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

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 29권 / 3호 / 189 ~ 194페이지
· 저자명 : 홍승희

초록

This study was conducted to evaluate microorganism contamination of food utensils and servicefacilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganismgrowth plate (12.3 ± 2.6) was detected in total bacteria test plate, and also observed 10.3 ± 3.9 growth platesin Staphylococcus aureus test plate and 9.5 ± 3.9 growth plates in E. coli and coliform bacteria test plate. But we coulddetect to the lowest number of growth plates (1.5 ± 1.0) in Vibrio test plate. We also assessed that floors were appearedto the highest microorganism contamination rate in food utensils and service facilities. Therefore, 4.5 ± 0.6 growthplates was detected in pre-operation floor and 4.3 ± 1.0 growth plates in floor. And high level of microorganism contaminationalso observed in tables as 3.3 ± 1.0 growth plates in cooking table and 3.0 ± 0.0 growth plates in diningtable. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food traywere lower than that in food service facilities. We analysed microorganism contamination according to purpose of usein kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife (2.0 ± 0.8) and fishcutting board (1.3 ± 1.5) were slightly higher than that of others purpose of use. As a result of microorganism identification,various strains of microorganism were contaminated in food service facilities and some strains could detectedmore than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, andkitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonasaeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiellapneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterialflora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminatedwith not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilagemicroorganisms. Taken together, strict personal hygiene control and efficient food service facilities management willbe needed to enhance food safety in school feeding and to improve student health.

영어초록

This study was conducted to evaluate microorganism contamination of food utensils and servicefacilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganismgrowth plate (12.3 ± 2.6) was detected in total bacteria test plate, and also observed 10.3 ± 3.9 growth platesin Staphylococcus aureus test plate and 9.5 ± 3.9 growth plates in E. coli and coliform bacteria test plate. But we coulddetect to the lowest number of growth plates (1.5 ± 1.0) in Vibrio test plate. We also assessed that floors were appearedto the highest microorganism contamination rate in food utensils and service facilities. Therefore, 4.5 ± 0.6 growthplates was detected in pre-operation floor and 4.3 ± 1.0 growth plates in floor. And high level of microorganism contaminationalso observed in tables as 3.3 ± 1.0 growth plates in cooking table and 3.0 ± 0.0 growth plates in diningtable. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food traywere lower than that in food service facilities. We analysed microorganism contamination according to purpose of usein kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife (2.0 ± 0.8) and fishcutting board (1.3 ± 1.5) were slightly higher than that of others purpose of use. As a result of microorganism identification,various strains of microorganism were contaminated in food service facilities and some strains could detectedmore than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, andkitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonasaeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiellapneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterialflora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminatedwith not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilagemicroorganisms. Taken together, strict personal hygiene control and efficient food service facilities management willbe needed to enhance food safety in school feeding and to improve student health.

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