poisoning Park, Joong-Hyun oth Choi, Na-Jung oth Ha, Sang-Do oth Oh, Deog-Hwan oth Enthalten in Journal of food protection Des Moines, Iowa : International Association for Food Protection, 1977 79(2016), 1, Seite 157-162 (DE-627)129612553 (DE-600)243284-5 (DE-576)015108767 0362-028X nnns volume:79 year:2016 number:1 pages:157-162 http://dx.doi.org/10.4315/0362-028X.JFP-15-237 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26735044 http://search.proquest.com/docview/1753236060 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2108 GBV_ILN_4012 GBV_ILN_4219 AR 79 2016 1 157-162
allfieldsSound	10.4315/0362-028X.JFP-15-237 doi PQ20160430 (DE-627)OLC1970767065 (DE-599)GBVOLC1970767065 (PRQ)c1562-d6f8086591a500450fa4715609c9b26bdc94e976ee15f654327c6ff1f15f85350 (KEY)0062396220160000079000100157microbiologicalanalysisofricecakeprocessinginkorea DE-627 ger DE-627 rakwb eng 660 630 DNB Wang, Jun verfasserin aut Microbiological Analysis of Rice Cake Processing in Korea 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination. Food products Bacteria Food safety Food contamination & poisoning Park, Joong-Hyun oth Choi, Na-Jung oth Ha, Sang-Do oth Oh, Deog-Hwan oth Enthalten in Journal of food protection Des Moines, Iowa : International Association for Food Protection, 1977 79(2016), 1, Seite 157-162 (DE-627)129612553 (DE-600)243284-5 (DE-576)015108767 0362-028X nnns volume:79 year:2016 number:1 pages:157-162 http://dx.doi.org/10.4315/0362-028X.JFP-15-237 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26735044 http://search.proquest.com/docview/1753236060 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2108 GBV_ILN_4012 GBV_ILN_4219 AR 79 2016 1 157-162
language	English
source	Enthalten in Journal of food protection 79(2016), 1, Seite 157-162 volume:79 year:2016 number:1 pages:157-162
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author	Wang, Jun
spellingShingle	Wang, Jun ddc 660 misc Food products misc Bacteria misc Food safety misc Food contamination & poisoning Microbiological Analysis of Rice Cake Processing in Korea
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topic_title	660 630 DNB Microbiological Analysis of Rice Cake Processing in Korea Food products Bacteria Food safety Food contamination & poisoning
topic	ddc 660 misc Food products misc Bacteria misc Food safety misc Food contamination & poisoning
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title	Microbiological Analysis of Rice Cake Processing in Korea
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title_sort	microbiological analysis of rice cake processing in korea
title_auth	Microbiological Analysis of Rice Cake Processing in Korea
abstract	This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination.
abstractGer	This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination.
abstract_unstemmed	This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination.
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title_short	Microbiological Analysis of Rice Cake Processing in Korea
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