In conclusion, the present study investigated the fate of pathogens
in sterilized and non-sterilized Korean turbid rice wines
stored at both 5 C and 22 C, and showed that, contrary to popular
belief, pathogens can survive in alcoholic beverages. The production
of turbid rice wine requires several processing steps, which
may allow contamination via raw materials, the production environment,
or the workers themselves. Thus, it is essential that procedures
are put in place to ensure effective microbiological safety
and hygiene. In addition, governments should be more aware of the
microbiological safety implications of turbid rice wine. These results
may lead to a better appreciation of the survival characteristics
of foodborne pathogens, help predict potential hazards posed
by turbid alcoholic beverages, and prove useful for developing
microbiological safety regulations.
Acknowledgments