Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Microbiological Safety of Food Service Environment in Child Care Centers

어린이집 급식환경의 미생물학적 안전성 평가

  • Lee, Han-Cheol (Department of Food Science and Technology, Sunchon National University) ;
  • Jun, Se-Young (Department of Food Science and Technology, Sunchon National University) ;
  • Ha, Heon-Ho (Department of Food Science and Technology, Sunchon National University) ;
  • Song, Ju-Seok (Department of Food Science and Technology, Sunchon National University) ;
  • Lee, Young-Ju (Suncheon Center for Children's Foodservice Management) ;
  • Kim, Jung-Beom (Department of Food Science and Technology, Sunchon National University)
  • 이한철 (순천대학교 식품공학과) ;
  • 전세영 (순천대학교 식품공학과) ;
  • 하헌호 (순천대학교 식품공학과) ;
  • 송주석 (순천대학교 식품공학과) ;
  • 이영주 (순천시어린이급식관리지원센터) ;
  • 김중범 (순천대학교 식품공학과)
  • Received : 2020.02.19
  • Accepted : 2020.03.17
  • Published : 2020.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated microbiological safety of employees' hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees' hands, and 4.3±3.0 log CFU/100 ㎠ and 2.6±3.3 log CFU/100 ㎠ on dining tables. Bacillus cereus were detected in two cases each of employees' hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.

본 연구에서는 어린이집 급식실 실내공기와 급식테이블 및 조리종사자 손의 미생물학적 안전성을 평가하고자 하였다. 본 실험에서 사용된 재료는 어린이집 조리 종사자 24명의 손과 어린이집 18곳의 급식테이블 및 93곳의 실내공기를 실험대상으로 하였다. 조리 종사자 손의 미생물 채취는 Glove juice법, 급식테이블의 표면 미생물 채취는 Swab법에 따라 채취하였다. 어린이집 실내공기의 미생물 오염도는 자연 방치법에 따라 실험하였다. 조리 종사자 손의 일반세균 오염도는 평균 5.8±1.9 log CFU/hand로 나타났고, 대장균군 오염도는 평균 4.0±2.4 log CFU/hand로 나타났다. 급식테이블의 일반세균 오염도는 평균 4.3±3.0 log CFU/100 ㎠로 나타났고, 대장균군 오염도는 평균 2.6±3.3 log CFU/100 ㎠로 나타났다. 어린이집 조리 종사자 손과 급식테이블에서 B. cereus가 각각 2건씩 검출되었다. 실내공기 중 일반세균수 오염도는 평균 28±7.2 CFU/plate, 대장균군 오염도는 평균 3.1±2.9 CFU/plate로 나타났다. 또한, 실내공기 중 B. cereus 오염도는 평균 1.7±0.2 CFU/plate, S. aureus 오염도는 평균 1.6±0.5 CFU/plate로 나타났다. 이러한 결과를 종합해 볼 때, 어린이집 급식테이블 표면에 존재하는 미생물 오염도를 감소시키기 위한 식사 전 소독이 필요한 것으로 판단되었다. 또한, 실내공기 중 미생물 오염도 저감화를 위해 주기적인 환기와 급식 관계자들의 위생모, 마스크 및 위생복 등의 청결관리가 필요한 것으로 판단되었다.

