조리종사자의 손 위생관리에 관한 연구 - 패스트푸드점 및 일반음식점 종사자의 비교 -
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 3호
ㆍ저자명 : 김종규, 박정영, 김중순
ㆍ저자명 : 김종규, 박정영, 김중순
목차
ABSTRACT연구 방법
연구대상 및 조사기간
손 씻기 의식조사
손의 오염도 시험
자료 분석 및 통계처리
결 과
일반적 특성
손 씻기 의식조사 결과
손의 오염도 시험 결과
고 찰
요 약
참고문헌
영어 초록
This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in fullservice restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.참고 자료
없음"한국식품위생안전성학회지"의 다른 논문
- 일반 프라이머를 이용한 PCR의 식품원료 진위 판별에 적용8페이지
- 국내 식품냉장창고 온도분포 분석 및 적정 확률분포모델 설정5페이지
- Increase of Liver Organ Weight in B6C3F1 Mice Fed with ..6페이지
- 기후변화에 따른 떡류의 미생물학적 위해관리를 위한 권역별 모니터링5페이지
- 깻잎의 농산물우수관리제도(GAP) 적용을 위한 수확단계에서 미생물학적 위해요소 분석6페이지
- Bactericidal Efficacies of an Aquatic Disinfectant Tabl..5페이지
- Antiviral Efficacy of an Aquatic Disinfectant Tablet Co..5페이지
- 시기별 엽채류의 미생물 오염도와 유통 조건 조사 - 들깻잎과 상추를 중심으로 -8페이지
- 알로에 베라(Aloe vera) 겔 중 총 다당체 시험법 개선6페이지
- 유기산 및 초음파 병용처리된 전해수를 이용한 들깻잎 중 Salmonella Typhimurium, ..7페이지