|
KMID : 0353019680050020206
|
|
Korean Journal of Public Health
1968 Volume.5 No. 2 p.206 ~ p.212
|
|
|
A Sanitary Survey on the Food-Handlers in Seoul, Korea
|
|
|
|
|
Abstract
|
|
|
This sanitary survey on the contamination of the hands of food handlers by coliform group was conducted to 346 foodhandlers, 10 home maids and 10 clerks in Seoul area during the period of 4 months from June 12, 1967 to August 20, 1968.
The findings of this survey could be summerized as follows:
1. The degree of contamination by classification of foodhandler stands as follows; Restaurant employee expressed by M.P.N. 2.1×10??. liquor seller 7.0×10³, beverage seller 2.1×10³, meat handler 2.4×10??, fish and shellfish seller 8.2×10??, fruit and vegetable seller 5.2×10??, grocery employee 5.9×10², confectionery employee 2.5×10⁴, and others hotel and small shop 2.5×10⁴.
2. An average M.P.N. of coliform group was found 2.6×10⁴ at the hands of the foodhandlers in the licenced facilities, and 2.1×10?? at the hands of the foodhandlers, in the non-licenced facilities.
3. The foodhandlers in the facilities with washing system showed average M.P.N. of 4.6×10??, and the foodhandlers in the facilities without washing system showed an average M.P.N. of 3.0×10⁴.
4. An average M.P.N. of coliform group who found 4.3×10⁴ in the cooks and 5.8×10³in the waiters.
5. An average M.P.N. of coliform group who found 7.0×10?? at the hands of wetfood handler, and 1.9 ×10⁴at the hands of dryfood handler.
6. An average M.P.N. of coliform group was found 5.0×10?? in the bussiness men, 5.7×10?? in the home maids and 1.1×10² in the clerks.
7. The cummulative decrease rate of M.P.N. by experimental hand washing was found to be 76.7% in the first hand washing, 95.6 % in the second hand washing, 97.7 % in the third hand washing, 98.6% in the fourth hand washing, and 99.1 % in the fifth hand washing.
8. An extensive health education program on the personal hygiene, an improvement of sanitary facilities and the sanitary check by the health authorities should be enforced to improve the sanitary handling of the food.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|