보육시설과 지역아동센터 칼과 도마의 미생물학적 안전성 평가 (Evaluation of Microbiological Safety of Knives and Cutting Boards in Child Care Centers)

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 33권 / 6호 / 702 ~ 709페이지
· 저자명 : 강주영, 박은지, 이한철, 박민지, 오도경, 김찬영, 정은선, 이영주, 김중범

초록

The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers.
Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 cm2 and 1.7±0.9 log cfu/100 cm2 , respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 cm2 and 1.7±0.8 log cfu/100 cm2 , respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.
Key words: knives, cutting boards, child-care center, microbiological contamination, children's food-service management center

영어초록

The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers.
Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 cm2 and 1.7±0.9 log cfu/100 cm2 , respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 cm2 and 1.7±0.8 log cfu/100 cm2 , respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.
Key words: knives, cutting boards, child-care center, microbiological contamination, children's food-service management center

참고자료

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