Microbiological Analysis of Rice Cake Processing in Korea

• Published in: Journal of food protection 2016-01, Vol.79 (1), p.157-162
• Main Authors: Wang, Jun, Park, Joong-Hyun, Choi, Na-Jung, Ha, Sang-Do, Oh, Deog-Hwan
• Format: Article
• Language: English
• Subjects: Air sampling; Bacillus cereus - growth & development; Bacteria; E coli; Environmental health; Escherichia coli - growth & development; Food contamination & poisoning; Food Contamination - analysis; Food Handling - methods; Food Microbiology; Food products; Food safety; Fungi - growth & development; Laboratories; Manufacturing; Manufacturing industry; Microbial contamination; Microbiological analysis; Oryza - microbiology; Raw materials; Republic of Korea; Rice; Staphylococcus aureus - growth & development; Temperature; Yeasts
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-15-237

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.