Evaluation of Microbiological Hazards of Hygiene by the Customers' Hands in University Foodservice Operation

대학급식소 고객의 손 위생에 대한 미생물학적 위해 평가

  • 박해정 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Published : 2006.08.30


The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.


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