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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
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.1(Wn.162)
- 발행연도
- 2024.1
- 수록면
- 74 - 85 (12page)
- DOI
- 10.20878/cshr.2024.30.1.009
이용수
초록· 키워드
오류제보하기
This study was conducted to determine the safety of food contact surfaces of reusable cups used in commercial cleaning facilities. To determine the effectiveness of cleaning reusable cups, we analyzed the microbiological risks associated with each step of the reusable cup cleaning process, workplace environment, cleaning water, equipment and tools, and workers, and analyzed residual allergens and microplastics. As a result of microbial analysis by cleaning process, the aerobic plate count and coliform group upon receipt were 0∼3.20±0.20 log CFU/100 ㎠, but after the disinfection and drying process, the aerobic plate count and coliform group were not detected. No pathogenic microorganisms were detected in any process. In the workplace environment, an aerobic plate count of 1.00±0.00 CFU/plate was detected in the disinfection and drying room in the air-borne bacteria test, but in the remaining tests, neither aerobic plate count nor coliforms were detected. In equipment and tools, the aerobic plate count of the brush was detected at 2.36±0.04∼3.04±0.24 log CFU/100 cm2, coliforms were detected at 0∼2.04±0.06 log CFU/100 ㎠, and Staphylococcus aureus was not detected. After disinfection, no aerobic plate counts, coliforms, or Staphylococcus aureus were detected on the inspection belt. Residual allergens tested for each cleaning process were detected during the warehousing and soaking processes, but not during the foam rinsing process. As for microplastics, 3 polyethylene (PE) and 2 polypropylene (PP) were confirmed in general reusable cups, and 3 PE and 3 PP were confirmed in reusable cups with QR code stamps, so there was no significant difference. The results of this study suggest that commercial cleaning facilities ensure the safety of food contact surfaces of reusable cups, and as the number of commercial cleaning facilities increases, it can be used as useful data to establish safe cleaning facilities.
목차
ABSTRACT
1. 서론
2. 연구 내용 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (35)
참고문헌 신청
Al‐Dagal, M., Fung, D. Y., & Bennett, R. W. (1990). Aeromicrobiology: A review. Critical Reviews in Food Science & Nutrition, 29(5), 333-340.
Andrady, A. L. (2011). Microplastics in the marine environment. Marine Pollution Bulletin, 62(8), 1596-1605.
Cha, M. J. (2022, Sept 13). Within 10 months of using reusablecups in Seoul, 1 million disposable cups have been reduced. News tree. Retrieved from https://www.newstree.kr/newsView/ntr202209130002
Choi, J. K., Shin, I. S., Kim, D. U., & Kim, H. Y. (2015). Control of microorganisms in school refectories and kitchens using ozone water and ozone gas. Korean Journal of Food Science and Technology, 47(5), 586-592.
Downes, F. P., & Ito, K. (2001). Compendium of methods for the microbiological examination of foods. Washington DC, USA: APHA Inc.
Andrady, A. L. (2011). Microplastics in the marine environment. Marine Pollution Bulletin, 62(8), 1596-1605.
Cha, M. J. (2022, Sept 13). Within 10 months of using reusablecups in Seoul, 1 million disposable cups have been reduced. News tree. Retrieved from https://www.newstree.kr/newsView/ntr202209130002
Choi, J. K., Shin, I. S., Kim, D. U., & Kim, H. Y. (2015). Control of microorganisms in school refectories and kitchens using ozone water and ozone gas. Korean Journal of Food Science and Technology, 47(5), 586-592.
Downes, F. P., & Ito, K. (2001). Compendium of methods for the microbiological examination of foods. Washington DC, USA: APHA Inc.
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