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Microbiological Quality of Seasoned Roasted Laver and Potential Hazard Control in a Real Processing Line

Microbiological Quality of Seasoned Roasted Laver and Potential Hazard Control in a Real Processing Line

Authors :
Eun Sook Choi
Soon-Ho Lee
Min Suk Rhee
Soon Han Kim
Nam Hee Kim
Sang-Do Ha
Sun A.E. Kim
Jun I.L. Jo
Hye Won Kim
Source :
Journal of Food Protection. 77:2069-2075
Publication Year :
2014
Publisher :
Elsevier BV, 2014.

Abstract

Microbiological quality of laver, one of the edible seaweeds, has not been reported in a real processing line. Laver or supplements were collected from six manufacturers (A to F) to assess potential microbiological hazards and the critical control points in commercial processing lines. Aerobic plate counts (APC), coliform counts, Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus were enumerated, and the presence of B. cereus, Listeria monocytogenes, Salmonella, S. aureus, and V. parahaemolyticus were confirmed during processing. The raw material, i.e., dried laver, had a high initial APC level (4.4 to 7.8 log CFU/g), which decreased gradually during processing (final products, 1.3 to 5.9 log CFU/g). Coliforms and B. cereus were not detected in any of the final products, but they were present in some raw materials and semiprocessed products in quantitative analysis. After enrichment for recovery of stress-injured cells, E. coli and foodborne pathogens were not detected in any samples, with the exception of B. cereus. Heat-injured and spore-forming B. cereus isolates were occasionally obtained from some of the raw materials and products after enrichment, thus B. cereus may be a potential microbiological hazard that should be controlled using strategic intervention measures. Secondary roasting (260 to 400°C, 2 to 10 s) significantly reduced the APC (maximum log reduction, 4.7 log CFU/g), and this could be a key intervention step for controlling microbiological hazards during processing (critical control point). When this step was performed appropriately, according to the processing guide for each plant, the microorganisms were inactivated more successfully in the products. This study provides scientific evidence that may facilitate the development of strategies for microbiological hazard control and hygienic management guidelines for real manufacturing plants.

Details

ISSN :
0362028X
Volume :
77
Database :
OpenAIRE
Journal :
Journal of Food Protection
Accession number :
edsair.doi.dedup.....66086765b9bee9d992f7d6b8beacd231
Full Text :
https://doi.org/10.4315/0362-028x.jfp-14-177