This study investigated the effects of relative humidity (RH) and temperature on microbial populations in dried foods (seaweed, kelp, and pumpkin) during storage. The products were stored at different RH (RH 50, 70, or 100%) and at 25 or 35°C for 15 days. Overall, populations of total mesophilic bacteria, Escherichia coli/coliform, and yeast/mold in dried seaweed, dried kelp, and dried pumpkin were higher at RH 90% than at RH of 50 or 70% after 15 days of storage at 25 or 35°C. Effects of packaging methods (open bag, closed bag, and airtight container) on microbial populations in dried pumpkin were also evaluated. At RH of 90% and 25 or 35°C, stored closed bags or airtight containers was effective at maintaining the initial levels of total mesophilic bacteria, E. coli/coliform, and yeast/mold in dried pumpkin after 15 days. Thus, microbial survival and growth depends on storage conditions including storage temperature, relative humidity, time, and packaging methods. These results could be used for developing safe storage conditions for dried foods.Practical applicationsThe result of this study could be used for improving the safety of dried foods with appropriate storage conditions.

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In this study, a total of 195 samples including fresh produce and farming environments was used to perform the microbial risk assessment. Levels of total aerobic bacteria ranged from 2.77 to 5.99, 6.28 to 7.81, and 1.31 to 2.74 log 10 CFU/g, whereas levels of coliforms were B 2.48, B 3.35, and B 0.85 log 10 CFU/g, levels of Escherichia coli were B 1.04, B 0.12, and B 1.69 log 10 CFU/g in fresh produce, soil, and irrigation water, respectively. When the presence of pathogenic bacteria was detected, only Bacillus cereus and Staphylococcus aureus were isolated from 14 (7.2%) and 7 (3.6%) samples out of 195 samples, respectively. From the results, it was difficult to find a strong correlation between microbial contamination of fresh produce and their farming environments. However, continuous monitoring of agricultural products and related environments should be undertaken in order to ensure the microbial safety of fresh produce.

In Southeast Asian countries, including Korea, China, and Japan, the considerable amounts of raw fish have been annually consumed in the manner of live fish fillets without minimally thermal processing, increasing the risks of causing food-borne diseases. This study investigated the occurrence of total aerobic bacteria (TAB), coliform, , serovar spp., , and in jacopevers and plaices. Total 200 live fishes were collected from randomly selected restaurants located in Anseong-si, and then they were microbiologically monitored. TAB ranged from 3.09 to 3.21 Log CFU/g in jacopever and plaice. Coliform in the levels of 1.54 Log CFU/g were detected in samples. Out of 100 jacopevers, a single jacopever (1%) exhibited the prevalence of in the edible part, though none of pathogenic bacteria were detected. These results will be useful for understanding the microbial prevalence in the domestic living jacopevers and plaices.

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