Yoon Y, Kim S R, Kang D H, Shim W B, Seo E, Chung D H
Div. of Applied Life Sciences, Graduate School of Gyeongsang Natl. Univ., Jinju, Gyeongnam 660-701, South Korea.
J Food Sci. 2008 Aug;73(6):M304-13. doi: 10.1111/j.1750-3841.2008.00828.x.
This study evaluated microbial food safety in school foodservices. Five school foodservices were randomly selected, and samples from water, cooking utensils, tableware, foodservice surroundings, and linen were collected in summer and winter (N=420). Tap and drinking water samples were collected, samples of food contact surfaces were collected by swab-kit, and samples for foodservice workers' hands and gloves were prepared by glove juice method. Aerobic plate count (APC) and coliform bacterial populations were enumerated on plate count agar (PCA) and desoxycholate lactose agar, respectively. The presence of Escherichia coli, Salmonella, Listeria monocytogenes, and Staphylococcus aureus was also examined by biochemical identification tests. In addition, PCA agar for APCs and Baird-Parker agar for S. aureus were used to enumerate airborne microorganisms. Higher APCs (< 0 to 5.1 log CFU/mL) than acceptable level were generally observed in water samples, while low coliform counts were found in the samples. High APCs were enumerated in cooking utensils, foodservice workers, tableware, and food-service surroundings, and coliforms were also found in the samples for both seasons. The presence of Salmonella was found from only 10% of plastic glove samples (summer), and the presence of L. monocytogenes was not observed in all samples. S. aureus was detected in some of water, cooking utensils, tableware, employees, and foodservice surroundings, and E. coli was observed in cooking utensils (10% to 20%; summer). No obvious airborne bacteria were detected. These results showed that sanitation practice in school foodservices should be improved, and the results may be useful in microbial assessment of school foodservices.
本研究评估了学校餐饮服务中的微生物食品安全状况。随机选取了五个学校餐饮服务场所，于夏季和冬季采集了水、炊具、餐具、餐饮服务环境及亚麻制品的样本（N = 420）。采集了自来水和饮用水样本，通过拭子套装采集食品接触表面的样本，并采用手套浸出液法制备餐饮服务人员手部和手套的样本。分别在平板计数琼脂（PCA）和去氧胆酸盐乳糖琼脂上计数需氧平板菌落数（APC）和大肠菌群数量。还通过生化鉴定试验检测了大肠杆菌、沙门氏菌、单核细胞增生李斯特菌和金黄色葡萄球菌的存在情况。此外，使用用于APC计数的PCA琼脂和用于金黄色葡萄球菌计数的Baird - Parker琼脂来计数空气中的微生物。水样中通常观察到APC高于可接受水平（< 0至5.1 log CFU/mL），而样本中的大肠菌群数量较低。炊具、餐饮服务人员、餐具和餐饮服务环境中计数到较高的APC，两个季节的样本中均发现了大肠菌群。仅在10%的塑料手套样本（夏季）中发现了沙门氏菌，所有样本中均未观察到单核细胞增生李斯特菌。在一些水、炊具、餐具、员工和餐饮服务环境样本中检测到了金黄色葡萄球菌，在炊具样本中观察到了大肠杆菌（10%至20%；夏季）。未检测到明显的空气传播细菌。这些结果表明，学校餐饮服务的卫生措施应加以改进，研究结果可能有助于对学校餐饮服务进行微生物评估。