Keywords

References

  1. Lee, Y.M., The different view point of child education center food service program between the parents and the teachers. K. J. community. nutrition., 10, 654-667 (2005).
  2. Korean National Statistical Office, (2019, December 23). Statistics for Birth in 2018. Retrieved from http://kostat.go.kr/portal/korea/kor_nw/1/1/index.board?bmode=read&bSeq=&aSeq=377055&pageNo=1&rowNum=10&navCount=10&currPg=&searchInfo=&sTarget=title&sTxt=
  3. Kim, J.B., Park, Y.B., Kim, K.C., Kim, D.H., Kang, S.H., Lim, Y.S., Park, P.H., Yoon, M.H., Lee, J.B., Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children. J Korean Soc Food Sci Nutr, 40, 116-122 (2011). https://doi.org/10.3746/jkfn.2011.40.1.116
  4. Korean Statistical Information Service, (2019, December 23). Current status of child-care center installation. Retrieved from http://kosis.kr/statHtml/statHtml.do?orgId=117&tblId=DT_15407_NN001&vw_cd=MT_ZTITLE&list_id=154_15407&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=MT_ZTITLE
  5. Korean Statistical Information Service, (2019, December 23). Current status of child-care center installation. Retrieved from http://kosis.kr/statHtml/statHtml.do?orgId=117&tblId=DT_15407_NN002&vw_cd=MT_ZTITLE&list_id=154_15407&seqNo=&lang_mode=ko&language=kor&obj_var_id=&i tm_id=&conn_path=MT_ZTITLE
  6. Lee, Y.M., Oh, Y.J., A Study on kindergarten's meal service program and children's food intake. The Korean J. of nutrition, 38, 232-241 (2005).
  7. Kim, J.Y., An analysis of meal guidance and meal management of early childhood teachers. Journal of KAIS, 13, 4487-4495 (2012).
  8. Hwang, K.H., Lee, A.M., Shin, H.J., Kim. J.S., Seasonal monitoring of airborne microbial concentrations in kindergartens. Korean J. Microbiol., 39, 253-259 (2003).
  9. Kim, J.B., Kim, J.C., Toxin gene profiles and toxin production ability of food-borne pathogens isolated from indoor air from lunchrooms at child care centers. J Environ Health sci., 38, 510-519 (2012).
  10. Food Safety Korean, (2019, December 23). Food Poisoning Statistical. Retrieved from https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do
  11. Kang, Y.J., Hand washing, Essential for safe Food Preparation; A Technical Review. J. Korean public Health Assoc, 27, 169-276 (2011).
  12. Kim, J.H., Kim, Y.S., Han, J.S., Disinfection state and effective factors of foodservice facilities and utilities of elementary schools in Busan -based on the characteristics of dietitian, employee and foodservice-. J Korean Dietetic Assoc, 10, 34-46 (2004).
  13. Paulson, D.S., Evaluation of three microorganism recovery procedures used to determine hand wash efficacy. Dairy Food and Environ., 13, 520-523 (1993).
  14. Bryan, F.L., Hazard analysis: the link between epidemiology and microbiology. J Food Prot, 59, 102-107 (1996). https://doi.org/10.4315/0362-028X-59.1.102
  15. Zhao, P., Zhao, T., Doyle, M.P., Rubino, J.R., Meng, J., Development of a model for evaluation of microbial crosscontamination in the kitchen. J.Food Prot., 61, 960-963 (1998). https://doi.org/10.4315/0362-028X-61.8.960
  16. Kim, J.G., Park, J.K., Kim, J.S. A study on the sanitary condition of kitchens in food court/cafeterias - an observation on seasonal variations. J. Environ. Health sci., 38, 118-127 (2012).
  17. Kim, J.G., Park, J.Y., Kim, J.S., Studies on the hand hygiene practices of food-service workers: A comparison of fast food restaurant workers and full-service restaurant workers. J. Food Hyg. Saf., 27, 215-223 (2012). https://doi.org/10.13103/JFHS.2012.27.3.215
  18. Kim, J.G., A survey on the sanitary condition of kitchens in school food-service programs. Kor. J. Env. Hlth., 29, 87-93 (2003).
  19. Kim, E.J., Choi, J.W., Kwak, T.K., Analysis of microbiological hazards to determine s. aureus contamination levels at school foodservice operations in gyeonggi province. Korean J. Food Cook Sci., 25, 365-378 (2009).
