Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea

소규모 가공경영체 떡류의 생산과정에 따른 미생물학적 품질조사를 위한 모니터링

  • Han, Sangha (School of Food Science and Technology, Chung-Ang University) ;
  • Kim, Kyeongjun (School of Food Science and Technology, Chung-Ang University) ;
  • Byun, Kye-Hwan (School of Food Science and Technology, Chung-Ang University) ;
  • Kim, Duk-Hyun (School of Food Science and Technology, Chung-Ang University) ;
  • Choi, Song-yi (Department of Agro-food Safety and Crop Protection Microbial Safety Division, National Institute of Agricultural Sciences) ;
  • Ha, Sang-do (School of Food Science and Technology, Chung-Ang University)
  • 한상하 (중앙대학교 식품공학과) ;
  • 김경준 (중앙대학교 식품공학과) ;
  • 변계환 (중앙대학교 식품공학과) ;
  • 김덕현 (중앙대학교 식품공학과) ;
  • 최송이 (국립농업과학원 농산물안전성부 유해생물과) ;
  • 하상도 (중앙대학교 식품공학과)
  • Received : 2021.08.24
  • Accepted : 2021.10.25
  • Published : 2021.10.30
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Abstract

The purpose of this study was to evaluate the microbial contamination level of Korean traditional rice cakes (Garaetteok, Injeolmi, Gyeongdan), as well as manufacturing environment of small-sized businesses in Korea. The contamination levels of total aerobic bacteria, coliforms, and Bacillus cereus in raw materials were 3.76-4.48, 2.21-4.14, and 1.02-1.15 log CFU/g respectively. On the other hand, Escherichia coli was not found. It has been found that the contamination level of total aerobic bacteria, coliforms, and B. cereus in the raw material decreased after the washing process, but it increased again during the soaking and grinding process. However, after the steaming stage, the contamination level increased again during the molding and cooling process, suggesting the need to take cautions in managing cooling water and molded rice cakes in the process. These results suggest that the safe management of cooling water and taking cautions in the drying process after steaming of rice cakes are necessary for controlling cross-contamination. No E. coli was detected during the manufacturing process involving all tested rice cakes. The microbial contamination level of manufacturing environment such as rice grinder and rice cake forming machine was high. Therefore, in terms of food safety strategy, it is necessary to consider introducing systematic cleansing and disinfection procedure to processing equipment and environment for the sake of reducing microbiological risks.

편의식 소비가 증가하는 식문화가 정착되면서 쌀의 소비형태가 전통적인 쌀밥에서 편의식 가공제품 형태로 변화되면서 떡류는 훌륭한 대체재로 자리 잡아가고 있다. 하지만 대부분의 떡은 소규모의 영세한 업체에서 제조되고 있으며 구입 후 별도의 조리과정 없이 그대로 섭취하므로 떡의 미생물학적 안전성에 대한 우려가 증가되는 추세이다. 따라서 본 연구는 떡류에서 발생하는 미생물학적 안전성을 개선하고자 소규모 업체의 떡류, 생산 환경 및 작업자의 미생물 오염도를 조사하였다. 3가지 떡(가래떡, 인절미, 경단)을 선정하여 원료, 제조공정 및 제조환경에 대한 미생물 오염도를 측정한 결과, 6가지 원재료에서 일반세균 3.76-4.48, 대장균군 2.21-4.14, B. cereus 1.02-1.15 log CFU/g 수준으로 검출되었고, E. coli는 검출되지 않았다. 떡의 제조공정별 오염도 분석결과, 세척과정 후 원재료의 일반세균, 대장균군 및 B. cereus의 오염도가 감소하였지만 불림, 분쇄공정에서 다시 증가하였고, 증자 후에는 3종류의 떡에서 모두 검출한계 이하의 수준을 보였다. 그러나 증자 이후 성형 및 냉각과정을 거치면서 오염도가 다시 증가하여 이 과정에서 냉각수 및 성형떡의 고물관리에 대한 주의를 시사하였다. 떡의 제조환경에 대한 미생물학적 오염도 분석결과, 쌀 분쇄기 및 떡고물 작업환경에 대한 오염 수준이 높게 나타났으며, 성형기에서도 일반세균, 대장균 및 B. cereus가 검출되어 작업환경에서의 기구 및 제조설비 관리가 필요하였다. 제조설비 및 환경에서의 오염은 원재료와의 교차오염을 일으킬 수 있으므로 체계적인 세척 및 소독 등으로 미생물학적 위해를 감소시켜야 할 것으로 사료된다.

Keywords

Acknowledgement

이 연구는 2021년도 국립농업과학원 "농산물 소규모 가공업체의 생산품 안전관리기술 및 HACCP 모델 개발 (No. PJ015283)"의 연구개발비 지원에 의해 수행되었으며. 이에 감사드립니다.

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