외식업소 종사자의 손 위생관리에 관한 연구
Studies on the Hand Hygiene Practices of Food-Service Businesses Workers: A Comparison of Full-time and Part-time Workers
0
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform,Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.
Abstract
Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform,Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.
참고문헌 (32)
- "Get the dirt on clean hands! Your top questions answered" (2012)[URL]
- World Health Organization (WHO)., "Foodborne diseases: A focus on health education" (2000), WHO
- Adams M, "Basic food safety for health workers" (1999), WHO
- Bryan FL, "Factors that contribute to outbreaks of foodborne disease", J Food Prot, 41(10), pp.816~827 (1978)
- Lues JFR, "The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group", Food Control, 18(4), pp.326~332 (2007)
- Dharod JM, "Bacterial contamination of hands increases risk of cross-contamination among low-income Puerto Rican meal preparers", J Nutr Educ Behav, 41(6), pp.389~397 (2009)
- Ayçiçek H, "Assessment of the bacterial contamination on hands of hospital food handlers", Food Control, 15(4), pp.253~259 (2004)
- Gorman R., "A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland", Int J Food Microbiol, 76(1), pp.143~150 (2005)
- Barker J, "The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen", J Appl Microbiol, 95(6), pp.1351~1360 (2003)
- Allwood PB, "Hand washing compliance among retail food establishment workers in Minnesota", J Food Prot, 67(12), pp.2825~2828 (2004)
- "Food Industry Statistics System (FIS)" (2012)[URL]
- Daniels NA, "Food borne disease outbreaks in United States schools", Pediatr Infect Dis J, 21(7), pp.623~628 (2002)
- Sneed J, "Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities", J Am Diet Assoc, 104(11), pp.1722~1724 (2004)
- "Stopping germs at home, work and school" (2004)[URL]
- "Center for Food Safety and Applied Nutrition (US FDA/ CFSAN). Handwashing" (2001)[URL]
- 김종규, "여자 대학생의 손 씻기 의식과 실천에 관한 연구", 한국식품위생안전성학회지, 24(2), pp.128~135 (2009), 한국식품위생안전성학회
- 김종규, "남자 대학생의 손 씻기 의식과 실천에 관한 연구", 한국환경보건학회지, 35(1), pp.36~44 (2009), 한국환경보건학회
- Paulson DE, "Evaluation of three microorganism recovery procedures used to determine hand wash efficacy", Dairy Food Environ Sanit, 13(9), pp.520~523 (1993)
- 김종규, "맨손과 장갑낀 손의 미생물 오염도 비교", 한국환경보건학회지, 37(4), pp.298~305 (2011), 한국환경보건학회
- Korea Food and Drug Administration (KFDA)., "Food Code of Korea", ~ (2010)
- "Handwashing fact sheet" (2005)[URL]
- Korea Ministry of Government Legislation (KMGL)., "Food Sanitation Act", ~ (2012)
- "Handwashing" (2008)[URL]
- Hedberg CW, "Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants", J Food Prot, 69(11), pp.2697~2702 (2006)
- Wei HL, "Molecular subtyping of Staphylococcus aureus from an outbreak associated with a food handler", Epidemiol Infect, 128(1), pp.15~20 (2002)
- Simsek Z, "Prevalence of Staphylococcus aureus and intestinal parasites among food handlers in Sanliurfa, Southeastern Anatolia", J Public Health Manag Pract, 15(6), pp.518~523 (2009)
- Zaglool DA, "Prevalence of intestinal parasites and bacteria among food handlers in a tertiary care hospital", Niger Med J, 52(4), pp.266~270 (2011)
- Hui YH, "Foodborne disease handbook" (2001), Marcel Dekker
- "Salmonella outbreaks" (2011)[URL]
- Shojaei H, "Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers", J Food Res Int, 39(5), pp.525~529 (2006)
- 김중순, "대학 구내 휴게음식점 종사자의 손 위생관리에 관한 연구", 한국식품위생안전성학회지, 25(2), pp.133~142 (2010), 한국식품위생안전성학회
- Gill CO, "Use of total or Escherichia coli counts to assess the hygiene characteristics of a beef carcass dressing process", Int J Food Microbiol, 31(1), pp.181~196 (1996)