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Environmental Microbial Assessment of Food Services at Elementary Schools in Western Gyeongnam Pyovince  

박선자 (경상대학교 농업명과학원)
하광수 (식품의약품안전청 식품평가부)
심원보 (경상대학교 식품공학과)
박민경 (경상대학교 식품공학과)
정덕화 (경상대학교 식품공학과)
Publication Information
Journal of Food Hygiene and Safety / v.18, no.1, 2003 , pp. 14-24 More about this Journal
Abstract
Two aims of the present study were the evaluation of hygienic, microbial safety on food services of elementary schools in Western Gyeongnam province, and then, the construction of database for the SSOP (Sanitation Standard Operation Procedures) practice. A total of 98 samples were collected from drinking water, waterworks, kitchen utensils, kitchen equipments, employees and cooked foods. Total bacteria was counted and pathogenic bacteria such E. coli, salmonella, yersinia, vibrio parahaemolyticus and staphylococcus were identified based on the biochemical analysis. Following are the results: the number of bacteria showed from 1.0x10$^2$CFU/ mL to 1.0x10$^{6}$ CFU/mL in most samples, which the level exceeds normal range. Over 1.0x10$^{5}$ CFU/ml bacteria were observed from the kimchi in 4 places (B, C, D, E), because cooked food such as kimchi had not been heated. As a rule, the bacterium level in place B was higher than that in any of the other places. E-coli were isolated from kitchen knives (C, E) and Kimchi (E): staphylococci were isolated from drinking water (A), hands (D), refrigerator (E) and apron (E). But, salmonella, vibrio and yersinia were not detected in anywhere. In conclusion, the presence of bacteria and pathogenic agents in school food service was closely related to hygienic practice. For that reason, it is necessary to have more systematic and efficient management in order to enhance the food safety.
Keywords
School food service; SSOP (Sanitation Standard Operation Procedures);
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