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KMID : 0353019730100020265
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Korean Journal of Public Health
1973 Volume.10 No. 2 p.265 ~ p.270
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A Study on the Sanitary Index Organisms in Food and Drinking Water
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Abstract
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The results obtained from bacteriological examination of a number of different kind of samples totaled 1,431 that is 500-drinking water samples, 871-food and 150-meat collected in market, during six monthly period from Feb. to Aug. 1973, in Seoul, are as follows:
1. In the results from bacteriological examination of 500-drinking water samples, (200 samples of pumpwater and 300 samples of well water) the Coliform were found in 86% of pump water and 92.3% of well water samples. E. coli were detected in 69.9% of pump water and 52.3% of well water samples, and the Enterococcus in 5.5% of pump water and 28.3% of well water samples. The detection ratio fo Coliform to E. coli was 1.52.
2. The detection rate of Coliform, E. coli and Enterococcus were respectively 66.8%, 15.6% and 11.5% in 781-food samples. The detection ratio fo Coliform to E. coli was 4.28. As for the detection rate of Coliform and E. coli for the sample of food, Coliform was detected in 95% of bean-curd and E. coli in 77.8% of the same food while Coliform was detected in 32.8% and E. coli in 10.2% of the bread samples.
3. The detection rate of Coliform, E, coli and Enterococcus were 100%, 72,6% and 42,7% respectively in the 150 samples of meat(beef 100%, 56.6%, 38.0%, 50.0%). The detection ratio of Coliform to E. coli was in 1.38 for meat products.
4. Comparing with detection rate of these bacteria between heat treated food and fresh food, the bread and boiled fish-paste were 45.7% in Coliform, 13.1% in E. coli and 7.1% in Enterococcus. However, the fresh meat and fresh drinking water showed 92.2% in Coliform, 62.2% in E. coli and 24.0% in Enterococcus and the detection rate of Coliform and E. coli were 15.6% and 11.5%.
5. From the result given above, it seems to be tecommended that "E. coli" rather than "Coliform" should be used for the standard or index for examining bacterionogical contamination of the food.
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