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Park JM, Kim JM, Hong JW, et al. Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices. Food Sci Nutr. 2020;8(3):1583-1595doi: 10.1002/fsn3.1446.
Park, J. M., Kim, J. M., Hong, J. W., & You, Y. H. (2020). Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices. Food science & nutrition, 8(3), 1583-1595. https://doi.org/10.1002/fsn3.1446
Park, Jong Myong, et al. "Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices." Food science & nutrition vol. 8,3 (2020): 1583-1595. doi: https://doi.org/10.1002/fsn3.1446
Park JM, Kim JM, Hong JW, You YH. Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices. Food Sci Nutr. 2020 Feb 21;8(3):1583-1595. doi: 10.1002/fsn3.1446. eCollection 2020 Mar. PMID: 32180967; PMCID: PMC7063370.
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Food Sci Nutr. 2020 Feb 21;8(3):1583-1595. doi: 10.1002/fsn3.1446. eCollection 2020 Mar.

Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices.

Food science & nutrition

Jong Myong Park, Jong Mun Kim, Ji Won Hong, Young-Hyun You

Affiliations

  1. Department of Infectious Disease Diagnosis Incheon Institute of Public Health and Environment Incheon Republic of Korea.
  2. Food Safety Center LOTTE Group Global R&D Center Jakarta Republic of Indonesia.
  3. Department of Taxonomy and Systematics National Marine Biodiversity Institute of Korea Seocheon Republic of Korea.
  4. Microorganism Resources Division National Institute of Biological Resources Incheon Republic of Korea.

PMID: 32180967 PMCID: PMC7063370 DOI: 10.1002/fsn3.1446

Abstract

The aim of this study was to establish a complementary direction of the franchise food hygiene guideline to control microbial risks. We evaluated current measures of preventing microbial spoilage and ensuring microbiological safety of food in the food franchise industry. Manufacturing practices were assessed using microbiological analyses, third-party food safety audits, and existing hygiene guidelines. Microbial load indicators of food, manufacturing processes, work environment, and workers were also analyzed to track microbial proliferation. We audited manufacturing practices and processes and analyzed the cleaning and sanitation clauses. We found high contamination of heterotrophic bacteria and detected coliforms in some products. There was no direct contamination by food handlers, and the sterility of raw materials was satisfactory. The main issues were structural complexities of equipment, which hindered cleaning and disinfection, and disinfection practices of franchise brands. Store-level microbial control may be compromised due to the industrial nature of small stores operating collectively. We thus issued complementary guidelines. Improved collective microbiological safety may be ensured through implementation of the revised cleaning and sterilization regulations.

© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

Keywords: food franchise; food safety management; good manufacturing practice; ice cream; microbial safety; third‐party hygiene audit

Conflict of interest statement

The authors declare that they do not have any conflict of interest.

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