- Volume 41 Issue 6
DOI QR Code
Assessment Report of Bacterial Contamination in Some School Dining Services with Table Swabs and Air Samples
학교식당 및 교실배식 과정 전·후 미생물 오염에 관한 연구
- Jung, HeaYong ;
- Sohn, JuHae ;
- Lee, JaeYoon ;
- Lee, InAe ;
- Ko, JiYean ;
- Ko, NaYun ;
- Park, SungJun ;
- Ko, GwangPyo ;
- Kim, Sungkyoon
- Received : 2015.07.20
- Accepted : 2015.10.22
- Published : 2015.12.28
Objectives: The aim of this study is to investigate microbial contamination in the school food service environment for the assessment of microbial food safety. Methods: We collected both swab samples from tables and desks and airborne bacterial samples from an elementary school (School A) and a high school (School B). Heterotrophic plate count, total coliform, Staphylococcus aureus, and Bacillus cereus were measured with selective media to quantify microbial concentration. PCR assay targeting 16S rRNA genes was performed to identify the strains of S. aureus and B. cereus isolated. In addition, we made a food service checklist for the locations to evaluate the food service environment. A Wilcoxon test was employed to examine the differences in microbial concentration between before lunchtime and afterwards. Results: Heterotrophic plate counts showed higher levels after-lunch compared to before-lunch at School B. However, levels of S. aureus were higher in the after-lunch period (p<0.05) in both classrooms and in the cafeteria in School A. B. cereus was only sparsely detected in School B. Several samples from food dining carts were found to be contaminated with bacteria, and facilities associated with food delivery were found to be vulnerable to bacterial contamination. Although microbial concentrations in the air showed little difference between before- and after-lunchtime in the cafeteria in School A, those in classrooms were greater after-lunchtime at both schools. Conclusion: Our results suggested that the microbial safety in schools after lunchtime of concern. Necessary preventive measures such as hygiene education for students and food handlers should be required to minimize microbial contamination during food service processes in schools.
Food poisoning;microorganism;school meal system
- Yang SK. Analysis on School Meal Program and Its Subsidiary Status in Korea and OECD Countries. Korean Educational Development Institute (2010). Available: http://188.8.131.52/home4/dl_files/edu/015/IM010440.pdf [accessed 27 Dec 2014]
- Korean Educational Development Institute, Statistics of Education. Available: http://kosis.kr/statHtml/statHtml.do?orgId=334&tblId=DT_1963003_003&conn_path=I2 [accessed 21 Nov 2014].
- Korea Educational Statistic Service, Ministry of Education Korea, School Meals Program. Available: http://kess.kedi.re.kr/publ/publFile?survSeq=2013&menuSeq=3894&publSeq=2&menuCd=59356&menuId=2_1_15&itemCode=02 [accessed 21 Nov 2014].
- Park SJ, Hong SH, Lee HY, Kim CJ, Kim SK, Ko GP, et al. A Microbiological Analysis and Hazard Factor Evaluation of Food Utensils and Fixtures of Food Service Operations in Schools. J Environ Health Sci. 2011; 37(5): 376-386.
- Korea ministry of Government registration, school food service laws enforcement regulation. Available: http://www.law.go.kr/LSW/lsInfoP.do?lsiSeq=91802#0000 [accessed 21 Nov 2014].
- Ministry of education. School lunch food poisoning Critical Control Measures. Available: http://www.moe.go.kr/web/100066/ko/board/download.do?boardSeq=1094 [accessed 21 Nov 2014].
- Ministry of Food and Drug Safety. Food Poisoning Statistics System. Available: http://www.mfds.go.kr/e-stat/index.do?nMenuCode=28 [accessed 21 Aug 2015]
- Mokhtari A, Jaykus LA. Quantitative Exposure Model for the Transmission of Norovirus in Retail Food Preparation. Int J Food Microbiol. 2009; 133(1-2): 38-47. https://doi.org/10.1016/j.ijfoodmicro.2009.04.021
- Kim KY, Nam MJ, Nam BR, Ryu HJ, Heo RW, Shim WB, Chung DW. Microbiological Safety Assessment to Secure Safety of Food Service in University. J Fd Hyg Safety. 2010; 25(1): 49-58.
- Rosen A., Levin RE. Vibrios from fish pen slime which mimic Escherichia coli on violet red bile agar. Applied microbiology 1970; 20(1): 107-112.
- Ministry of Food and Drug Safety. General test method (Staphylococcus aureus). Available: http://fse.foodnara.go.kr/residue/RS/jsp/menu_02_01_03.jsp?idx=380 [accessed 20 Dec 2014].
- Ministry of Food and Drug Safety. General test method (Bacillus cereus). Available: http://fse.foodnara.go.kr/residue/RS/jsp/menu_02_01_03.jsp?idx=390 [accessed 20 Dec 2014].
- Park SJ, Yun HS, Lee SJ, Yang MJ, Kwon BM, Ko GP, et al. A Study on Bacterial Contamination of Cooking Environments of Food Service Operations at University, Journal of Environmental Health Science, 2014, 40(2):88-97.
- Ministry of environment. Indoor air quality official test standards. Available: http://www.law.go.kr/flDownload.do?flSeq=5166773 [accessed 1 Jun 2014]
- Ministry of education. Evaluation of school feeding management and hygienesafety inspection Detailed Guidelines. Available: http://www.moe.go.kr/web/100066/ko/board/download.do?boardSeq=114391 [accessed 21 Aug 2015]
- Park JY, Kim SY. Investigation of Concentration of Bio-aerosol according the Change of Indoor Temperature and Humidity. J Korea architectural institute. 2009: 25(11): 349-356
- Lowy, Franklin D. Staphylococcus aureus infections. New England Journal of Medicine 1998; 339(8): 520-532. https://doi.org/10.1056/NEJM199808203390806
- Lee GY, An GH. Comparison of Physical Activity in Elementary, Middle and High School Female Students by Accelerometer. J Korea Entertainment Industry 2014; 8(3): 451-458. https://doi.org/10.21184/jkeia.2014.09.8.3.451
- National Curriculum Information Center. Korean Curriculum. Available: http://ncic.re.kr/nation.kri.org4. inventoryList.do# [accessed 24 Dec 2014].
- Shim WY. Children's Play and Teachers' Knowledge. The Journal of Elementary Education. 2011; 24(4): 143-164
- Lee H, Choi SM. Hand Washing Awareness among Students in Seoul and Antibiotic Resistance of Staphylococcus aureus Isolated on Their Hands. J. Env. Hlth. Sci., 2009; 35(4): 278-286