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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 149 - 154 (6page)
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초록· 키워드
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Food hygiene practices must be maintained from farm to table in order to prevent contamination by microorganisms. This study was conducted to investigate consumer hygiene practices related to the refrigerator storage of meat, including a microbial analysis, monitoring of refrigerator temperatures and consumer surveys of female homeowners in the capital area of Korea. Home refrigerator temperatures were maintained above $5^{\circ}C$ in 26 (19.7%) of the 132 houses investigated. The percentage of the refrigerators with a total microbial count over $10^2\;CFU/100\;cm^2$ was 14.4%. No E. coli, Salmonella spp. or Listeria monocytogenes microbes were detected. However, Staphylococcus aureus was detected in 14 houses (10.6%). The only statistically significant difference in hygiene practices between the non-contamination group and contamination group was in the last time of refrigerator cleaning (p<0.01), as determined by the consumer survey. To improve food hygiene when using a refrigerator, raw materials must be packaged, meat should be stored only on a designated shelf, and cooked foods must be contained to prevent cross-contamination. The refrigerator should be cleaned regularly, at least once a month, and refrigerator thermometers should be monitored below $5^{\circ}C$ in order to keep food safe.
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참고문헌 (18)
참고문헌 신청
Baek, S. Y. / 2000 / Incidence and characterization of Listeria monocytogenes from domestic and imported foods in Korea / J. Food Prot 63:186~189
Cha, J. H / 2007 / Study of consumption pattern of beef and pork
Chang, Y. H / 2000 / Prevalence of Salmonella spp. in poultry broilers and shell eggs in Korea / J. Food Prot 63:655~658
Choi, Y. C. / 2001 / Incidence and characterization of Listeria spp. from foods available in Korea / J. Food Prot 64:554~558
Garayoa, R. / 2011 / Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation / Food Control 22:2006~2012
Cha, J. H / 2007 / Study of consumption pattern of beef and pork
Chang, Y. H / 2000 / Prevalence of Salmonella spp. in poultry broilers and shell eggs in Korea / J. Food Prot 63:655~658
Choi, Y. C. / 2001 / Incidence and characterization of Listeria spp. from foods available in Korea / J. Food Prot 64:554~558
Garayoa, R. / 2011 / Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation / Food Control 22:2006~2012
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