Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation

Sun-Kyung Cho; Jong-Hyun Park

Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation

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단체급식소의 음용수, 식재료와 조리식품의 세균 오염분석

Type: Academic journal

Author: Sun-Kyung Cho (가천대학교) Jong-Hyun Park (가천대학교)

Journal: Korean Society of Food Science and Technology Korean journal of food science and technology Vol.44 No.4 KCI Accredited Journals SCOPUS

Published: 2012.8

Pages: 478 - 483 (6page)

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Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation

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In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.

#foodservice operation #drinking water #foods #total viable count #coliform

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References (27)

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1. [인터넷자원] - / / Korea Food and Drug Administration

3. [학술지(정기간행물)] - Yoo HC / 2000 / Microbiological hazard analysis for prepared foods and raw materials of foodservice operations / Korean J. Diet. Culture 15 : 315 ~ 323

4. [학술지(정기간행물)] - Sawyer CA / 1991 / Safety issues related to use of take out food / J. Foodservice Sys 6 : 41 ~ 60

5. [학술지(정기간행물)] - Harvey JM / 1978 / Reduction of losses in fresh market fruits and vegetables / Ann. Rev. Phytopathol 16 : 321 ~ 341

6. [학술지(정기간행물)] - Megdalena MT / 2001 / Improving the control of food production in catering establishment with particular reference to the safety of salads / Food Control 11 : 437 ~ 445

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조선경

Affiliation 가천대학교

Fields Agriculture and Fishery > Food Science

Articles 6 Usage 2,831

Jong-Hyun Park

Affiliation 가천대학교

Fields Agriculture and Fishery > Food Science TOP 5%

Articles 70 Usage 9,916

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UCI(KEPA) : I410-ECN-0101-2013-573-003393525

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