Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Microbiological Assessment of Home-Delivered Meals for Children from Low-income Families during Production and Delivery

결식아동을 위한 가정배달 도시락의 생산과 배달과정 중 미생물적 평가

  • Moon, Jeong-A (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Yoo, Chang-Hee (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Lee, Kyung-Eun (Dept. of Food and Nutrition, Seoul Women's University)
  • 문정아 (서울여자대학교 식품영양학과) ;
  • 유창희 (서울여자대학교 식품영양학과) ;
  • 이경은 (서울여자대학교 식품영양학과)
  • Received : 2013.03.25
  • Accepted : 2013.06.03
  • Published : 2013.08.02
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Abstract

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

Keywords

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