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제주 지역 호텔 내 일반음식점의 식품위생 관리실태 조사 및 미생물학적 오염도 평가

An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju Based Hotels

한국식품조리과학회지 2020년 36권 4호 p.392 ~ 403
서미래, 김민수, 박은진,
소속 상세정보
서미래 ( Seo Mi-Rae ) - Jeju National University Department of Food Bioengineering
김민수 ( Kim Min-Soo ) - Chungnam National University Department of Microbiology and Molecular Biology
박은진 ( Park Eun-Jin ) - Jeju National University Department of Food Bioengineering

Abstract


Purpose: This study evaluated the hygiene management of chefs working in 16 hotel restaurants located in Jeju using a questionnaire survey. Hygience conditions of kitchen facilities were examined by applying microbiological assays.
Methods: A survey was conducted from Feb 7th to Feb 28th, 2020, enrolling 16 general restaurants located in Jeju Island hotels. Bacterial and fungal loads on the surfaces of worker’s hands, knives, cutting boards, and refrigerator handles were evaluated using an ATP luminometer. Moreover, the number of airborne bacteria and fungi was measured before and after cooking.

Results: Most subjects (98.1%, n=157) had completed their hygiene education, and 67.5% had received hygiene education more than six times per year. Our survey results also revealed differences in the actual condition of hygiene management with respect to the cooking experience and possession of a license, where higher performance was determined for cooks with less than 6 years of cooking experience and subjects possessing a license. Variable ATP values were obtained, which were highly dependent on prevalent conditions in the kitchens: 70.9% [3,467 RLU (78∼83,127)] worker's hands, 52.1% [1,875 RLU (7∼37,493)] cutting boards, 60.5% [507 RLU (2∼2,973)] knives, and 2.1% [3,435 RLU (89∼33,276)] refrigerator handles were showed acceptable hygiene standards. While number of airborne bacteria detected was below the legal hygiene level in all kitchens both before and after cooking, the number of fungi was below the legal hygiene level (10.0 CFU per plate) in all but two kitchens (11.0 and 12.7 CFU per plate).

Conclusion: These results indicate that hygiene education is not strongly associated with results of microbiological tests of a kitchen, and additional hygiene education needs to be imparted to achieve improving the outcomes in kitchen hygiene and sanitation.

키워드

hotel chef;Jeju; hygiene education; hygiene management; ATP luminometer; airborne bacteria

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