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http://dx.doi.org/10.9724/kfcs.2015.31.2.153

A Survey on the Ready-to-Eat Foods' Consumption Practices of University Students and Microbiological Quality Assessment of Kimbab  

Lee, Jin-Hyang (Department of Food and Nutrition, Daegu University)
Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
Publication Information
Korean journal of food and cookery science / v.31, no.2, 2015 , pp. 153-161 More about this Journal
Abstract
This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.
Keywords
ready-to-eat food; kimbab; microbiological hazard; university student; HACCP;
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Times Cited By KSCI : 15  (Citation Analysis)
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