Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-791, Republic of Korea.
J Food Prot. 2011 Sep;74(9):1564-8. doi: 10.4315/0362-028X.JFP-11-009.
More than 90% of elementary school students in Korea have lunch provided by a school feeding program. This study examined nonheated foods, foods in which final ingredients were added after cooking ("heated/nonheated foods"), and desserts for microbial contamination levels and the presence of foodborne pathogens. We obtained a total of 77 food samples belonging to the above three groups from four elementary schools located in Iksan, Jeonbuk, Korea, from June to July 2010. Among the samples, 15% of nonheated foods and 9% of heated/nonheated foods contained > 6 log CFU of aerobic bacteria per g. Unacceptable coliform counts according to Korean national standards (3 log CFU/g) were also observed in 30, 4.5, and 26% of nonheated foods, heated/nonheated foods, and desserts, respectively. The foodborne pathogens Escherichia coli O157:H7, Bacillus cereus, and Cronobacter sakazakii were found in two, one, and two of the total samples, respectively. Detection of E. coli O157:H7 indicates a low level of safety in the school lunches served in Korean elementary schools. To improve food safety, hazard analysis critical control point guidelines should be applied to school food service establishments to lower the microbial risks in foods served to children.
韩国超过 90%的小学生在学校食用由学校供餐计划提供的午餐。本研究检测了未加热食品、烹饪后添加最终成分的食品（“加热/未加热食品”）和甜点的微生物污染水平和食源性致病菌的存在情况。我们于 2010 年 6 月至 7 月从韩国益山的四所小学共获得了属于上述三组的 77 个食品样本。在这些样本中，15%的未加热食品和 9%的加热/未加热食品每克含有>6 对数 CFU 的需氧细菌。根据韩国国家标准（3 对数 CFU/g），未加热食品、加热/未加热食品和甜点的不可接受大肠菌群计数分别为 30%、4.5%和 26%。总共的样本中，分别有 2、1 和 2 个样本检测到食源性致病菌大肠杆菌 O157:H7、蜡样芽孢杆菌和阪崎克罗诺杆菌。大肠杆菌 O157:H7 的检出表明韩国小学供餐的安全性较低。为了提高食品安全，应将危害分析关键控制点指南应用于学校餐饮服务机构，以降低儿童食用食品的微生物风险。
