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
- 2014.1
- 수록면
- 51 - 63 (13page)
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A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.
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참고문헌 (38)
참고문헌 신청
Byun MW / 1996 / Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation / Korean J Food Sci Technol 28(3):482~489
Cho YK / 1995 / Effect of seasonings on PH and sensory evaluation during fermentation of Kakdugi and chinesw cabbage Kimchi / Bull. Inst. Basic Sci 7:131~139
FDA / A HACCP Principles Guide for Operations of Food Establishments at the Retail Level
FIS / Guidance for school food authorities. Developing a school food safety program based on the process approach to HACCP principles, United States Department of Agriculture
배현주 / 2006 / 초등학교 급식 식단 중 미생물학적 위해가 내재된 식품의 사용 빈도 분석 / 한국식품영양학회지 19(2):234~241
Cho YK / 1995 / Effect of seasonings on PH and sensory evaluation during fermentation of Kakdugi and chinesw cabbage Kimchi / Bull. Inst. Basic Sci 7:131~139
FDA / A HACCP Principles Guide for Operations of Food Establishments at the Retail Level
FIS / Guidance for school food authorities. Developing a school food safety program based on the process approach to HACCP principles, United States Department of Agriculture
배현주 / 2006 / 초등학교 급식 식단 중 미생물학적 위해가 내재된 식품의 사용 빈도 분석 / 한국식품영양학회지 19(2):234~241
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