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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 236 - 252 (17page)
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초록· 키워드
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The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.
목차
등록된 정보가 없습니다.
참고문헌 (51)
참고문헌 신청
Bobeng BJ / 1978 / HACCP models for quality control of entrée production in hospital foodservice systems. I. Development of hazard analysis critical control point models / J Am Diet Assoc 73(5):524~529
Brown DM / 2005 / Prevalence of food production systems in school foodservice / J Am Diet Assoc 105(8):1261~1265
Bryan FL / 1990 / Hazard analysis critical control point (HACCP) systems for retail food and restaurant operations / J Food Protect 53(11):978~983
Buckalew JJ / 1996 / Surface sanitation and microbiological food quality of a university foodservice operation / J Food System 9(1):25~39
장혜자 / 2009 / 볶음밥의 Bacillus cereus 위해 수준 및 위해 관리를 위한 모니터링 기준 설정 / 한국식품조리과학회지 25(1):45~54
Brown DM / 2005 / Prevalence of food production systems in school foodservice / J Am Diet Assoc 105(8):1261~1265
Bryan FL / 1990 / Hazard analysis critical control point (HACCP) systems for retail food and restaurant operations / J Food Protect 53(11):978~983
Buckalew JJ / 1996 / Surface sanitation and microbiological food quality of a university foodservice operation / J Food System 9(1):25~39
장혜자 / 2009 / 볶음밥의 Bacillus cereus 위해 수준 및 위해 관리를 위한 모니터링 기준 설정 / 한국식품조리과학회지 25(1):45~54
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