병원 급식소에서 제공되는 반찬류의 미생물학적 위해요인 분석

Abstract

This study is to provide basic data that is able to application establishing hygienic safety of hospital food service operations based on the current microbiological hazard analysis of side dishes. Total plate counts were detected in boiled food, hard boiled food and fried food and were lower than the general limit of biological contamination. However, total plate counts were detected in uncooked food and were higher than the general limit of biological contamination. Also, coliforms were detected in most side dishes and were higher than the general limit of biological contamination. Escherichia coli, Staphylococcus aureus and Salmonella spp. were not detected from all side dishes. As the result, it is considered that the uncooked food can cause cross contamination because the cooking process doesn't include heating. On the other hand, boiled food, hard boiled food and fried food can sterilize food bacteria because of heating. Total plate counts and coliforms were detected in some side dishes. Additionally, the side dishes even have more total plate counts and coliforms than the general limit of biological contamination. The reason was that there may be cross contamination from utensils, employee's hands, food service facilities or food environment. So they absolutely need microbiological and scientific management and systemic establishment for food service facilities and food environment.