지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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이 논문의 연구 히스토리 (6)
2011
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초록· 키워드
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Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces.
Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform,Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea.
Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices.
Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.
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참고문헌 (30)
참고문헌 신청
Adams M / 1999 / Basic food safety for health workers / WHO
Allwood PB / 2004 / Hand washing compliance among retail food establishment workers in Minnesota / J Food Prot 67 (12) : 2825 ~ 2828
American Society for Microbiology (ASM). / / Handwashing fact sheet
Aycicek H / 2004 / Assessment of the bacterial contamination on hands of hospital food handlers / Food Control 15 (4) : 253 ~ 259
Barker J / 2003 / The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen / J Appl Microbiol 95 (6) : 1351 ~ 1360
Allwood PB / 2004 / Hand washing compliance among retail food establishment workers in Minnesota / J Food Prot 67 (12) : 2825 ~ 2828
American Society for Microbiology (ASM). / / Handwashing fact sheet
Aycicek H / 2004 / Assessment of the bacterial contamination on hands of hospital food handlers / Food Control 15 (4) : 253 ~ 259
Barker J / 2003 / The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen / J Appl Microbiol 95 (6) : 1351 ~ 1360
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