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加工食品의 細菌汚染度 調査

A Survey on Bacterial Contamination of Manufactured Foods

공중보건잡지 1971년 8권 1호 p.139 ~ 144
조재천,
소속 상세정보
조재천 (  ) - 서울대학교 보건대학원

Abstract


An investigation was carried out by the bacteriological examination about bacterial contamination degree to the collected 389 foods samples from July to September 1970.
Specially the survey has concentrated to the population of general bacteria, coliform, Staphylicoccus aureus, and Salmonella from foods sample.
Consequently the study has summerized as follows;
1. General bacterial contamination degree among the vareous 389 manufactured food samples tested, it was found out to be minimum 26 ×10? and the total average 14 ×10? per gram or milliliter.
2. Through with experimental data, the to seasonal occurence of general bacterial contamination in tested foods were markedly increased from the month of April to September.
3. In the view point of coliform positive case was identified in the 84 sample (22%) and its seasonal occurence were also highly increased from the month of June to September.
4. The coagulase-positive Staphylococcus could be identified 2 cases, only in the tested 31 pasteurrized milk samples.
5. In cases of coliform contamination in tested samples, proved the pasteurized milk is the most highly contaminated source as 90.3%, and there after ice cake, fish and meat products were showed gradualy deceasing tendency as in order.
6. Although Salmonella species could´nt be detected in the sample, the coliform identification means the strong suggestion of the possibility of pathogenic bacteria contamination.
7. Over all of bacterial contamination rate in domestic manufactured foods tested (7 kinds) found out approximately 22%, the bacterial contamination index of fish products shows that it can be as the most reason of source such as food production facility, personal hygiene of food handlers, and the interest defficiency of fool sanitation to the person related.
8. For the prevention purpose of the bacterial contamination in foods, it also highly suggested that the triple cooperation and interest should by emphasized among manufacturer, food administration control in government level, and people consummer of foods.

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