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KMID : 1011620080240050706
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.706 ~ p.712
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Sanitation Assessment and Microbiological Analysis of the Domestic Kitchen Utensils
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강명숙:Kang Myong-Suk
장윤희:Chang Yun-Hee
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Abstract
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This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information,frequency ofthe washing, cleaning method, drying method and the associated factors. The highest percentage ofthe cleaning and drying methods of dish cloths were "boiling(76.0%)", and "dry in the kitchen or on the sink(78.0%)，，, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was "use detergent" and drying method was "dry in the kitchen". The mean of coliformsfor dish cloths, chopping board, and drawer in the refrigerator was 4.46±1.95 log CFU/100 cm^2, 3.92±1.64 log CFU/100 cm^2, 3.48±2.01 log CFU/100 cm^2, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigera?tor(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.
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KEYWORD
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microbiological analysis, domestic kitchen, sanitation, dish cloths, chopping board
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