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KMID : 0664320090150020152
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Journal of the Korean Dietetic Association
2009 Volume.15 No. 2 p.152 ~ p.167
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Microbiological Safety During Processing of Food Ingredients Supplied to Elementary School Food Services in Daegu and Gyeongbuk Provinces
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Kim Yun-Hwa
Ryu Kyung
Lee Yeon-Kyung
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Abstract
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The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots (1.2∼3.6×106, 3.1∼4.6×105 CFU/g), blanched vegetables (5.6×103∼2.0×105, ＜5∼1.5×104 CFU/g), soybean curd (＜5∼5.4×103, ＜5∼2.2×103 CFU/g), buckwheat starch jelly (＜5, ＜5 CFU/g), soybean sprouts (1.2×106∼1.8×107, 2.4×105∼4.3×106 CFU/g), mackerel (2.2×102, 1.3×102 CFU/g), chicken (3.8×104, 6.7×102 CFU/g), pork (6.7×102, ＜5 CFU/g), and beef (9.4×102∼ 5.2×104, ＜5∼2.1×103 CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.
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KEYWORD
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microbiological safety, food ingredients, processing, school food services
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