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KMID : 0665219900030010013
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Korean Journal of Food and Nutrition
1990 Volume.3 No. 1 p.13 ~ p.21
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A Study on Microbial Contamination in Nangmyun-Broth Made in Common Restaurants
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Abstract
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Nangmyun-broth was collected as samples from 25 common restaurants in Bucheon to examine it´s sanitary condition. The main course of bacterial contamination was persuited for it´s sanitary improvement.
Bacterial count in summer sample was not greatly different from that in winter, resulting in total count 1.7×10 exp (7)/㎖, lactic acid bacteria 8.7×10 exp (6)/㎖, coliform group 1.2×10 exp (5)/㎖, Staphylococcus aureus 6.5×10 exp (2)/㎖.
Bacterial contamination occurred remarkably with the use of storage barrel in which remnent Nangmyun-broth was still resting, because the remnent Nangmyun-broth contained high level of bacteria.
Good santary condition in Nangmyun-broth was obtained by the use of clean barrel which had been washed with tap water or sterilizied with steam before filling fresh Nangmyun -broth for cold storage.
The growth of Escherichia coli and Staphylococcus aureus was inhibited in the presence of acetic acid(0.01∼0.05%) or mustart(0.1∼0.5%).
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