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KMID : 1007520130220041137
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Food Science and Biotechnology
2013 Volume.22 No. 4 p.1137 ~ p.1144
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Effectiveness of a Dry Kitchen System on Controlling the Microbiological Safety of Food and Contact Surfaces
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Chang Hye-Ja
Ko Eun-seon
Ju Se-Young
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Abstract
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The aim of this study was to examine the effect of dry and wet kitchens on the microbial quality of food and facility. Samples were 3 foods items and 4 surface samples taken from 2 dry and 4 wet kitchens in Korea. Total mesophilic count (TMC), coliforms, Escherichia coli, Staphylococcus aureus, Salmonella sp. were analyzed. The TMC levels of the food were within 5.97 log CFU/g, but E. coli were detected from 1 wet kitchen. The compatibility rates of the surface samples in the dry kitchen were significantly higher than those in the wet kitchen for TMC, coliforms and E. coli. As the results of the growth rate of TMC and coliforms under simulation conditions, the dry kitchen samples showed longer lag time and slower specific growth rate than wet kitchen samples. In conclusion, dry kitchen floor is a more effective way for ensuring the microbiological safety of food.
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KEYWORD
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dry kitchen, institutional foodservice, microbiological safety, growth rate
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