대학 구내식당 식품위생환경의 세균오염도 조사연구

Abstract

Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of kitchenutensils and environments of food service operations at university located in Seoul, Korea. Methods: We collected swab samples from the surfaces of knives, chopping boards, floors, and drains, as wellas drinking water and airborne bacteria samples from 20 food service operations. Three bacterial indicators andfive food poisoning bacteria were measured quantitatively and qualitatively, respectively. We used selectiveculture media and the PCR assay targeting 16S rRNA gene for the microbiological analysis. Results: We detected bacterial indicators on knives or chopping boards in eight different food service operationsand, three food service operations (I, M, and O) showed more than 3 log colony forming units (CFU)/100 cm2on their knives, significantly higher than the others. The levels of bacterial indicators on the floors and drainsin the cooking areas were much higher than those on the cooking utensils. S. aureus was detected on 10 floorsand 8 drains. Culturable bacteria were identified in 5 drinking water samples, and food service operation B(431.1 CFU/m3) and C (551.2 CFU/m3) showed more than 400 CFU/m3of total airborne bacteria. Conclusions: These results suggest that some of food service operations in this study may require additionalinvestigation to secure the microbial safety of cooking environments. In addition, further actions includinghygiene education for employees and proper guidelines to maintain clean cooking environments should beprepared.