Browse > Article
http://dx.doi.org/10.5668/JEHS.2012.38.2.118

A Study on the Sanitary Condition of Kitchens in Food Court/Cafeterias - An Observation on Seasonal Variations  

Kim, Jong-Gyu (Department of Public Health, Keimyung University)
Park, Jeong-Yeong (Department of Public Health, Keimyung University)
Kim, Joong-Soon (Department of Industrial and Management Engineering, Keimyung University)
Publication Information
Journal of Environmental Health Sciences / v.38, no.2, 2012 , pp. 118-127 More about this Journal
Abstract
Objectives: This study was undertaken to assess the sanitary conditions in the kitchens of food court/cafeterias and determine seasonal variations. Methods: We measured environmental factors (air temperature, relative humidity, illumination intensity, noise level), and dropping airborne microbes (bacteria and fungi) in the kitchens of eight food court/cafeterias in four seasons (January, April, July, and October). Air temperature and relative humidity were measured with in/out thermo-hygrometers at 1.2-1.5 m above floor level. Illuminance measurement was performed through the multiple point method of Korean Standards (KS). Noise level was measured by the standard methods for the examination of environmental pollution (noise and vibration) of Korea. The estimation of dropping airborne bacteria and fungi was performed through use of Koch's method. Results: The highest kitchen air temperature was in July, and the lowest in January. The average temperature surpassed $21^{\circ}C$ throughout the seasons, suggesting a higher temperature than required for the safe handling of food. Humidity in all the kitchens was measured in the range of 50-60%. Half of the kitchens showed illumination intensities below 300 Lux in April. It was found that the sound pressure level of noise in almost all of the kitchens was higher than 85 dB (A). The highest levels of dropping airborne bacteria and fungi were noted in July. The numbers of airborne bacteria were higher than those of fungi. The levels of dropping airborne bacteria and fungi were affected by air temperature, relative humidity, season, and place. Conclusions: This study indicates that the kitchen environments were unqualified to supply safe food. The hygiene level of the kitchens should be improved.
Keywords
Sanitary condition; kitchen; food court/cafeteria;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Korea Food and Drug Administration. Manual of Sanitary Management in Food Service Institutions. Seoul: KFDA, 2009a.
2 Korean Standards Association. Korean industrial standard - Illuminance. Seoul: KSA, 2006.
3 Kim JG. Food hygiene and sanitation. Seoul: Shinkwang Publishing Co., 2006.
4 Korea Ministry of Government Legislation: Occupational Safety and Health Act. Seoul: KMGL, 2010.
5 Sound & Noise. Available from: http://blog.daum.net/ _blog/BlogTypeView.do?blogid=0AN5b&articleno= 8669933#ajax_history_home [accessed November 10, 2010].
6 American Conference of Governmental Industrial Hygienists. The ACGIH TLVs and BEIs. Cincinnati: ACGIH, 2002.
7 Jeon JY, You J. Chang HY. Sound radiation and sound quality characteristics of refrigerator noise in real living environments. App Acoust. 2007; 68: 1118-1134.   DOI   ScienceOn
8 Kim, JG, Park JY. A survey on the sanitary condition of indoor environment of academic buildings and cafeteria in university campus. J Nakdong-River Env Res Inst. 2010; 14: 47-57.
9 Li CS, Kuo YM. Microbiological indoor air quality in subtropical areas. Env Int. 1993; 19: 233-239.   DOI   ScienceOn
10 Nasir ZA, Colbeck I. Assessment of bacterial and fungal aersols in different residential settings. Water Air Soil Pollut. 2010; 211: 367-377.   DOI   ScienceOn
11 Rajasekar A. Balasubramanian R. Assessment of airborne bacteria and fungi in food courts. Build Env. 2011; 46: 2081-2087.   DOI   ScienceOn
12 See SW, Balasubramanian R. Characterization of fine particle emissions from incense burning. Build Env. 2011; 46: 1074-1080.   DOI   ScienceOn
13 Aydogdu H, Asan A, Otkun MT, Ture M. Monitoring of fungi and bacteria in the indoor air of primary schools in Edirnecity, Turkey. Indoor and Built Environment 2005; 14: 411-425.   DOI   ScienceOn
14 Kim JG. A survey on the sanitary condition of kitchens in school food-service programs. Kor J Environ Health. 2003; 29: 87-93.
15 Korean Standards Association. Measurement method of the illuminance. Seoul: KSA, 1987.
16 Kim JG, Lee KM. A study on the sanitary condition of kitchens and facilities of school food-service programs in elementary schools - Part 2. Temperature, humidity, noise and microbiological examination. J Kor Publ Health Assoc. 2003; 29: 259-268.
17 Seo SH, Moon SJ, Choi JH. Evaluation of hygienic status using ATP bioluminescence assay and food service workers' sanitation performance in elderly welfare facilities. J Kor Diet Assoc. 2011; 17: 142- 160.
18 Joo KT, Choi AS. Measurement and computing method of the average illuminance in residential Areas. J Kor Inst Illum Electr Install Eng. 2006; 20: 1-8.
19 Ministry of Environment of Korea. Standard methods for the examination of environmental pollution - Noise and Vibration. Seoul: MEK, 2008.
20 Choi HY, Park SG, Kihl CN. Laboratory methods for environmental health. Seoul: Shinkwang Publishing Co., 1993.
21 Marriott NG. Essentials of food sanitation. New York: Chapman & Hall, 1997.
22 McSwane D, Rue N, Linton R. Essentials of food safety and sanitation, 3rd ed., Upper Saddle River: Prentice Hall, 2003.
23 Shin GH. Comparison of school food service's hygiene states by actual management system. M. P. H. Thesis, Seoul National University, 2001.
24 Sprenger RA. Hygiene for management. Doncaster: Highfield Publications, 2005.
25 Hunt DRG, Gidman MI. A national field survey of house temperatures. Build Env. 1982; 17: 107-124.   DOI   ScienceOn
26 Yohanis YG, Mondola JD. Annual variations of temperature in a sample of UK dwellings. Appl Energy. 2010; 87: 681-690.   DOI   ScienceOn
27 Beumer RR, te Giffel MC, Spoorenberg E, Rombouts FM. Listeria species in domestic environments. Epidemiol Infect. 1996; 117: 437-442.   DOI
28 Beumer RR, Kusumaningrum H. Kitchen hygiene in daily life. Int Biodeter Biodegr. 2003; 51: 299- 302.   DOI   ScienceOn
29 Roberts D. Factors contributing to outbreaks of food poisoning in England and Wales 1970-1979. J Hyg Camb. 1982; 89: 491-498.   DOI
30 Ryan MJ, Wall PG, Gilbert RJ, Griffin M, Rowe B. Risk factors for outbreaks of infectious intestinal disease linked to domestic catering. Commun Dis Rep CDR Rev. 1996; 6: R179-183.
31 bouts FM. Listeria species in domestic environments. Epidemiol Infect. 1996; 117: 437-442.   DOI
32 Korea Food and Drug Administration. Hi-safer food. Daegu: KFDA Daegu branch, 2009b.
33 Kass H, Harrigton B, Bisesi M., Khuder S. Comparison of microbiological evaluations of selected kitchen areas with visual inspections for preventing potential risk of foodborne outbreaks in food service operations. J Food Prot. 2001; 64: 509-513.