46D-3 |
The microbiological evaluations on the envionments of restaurants in Korea |
D. K. JEONG, Department of Food and Nutrition, Kosin University, Dongsam-dong, Youngdo-Gu, Pusan, 606-701, South Korea The microbiological examinations were conducted for the hygienic evaluation on three restaurants during summer season in Busan, Korea. Total one hundred and sixty wabbed samples using sponge were collected from the surface of environments, utensils and equipments during working time at restaurant and measured the total and coliform count. Sampling sites were the surfaces of floors, drains, rice bowls, frying pans, cookers, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, shelves, dry shelves, refrigerator insides, worker's hands, tables, water containers, spoons, chopsticks, spoon containers, scissors, cups, steak grills, steak tongs, trays, carriers, pick-up counters, and disposable wet tissues. The swabbed samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that the degree of contamination were depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 8.98 Log CFU/200cm2, while those of coliforms from not detectable to 7.15 Log CFU/200cm2. The severely contaminated sites were floors, cutting boards, knives, rubber gloves, plastic containers, shelves, refrigerator insides, and water containers Those sites should be focused and controlled according to control points of sanitation standard operating procedures(SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on those highly contaminated sites at restaurants.
Session 46D, Foodservice
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