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KMID : 0881720210360060493
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 6 p.493 ~ p.503
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Investigation of microbial contamination on manufacturing processes for small-scale Korean traditional cookies manufacturers
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Kim Sol-A
Lee Jeong-Eun
Park Hyun-Jin
Park Mi-Seon
Choi Song-Yi
Shim Won-Bo
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Abstract
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The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it’s required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.
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KEYWORD
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Korean traditional cookies, Small-scale, Monitoring, Microbiological contamination, Food safety
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Listed journal information
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