  20. Ministry of Food and Drug Safety, (2019, December 24). Korea food code. Retrieved from http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=362
  21. Jo, H.O., Bae, H.J., Jeon, H.J., 2003. Evaluation of hand hygiene education effect of foodservice worker. Korean J. Food Cook Sci., Abstract No P-20 presented at 2003 Autumn Symposium and Annual Meeting of the Korean Society of Food and Cookery Science, Seoul, Korea.
  22. Cho, H.O., Bae, H.J., Effect of foodservice employee's hand hygiene improvement according to food safety education. J. Korean Soc. Food Sci. Nutr., 45(2), 284-292 (2016). https://doi.org/10.3746/jkfn.2016.45.2.284
  23. Harrigan, W.F., McCance, M.E., 1976. Laboratory methods in food and dairy microbiology. Academic Press, London, pp. 231-236.
  24. Park, J.Y., Kim, J.S., Kim, J.G., A study on the hand washing awareness and practices of food-service employees and the load of index microorganisms on the hands. J. Env. Hlth. Sci., 36, 95-107 (2010).
  25. Seol, H.R., Park, H.S., Park, K.H., Park, A.K., Ryu, K., Microbiological evaluation of foods and kitchen environments in childcare center and kindergarten foodservice operations. J. Korean Soc. Food Sci. Nutr., 38, 252-260 (2009). https://doi.org/10.3746/jkfn.2009.38.2.252
  26. Ministry of Health and WelfareKwak, (2020, March 13). Establishing HACCP System for the Improvement of School food service Safety. Retrieved from http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?dbt=TRKO&cn=TRKO201400017632&rn=&url=&pageCode=PG18
  27. Kang, J.Y., Lee, S.H., Oh, D.G., Lee, Y.J., Kim, J.B., Microbiological contamination and hygiene awareness of hand according to the types of child-care center and position of workers. Korean J. Food Cook Sci., 35(4), 412-419 (2019). https://doi.org/10.9724/kfcs.2019.35.4.412
  28. Kotiranta, A., Lounatmaa, K., Haapasalo, M., Epidemiology and pathogenesis of Bacillus cereus infections =. Microb. Infect, 2, 189-198 (2000). https://doi.org/10.1016/S1286-4579(00)00269-0
  29. Doyle, M.P., Beuchat, L.R., Montville, T.J., 2001. Granum, P.E: Bacillus cereus. In Food Microbiology: Fun-damentals and Frontiers. 2nd. American Society for Microbiology Press, Washington DC, pp. 373-381
  30. Nam, E.J., Kang, Y.J., Lee, Y.K., Evaluation of microbiological hazard of cooking utensils and environment of large foodservice establishments in Daegu city. Korean J. food preserv, 13, 234-240 (2006).
  31. Ministry of Environment, (2019, December 24) Indoor air quality control act Retrieved from http://www.law.go.kr/lsInfoP.do?lsiSeq=212587&efYd=20191220#0000
  32. Lee, J.E., choi, K.S., Kang, Y.J., Kwak, T.K., Evaluation of sanitation management practices and microbiological quality of foods in kindergarten foodservice settings. Korean J. Food Cookery Sci., 28, 515-530 (2012). https://doi.org/10.9724/kfcs.2012.28.5.515
  33. Park, H.S., Ryu, K., Microbial risk analysis of cooked foods donated to foodbank (I). Korean J. Community Nutrition, 12, 617-629 (2007).
  34. Kim, K.Y., Roh, Y.M., Kim, Y.S., Lee, C.M., Sim, I.S., Profile of airborne microorganisms distributed in general offices. J. Korean Soc. Occup. Environ. Hyg., 18(1), 11-19 (2008).
  35. Kim, K.R., Airborne microbial contamination of primary school kitchen. M.S. thesis, University of Dong-A, Busan Metropolitan City, Korea (2007).
  36. Seo, J.E., Lee, J.K., Oh, S.W., Koo, M.S., Kim, Y.H., Kim, Y.J., Changes of microorganisms during fresh-cut cabbage processing: Focusing on the changes of air-borne microorganisms. J. Food Hyg. Saf., 22(4), 288-293 (2007).
  37. Kang, Y.J., Frank, J.F., Characteristics of biological aerosols in dairy processing plants =. J. Dairy Sci., 73, 621-626 (1990). https://doi.org/10.3168/jds.S0022-0302(90)78712-7