일부 음식점 주방의 부유세균 및 부유진균 조사연구 (Assessment of Bacterial and Fungal Aerosols in the Kitchens of Restaurants)

서지정보

· 발행기관 : 한국환경보건학회
· 수록지 정보 : 한국환경보건학회지 / 40권 / 2호 / 98 ~ 104페이지
· 저자명 : 김종규, 김중순, 박정영

초록

Objectives: The purpose of this study was to determine airborne bioaerosols such as bacteria and fungi in thekitchens of restaurants, and to assess the effects of thermal factors on the levels of the bioaerosols.
Methods: Air samples were taken from kitchens of nine restaurants. An Anderson type air sampler was usedfor sampling and measurements. Petri dishes filled with a microbiological culture medium (trypticase soy agarfor bacteria and Sabouraud dextrose agar for fungi) were used as the sampling surface.
Results: The levels of bacterial aerosol measured were 10-103 CFU/m3 and fungal aerosol 10-102CFU/m3,respectively The mean values of air temperature and relative humidity in the kitchens were 24.6oC and 46.4%,respectively. Overall, the levels of bacterial aerosol varied by the restaurant type, and fungal aerosol by thebusiness period (p < 0.05). The main effect of air temperature and interaction effect of air temperature andrelative humidity onto the bacterial level were significant (p < 0.05), whereas the effects were not significantonto the fungal level.
Conclusions: The results indicate a wide variation in the levels of bioaerosols among different kitchens. Theobserved differences in bioaerosol levels in the kitchens reflect different periods of use. The interactions of airtemperature and relative humidity onto the bacterial level suggest that constant attention should be paid to avoidpeaks of contamination during the summer season.

영어초록

Objectives: The purpose of this study was to determine airborne bioaerosols such as bacteria and fungi in thekitchens of restaurants, and to assess the effects of thermal factors on the levels of the bioaerosols.
Methods: Air samples were taken from kitchens of nine restaurants. An Anderson type air sampler was usedfor sampling and measurements. Petri dishes filled with a microbiological culture medium (trypticase soy agarfor bacteria and Sabouraud dextrose agar for fungi) were used as the sampling surface.
Results: The levels of bacterial aerosol measured were 10-103 CFU/m3 and fungal aerosol 10-102CFU/m3,respectively The mean values of air temperature and relative humidity in the kitchens were 24.6oC and 46.4%,respectively. Overall, the levels of bacterial aerosol varied by the restaurant type, and fungal aerosol by thebusiness period (p < 0.05). The main effect of air temperature and interaction effect of air temperature andrelative humidity onto the bacterial level were significant (p < 0.05), whereas the effects were not significantonto the fungal level.
Conclusions: The results indicate a wide variation in the levels of bioaerosols among different kitchens. Theobserved differences in bioaerosol levels in the kitchens reflect different periods of use. The interactions of airtemperature and relative humidity onto the bacterial level suggest that constant attention should be paid to avoidpeaks of contamination during the summer season.

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