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
- 2012.1
- 수록면
- 372 - 384 (13page)
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초록· 키워드
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The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.
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참고문헌 (45)
참고문헌 신청
Bornemeier VL / 2003 / Survey ofmayonnaise-based salads for microbial safety and quality / Food Prof Trends 23(5):387~392
조경동 / 2004 / 초등학교 급식소에서 제공되는 닭고기 주요리의 급식품질 확보를 위한 HACCP 시스템 적용 연구 / 한국식품조리과학회지 20(1):63~75
Codex Alimentarius Commission / 1993 / Code of HygienicPractice for Precooked and Cooked Foods in Mass Catering(CAC/RCP 39). :1~18
FDA / 2009 / Food Code 2009. United States Public HealthService / Food and Drug Administration :82~95
Gilbert RJ / 2000 / Guidelines forthe microbiological quality of some ready-to-eat foods sampledat the point of sale. PHLS Advisory Committee forFood and Dairy Products / Commun Dis Public Health 3(3):163~167
조경동 / 2004 / 초등학교 급식소에서 제공되는 닭고기 주요리의 급식품질 확보를 위한 HACCP 시스템 적용 연구 / 한국식품조리과학회지 20(1):63~75
Codex Alimentarius Commission / 1993 / Code of HygienicPractice for Precooked and Cooked Foods in Mass Catering(CAC/RCP 39). :1~18
FDA / 2009 / Food Code 2009. United States Public HealthService / Food and Drug Administration :82~95
Gilbert RJ / 2000 / Guidelines forthe microbiological quality of some ready-to-eat foods sampledat the point of sale. PHLS Advisory Committee forFood and Dairy Products / Commun Dis Public Health 3(3):163~167
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