DOI QR코드

DOI QR Code

Investigation of Microbial Contamination and Working Environment in University Foodservices

대학급식소 작업시설과 환경의 미생물 오염도 분석 및 작업환경 실태조사

  • Park, Soon-Hee (Dept. of Food and Nutrition, Changwon National University) ;
  • Moon, Hye-Kyung (Dept. of Food and Nutrition, Changwon National University)
  • 박순희 (창원대학교 식품영양학과) ;
  • 문혜경 (창원대학교 식품영양학과)
  • Received : 2017.03.31
  • Accepted : 2017.04.17
  • Published : 2017.05.02

Abstract

The purpose of this study was to identity the probability of cross-contamination from the environment. For this, we examined foodservices at 20 universities/colleges for microbiological analysis of their working facilities and environment as well as their preventive equipment against cross-contamination. Seventy percent of the 20 foodservices were found to maintain one unified working area, which suggests high probability of contamination of food/utensils/equipment in the cooking area by pre-preparation or dish washing. According to the microbiological analysis, the hygiene acceptance ratio of working facilities in the clean zone was 70%, which was higher than the average 45% hygiene acceptance ratio of working facilities in the contamination operating zone. There was a significant difference in the total plate count (P<0.001) and coliform count (P<0.01), which demonstrates that work tables in the clean zone were in a good state compared to those in the contamination operating zone. In the contamination operating zone, refrigerator shelves had a high probability of cross-contamination. Regarding the floor surface and airborne microbes, cooking areas which should be maintained as clean zones had higher cross-contamination probability than those in the contamination operating zone. So corrective actions such as cleaning and sanitizing, keeping dry floors, lowered temperature and humidity, shoe disinfecting facilities, and checking concentrations, are necessary to manage floor surfaces and airborne microbes in the cooking area.

References

  1. Bae HJ, Chun HJ (2003): Microbiological hazard analysis of cooking utensils and working areas of foodservice establishments and hygienic improvement by implementing HACCP system. Korean J Food Cook Sci 19(2):231-240
  2. Djuretic T, Wall PG, Ryan MJ, Evans HS, Adak GK, Cowden JM (1996): General outbreaks of infectious intestinal disease in England and Wales 1992 to 1994. Commun Dis Rep CDR Rev 6(4):R57-R63
  3. Forsythe SJ, Hayes PR (2000): Food hygiene, microbiology and HACCP. 3rd ed. Aspen Publication. Maryland. pp.156-158
  4. Hambraeus A, Bengtsson S, Laurell G (1978): Bacterial contamination in a modern operating suite, 2. Effect of a zoning system on contamination of floors and other surfaces. J Hyg (Lond) 80(1):57-67 https://doi.org/10.1017/S0022172400053390
  5. Heo YS, Lee BH (1999): Application of HACCP for hygiene control in university foodservice facility - focused on vegetable dishes (Sengchae and Namul) -. J Food Hyg Safety 14(3):293-304
  6. Jeong DK, Lyu ES (2002): The microbiological evaluation of environments and facilities at food service operations in elementary school. J Korean Soc Food Sci Nutr 31(2):216-220 https://doi.org/10.3746/jkfn.2002.31.2.216
  7. Jung HY (2013): A study on utilization and perceived service quality of the university foodservice. J Korean Soc Food Sci Nutr 42(4):633-643 https://doi.org/10.3746/jkfn.2013.42.4.633
  8. Kim JG (2003): A survey on the sanitary condition of kitchens in school food-service programs. J Environ Health Sci 29(2):87-93
  9. Kim JG, Lee KM (2003): A study on the sanitary condition of kitchens and facilities of school food-service programs in elementary schools-Part 2. temperature, humidity, noise and microbiological examination. J Korean Public Health Assoc 29(3):259-268
  10. Kim KY, Nam MJ, Nam BR, Ryu HJ, Heo RW, Shim WB, Chung DH (2010): Microbiological safety assessment to secure safety of food service in university. J Food Hyg Saf 25(1):49-58
  11. Kim SH (2007): Institutional foodservice management. Daewangsa. Paju. pp.275-276
  12. Kim YT (2006): Application of HACCP system for food safety of school foodservice: focusing on facilities and working and constructional environments. Masters degree thesis. Korea University. pp.81-82
  13. Korea Food and Drug Administration (2010): Hazard analysis critical control points. Avaliable from: http://www.haccphub.or.kr/info/info_04_02_view.jsp?seq=8208. Accessed April 9, 2012
  14. Korea Food and Drug Administration (2015): The easy HACCP management (a revised edition). Avaliable from: http://www.mfds.go.kr/index.do?x=25&searchkey=title:contents&mid=1161&searchDivision=&searchClass=&searchword=알기쉬운 HACCP관리&y=10&searchSubDivision=&pageNo=1&seq= 11024&sitecode=2016-08-16&cmd=v. Accessed April 24, 2017
  15. Kwak TK, Kang YJ, Ryu K, Moon HK, Jang HJ, Lee KE, Choi JW (2014): Food safety principle & practice. Gyomoon publishers. Paju. p.305
  16. Lee BD, Kim DW, Kim JH, Kim JM, Rhee CO, Eun JB (2006): The microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the Jeolla-do region. Food Sci Biotechnol 15(6):920-924
  17. Lee JR (2011): A study on the space planing for restaurant kitchens to improve hygiene. J Korean Digit Archit Inter Assoc 11(1):5-13
  18. McCool CA, Smith FA, Tucker DL (1994): Dimensions non-commercial foodservice management. 94th ed. Van Nostrand Reinhold. New York. pp.39-44
  19. Ministry of Education (2004): Sanitation guideline book for school foodservices. 2nd ed. Ministry of Education. Seoul. pp.120-122
  20. Ministry of Education (2010): Sanitation guideline book for school foodservices. 3rd ed. Ministry of Education. Seoul. pp.12-24
  21. Ministry of Education (2015): Sanitation guideline book for school foodservices. 4th ed. Ministry of Education. Sejong. pp.13-18
  22. Park MK, Kim CJ, Yang IS (2007): A case study on establishment of the authority for newly-formed foodservice and the marketing strategies for college union foodservice. J Korean Diet Assoc 13(1):15-29
  23. Park SH, Moon HK (2012): Compliance with GMP and SSOP in college foodservices by comparison of elementary and middle & high school foodservices. J Korean Diet Assoc 18(3):248-265 https://doi.org/10.14373/JKDA.2012.18.3.248
  24. Ryu K, Chae HS, Kim WJ (2006): Microbiological hazard analysis and preparation of standard recipe for bellflower roots with seasonings served in a university foodservice operation. J Korean Diet Assoc 12(2):157-171
  25. Scott E (2000): Relationship between cross-contamination and the transmission of foodborne pathogens in the home. Pediatr Infect Dis J 19(10 Suppl):S111-S113 https://doi.org/10.1097/00006454-200010001-00005