일회용 주방용품의 미생물 오염도평가 및 방사선 살균
Microbiological Contamination Level and Radiation Sterilization in Disposable Kitchen Utensil
2
조회
0
다운로드
3
인용
0
참고문헌
초록
일회용 주방용품의 미생물학적 안전성 확보를 위한 연구의 일환으로 17개 제품군, 총 51종의 일회용 주방용품에 대한 미생물 오염도 평가와 함께 오염된 미생물을 효과적으로 살균할 수 있는 방안으로 감마선 살균 방법을 적용하였다. 일반호기성세균, 대장균군, 곰팡이 Salmonella의 오염도 평가 결과, 대장균군과 Salmonella는 거의 검출되지 않았으나 일반호기성 세균은 전체 시료의 약 50%에서 101～102 CFU/100 cm2 수준으로 검출되어 일회용 주방용품의 위생화가 필요함을 확인하였다. 일회용 주방용품에 오염된 미생물의 감마선 살균 결과 3 kGy의 조사선량에서 미생물이 검출되지 않았다.
Abstract
The purposes of this study were to assess the microbiological contamination level of various disposable kitchen utensils and evaluate the effectiveness of gamma irradiation as a sterilization process for the utensils. The 51 kinds in 17 groups of disposable kitchen utensils were tested for the enumeration of total aerobic plate count, coliforms, fungi and Salmonella. Generally, cell density of microorganisms in disposable kitchen utensils were lower than that of cooking utensils currently using in kitchen. The survivals of total aerobic plate counts, putrefactive bacteria, on the surface of the disposable utensils were ranged up to 103 CFU/100 cm2. Filamentous fungi were detected in 13 samples. Coliform bacteria were detected in two kinds of samples but Salmonella spp. was detected below detection limits in all the samples. The microorganisms survived on the surface of utensils were effectively eliminated by gamma irradiation process at 3 kGy.
참고문헌 (15)
- "Investigation of multistate foodborne disease outbreak. Public Health Reports", pp.8~19 (2002)
- "A review of the needs and current applications of hazard analysis and critical control point system in foodservice areas. Food Control", pp.325~332 (2005)
- "Microbiological safety standards and public health goals to reduce foodborne disease. Meat Sci.", 66, pp.33~43 (2003)
- "The survival and transfer of microbial contamination via cloths hands and utensils. J. Appl. Bacteriol.", pp.271~278 (1990)
- "Kitchen hygiene in daily life. International Biodeterioration & Biodegradation 51", pp.299~302 (2003)
- "Evaluation of microbiological harzards of cooking utensils and environment of mass catering establishments. J. Fd Hyg. Safety", pp.315~323 (2000)
- "A study of cross contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland. International J. Food Microbiology 76", pp.145~150 (2002)
- "Development of a model for evaluation of microbial cross contamination in the kitchen. J. Food Protection", pp.960~963 (1998)
- "The index of microbial air contamination. Journal of Hospital Infection 46", pp.241~256 (2000)
- "Wholesomeness of food irradiated with doses above 10 kGy. In WHO technical report series 890. World Health Organization", pp.49~77 (1999)
- "Application and aspect of irradiation technology in food industry. Food Sci. Ind.", 30, pp.89~100 (1997)
- "Food irradiation", pp.147~169 (1990), 13
- "Difco manual. 10th ed. Detroit", michigan (1984)
- "Radiation and industrial polymers. Prog. Polym. Sci.", 25, pp.371~401 (2000)
- "Stability of polymers under ionising radiation: The many faces of radiation interactions with polymers. Nucl. Instr. and Meth. in Phys. Res.", B191, pp.653~661 (2002)