Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 4 Issue 2
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- Pages.235-244
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- 1998
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
Effectiveness of 70% Alcohol Solution and Hand Washing Methods on Removing Transient Skin Bacteria in Foodservice Operation
급식시설의 손 세척을 위한 70% 알콜 소독제 사용 및 세척방법의 적용효과 분석
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Gwak, Dong-Gyeong
(Department of Food and Nutrition, Yonsei University) ;
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Jang, Hye-Ja
(Department of Food and Nutrition, Yonsei University) ;
- Ryu, Gyeong (Department of Food and Nutrition, Yonsei University) ;
- Kim, Seong-Hui (Department of Food and Nutrition, Yonsei University)
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곽동경
(연세대학교 생활과학대학 식품영양학과) ;
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장혜자
(연세대학교 생활과학대학 식품영양학과) ;
- 류경 (연세대학교 생활과학대학 식품영양학과) ;
- 김성희 (연세대학교 생활과학대학 식품영양학과)
- Published : 1998.08.12
Abstract
Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas(
Keywords