Browse > Article

Prevalence of Food Poisoning Bacteria on Hands in Various Age Groups  

Chung, Jae-Keun (Public Health and Environment Institute of Gwangju)
Kim, Min-Jee (Public Health and Environment Institute of Gwangju)
Kee, Hye-Young (Public Health and Environment Institute of Gwangju)
Choi, Mi-Hwa (Public Health and Environment Institute of Gwangju)
Seo, Jin-Jong (Public Health and Environment Institute of Gwangju)
Kim, Sun-Hee (Public Health and Environment Institute of Gwangju)
Park, Jong-Tae (Public Health and Environment Institute of Gwangju)
Kim, Myung-Goun (Health and Hygiene Division of Gwangju City)
Kim, Eun-Sun (Public Health and Environment Institute of Gwangju)
Publication Information
Journal of Food Hygiene and Safety / v.23, no.1, 2008 , pp. 40-50 More about this Journal
Abstract
Spread of pathogenic micro-organisms through contaminated hands is a well recognized way of transmitting disease such as food poisoning. We investigated the prevalence of aerobic plate counts, coliform bacteria, and food-poisoning bacteria on hands in various age groups. The average number of aerobic plate counts was 3.3 log CFU/hand in kindergarteners, 3.4 log CFU/hand in elementary students, 3.2 log CFU/hand in middle school students, 3.4 log CFU/hand in high school students, and 3.3 log CFU/hand in adults. Two kindergarteners, 6 elementary students, and 2 adults were positive for the coliform bacteria. Among the food poisoning bacteria we tested, S. aureus was isolated from 47 individuals. Eight isolates of B cereus were all from kindergarteners. C. perfringens was isolated from 7 individuals. Among 47 isolates of S. aureus, 25 isolates produced toxins. Seven of eight isolates of B. cereus produced toxins. None of seven C. peifringens isolates produced toxins. All 47 isolates of S. aureus were sensitive to ciprofloxacin, trimethoprim/sulfamethoxazole, clindamyccin, imipenem, rifampin and vancomycin. Four isolates (8.5%) were resistant to cefepime, chloramphenicol, cefotetan, and gentamycin. Five isolates (10.6%) were resistant to oxacillin and 6 isolates were resistant to tetracycline. This study shows that it is needs to be established policy of school lunch and personal sanitation management.
Keywords
Hand hygiene; Food-borne pathogenic bacteria; Antibiotic susceptibility;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kjolen, H., Andersen, B.M.: Handwashing and disinfection of heavily contaminated hand-effective or ineffective, J.Hospital Infect., 21, 61-71 (1991)
2 Casman, E.P., Bennett, R.W., Dorsey, A.E., Issa, J.A.: Identification of a fourth stapylococcal enterotoxin, enterotoxin D, J. Bacteriol., 94, 1875-1882 (1967)
3 김정원 : 최근에 문제시 되는 식중독과 세균성이질의 특징, 발생현황 및 그 대책. 영양사교육자료집, 9-14 (2000)
4 Synder, O.P.: HACCP-An industry food safely self-control program-part, Dairy Food Environ. Sanit., 12, 310-316 (1992)
5 Park HK, Kim KL, Shin HW, Kye SH, Yoo WC. Evalution of microbiological hazards of cooking utensils and environment of mass catering establishments, J. Fd. Hyg. Safety, 15, 315-323 (2000)
6 Kwak TK, Jang HJ, Rew K, Kim SH. Effectiveness of 70% alcohol solution and hand washing methods on removing transient skin bacteria in foodservice operation, J. Korean Dietet. Assoc., 4, 235-244 (1998)
7 Kokai-Kun, J.F., Songer, J.G., Czeczulin, J.R., Chen, F., McClane, B.A.: Comparison of Western immonoblots and gene detection assays for identification of potentially enterotoxigenic isolates of Clostridium perfringens, J. Clin. Microbiol., 32, 2533-2539 (1994)
8 박석기, 황영옥, 정지헌, 이강문 : 식중독 환자에서 분리한 황색포도상구균의 생물학적 특성, 식품위생안전성학회, 16(3), 159-167 (2001)
9 Wei, H.L., Chiou, C.S:. Molecular subtyping of Stapylococcus aureus from an outbreak associated with a food handler, Epidermiol. Infect., 128(1), 15-20 (2002)
10 Granum, P.E.: Bacillus cereus. In Food Microbiology: Fundamentals and Frontiers. 2nd ed. Doyle MP, Beuchat LR, Montville TJ, eds. American Society for Microbiology Press, Washington, DC, USA. 373-381 (2001)
11 USDA/FSIS. Charpter 12. Examination of meat and poultry products for Bacillus cereus. U.S. Department of Agriculture/ Food Science & Inspection Serivce microbiology Laboratory Guidebook. Available from http://www.fsis.usda.gov. Accessed Oct. 25, (2004)
12 Juneja, V.K., Whiting, R.C.M., Synder, O.P.: Predictive model for growth of Clostridium perfringens at temperature applicable to cooling of cooked meat, Food Microbiol., 16, 335-349 (1999)   DOI   ScienceOn
13 Styers, D., Sheehan, D.J., Hogan, P., Sahm, D.F.: Laboratory- based surveillance of current antimicrobial resistance patterns and trends among Staphylococcus aureus: 2005 status in the United States, Ann. Clin. Microbiol. Antimicrob., 5, 2(1-9) (2006)   DOI   ScienceOn
