• 제목/요약/키워드: Food contamination

검색결과 1,019건 처리시간 0.032초

The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region

  • Lee, Byung-Doo;Kim, Du-Woon;Kim, Jang-Ho;Kim, Jeong-Mok;Rhee, Chong-Ouk;Eun, Jong-Bang
    • Food Science and Biotechnology
    • /
    • 제15권6호
    • /
    • pp.920-924
    • /
    • 2006
  • The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.

원재료, 조리기구와 조리원 손에 의한 급식소 조리음식의 미생물오염 실태 분석 (Analysis of Contamination of Bacteria from Raw Materials, Utensils and Workers' Hands to Prepared Foods in Foodservice Operations)

  • 배현주
    • 한국식품영양과학회지
    • /
    • 제35권5호
    • /
    • pp.655-660
    • /
    • 2006
  • 급식규모와 운영형태가 유사한 3곳의 급식소를 대상으로 원재료, 조리기구 및 조리종사원 손과 최종조리음식간의 미생물 오염실태를 분석한 결과는 다음과 같다. A 급식소에서는 닭볶음탕, 잡채, 비빔밥, 콩나물무침에서 황색포도상구균이 검출되었다. 닭볶음탕은 조리종사원의 손, 재료를 손질한 도마, 양파에서 황색포도상구균이 검출되었으므로 조리종사원의 손이나 도마를 통한 교차오염이 발생한 것으로 판단된다. 잡채는 조리종사원의 손, 당면을 삶아 건진 바구니, 양파와 양파를 손질한 도마에서 모두 황색포도상구균이 검출되었으므로 이들 간의 교차오염이 발생했을 것으로 생각된다. 비빔밥과 콩나물무침은 해당일 조리를 담당한 종사원의 손에서 황색포도상구균이 검출되었으므로 조리종사원 손에 의한 오염이 발생한 것으로 판단된다. B 급식소의 쥐어채조림은 원재료의 황색포도상구균이 조리과정에서 그대로 전이되어 조림 후에도 검출되었다. C급식소의 오징어채무침에서는 대장균이 검출되었다. 오징어채무침은 가열조리공정을 거치지 않는 메뉴로서 원재료인 오징어채에서 검출되었던 대장균이 그대로 최종조리 후까지 전이된 것으로 판단된다. 급식소 최종음식의 안전성 확보를 위해서는 위생적인 원재료의 구매와 사용, 조리종사원 개인위생의 개선, 조리기기의 철저한 세척 및 소독관리가 선행되어야 할 것으로 사료된다.

책의 위생적 유통관리를 위한 세정 소독 방법 (Cleaning and Decontamination Method of Books for Their Sanitary Circulation)

  • 김남용;안덕순;최영일;정용배;김정민;이동선
    • 한국포장학회지
    • /
    • 제19권1호
    • /
    • pp.11-15
    • /
    • 2013
  • 도서관 등에서의 책의 위생적 유통과 관리를 위한 방안을 찾기 위하여 보관되는 책 및 관련된 환경 오염원에서의 미생물 오염도를 측정하였고, 미생물 부하를 저감시키는 방안에 대하여 연구하였다. 일반적으로 책 내부 표면의 오염도는 매우 낮으며 부주의한 취급으로 침 등과 같은 액체에 의해서 오염되는 경우에 미생물 부하가 증가될 수 있었다. 그리고 책 내부 표면에 비해서 먼지가 축적되기 쉬운 옆끝면에서 미생물 오염부하가 높았다. 책에서의 미생물적 오염의 다양성을 고려할 때, 책의 청결도 유지를 위한 조작으로서는, 미생물 부하가 많은 먼지 등의 건조 분체 오염은 공기와류 장치를 사용하고, 습윤상태의 오염은 280 nm UV LED를 사용하는 것이 적절한 것으로 나타났다. UV LED에 의한 미생물 사멸에서는 2 cm 정도의 가까운 거리에서 약 5분 정도 이상의 조사가 효과적이었고, 공기 와류에 의한 건조 분체 오염부하을 저감시키는 조건으로는 풍속 5.5 m/s에서 30초~1분의 처리가 적절하였다.

