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Evaluation of Microbiological Hazard of Cooking Utensils and Environment of Large Foodservice Establishments in Daegu city  

Nam Eun-Jeong (Department of Food Science and Nutrition, Kyungpook National University)
Kang Young-Jae (Kang food safety consulting)
Lee Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 234-240 More about this Journal
Abstract
The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.
Keywords
microbiological hazard; foodservice establishment; cooking utensils; working environment;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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