지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 376 - 386 (11page)
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초록· 키워드
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Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea.
Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation.
Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 cm2 (total bacterial count) and 1.0 log CFU/100cm2 (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations.
Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.
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참고문헌 (23)
참고문헌 신청
Ehrlich R / 1970 / Relationship Between Atmospheric Temperature and Survival of Airborne Bacteria / Appl Microbiol 19 (2) : 245 ~ 249
Food and Drug Administration, U.S / / Bacteriological Analytical Manual
Harrigan WF / 1976 / The examination of food processing plant. In Laboratory methods in food and dairy microbiology / Academic Press : 231 ~ 236
Jawad A / 1996 / Influence of relative humidity and suspending menstrua on survival of Acinetobacter spp. on dry surfaces / J Clin Microbiol 34 (12) : 2881 ~ 2887
Kjølen H / 1991 / Handwashing and disinfection of heavily contaminated hands-effective or ineffective / J Hospital Infect 21 (1) : 61 ~ 70
Food and Drug Administration, U.S / / Bacteriological Analytical Manual
Harrigan WF / 1976 / The examination of food processing plant. In Laboratory methods in food and dairy microbiology / Academic Press : 231 ~ 236
Jawad A / 1996 / Influence of relative humidity and suspending menstrua on survival of Acinetobacter spp. on dry surfaces / J Clin Microbiol 34 (12) : 2881 ~ 2887
Kjølen H / 1991 / Handwashing and disinfection of heavily contaminated hands-effective or ineffective / J Hospital Infect 21 (1) : 61 ~ 70
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