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KMID : 0665220200330060702
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 6 p.702 ~ p.709
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Evaluation of Microbiological Safety of Knives and Cutting Boards in Child Care Centers
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Kang Ju-Yeong
Park Eun-Ji
Lee Han-Cheol
Park Min-Ji
Oh Do-Gyung
Kim Chan-Yeong
Jeong Eun-Sun
Lee Young-Ju
Kim Jung-Beom
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Abstract
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The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers.
Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 cm2 and 1.7±0.9 log cfu/100 cm2 , respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 cm2 and 1.7±0.8 log cfu/100 cm2 , respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.
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KEYWORD
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knives, cutting boards, child-care center, microbiological contamination, children's food-service management center
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