Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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A Study on the Sanitary Condition of Kitchens in Food Court/Cafeterias - An Observation on Seasonal Variations

휴게음식점 주방의 환경위생상태에 관한 조사연구 - 계절별 변화를 중심으로 -

  • Kim, Jong-Gyu (Department of Public Health, Keimyung University) ;
  • Park, Jeong-Yeong (Department of Public Health, Keimyung University) ;
  • Kim, Joong-Soon (Department of Industrial and Management Engineering, Keimyung University)
  • 김종규 (계명대학교 공중보건학과) ;
  • 박정영 (계명대학교 공중보건학과) ;
  • 김중순 (계명대학교 경영공학과)
  • Received : 2012.02.01
  • Accepted : 2012.04.20
  • Published : 2012.04.30
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Abstract

Objectives: This study was undertaken to assess the sanitary conditions in the kitchens of food court/cafeterias and determine seasonal variations. Methods: We measured environmental factors (air temperature, relative humidity, illumination intensity, noise level), and dropping airborne microbes (bacteria and fungi) in the kitchens of eight food court/cafeterias in four seasons (January, April, July, and October). Air temperature and relative humidity were measured with in/out thermo-hygrometers at 1.2-1.5 m above floor level. Illuminance measurement was performed through the multiple point method of Korean Standards (KS). Noise level was measured by the standard methods for the examination of environmental pollution (noise and vibration) of Korea. The estimation of dropping airborne bacteria and fungi was performed through use of Koch's method. Results: The highest kitchen air temperature was in July, and the lowest in January. The average temperature surpassed $21^{\circ}C$ throughout the seasons, suggesting a higher temperature than required for the safe handling of food. Humidity in all the kitchens was measured in the range of 50-60%. Half of the kitchens showed illumination intensities below 300 Lux in April. It was found that the sound pressure level of noise in almost all of the kitchens was higher than 85 dB (A). The highest levels of dropping airborne bacteria and fungi were noted in July. The numbers of airborne bacteria were higher than those of fungi. The levels of dropping airborne bacteria and fungi were affected by air temperature, relative humidity, season, and place. Conclusions: This study indicates that the kitchen environments were unqualified to supply safe food. The hygiene level of the kitchens should be improved.

Keywords

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