  • PDF

우리나라의 환경문제 우선순위 도출 - 환경전문가를 중심으로 - (The Priority of Environmental Problems in Korea)

  • 신동천;임영욱;박종연;장은아;김진용;박성은;조성준
    • Environmental Analysis Health and Toxicology
    • /
    • 제14권4호
    • /
    • pp.165-174
    • /
    • 1999
  • This study was conducted to analyze the priority of environmental problems in Korea by investigating the environmental professionals' perception. The delphi technique was applied to identify their risk perception towards some specific items related with pollution. A standardized questionnaire on environmental problems and their priorities was used to 74 subjects. In the questionnaire, the environmental problems were divided into the general ones,9 items, and the specific ones,30 items. Also, the perception was associated with two points of view which were the risk on general human health or ecosystem, and on the present situation in Korea. The priority of risk from general environmental problems on human health or ecosystem was analyzed in the order of 'water pollution', 'air pollution', 'soil contamination', 'waste', 'toxic chemical pollutants', 'food contamination', 'ocean contamination', 'odor pollution', and 'noise pollution'. The priority of risk on the present situation in Korea was analyzed in the order of 'water pollution','air pollution','waste','toxic chemical pollutants','food contamination','soil contamination','ocean contamination','odor pollution', and 'noise pollution'. And these priorities were significantly related with the characteristics of respondents such as sex, age, and major concerned area. However, for the first five priorities of risk from the specific environmental problems on human health or ecosystem, the environmental professionals agreed with 'automotive vehicle exhaust', 'domestic and industrial source pollutants to surface water', '$CO_2$nd g1oba1 warming effect','toxic air pollutant' and 'industrial source air pollution'. The priorities of risk on the present situation in Korea were similar to these results.

  • PDF

HACCP를 적용한 셀프서비스 식당의 위생적 공간구성에 관한 연구 (A Study on Hygienic Spatial Composition of Self-Service Restaurants by Applying HACCP)

  • 이종란
    • 한국실내디자인학회논문집
    • /
    • 제20권5호
    • /
    • pp.178-187
    • /
    • 2011
  • This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

Microbial contamination including Vibrio cholerae in fishery auction markets in West Sea, South Korea

  • Choi, Yukyung;Lee, Yewon;Lee, Soomin;Kim, Sejeong;Lee, Jeeyeon;Ha, Jimyeong;Oh, Hyemin;Shin, Il-Shik;Yoon, Yohan
    • Fisheries and Aquatic Sciences
    • /
    • 제22권11호
    • /
    • pp.26.1-26.7
    • /
    • 2019
  • Background: The monitoring of pathogens of fishery auction markets is important to obtain safe fishery products regarding hygiene and sanitation. In this study, aerobic, coliform, Escherichia coli, and Vibrio cholerae were monitored in the fishery products and environmental samples obtained from fishery auction markets. Methods: The fishery products (flounder, octopus, skate, rock cod, sea bass, snail, monkfish, flatfish, comb pen shell, corb shell, conger eel, hairtail, croaker, and pilchard) were placed in filter bags, and the environmental samples (samples from the water tanks at the fishery auction markets, seawater from the fishery distribution vehicles, ice from wooden or plastic boxes, and surface samples from wooden and plastic boxes used for fish storage) were collected. Aerobic bacteria, E. coli, and coliform in the samples were enumerated on aerobic count plates and E. coli/coliform count plates, respectively. For V. cholerae O1 and V. cholerae non-O1 quantification, most probable number (MPN)-PCR analysis was performed. Results: Aerobic and coliform bacteria were detected in most samples, but E. coli was not detected. Wooden boxes were contaminated with high levels of aerobic and coliform bacteria in all seasons (spring, summer, and fall). During fall, V. cholerae non-O1 were detected in snails, hairtails, croakers, flatfishes, pilchards, plastic boxes, and water samples. Conclusions: These results indicate an increased prevalence of V. cholerae contamination in fishery products in fall, including food contact samples, which can be vehicles for cross-contamination.

Prevalence of Mycotoxins and Their Consequences on Human Health

  • Omotayo, Oluwadara Pelumi;Omotayo, Abiodun Olusola;Mwanza, Mulunda;Babalola, Olubukola Oluranti
    • Toxicological Research
    • /
    • 제35권1호
    • /
    • pp.1-7
    • /
    • 2019
  • Mycotoxin contamination is a global phenomenon and causes a wide array of negative effects and other complications. This study focused on commonly found mycotoxins in Africa and the possible means of prevention or reduction of their contaminating effects. Mycotoxins are secondary metabolites of mold and fungi; they are generally toxic to living organisms. Hundreds of mycotoxins have been identified thus far, with some, such as aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins, and patulin, considered agro-economically important. Several factors contribute to the presence of mycotoxins in food, such as climatic conditions, pest infestation, and poor harvest and storage practices. Exposure to mycotoxins, which occurs mostly by ingestion, leads to various diseases, such as mycotoxicoses and mycoses that may eventually result in death. In light of this, this review of relevant literature focuses on mycotoxin contamination, as well as various methods for the prevention and control of their prevalence, to avert its debilitating consequences on human health. Clear evidence of mycotoxin contamination is present in Africa, and it was therefore recommended that adequate prevention and control of these toxic substances in our food system should be encouraged and that appropriate measures must be taken to ensure food safety as well as the enhanced or long-lifespan of the African populace. Governments, research institutions, and non-governmental organizations should tailor the limited resources available to tackle mycotoxin prevalence, as these will offer the best prospects for successful development of a sustainable food system in Africa.

