Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Assessment of microbial contamination levels of elementary school classrooms as foodservice environments

초등학교 교실 급식 환경의 미생물학적 오염도 평가

  • Kim, Sun-A (Korea Food Research Institute) ;
  • Yi, Hae-Chang (Korea Food Research Institute) ;
  • Kim, Eun-Mi (Korea Food Research Institute) ;
  • Lee, Min-A (Korea Food Research Institute) ;
  • Park, Ji-Ae (Department of Science & Technology Education for Life, Seoul National University of Education) ;
  • Kim, Jeong-Weon (Department of Science & Technology Education for Life, Seoul National University of Education)
  • Published : 2007.06.30
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Abstract

The microbial contamination levels of school classrooms were assessed as foodservice environments for elementary students. Two elementary schools located in Kyunggi-do were selected, and the total plate counts (TPC) and coliforms were measured from the classroom facilities, including the tables, chairs, floors, shelves, doors, as well as the hands of students, and the air of classrooms. The TPC of the classroom facilities were relatively low ranging from 2.30 to 3.79 log CFU/100 cm$^2$. The TPC counts from the hands of serving students and served students, were 6.39 and 5.33 log CFU, respectively, and the TPC counts of the foodservice utensils were <3.00 log CFU/ea before use and 4.77 CFU/ea after use. The air samples of 'empty classrooms during physical education', 'after physical education class', and 'during lunch' showed the contamination levels of 26 CFU/m$^3$,392 CFU/m$^3$, 364 CFU/m$^3$, respectively, suggesting that the microbial levels in the air varies greatly depending on the class activity before foodservice. When the TPCs of the air during lunch were measured from 18 classrooms, the levels ranged from 76 to >2228 CFU/m$^3$. Coliforms were not detected in the classroom facilities; however, air samples of the classrooms showed 1${\sim}$2 CFU/m$^3$. The above results show that classroom air and the hands of students, can have high levels of microbial contamination, which must to be controlled for safer school foodservice.

Keywords

References

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