title: 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.
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, 266109 People's Republic of China.
authors.forename: Jun
authors.initials: J
authors.lastname: Wang
authors.affiliation: Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea.
authors.forename: Joong-Hyun
authors.initials: JH
authors.lastname: Park
authors.affiliation: Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea.
authors.forename: Na-Jung
authors.initials: NJ
authors.lastname: Choi
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Korea.
authors.forename: Sang-Do
authors.initials: SD
authors.lastname: Ha
authors.affiliation: Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea. deoghwa@kangwon.ac.kr.
authors.forename: Deog-Hwan
authors.initials: DH
authors.lastname: Oh
mesh_terms: D001409:Bacillus cereus / Q000254:growth & development; D004926:Escherichia coli / Q000254:growth & development; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development; D012275:Oryza / Q000382:microbiology*; D056910:Republic of Korea; D013211:Staphylococcus aureus / Q000254:growth & development