Assessment of microbiological quality for raw materials and cooked foods in elementary school food establishment초등학교에 공급되는 급식용 식재료 및 조리식품의 미생물학적 품질평가
- Other Titles
- 초등학교에 공급되는 급식용 식재료 및 조리식품의 미생물학적 품질평가
- Authors
- Shin, Weon Sun; Hong, Wan-Soo; Lee, Kyung-Eun
- Issue Date
- Mar-2008
- Publisher
- the Korean Society of Food Science and Nutrition
- Keywords
- Cooked foods; Food materials; Microbiological quality; School-food safety management
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.37, no.3, pp.379 - 389
- Indexed
- SCOPUS
KCI
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 37
- Number
- 3
- Start Page
- 379
- End Page
- 389
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/178877
- DOI
- 10.3746/jkfn.2008.37.3.379
- ISSN
- 1226-3311
- Abstract
- This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/ g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/ g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in-19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.
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