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Changes of Contamination Level of Listeria spp. during the Processing Environments in Kimbab Restaurants  

Kim Ji-Yeon (Department of Animal Food Science and Technology, Kangwon National University)
Kwon Ill-Kyong (Department of Animal Food Science and Technology, Kangwon National University)
Ha Seung-Yeul (Department of Veterinary Medicine, Kangwon National University)
Hong Chong-Hae (Department of Veterinary Medicine, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.4, 2005 , pp. 232-236 More about this Journal
Abstract
This study was performed to find out the patterns of Listeria spp. contamination during Kimbab preparation at the specialized restaurants. Samples were collected from ingredients, containers, equipments, and environments from two Kimbab restaurants from July through September, 2004. Isolation rate of Listeria spp. was $43.2\%$ among 264 samples. Strains isolated were Listeria innocua $35.9\%$, L. murrayi $6.8\%$, and L. grayii $0.3\%$. No L. monocytogenes was detected. Contamination level of ingredients, containers, equipments, and Kimbab sampled during afternoon was all significantly higher than the samples collected during morning(P < 0.05). The most influencing factor of contamination was improper handling or no disinfection procedures during Kimbab preparation. Safety controls are recommended as follows; prevention of cross-contamination during ingredients Preparation, temperature control for ingredients and Kimbab during holding, cleaning and disinfection of chopping boards and knives during preparation processing, and frequent changes of disposable gloves. Kimbab restaurants should recognize the importance of safety control using the Good Hygienic Practices.
Keywords
Kimbab; Listeria; safety control;
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