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http://dx.doi.org/10.9721/KJFST.2012.44.4.478

Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation  

Cho, Sun-Kyung (Department of Food Science and Biotechnology, Gachon University)
Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.4, 2012 , pp. 478-483 More about this Journal
Abstract
In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.
Keywords
foodservice operation; drinking water; foods; total viable count; coliform;
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