Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region

  • Lee, Byung-Doo (Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University) ;
  • Kim, Du-Woon (Division of Food Science and Nutrition, Chonnnam National University) ;
  • Kim, Jang-Ho (Bio Technology Innovation Center, Youngdong University) ;
  • Kim, Jeong-Mok (Department of Food Engineering, Mokpo National University) ;
  • Rhee, Chong-Ouk (Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University)
  • Published : 2006.12.31
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Abstract

The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.

Keywords

References

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