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보육시설 유형과 종사자 직급에 따른 손의 미생물 오염 및 위생 인식

Microbiological Contamination and Hygiene Awareness of Hand according to the Types of Child-Care Center and Position of Workers

한국식품조리과학회지 2019년 35권 4호 p.412 ~ 419
강주영 ( Kang Ju-Yeong ) - 순천대학교 식품공학과

이서현 ( Lee Seo-Hyun ) - 순천대학교 식품공학과
오도경 ( Oh Do-Gyung ) - 순천대학교 식품공학과
이영주 ( Lee Young-Ju ) - 순천시어린이급식관리지원센터
김중범 ( Kim Jung-Beom ) - 순천대학교 식품공학과

Abstract


Purpose: The purpose of this study was to compare the awareness of hand hygiene and the hygiene status of child-care center worker’s hands.

Methods: A total of 500 workers, including 125 directors, 190 teachers and 185 cooks from 125 child-care centers in Jeonnam province, were investigated for their hand hygiene awareness and for the total aerobic bacteria and Staphylococcus aureus contamination.

Results: As a result of hand hygiene awareness, 492(98.4%) child-care workers recognized that hand washing is important in order to prevent food poisoning and 381(76.2%) workers thought their hands were clean. But, 49(9.8%) of child-care workers don’t exactly know the 6 step hand washing method and 148(29.6%) workers don’t use the 6 step hand washing method. It was shown that continuous training for the 6 step hand washing method was necessary. For the result of analyzing the microbiological contamination of child-care workers’ hands, the average number of total aerobic bacteria and S. aureus was 2.5±0.4 log CFU/hand and 1.5±0.6 log CFU/hand.

Conclusion: The risk of food poisoning caused by the child-care center workers’ hands exists. It was deemed mandatory to use disinfectants after hand washing and to wear sanitary gloves when handling food.

키워드

hand hygiene; hand washing; microbiological contamination; child-care center; cooks
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