14 Kim EM, Kim HS. Evalution of microbiological hazards of baking utensils and environment of bakeries, Korean J. Soc. Food Cookery Sci., 7, 85-98 (2001)
15 Deibei, C., Kramer, S., Chakraborty, T., Ebel, F.: EspE, a novel secreted protein of attaching and effacing bacteria, is directly translocated into infected host cells, where it appears as a tyrosine-phosphate 902 kDa protein(eaeA), Mol. Microbiol. 28, 463-474 (1998)   DOI   ScienceOn
16 유화춘: 단체급식에서의 HACCP 도입방안에 관한 연구. 한국보건산업진흥원 (1999)
17 식품의약품안전청. 연도별 식중독 발생현황. www.kfda.go.kr. (2006)
18 Jack, G., Marianne, P., Ross, D.: Evaluation of risks related to microbiological contamination of read-to-eat food by food preparation workers and the effectiveness of interventions to minimize those risks. http://www.cfsan.fda.gov (1999)
19 Bae HJ, Paik JE, JooNM, Yoon JY. HACCP principle and application for foodservice managers. 2nd ed, Kyomunsa, Seoul (2006)
20 Wood, P.K., Morris, J.G., Small, P.I., Sethabutr, O., Teledo, M.R., Trabulsi, L., Kaper, J.B.: Comparison of DNA probes and the sereny test for identification of invasive Shigella and Escherichia coli strains, J. Clin. Microbiol. 24, 498-500 (1986)
21 日本藥學會. 日本衛生試驗法 註解. 東京, 金原出版株式 (1995)
22 Doyle, M.P., Ruoff, K.L., Pierson, M., Weinberg, W., Soule, B., Michaels, B.S.: Reducing transmission of infectious agents at home, Dairy Food Environ. Sanit., 20, 330-337 (2000)
23 박해정, 배현주 : 대학교급식소 고객의 손 위생에 대한 미생물학적 위해 평가, 한국식품영양과학회지, 35(7), 940- 944 (2006)   과학기술학회마을   DOI
24 Bryan, F.L.: Factors that contribute to outbreaks of foodborne disease, J. Food. Prot.., 41, 816 (1978)   DOI
25 Arabda, K.R.S., Fagundes-Neto, U., Scaletsky, I.C.A.: Evaluation of multipelx PCR for diagnosis of infection with diarrheagenic Escherichia coli and Shigella spp, J. Clin.Microbiol., 42, 5849-5853 (2004)   DOI   ScienceOn
26 Center for Food Safety and Applied Nutrition.: Handwashing- related research findings. http://www.foodsafety.gov (1998)
27 Genigeorgis, C.A.: Present state of knowledge on stapylococcal intoxication, Int., J. Food Microbiol., 9, 327-360 (1989)   DOI   ScienceOn
28 Clinical and Laboratory Standards Institute. Performance standards for antimicrobial susceptibility testing. 15th information supplement, M100-S15. (2005)
29 Chen, L.M., Pan, T.M,, Su, Y.C.: Identification and characterization of enterohemorrhagic Escherichia coli O157 :H7 by using multiplex PCR assay for hlyA, eaeA, stx1, stx2, fliC and rfbO157, J. Clin. Microbiol., 38, 2989-2993 (2004)
30 Doyle, M.P.: Foodborne bacterial pathogens, New York and Basel, Marcel Dekker, INC. (1989)
31 Costa, E.O., Benites, N.R., Guerra, J.L., Melville, P.A.: Antimicrobial susceptibility of Staphylococcus spp. isolated from mammary paranchymas slaughtered dairy cows, J. Vet. Med. 47(2), 99-103 (2000)   DOI   ScienceOn
32 Lee KH, Lyu ES, Lee KY: A study on the sanitary status at various types of restaurants in Changwon city, J. Korean Soc. Food Sci. Nutr., 30, 747-759 (2001)   과학기술학회마을
33 Weinstein, J.: The clean restaurant. : Employee hygiene. Restaurants Inst., 101, 138-141 (1991)
34 Restaine, L., Charles, E.W.: Antimicrobial effectiveness of hand washing for food establishment, Dairy Food Environ Sanit., 10, 136-141 (1990)
35 Alterkruse, S.F., Cohen, M,L., Swerdlow, D.L.: Emerrging foodborne disease. Emerg. Infect. Dis., 3, 285-293 (1997)   DOI   ScienceOn
36 식품의약품안전청. 식품공전, 8 미생물시험법, 2)세균수, 5)대장균군, 문영사, 97-100 (2005)
37 Suzuki, M., Kondo, F., Ito, Y., Matsumoto, M., Hata, M., Oka, H., Takahashi, M., Sakae, K.: Identification of a Shigatoxin type I variant containing an Is1203-like element, from Shiga-toxin producing Escherichia coli, FEMS Microbiol. Lett., 234, 63-37 (2004)   DOI
38 Cho, H.O : Microbiological evaluation of employee's hands hygiene based on sanitation training in food service organizations. MS thesis, Sookmyung Women's University, Seoul, Korea. (2001)
39 Yamamoto, T., Echeverria, P.: Detection of the enteroaggregative Escherichia coli heat-stable enterotoxin 1 gene sequences in enterotoxigenic E .coli strains pathogenic for humans, Infect. Immun., 64, 1441-1445 (1996)
40 박희옥, 김창민, 우건조, 박선희, 이동하, 장은정, 박기환: 최근 한국에서 발생한 식중독 모니터링 및 추이 분석, 식품위생안전성학회, 16(4), 280-294 (2001)
41 국립보건연구원. 감염병실험실진단 질환별시험법, 이노맥스 (2005)
42 하광수, 박선자, 심원보, 정덕화 :. 초등학교 급식 환경에서의 메치실린 내성 황색포도상구균(MRSA)과 seb gene 의 검색, 식품위생안전성학회, 18(2), 79-86 (2003)
43 Kang, Y.J.: Handwashing, essential for safe food preparation, a technical review, J. Korean Public Health Assoc., 27, 269- 276 (2001)