Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Survey on the Ready-to-Eat Foods' Consumption Practices of University Students and Microbiological Quality Assessment of Kimbab

대학생의 즉석섭취식품류 소비 실태와 김밥류의 미생물학적 품질 평가

  • Lee, Jin-Hyang (Department of Food and Nutrition, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 이진향 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2015.03.31
  • Accepted : 2015.04.08
  • Published : 2015.04.30
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Abstract

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

Keywords

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