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KMID : 0881720140290030189
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 3 p.189 ~ p.194
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The Microbiological Assessment and Identification of Food Utensils and Food Service Facilities in School
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Hong Seung-Hee
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Abstract
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This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate (12.3 ± 2.6) was detected in total bacteria test plate, and also observed 10.3 ± 3.9 growth plates in Staphylococcus aureus test plate and 9.5 ± 3.9 growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates (1.5 ± 1.0) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, 4.5 ± 0.6 growth plates was detected in pre-operation floor and 4.3 ± 1.0 growth plates in floor. And high level of microorganism contamination also observed in tables as 3.3 ± 1.0 growth plates in cooking table and 3.0 ± 0.0 growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife (2.0 ± 0.8) and fish cutting board (1.3 ± 1.5) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.
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KEYWORD
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Food service facilities, Microorganism, Contamination
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FullTexts / Linksout information
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Listed journal information
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