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http://dx.doi.org/10.3746/jkfn.2006.35.7.940

Evaluation of Microbiological Hazards of Hygiene by the Customers' Hands in University Foodservice Operation  

Park, Hae-Jung (Dept. of food and Nutrition, Daegu University)
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.7, 2006 , pp. 940-944 More about this Journal
Abstract
The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.
Keywords
microbiological hazards; university foodservice customer; hand-washing; sanitation education;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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