• 한국환경보건학회지
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• 제39권1호
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• 한국축산식품학회지
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• 제18권4호
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• pp.301-306
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• 1998

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

• 한국식품조리과학회지
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• 제16권2호
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• 한국식품위생안전성학회지
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• 제16권3호
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• pp.241-246
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• 2001

서울시를 비롯한 6개 도시의 음식점과 활어를 판매하는 어시장 등에서 활어조에 사용하는 해수에 대하여 병원성 비브리오균의 분포, 이화학적특성 및 위생지표세균 등 환경인자와의 관계를 비교하였다. 시험해수에서 전염병균인 Vibrio cholerae O1은 전혀 검출되지 않았고, V. parahaemolyticus는 가장 빈번한 검출되었는데 검출율은 69.2%이었다. 그리고 V. vulnificus 및 V. cholerae non-O1 등 병원성 비브리오균이 검출된 활어조의 해수는 그렇지 않은 해수에 비하여 수온과 탁도는 높았고, 염분과 pH는 낮았으며 생균수, 대장균군 및 분변계 대장균이 휠씬 높게 검출되어 이러한 환경인자들과의 관련성이 시사되었다.

• 한국환경보건학회지
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• 제32권1호
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• pp.77-88
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• 2006

This study were conducted to investigate the microbial contamination level in 5 tomato farms in Western Gyeongnam. A total of 130 samples was examined for sanitary indicator bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged $0\~6.62\;and\;0\~4.52 log_{10}\;CFU/(ml,\;g,\;100\;cm^2,\;hand)$, respectively, and $32.5\%$ were contaminated with E. coli. Especially, most of the samples from employees are high as above $4.0\;log_{10}\;CFU/(ml,\;g,\;100\;cm^2,\;hand)$ in APC. S. aureus, detected at $10.7\%$, was found in employees' hands, irrigation water, and hydroponic solution. whereas E. coli $O157:H7$, Salmonella spp, and L. monocytogenes were not detected. These results will provide fundamental microbiological information for introduction of good agricultural practice (GAP)system in tomato farms.

• 한국식품위생안전성학회지
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• 제34권4호
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• pp.361-366
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• 2019

본 연구에서는 다슬기 중의 자연균총의 정량적 오염도 분석과 해감 제거 공정(지하수, 상수)에 따른 저감화 효과를 조사하였다. 다슬기 중의 일반세균, 대장균군과 대장균, 진균 및 황색포도상구균의 정량적 검출을 위해 표준평판법을 사용하여 각각 plate count agar (PCA), potato dextrose agar (PDA), 대장균군/대장균용 3M Petrifilm 및 황색포도상구균용 3M Petrifilm에 도말하여 집락을 계수하였다. 지하수와 상수 처리에 따른 이들 균의 저감화 정도 역시 동일한 방법으로 수행되었다. 다슬기 원료 중의 미생물 오염도 분석시, 일반세균, 대장균군 및 진균은 각각 6.40, 2.70 및 $6.79{\log}_{10}CFU/g$로 조사되었다. 대장균과 황색포도상구균은 검출되지 않았다 (검출 한계: < $1{\log}_{10}CFU/g$). 그러나, 지하수로 해감 제거한 다슬기의 경우, 분석된 모든 미생물의 정량적 오염도가 원료 다슬기에 비해 높게 검출되었다. 특히 원료 다슬기에서 불검출이었던 대장균도 $2.46{\log}_{10}CFU/g$ 검출되었다. 상수로 해감 제거한 다슬기의 일반세균은 유의적으로 저감화 되지 않았으며(p<0.05), 대장균군은 유의적으로 증가하는 경향을 나타내었다(p>0.05). 진균만이 약간의 저감화(0.2 log 이하)를 유의적으로 보였다(p>0.05). 본 연구결과 지하수와 상수를 이용해서 해감 제거하는 공정만으로는 다슬기의 미생물학적 안전성을 확보하기 곤란한 것으로 판단된다.

• 대한영양사협회학술지
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• 제26권4호
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• pp.243-253
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• 2020

The purpose of this study was to set new guidelines for adenosine triphosphate (ATP) bioluminescence hygiene monitoring of distribution trays at children's foodservices. Five dietitians visited 223 foodservices (95 institutional, 128 small) to examine whether they adhered to the norms of 'Keeping distribution tray sanitary by washing/sanitizing' and 'Performing food distribution in a clean and appropriate way'. In this visit, dietitians swabbed 100 ㎠ area of the distribution trays twice, once for obtaining ATP measurements and the second time for Aerobic Plate Counts (APC) using 3M Petrifilm Plates. Chi-square test and ANOVA were applied using SPSS 23.0 software. SPSS 23.0 was used to conduct graphical and statistical analysis of the raw data of ATP measurements, which were further transformed by a Box-Cox transformation. The mean of APC from all the subjects inspected was 3.8×10²±2,102.0 CFU/100 ㎠. A total of 208 (93.3%) trays were observed within the acceptable limits of APC (Pass<5.0×10² CFU/100 ㎠). APCs taken at institutional foodservices showed significantly lower levels (1.4×10²±600.0 CFU/100 ㎠, P<0.01) compared to the small foodservices (5.5×10²±2,718.7 CFU/100 ㎠). No significant differences were observed between the two groups in ATP measurements and in the performance rate of 2 checklist items. As against the 93.3% APC adequacy from the total subjected inspection, total ATP adequacy (Pass≤300 RLU/100 ㎠) was only 71.7%. Therefore, more practical guidelines should be prepared for the assessment of the hygiene of distribution trays. In the graphical and statistical analysis, levels below 250 RLU/100 ㎠ was considered 'Pass', while equal to or greater than 350 RLU/100 ㎠ was considered 'Fail' for distribution trays.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2003년도 Challenges and Achievements in Environmental Health
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• pp.174-176
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• 2003

