Food Hazard Analysis During Dried-laver Processing

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

“…However, lower contents of functional substances in processed laver products than in dried laver does not always implicate the processing steps as causal factors: Although VitB 12 content was lower in seasoned (51.7 µg/100 g) than in dried laver (133.8 µg/100 g), the destruction of VitB 12 by the roasting process was not detected, and thus, the addition of optional ingredients (e.g., seasoning) is thought to be the cause of the difference [41]. With respect to other measures of product quality, roasting may cause color deterioration by its effects on pigments such as chlorophyll [42]. Since the processing of laver has acted as essential role for the quality control of products (e.g., drying greatly improves shelf-life of laver to facilitate wider accessibility for individuals as a food source), the application of optimal processing conditions ensuring both nutritional/functional values and the product quality is important.…”

“…It should be noted that the contents of heavy metals in laver have been reported as variable according to a range of factors including the cultivar, species, season, and processing conditions [100,101]. Most previous studies recorded acceptable levels of contaminants according to the hazard quotient (HQ) of heavy metals in laver products or provisional tolerable weekly intake (PTWI) set by the Food and Agriculture Organization/World Health Organization (FAO/WHO) [42,102]. Guidance values for tolerable intake [PTWI, provisional tolerable monthly intake (PTMI), provisional maximum tolerable daily intake (PMTDI)] for major heavy metals detected from laver were set as follows: Al (PTWI 2.0 mg/kg bw/week), Cd (PTMI 25 µg/kg bw/month), Cu (PMTDI 0.5 mg/kg bw/day), and Hg (PTWI 4.0 µg/kg bw/week) [103].…”

Dielectric barrier discharge plasma for microbial decontamination of dried laver: effects on physicochemical characteristics

“…Contamination sources of dried laver are numerous. Raw laver is commonly contaminated by microbes in sea water; cross-contamination may occur through materials and by human contact during the manufacturing process of dried laver (Son et al, 2014). Microbial levels such as total coliforms and total viable cell count (TVC) have been reported to be increased as the processing steps progressed in dry laver processing.…”

“…Dried laver has been reported to contain about 10 6 CFU g À1 of viable cell count (An & Lee, 2000;Jo et al, 2004). And, the absence of foodborne pathogenic bacteria including B. cereus, L. monocytogenes, Salmonella spp., S. aureus and Vibrio parahaemolyticus was reported for unprocessed dried laver products as well as finished products (Son et al, 2014). However, further processing of dried laver to seasoned roasted laver has been shown to reduce the microbial count.…”

“…used in its preparation, including dried laver (Lee et al, 2005). Many foodborne disease outbreaks are linked to the consumption of contaminated kimbab (KMFDS, 2005;Rho & Schaffner, 2007;Son et al, 2014).…”