Abstract
Rice cakes are a traditional Korean food made with rice flour as the main ingredient. The consumption of rice cakes has been steadily increasing until recently, and the market for rice cake consumption is also growing. However, rice cakes have a lot of moisture and high water activity, so they are suitable for microbial growth. In addition, since most of the companies that manufacture rice cakes are small businesses, research on microbial contamination reduction measures suitable for these environments is needed. Therefore, this paper investigated the overall status of the domestic rice cake industry and recent trends were analyzed, and the safety standards of current rice cakes were investigated. In addition, studies on reducing pathogenic bacteria on rice cakes by physical and chemical methods that can be used in smallscale manufacturing processes were further reviewed.
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