Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Microbiological Hazard Analysis for HACCP System Application to Hospitals Foodservice Operations

병원급식소의 HACCP 제도 적용을 위한 미생물학적 위해도 분석

  • Lee, Byung-Doo (Dept. of Food Science and Technology and Biotechnology Research Institute, Chonnam National University) ;
  • Kim, Jang-Ho (Radiation Application Research Division, Advanced Radiation Technology Institute) ;
  • Kim, Jeong-Mok (Dept. of Food Engineering, Mokpo National University) ;
  • Kim, Du-Woon (Division of Food Science and Nutrition, Chonnam National University) ;
  • Rhee, Chong-Ouk (Dept. of Food Science and Technology and Biotechnology Research Institute, Chonnam National University) ;
  • Eun, Jong-Bang (Dept. of Food Science and Technology and Biotechnology Research Institute, Chonnam National University)
  • 이병두 (전남대학교 식품공학과.생물공학연구소) ;
  • 김장호 (방사선연구원 방사선이용연구부) ;
  • 김정목 (목포대학교 식품공학과) ;
  • 김두운 (전남대학교 식품공학 영양학부) ;
  • 이종욱 (전남대학교 식품공학과.생물공학연구소) ;
  • 은종방 (전남대학교 식품공학과.생물공학연구소)
  • Published : 2006.03.01
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Abstract

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

호남지역 병원 6곳의 급식시설 및 부식류 등에 대한 미생물학적 안정성이 평가되어졌다. 조사된 병원급식시설의 공중낙하균 평가에서는 식탁, 조리장 및 냉동고에서 미생물균수가 비교적 높게 측정되어 이러한 시설에 대한 미생물학적 오염에 대한 철저한 관리가 요구됨을 보여 주었다. 또한 조리기구 및 용기 표면의 미생물학적 안정성 측정에서는 도마, 칼, 식판 등의 일반세균수는 비교적 높았으나 유의적인 수준은 아니었으며 대장균군, 황색포도상구균, 대장균 등의 수준도 일반적인 미생물 오염기준 미만으로 나타나 미생물학적 안정성은 양호하였다. 하지만 이들 급식시설에서 제공되는 부식류에 대한 미생물학적 안정성 평가에서는 대체적으로 가열조리식품의 미생물학적 오염은 기준 미만으로 나타났으나 기준을 초과한 부식에 대해서는 철저한 미생물학적 안전 관리가 이루어져야 할 것으로 판단되었다.

Keywords

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