A quantitative method for detecting meat contamination based on specific polypeptides

  • Feng, Chaoyan;Xu, Daokun;Liu, Zhen;Hu, Wenyan;Yang, Jun;Li, Chunbao
    • Animal Bioscience
    • /
    • 제34권9호
    • /
    • pp.1532-1543
    • /
    • 2021
  • Objective: This study was aimed to establish a quantitative detection method for meat contamination based on specific polypeptides. Methods: Thermally stable peptides with good responses were screened by high resolution liquid chromatography tandem mass spectrometry. Standard curves of specific polypeptide were established by triple quadrupole mass spectrometry. Finally, the adulteration of commercial samples was detected according to the standard curve. Results: Fifteen thermally stable peptides with good responses were screened. The selected specific peptides can be detected stably in raw meat and deep processed meat with the detection limit up to 1% and have a good linear relationship with the corresponding muscle composition. Conclusion: This method can be effectively used for quantitative analysis of commercial samples.

학교 급식설비 및 집기류의 미생물학적 위해요소 분석 (The Microbiological Assessment and Identification of Food Utensils and Food Service Facilities in School)

  • 홍승희
    • 한국식품위생안전성학회지
    • /
    • 제29권3호
    • /
    • pp.189-194
    • /
    • 2014
  • 본 연구의 목적은 식중독으로 인한 지속적인 위해 발생을 예방하기 위하여 학교의 급식시설 및 집기류에서 미생물 오염수준을 분석하고자 하였다. 그 결과, 총 세균 측정용 배지에서 $12.3{\pm}2.6$건으로 가장 많은 미생물이 배양되었고, 황색포도상구균 측정용 배지에서 $10.3{\pm}3.9$건과 대장균 측정용 배지에서 $9.5{\pm}3.9$건으로 미생물이 배양되었다. 그러나 비브리오 측정용 배지에서는 $1.5{\pm}1.0$건으로 가장 적은 미생물이 배양되었다. 급식시설 및 집기류에서 미생물 오염이 심한 곳은 전처리실 바닥으로 $4.5{\pm}0.6$건으로 가장 높고, 조리실 바닥도 $4.3{\pm}1.0$건으로 나타났다. 다음으로 조리대가 $3.3{\pm}1.0$건으로 나타났으며, 급식식탁에서도 $3.0{\pm}0.0$건으로 상당히 높은 미생물 오염을 확인할 수 있었다. 반면에 집기류에서는 시설들에 비하여 낮은 미생물 오염도를 보였다. 칼과 도마를 사용용도에 따라 구분하여 미생물을 분석한 결과, 생선용 칼에서 $2.0{\pm}0.8$건과 생선용 도마에서 $1.3{\pm}1.5$건으로 다른 용도에 비하여 약간 높은 미생물 오염도를 보였다. 배양된 미생물들을 동정한 결과, 다양한 미생물들이 오염되어 있으며 일부는 2번 이상씩 반복하여 검출되었다. 특히, 주요 식중독균인 Staphylococcus aureus는 조리대, 트렌치, 칼에서 3번에 걸쳐서 확인되었다. 또한 주요 식중독균에 속하는 Bacillus cereus가 칼에서 확인되었으며, 자연에 널리 분포하면서 때로는 급성폐렴을 일으키기도 하는 Klebsiella pneumoniae는 4번 반복하여 검출되었다. 위의 결과를 종합하여 보면, 황색포도상구균을 비롯한 주요 식중독균뿐만 아니라 식품의 부패를 일으키는 미생물들이 학교급식의 시설 및 집기류에 오염되어 있다는 것을 확인 할 수 있었다. 그러므로 학교급식의 안전성을 확보하고 학생들의 건강을 증진시키기 위하여 더욱 철저한 개인위생 및 효율적이고 체계적인 시설 관리가 이루어져야 할 것으로 사료된다