• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.49-58
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• 2010

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform, and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5 and 1.3~5.3 log CFU/($100\;cm^2$, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee's hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g, hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.392-398
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• 2009

This study identified risk factors of cross-contamination of foodborne pathogens and established a good agricultural practice (GAP) system for an agricultural products processing center (APC) for perilla leaves. All samples were collected before and after a standard work shift at the APC, while perilla leaves were also collected after each step in the APC. In addition, the workers and their surroundings were sampled by swabbing. The total plate count (TPC) and coliform count in the water samples increased significantly (p<0.05) to 3.36 and 1.73 log CFU/mL after work, respectively. However, no Escherichia coli and Listeria monocytogenes were detected. The bacterial populations of the workers and their surroundings did not differ significantly (p${\geq}$0.05) before and after work. However, Staphylococcus aureus (<1.66 log CFU) was detected at a high rate (13-50%) in the basket, packing table, gloves and cloth. Although perilla leaves passed through the washing steps, the TPC and coliform bacterial populations on the final products were higher (p${\geq}$0.05) than those of unwashed perilla leaves, which indicates that the washing system was not functioning properly. Accordingly, a GAP system with a better washing system should be employed at this facility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• The Korean Journal of Pesticide Science
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• v.18 no.2
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• pp.88-94
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• 2014

Among pre-harvest environmental factors, increasing attention has been paid to the effects of chemical and microbiological factors on fresh produce. The occurrence and prevalence of these factors have been usually studied with regard to the final products at the post-harvesting stage and/or when they are sold in the market. However, the origin and routes of transmission of both factors remain to be clarified. In the present study, we examined the contamination levels of food-borne pathogens and chemical factors such as pesticide residues and heavy metals in 83 and 43 samples, respectively, including various soil, water, and fertilizer samples, as well as post-harvested and processed samples. Among the organic farming samples, only one pesticide, dimethomorph, was detected in the soil sample, however no pesticides were observed from any other samples in organic farming system. Thus, it was thought that might be contaminated from conventional farm land in the vicinity. Whereas many pesticide residues were detected in conventional farming systems such as soil, fertilizer, water, and fresh produce as expected. Furthermore, heavy metals detected from all tested samples did not shown contamination levels higher than the standard limit. We comparatively assessed the levels of contamination by food-borne pathogens on the samples from organic and conventional farming systems, and found aerobic bacteria at approximately 7 log CFU/g, with no significant differences observed between the two systems. Coliforms were present at lower levels than aerobic bacteria. No human pathogens were present among the coliforms detected, indicating that these bacteria are saprophytes without the ability to cause food-borne illnesses. In contrast, among the high-risk food-borne pathogens, only sporadic cells of Bacillus cereus were found on samples of organic farming system. These data extend previous findings that the most prevalent food-borne pathogen is B. cereus and demonstrate that it spreads to whole living plants via soil.