Earticle

초록

영어

The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Lee, Byung-Doo [ Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University ]
• Kim, Du-Woon [ Division of Food Science and Nutrition, Chonnnam National University ]
• Kim, Jang-Ho [ Bio Technology Innovation Center, Youngdong University ]
• Kim, Jeong-Mok [ Department of Food Engineering, Mokpo National University ]
• Rhee, Chong-Ouk [ Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University ]
• Eun, Jong-Bang [ Department of Food Science and Technology, Biotechnology Research Institute, Chonnam National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664