• Journal of Nutrition and Health
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• 제37권8호
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• 한국식품조리과학회지
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• 제14권4호
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• 한국수산과학회지
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• 제55권4호
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• pp.431-436
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• 2022

For the safety assessment of microbiological and chemical hazards in katsuobushi, fifteen samples of katsuobushi were purchased from supermarkets. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Clostridium perfringens, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Additionally, the heavy metals (total and methyl mercury) content, radioactivity (¹³¹ I, ¹³⁴ Cs⁺ and ¹³⁷ Cs) were quantitatively assessed. Microbial and chemical analyses were performed using standard methods in Korean food code. The contamination level of total viable bacteria was 2.70 (1.18-4.42) log CFU/g. Coliforms, E. coli and S. aureus were not detected in any samples. Other eight pathogenic bacteria were negative in all samples. The contamination levels of total and methyl mercury were 0.366 (0.227-0.481) and 0.120 (0.002-0.241) mg/kg, respectively. In addition, radioactivity was not detected in any samples. The results will be helpful in revitalizing domestic use and boosting exports of katsuobushi because the microbiological and chemical safety of katsuobushi has been assured. Furthermore, the results may be used as a basis for performing chemical and microbial risk assessments of katsuobushi.

• 한국식품조리과학회지
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• 제2권2호
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• 대한영양사협회학술지
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• 제18권4호
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• 미생물학회지
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• 제37권2호
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• pp.101-108
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• 2001

환경에서 병원성 미생물의 발생에 관련된 자료를 분석하는 일은 잠재적 보건 위해성을 판단하고 그에 따른 적절한 조치를 취하는데 종종 결정적인 역할을 한다. 이러한 일들은 과거에는 주로 정성적이고, 주관적인 방법으로 이루어 졌지만, 최근에는 정량적 위해성 평가(Quantitative Risk Assessment: QRA)로 이루어지는데, 이러한 QRA는 병원성 미생물로부터의 감염이나 발병, 또는 치사율 등의 위해성을 정량적인 방법으로 표현하는 접근법이다. 따라서, 이와 같은 정보는 정책 결정권자가 위해성의 확대와 비용부담, 그리고 적절한 조치를 취했을 때 기대할 수 있는 이점을 결정하는데 보다 더 잘 이용할 수 있다. 본 문에서는 위해성 분석의 과제에 대한 일반적인 배경을 살펴보고 문제해결 과정에서 미생물 위해성 평가가 어떻게 활용 가능한지를 살펴보았다.

• 한국수산과학회지
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• 제56권2호
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• pp.182-187
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• 2023

Fifteen samples of dried laver Pyropia tenera were collected from markets and processing plants in Korea for an assessment of their microbial and chemical hazards, in accordance with the Korean food code. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine other pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, Enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, and Campylobacter jejuni) were evaluated The concentrations of heavy metals (lead, cadmium, total mercury, and total arsenic) and radioactive isotopes (¹³¹I, and ¹³⁴Cs+¹³⁷Cs) in the laver samples were also determined. The total viable count of bacteria was 2.62±0.80 (1.48-4.45) CFU/g. The contamination levels of lead, cadmium, total mercury, and total arsenic were 0.024±0.005 (0.018-0.035), 0.090±0.038 (0.041-0.146), 0.008±0.005 (0.003-0.018) and 1.315±0.372 (0.814-1.930) mg/kg, respectively. All samples tested negative for significant levels of radioactivity, the nine pathogenic bacteria, coliforms, and E. coli (<1.00 CFU/g). We assume that ensuring the microbiological and chemical safety of dried laver can increase the demand for its exportation. The present study may serve as a basis for microbiological and chemical hazard assessment of dried lavers.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.293-304
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• 1999

이 연구는 대학급식소를 대상으로 HACCP 개념을 적용하여 급식되는 생.숙채류(8종류)의 매생물적 품질을 평가하고 음식의 위생적 안전성을 확보하기 위해 실시하였다. 주방의 위생 상태 평가에서 주방 바닥의 물기제거와 조리기구의 소독방법에 대한 기준 설정이 필요하였고, 조리종사자가 위생장갑과 위생적 기구사용에 대한 교육이 요구되었다. 주방의 배치에서 가열조리대와 선반의 거리가 가까워 가열 시 발생하는 열에 의해 선반에 보관된 음식의 미생물 증식 가능온도($5~60^{\circ}C$)에서 다뤄지고 있었으며 육안으로는 신선한 것으로 보였던 원재로의 미생물 수치는 총균수 $10^{5}~10^{7}$, 대장균균 수 $10^{3}~10^{6}$으로 Solberg등이 제시한 총균수 $10^{6}$, 대장균군 수 $10^{3}$을 초과하여 보다 철저한 검수와 적절한 공급자 선정이 필요하였다. 생채의 경우 씻는 과정에서 미생물 수치가 다소 감소하는 경향을 보였으나 시간 경과에 따라 계속 증가하여 배식 단계에서는 모두 기준치를 초과하였다. 숙채는 데치기 혹은 볶는 과정에서 미생물이 거의 사멸되었으나 생채와 같이 시간이 경과함으로써 미생물의 재오염이 발생하였다. 사용도구에 대한 미생물 검사 결과 행주를 제외한 배식용기, 조리원의 손, 칼, 야채절단기는 모두 Harrigan과 McCanece가 제시한 총 균수 $100\;\textrm{cm}^2$당 500미만, 대장균군 수 100 $100\;\textrm{cm}^2$당 10 이하의 안전기준치를 초과하여 개선이 요구되었다. 결론적으로 급식되는 음식의 안전을 위해 최상의 원료구입과 음식생산단계에서의 시간단축, 적절한 온도에서는 보고나, 위생적 기구 사용등을 통해 미생물의 증식방지 및 위생 관리에 노력해야 하겠다.

• 한국수산과학회지
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• 제54권6호
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• pp.896-903
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• 2021

For the safety assessment of microbiological and chemical hazards in raw short-neck clam Ruditapes philippinarum distributed in the Yeongnam and Honam areas during the spring season, the contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, Campylobacter jejuni) as microbiological hazards, and heavy metals (lead, cadmium, total mercury), benzopyrene, shellfish poison (paralytic, diarrhetic, amnesic), and radioactivity (¹³¹I, ¹³⁴Cs+¹³⁷Cs) were also analyzed in 15 samples based on the methods of the Korean Food Code. The average contamination levels of total viable bacteria were 3.11 (1.40-4.49) log CFU/g, and coliforms were detected in 5 out of 15 samples (1.18-1.85 log CFU/g). E. coli and S. aureus were not detected in all samples. Furthermore, the presence of 8 pathogens were not detected in all samples. The average contamination levels of lead, cadmium, and total mercury were 0.155 (0.079-0.264), 0.160 (0.040-0.287), and 0.017 (0.008-0.026) mg/kg, respectively. Benzo(a)pyrene, shellfish poison, and radioactivity were not detected in all samples. The results of this study suggest that the safety against all microbiological and chemical hazard factors in raw short-neck clams distributed in markets has been assured.

• 대한가정학회지
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• 제43권2호
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.