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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 180 - 191 (12page)
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초록· 키워드
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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.
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등록된 정보가 없습니다.
참고문헌 (25)
참고문헌 신청
배현주 / 2003 / 급식소의 조리기기 및 작업환경에 대한 미생물학적 위해분석과 HACCP 제도 적용 후 위생개선효과 / 한국식품조리과학회지 19(2):230~239
Djuretic T / 1996 / General outbreaks of infectious intestinal disease in England and Wales 1992 to 1994 / Commun Dis Rep CDR Rev 6(4):R57~R63
Forsythe SJ / 2000 / Food hygiene, microbiology and HACCP / Aspen Publication :156~158
Hambraeus A / 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
Heo YS / 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
Djuretic T / 1996 / General outbreaks of infectious intestinal disease in England and Wales 1992 to 1994 / Commun Dis Rep CDR Rev 6(4):R57~R63
Forsythe SJ / 2000 / Food hygiene, microbiology and HACCP / Aspen Publication :156~158
Hambraeus A / 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
Heo YS / 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
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