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Microbial Examination of Nonheated Foods Served in Feeding Programs of Elementary Schools, Iksan City, Jeonbuk Province, Korea

Authors
Ryu, Jee-HoonKo, JinyoungPark, HyoseokYang, SoonwookKim, Hoikyung
Issue Date
9월-2011
Publisher
INT ASSOC FOOD PROTECTION
Citation
JOURNAL OF FOOD PROTECTION, v.74, no.9, pp.1564 - 1568
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD PROTECTION
Volume
74
Number
9
Start Page
1564
End Page
1568
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/111634
DOI
10.4315/0362-028X.JFP-11-009
ISSN
0362-028X
Abstract
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.
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