A survey was conducted to investigate the sanitary condition of school kitchens in one region of Korea. A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools for food, sanitation and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during food preparation, processing and service. The inspection results showed their sanitary condition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4∼22.4$^{\circ}C$, and the range of relative humidity was 62.4∼69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22.5 to 26.5 CFU/15 min. These results indicate that the levels of sanitary condition of kitchens in the schools were not satisfactory for safe foodservice although the inspection showed good results. This study suggests that the school kitchens should be monitored and strict inspection is necessary.

• 한국미생물·생명공학회지
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• 제8권3호
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• pp.155-166
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• 1980

어육 연제품의 부패에 관여하는 세균의 보급원이 되고있는 부원료의 미생물 오염 실태를 알기 위하여 어육 소시지 가공공장과 시중에서 채취한 녹말, 각종 향신료 및 조미료 20종에 총 시료수 59점에 대하에 생균수, 대장균군, 분변계대장균, 곰팡이 및 효모, 내열균, 호기성 아포형성균(중온 및 고온균), 혐기성 아포형성균(중온 및 고온균), 혐기성 황화수소변패 아포형성균을 조사하였다. 1. 부원료 중 녹말, 후추, 고추가루, 양파, 마늘, 생강, 육즙, 프랑크 등은 일반세균 및 포자형성균의 오염이 높았으며 시판품이 가공공장의 것보다 세균함량이 많았다. 2. 생균수가 높았던 시료는 내열균, 호기성 아포형성 중온균 및 고온균의 함량이 높았다. 3. 가공공장의 후추와 육즙, 시판품의 후추, 고추가루, 양파, 마늘 등은 외국의 세균관계기준을 초과하고 있다. 4. 생균수는 가공공장의 후추, 밀가루, 양파, 마늘이 $10^4$~$10^{5}$ /g이었고 시판의 후추, 고춧가루, 양파, 마늘이 $10^{5}$ ~$10^{7}$ /g이였으며 후추정유와 색소에서는 검출되지 않았다. 5. 대장균군이 검출된 시료는 생균수의 함량이 높았던 종류들이며 후추, 고추가루를 제외한 다른 시료에서는 분변계대장균이 검출되지 아니하였다. 6. 곰팡이 및 효모는 가공공장의 녹말, 밀가루, 후추가 140~460/g이었고 시판하는 후추와 고추가루는 $10^3$/g이였으며, 다른 시료에서는 검출되지 아니 하였다. 7. 10$0^{\circ}C$에서 5분간 끓인 후 55$^{\circ}C$에서 배양한 혐기성 황화수소변패 아포형성균은 본 실험에 제공된 어느 시료에서도 검출되지 않았다.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.323-331
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• 2007

편의점에서 판매하는 김밥류 6종, 샌드위치류 6종에 대해 $10^{\circ}C$ 냉장 조건하에서 72시간 저장하면서, 품질변화를 분석하여, 품질 지표를 도출하고, 유통기한을 예측하였다. 저장 기간 중 시료의 단백질의 부패도를 나타내는 휘발성 염기질소의 함량은 모든 시료에서 큰 변화를 보이지 않았다. 저장 중 김밥류의 휘발성염기질소는 저장 직전인 초기 $1.3{\sim}4.1mg%$에서 저장 72시간 후 $3.7{\sim}6.9mg%$로 약간 증가하였고, 샌드위치도 초기 $1.5{\sim}10.3mg%$에서 저장 72시간 후 $3.1{\sim}12.3mg%$로 증가하여 큰 변화를 보이지 않았다. 대장균, 황색포도상구균, 살모넬라균, 비브리오균은 저장기간 동안 모든 시료에서 검출되지 않았다. 일반세균수는 저장 초기 김밥류에서는 $2.9{\sim}4.43\;logCFU/g$, 샌드위치는 $2.34{\sim}2.92\;logCFU/g$였으나 저장 48시간 후에는 김밥류에서 $4.51{\sim}5.36\;logCFU/g$로, 샌드위치에서는 $4.66{\sim}5.02\;logCFU/g$로 증가하였고, 48시간 이후에는 대부분의 시료에서 급격히 증가하였다. 각 제품의 종합적 기호도를 검사한 결과 일반김밥 4종은 저장 40시간까지 5점 이상을 유지하였고, 삼각김밥은 48시간까지, 샌드위치는 저장 42시간까지 상품성을 가지는 5점을 유지하였다. 저장기간과 일반세균수 및 관능검사와의 상호관계를 회귀분석을 통하여 상관관계를 측정한 결과, 대부분이 0.9가 넘는 높은 상관관계를 보여주었다. 유통가능 기준인 관능 검사의 종합적 기호도 5점 이상, 일반세균수 $10^5CFU/g$ 이하의 조건을 만족하고 유통조건중의 안전성을 고려한 유통기한을 산출한 결과 $10^{\circ}C$ 냉장조건 하에서 일반 김밥은 $15{\sim}33$시간, 삼각김밥은 $32{\sim}33$시간, 샌드위치류는 $27{\sim}30$시간이었다.