Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 13 Issue 4
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- Pages.389-406
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- 2007
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
Microbiological Hazard Analysis of Cooked Foods Donated to Foodbank (II)
푸드뱅크 기탁 조리식품의 미생물학적 위해분석 (II)
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Park, Hyeong-Su
(The Graduate School of Food and Drug Administration, Chung-Ang University) ;
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Ryu, Gyeong
(Dept. of Food and Nutrition, Dongnam Health College)
- Published : 2007.11.02
Abstract
This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×