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KMID : 0881720120270030301
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 3 p.301 ~ p.305
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A Monitoring for the Management of Microbiological Hazard in Rice-cake by Climate Change
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Choi Song-Yi
Jeong Se-Hee
Chung Myung-Sub
Park Ki-Hwan
Jeong Young-Gil
Cho Joon-Il
Lee Soon-Ho
Hwang In-Gyun
Bahk Gyung-Jin
Oh Deog-Hwan
Chun Hyang-Sook
Ha Sang-Do
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Abstract
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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.
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KEYWORD
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climate change, microbiological contamination, rice cake, Garaetteok, Sirutteok
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