Microbial Growth in Dry Grain Food ( Sunsik ) Beverages Prepared with Water, Milk, Soymilk, or Honey‐Water

  This study was conducted to investigate the growth of microorganisms, including pathogenic bacteria such as  Cronobacter sakazakii  and  Bacillus cereus , in  Sunsik  beverages made of water, milk, soymilk, or honey‐water during storage at room temperature. Prepared  Sunsik  beverages were stored at room temperature and the growth of total aerobic counts,  Escherichia coli /coliforms, and yeast and mold were measured. Also, samples inoculated with a cocktail of  C. sakazakii  or  B. cereus  spores were stored at room temperature and their growths were determined during storage. Populations of total aerobic counts and coliforms significantly increased with increasing storage time at room temperature, which resulted in higher than 8 log and 7 log after 24 h in all samples except for the honey‐water sample, respectively. Levels of total aerobic counts and coliforms were significantly lower in the honey‐water sample than in the other samples after 6 and 9 h of storage, respectively. Initial populations of  C. sakazakii  and  B. cereus  ranged from 0 to 1 log CFU/mL, respectively, and these populations significantly increased with increasing storage time at room temperature. Therefore, populations of  C. sakazakii  and  B. cereus  were approximately 7 to 8 log CFU/mL after 24 h of storage. However, after 12 and 9 h of storage, there were significant differences in levels of  C. sakazakii  and  B. cereus  between the honey‐water sample and the other samples, respectively. Based on these results, the addition of honey can inhibit microbial growth in  Sunsik  beverages; however, the best way to avoid pathogen infection would be to consume  Sunsik  beverages as soon as possible after preparation.