Browse > Article

The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region  

Lee, Byung-Doo (Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University)
Kim, Du-Woon (Division of Food Science and Nutrition, Chonnnam National University)
Kim, Jang-Ho (Bio Technology Innovation Center, Youngdong University)
Kim, Jeong-Mok (Department of Food Engineering, Mokpo National University)
Rhee, Chong-Ouk (Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science and Biotechnology / v.15, no.6, 2006 , pp. 920-924 More about this Journal
Abstract
The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.
Keywords
microbiological safety; foodservice facilities; side dishes; elementary school foodservice; university foodservice;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
연도 인용수 순위
1 Lee YJ. A comparative study on sanitary practices and perception of employees in elementary school, hospital, and industry Foodservice in the Inchon area. J. Korean Diet. Asso. 9: 22-31 (2003)
2 KFDA. Outbreak Present State and Preventive Measures of Food Poisoning. Korea Food and Drug Administration. Seoul, Korea, pp.13-15 (2002)
3 Kang YJ, Frank JK. Biological aerosols a review of airborne contamination and its measurement in dairy processing plants. J. Food Protect. 52: 512-517 (1989)   DOI
4 Harrigan WF, McCance ME. The examination of food processing plant. pp. 231-236 In: Laboratory Methods in Food and Dairy Microbiology. Academic Press, London, England (1976)
5 Khalid IS, Kunihiko S. Effects of trisodium phosphate and sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Sci. Technol. 13: 425-429 (2004)
6 Park HK, Kim KL, Shin HW, Kye SH, Yoo WC. Evalution of microbiological hazards of cooking utensils and environment of mass catering establishments. J. Food Hyg, Saf. 15: 315-323 (2000)
7 Solberg M, Buckalew JJ, Chan CM, Schaffner DW, O'Neill K, McDowell J, Post LS, Boderck M. Microbiological safety assurance system for foodservice facilities. Food Technol-Chicago 44: 68-73 (1990)
8 Bae ill, Chun ill. Microbiological hazard analysis of cooking utensils and working areas of foodservice establishments and hygienic improvement by implementing RACCP system. Korean J. Soc. Food Cook. Sci. 19: 231-240 (2003)
9 Kim JG Analysis of problems offood service establishments contributing to food poisoning outbreaks discovered through the epidemiological studies of some outbreaks. J. Food Hyg, Saf. 12: 240-253 (1997)   과학기술학회마을
10 Foodcode. Korea Foods Industry Accyrately, Korea Food and Drug Administration, Seoul, Korea. p.109 (2005)
11 Abhijit G, Sunita B, Namita M, Arun KR, Moushumi G. Microbiological quality and safety of two popularly consumed raw, street vended foods in India. Food Sci. Technol. 13: 417-420 (2004)
12 Moon HK. HACCP system of contract foodservice establishments appointed by Korea Food and Drug Administration. Korean J. Soc. Food Cook. Sci. 19: 24-33 (2003)
13 Kang YJ. Characteristics of biological aerosols in food contamination. Korean Dairy Technol. 8: 7-14 (1990)