Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibition Effect of Sanitizers against E. coli and a Hygienic Condition on the Surface of Utensils and Equipments Used to Food Service

급식기구 표면의 위생상태 및 대장균 소독효과

  • 김이선 (부산대학교 식품영양학과) ;
  • 전영수 (부산대학교 식품영양학과) ;
  • 한지숙 (부산대학교 식품영양학과)
  • Published : 2002.12.01
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Abstract

This study was conducted to investigate inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments which were used to food service. Samples swabbed using cotton were collected from the surface of stainless steel, wood and plastic utensils and equipments which were used to food service at four elementary schools in Busan and analyzed by measuring the total, coliform and Salmonella spp. count. Total plate counts were 10$^4$~10$^{5}$ CFU/100 cm$^2$ in most of utensils and equipments except plastic cutting board. There were lots of coliforms in slicer (2.8$\times$10$^1$CFU/100 cm$^2$) and peeler (1.1$\times$10$^1$CFU/100 cm$^2$). It was indicated that the sanitary condition of some utensils and equipments such as slicer and peeler should be improved promptly. To investigate inhibition effect of sanitizers against E. coli, the surface of utensils and equipments used in food service was treated at different concentration of sodium hypochlorite for 1 minute and 3 minutes, respectively. The plastic utensils and equipments were most effective aganist E. coli at 100 ppm sodium hypochlorite for 3 minutes. But the stainless steel and wood were most effective at 200 ppm sodium hypochlorite for 3 minutes. It was also treated with 70% ethyl alcohol for 10 seconds and 30 seconds, respectively. The stainless steel utensils and equipments were most effective aganist E. coli at 10 seconds, but plastic and wood were most effective at 30 seconds. Therefore, the results of this study indicated that standardization of disinfection method of utensils and equipments used in food service should be given and sanitation training for dietition should be conducted continuously.

부산시내 초등학교 급식소에 HACCP 제도를 조기 구축하기 위하여 현 초등학교에서 사용하고 있는 급식기구를 스텐, 나무, 플라스틱 등 대표적 3가지 재질로 분류하여 이들 기구의 소독실태를 분석하였다. 이들 급식기구 표면의 위생상태는 생균수ㆍ대장균군수.살모넬라균수 측정을 통해 확인되었고, 급식 기구 재질에 따른 소독효과는 소독제의 농도와 처리 시간을 달리한 대장균의 소독효과 실험으로 파악되었다. 급식기구 표면의 위생상태를 검사한 결과 위생도마를 제외한 급식기구들에서 $10^4$~$10^{5}$ CFU/100m$^2$의 세균이 검출되어 여전히 학교 급식소의 위생수준이 낮은 것으로 파악되었다. 대장균군수의 경우는 대부분의 급식기구에서 검출되지 않았으나, 스테인레스 급식기구 중 야채절단기와 탈피기에서는 2.8X$10^1$CFU/100 $cm^2$ 및 1.1X$10^1$CFU/100$cm^2$의 대장균군수가 검출되어 즉시 시정이 요구되어졌다. 급식기구 재질에 따른 대장균의 소독효과 실험결과, 스테인레스 및 나무재질의 급식기구 소독에는 sodium hypochlorite를 유효염소농도 200ppm으로 희석하여 3분가량 소독하는 것이 적합하였고, 플라스틱 급식기구의 소독에는 100ppm 농도로 3분 또는 200ppm 농도로 1분 가량 소독하는 것이 적합한 것으로 나타났다. 그러나 70% ethylalcohol의 경우는 스테인레스 재질의 급식기구 소독에는 10초가 적합하였고, 나무.플라스틱 재질에는 30초가 적합하였다.

Keywords

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