휴게음식점 주방의 환경위생상태에 관한 조사연구

• 영문명: A Study on the Sanitary Condition of Kitchens in Food Court/Cafeterias − An Observation on Seasonal Variations
• 발행기관: 한국환경보건학회
• 저자명: 김종규(Jong-Gyu Kim) 박정영(Jeong-Yeong Park) 김중순(Joong-Soon Kim)
• 간행물 정보: 『1. 한국환경보건학회지』제38권 제2호, 118~127쪽, 전체 10쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2012.04.30

영문 초록

Objectives: This study was undertaken to assess the sanitary conditions in the kitchens of food court/cafeterias and determine seasonal variations. Methods: We measured environmental factors (air temperature, relative humidity, illumination intensity, noise level), and dropping airborne microbes (bacteria and fungi) in the kitchens of eight food court/cafeterias in four seasons (January, April, July, and October). Air temperature and relative humidity were measured with in/out thermo-hygrometers at 1.2-1.5 m above floor level. Illuminance measurement was performed through the multiple point method of Korean Standards (KS). Noise level was measured by the standard methods for the examination of environmental pollution (noise and vibration) of Korea. The estimation of dropping airborne bacteria and fungi was performed through use of Koch s method. Results: The highest kitchen air temperature was in July, and the lowest in January. The average temperature surpassed 21oC throughout the seasons, suggesting a higher temperature than required for the safe handling of food. Humidity in all the kitchens was measured in the range of 50-60%. Half of the kitchens showed illumination intensities below 300 Lux in April. It was found that the sound pressure level of noise in almost all of the kitchens was higher than 85 dB (A). The highest levels of dropping airborne bacteria and fungi were noted in July. The numbers of airborne bacteria were higher than those of fungi. The levels of dropping airborne bacteria and fungi were affected by air temperature, relative humidity, season, and place. Conclusions: This study indicates that the kitchen environments were unqualified to supply safe food. The hygiene level of the kitchens should be improved.

키워드

Sanitary condition kitchen food court/cafeteria