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http://dx.doi.org/10.3746/jkfn.2006.35.5.655

Analysis of Contamination of Bacteria from Raw Materials, Utensils and Workers' Hands to Prepared Foods in Foodservice Operations  

Bae, Hyun-Joo (Dept. of Food and Nutrition, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.5, 2006 , pp. 655-660 More about this Journal
Abstract
The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.
Keywords
cross-contamination; prepared foods; raw materials; utensils; workers' hands;
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Times Cited By KSCI : 2  (Citation Analysis)
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