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KMID : 1156220060320040316
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Journal of Environmental Health Sciences
2006 Volume.32 No. 4 p.316 ~ p.323
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Assessment of the Level of Microbial Contamination in the Processing Company of Sandwich Products
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Kim Ji-Young
Chung Duck-Hwa
Choi JIn-Gil
Je Jung-Hyun
Kim Se-Ri
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Abstract
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This study was performed to assess the microbial contamination level for the processing of sandwich products in the middle of Gyeongnam province from December 2004 to January 2005. A total of 85 samples were collected from 5 sandwich shops. These samples were tested sanitary indication bacteria, such as aerobic plate count(APC), coliforms, and Escherchia coli, and pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of APC and coliform count ranged 0-4.59 log10 CFU/(㎖, g, 100 ㎠, hand) and 0-3.86 log10 CFU/(㎖, g, 100 ㎠, hand), respectively. Especially, the highly contaminated items for APC were confirmed 1.64-4.59 log10 CFU/g to employees’, raw materials and sandwich in all items. Escherichia coli was isolated from 5 samples. Listeria monocytogenes and Staphylococcus aureus were detected in 1 sample and 11 samples from utensil, raw materials and sandwiches, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. For the production of safety sandwich, education of sanitation for employees, control of raw materials, and continuous monitoring for microorganism will be required.
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KEYWORD
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sandwich, RTE (ready-to eat food), microbial assessment, HACCP (hazard analysis critical controlpoint)
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