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氷菓類의 衛生學的 考察

A Bacteriological Study on the Hard Ice Cream in the Marketing Process

공중보건잡지 1972년 9권 2호 p.318 ~ 322
정문식, 李盛鎬, 李容旭,
소속 상세정보
정문식 (  ) - 서울대학교 보건대학원
李盛鎬 (  ) - 서울대학교 보건대학원
李容旭 (  ) - 서울대학교 보건대학원

Abstract


The author carried out a study on the bacterial contamination of hard ice cream in order to assess the contamination values in the process of manufacturing, transporting and sailing system at market in Seoul from July 15 to September 10, 1972.
For this study, the factories were divided into two groups (A and B)
The 5 factories that had automatic system in the manufacturing process, were classified as group A, whereas 5 small factories were as group B.
Two hundred samples were collected at the factories and retail shops of group A and B, and tested items of the samples were total viable bacteria, Escherichia coli, Salmonella sp. and Staphylococcus sp.
1. Mean values of total viable bacteria and E. coli in the samples of retail shops were higher than those of the factories. (as shown at Table 3.)
2. Mean values of total viable bacteria and E. coli in the samples of group B small factories were higher than those of group A.
3. Salmonella sp. and Staphylococcus sp. were found once at different samples from the retail shops of group B small factories. (as shown at Table 4.)

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