Monday, July 29, 2013
Exhibit Hall (Charlotte Convention Center)
Minjung Lee, Korea Food and Drug Administration, Busan, South Korea
Ki-Hyun Kim, Korea Food and Drug Administration, Busan, South Korea
Jong-Hoon Ahn, Korea Food and Drug Administration, Busan, South Korea
Tae-Hyeon Koo, Korea Food and Drug Administration, Busan, South Korea
Sookhee Ha, Korea Food and Drug Administration, Busan, South Korea
Ho-Won Chang, Korea Food and Drug Administration, Busan, South Korea
ByungMin Lee, Korea Food and Drug Administration, Busan, South Korea
Yo A Lee, Korea Food and Drug Administration, Busan, South Korea
Soon-Han Kim, Korea Food and Drug Administration, Busan, South Korea
Rack-Seon Seong, Korea Food and Drug Administration, Busan, South Korea
Kisung Kwon, Korea Food and Drug Administration, Busan, South Korea
Introduction: Frozen food in Korea Food Code is defined as a food made by filling the manufactured, processed, cooked food into container and packaging materials after freezing treatment for the purpose of long-term storage. There are three types of frozen food: (1) Frozen food not requiring heating before consumption, (2) requiring heating before consumption and heated food before freezing, and (3) requiring heating before consumption but not-heated food before freezing.
Purpose: The purpose of this study was to evaluate hygiene indicator organisms and to improve of specifications.
Methods: A total of 128 samples of frozen food were collected from different producers and retailers. We obtained 25 samples of type 1, 49 samples of type 2, and 54 samples of type 3. Aerobic viable bacteria, coliform group and Escherichia coli were determined by methods in Korea Food Code.
Results: Aerobic viable bacteria (62.5%) and coliform group (21.9%) in frozen foods were detected at the level of 0.2~6.9 log CFU/g and 0.3~3.3 log CFU/g, respectively. E. coli was not detected in all samples.
Significance: The results of this study can be utilized as basic data for improving standards and specifications in frozen foods.
