• 한국수산과학회지
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• 제54권6호
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• pp.896-903
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• 2021

For the safety assessment of microbiological and chemical hazards in raw short-neck clam Ruditapes philippinarum distributed in the Yeongnam and Honam areas during the spring season, the contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, Campylobacter jejuni) as microbiological hazards, and heavy metals (lead, cadmium, total mercury), benzopyrene, shellfish poison (paralytic, diarrhetic, amnesic), and radioactivity (¹³¹I, ¹³⁴Cs+¹³⁷Cs) were also analyzed in 15 samples based on the methods of the Korean Food Code. The average contamination levels of total viable bacteria were 3.11 (1.40-4.49) log CFU/g, and coliforms were detected in 5 out of 15 samples (1.18-1.85 log CFU/g). E. coli and S. aureus were not detected in all samples. Furthermore, the presence of 8 pathogens were not detected in all samples. The average contamination levels of lead, cadmium, and total mercury were 0.155 (0.079-0.264), 0.160 (0.040-0.287), and 0.017 (0.008-0.026) mg/kg, respectively. Benzo(a)pyrene, shellfish poison, and radioactivity were not detected in all samples. The results of this study suggest that the safety against all microbiological and chemical hazard factors in raw short-neck clams distributed in markets has been assured.

• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• Journal of Dairy Science and Biotechnology
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• 제29권2호
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• pp.69-73
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• 2011

Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazardous. Microbiological risk analysis consists of three components: risk assessment, risk management, and risk communication, and overall objective of this process is ultimately public health protection. The microbiological risk assessment is useful tool to evaluate food safety as it is based on a scientific approach. In addition risk assessment process includes quantitative estimation of the probability of occurrence of microbial hazards to evaluate more accurate human exposure. The aim of this study is to review the microbiological risk assessment on the prevalence of bacterial foodborne pathogens in milk and dairy products.

• 한국수산과학회지
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• 제55권4호
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• pp.431-436
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• 2022

For the safety assessment of microbiological and chemical hazards in katsuobushi, fifteen samples of katsuobushi were purchased from supermarkets. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Clostridium perfringens, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Additionally, the heavy metals (total and methyl mercury) content, radioactivity (¹³¹ I, ¹³⁴ Cs⁺ and ¹³⁷ Cs) were quantitatively assessed. Microbial and chemical analyses were performed using standard methods in Korean food code. The contamination level of total viable bacteria was 2.70 (1.18-4.42) log CFU/g. Coliforms, E. coli and S. aureus were not detected in any samples. Other eight pathogenic bacteria were negative in all samples. The contamination levels of total and methyl mercury were 0.366 (0.227-0.481) and 0.120 (0.002-0.241) mg/kg, respectively. In addition, radioactivity was not detected in any samples. The results will be helpful in revitalizing domestic use and boosting exports of katsuobushi because the microbiological and chemical safety of katsuobushi has been assured. Furthermore, the results may be used as a basis for performing chemical and microbial risk assessments of katsuobushi.

• 대한영양사협회학술지
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• 제18권4호
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• 한국식생활문화학회지
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• 제15권2호
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• 한국식품영양과학회지
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• 제35권7호
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• pp.940-944
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• 2006

급식소 고객의 손 위생실태를 파악하여 향후 소비자 위생교육의 계획 수립을 위한 기초자료를 제공하고자 점심식사 시간에 대학교 내 학생식당을 찾은 일부 남녀 대학생을 대상으로 손 세척에 대한 설문조사와 손의 미생물 검사를 실시하였다. 조사대상자 190명의 1일 평균 손 세척횟수는 전체 평균 6.46회였다. 일반세균, 대장균군, 대장균, 황색포도상구균에 대한 미생물 검사를 실시한 결과 일반세균수는 평균 3.11 log CFU/hand로 $0.70{\sim}6.47\;log\;CFU/hand$가 검출되었고, 대장균군수는 평균 1.06 log CFU/hand로 검출되지 않은 경우부터 최대 5.04 log CFU/hand까지 검출되었다. 대장균은 조사대상자 전원이 검출되지 않았으며, 황색포도상구균의 검출율은 20.5%였다. 고객의 성별에 따른 손의 미생물학적 위해 분석의 차이검정 결과 남자가 여자에 비해 일반세균수(p<0.001)와 대장균군수(p<0.05)가 유의적으로 높게 검출되었다. 황색포도상구균도 남자가 여자에 비해 더 많은 수가 검출되었으나 유의적인 차이는 없었다. 손 세척횟수에 따른 미생물학적 위해분석의 차이검정 결과 일반세균수는 손 세척횟수가 4번 이하일 때 평균 3.25 log CFU/hand, $5{\sim}7$번일때 2.75 log CFU/hand, 8번 이상일 때 2.75 log CFU/hand로 손 세척횟수가 증가함엠 따라 유의적으로 감소하였다(p<0.001). 대장균은 전혀 검출되지 않았으며, 대장균군과 황색포도상구균의 검출량은 손세척 횟수에 따른 유의적인 차이는 없었다. 점심시간 전 손 세척여부에 다른 미생물학적 위해분석의 차이검정 결과 일반세균수는 점심시간 전 손 세척을 항상 하는 경우가 전혀 하지 않는 경우에 비해 유의적으로 낮게 검출되었다(p<0.005).

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 춘계학술대회
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• pp.167-168
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• 2005

• Safe Food
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• 제9권1호
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• pp.13-23
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• 2014

• 한국산학기술학회논문지
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• 제16권8호
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• pp.5422-5429
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• 2015

본 연구는 과자류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 연구이다. 본 실험에 사용된 시료는 과자류의 주원료, 작업장 시설, 도구와 작업자는, 2014년 9월 1일~2015년 1월 15일까지 충남 계룡시 소재에 있는 LB 업체에서 제공받았다. 제조공정도는 일반적인 과자류 제조업체의 제조공정을 참고로 하여 원료 농산물(쌀가루, 계란, 밀가루), 부재료, 용수와 포장재료의 입고, 보관, 계량, 배합, 성형, 가열(굽기), 냉각, 금속검출, 내포장, 외포장 및 출하공정으로 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 계란에서 $6.2{\times}10^3CFU/g$로 가장 많이 검출되었다. 하지만, 굽기공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 하지만, 작업장 전체에 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 위생개념 향상과 작업장의 위생관리가 함께 이루어져야 할 것으로 생각된다.