{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T14:09:08Z","timestamp":1760710148924,"version":"3.40.5"},"reference-count":35,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2020,2,21]],"date-time":"2020-02-21T00:00:00Z","timestamp":1582243200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100009338","name":"National Marine Biodiversity Institute of Korea","doi-asserted-by":"publisher","award":["2020M00100"],"award-info":[{"award-number":["2020M00100"]}],"id":[{"id":"10.13039\/501100009338","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>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\u2010party 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\u2010level 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.<\/jats:p>","DOI":"10.1002\/fsn3.1446","type":"journal-article","created":{"date-parts":[[2020,2,21]],"date-time":"2020-02-21T08:26:57Z","timestamp":1582273617000},"page":"1583-1595","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices"],"prefix":"10.1002","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3363-3325","authenticated-orcid":false,"given":"Jong Myong","family":"Park","sequence":"first","affiliation":[{"name":"Department of Infectious Disease Diagnosis Incheon Institute of Public Health and Environment Incheon Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jong Mun","family":"Kim","sequence":"additional","affiliation":[{"name":"Food Safety Center LOTTE Group Global R&amp;D Center Jakarta Republic of Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ji Won","family":"Hong","sequence":"additional","affiliation":[{"name":"Department of Taxonomy and Systematics National Marine Biodiversity Institute of Korea Seocheon Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Young\u2010Hyun","family":"You","sequence":"additional","affiliation":[{"name":"Microorganism Resources Division National Institute of Biological Resources Incheon Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,2,21]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jretai.2011.01.004"},{"volume-title":"The restaurant of the future, creating the next\u2010generation customer experience","year":"2016","author":"Andrew F.","key":"e_1_2_8_3_1"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.4324\/9781315587905"},{"volume-title":"Global standard for food safety","year":"2011","author":"British Retail Consortium","key":"e_1_2_8_5_1"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-15-084"},{"volume-title":"Best practice guidelines for the production of chilled foods","year":"2006","author":"Chilled Food Association (CFA)","key":"e_1_2_8_7_1"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2458-12-837"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1520\/STP34817S"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0969-5931(03)00019-2"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11365-010-0158-8"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-13-037"},{"volume-title":"Restaurant franchising: Concepts, regulations, and practices","year":"1991","author":"Khanm M. 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