Microbial examination of nonheated foods served in feeding programs of elementary schools, Iksan city, Jeonbuk province, Korea

Jee-Hoon Ryu, Jinyoung Ko, Hyoseok Park, Soonwook Yang, Hoikyung Kim

Research output: Contribution to journalArticle

4 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1564-1568
Number of pages5
JournalJournal of Food Protection
Volume74
Issue number9
DOIs
Publication statusPublished - 2011 Sep 1

Fingerprint

elementary schools
Korea
Korean Peninsula
desserts
food pathogens
Escherichia coli O157
Food
school food service
elementary students
school lunch
Cronobacter sakazakii
lunch
microbial contamination
HACCP
Bacillus cereus
sampling
Hazard Analysis and Critical Control Points
food safety
cooking
Lunch

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Microbial examination of nonheated foods served in feeding programs of elementary schools, Iksan city, Jeonbuk province, Korea. / Ryu, Jee-Hoon; Ko, Jinyoung; Park, Hyoseok; Yang, Soonwook; Kim, Hoikyung.

In: Journal of Food Protection, Vol. 74, No. 9, 01.09.2011, p. 1564-1568.

Research output: Contribution to journalArticle

Ryu, Jee-Hoon ; Ko, Jinyoung ; Park, Hyoseok ; Yang, Soonwook ; Kim, Hoikyung. / Microbial examination of nonheated foods served in feeding programs of elementary schools, Iksan city, Jeonbuk province, Korea. In: Journal of Food Protection. 2011 ; Vol. 74, No. 9. pp. 1564-1568.
@article{5664a7d00cc94c7a8a77fd82ed2ba5e4,
title = "Microbial examination of nonheated foods served in feeding programs of elementary schools, Iksan city, Jeonbuk province, Korea",
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.",
author = "Jee-Hoon Ryu and Jinyoung Ko and Hyoseok Park and Soonwook Yang and Hoikyung Kim",
year = "2011",
month = "9",
day = "1",
doi = "10.4315/0362-028X.JFP-11-009",
language = "English",
volume = "74",
pages = "1564--1568",
journal = "Journal of Food Protection",
issn = "0362-028X",
publisher = "International Association for Food Protection",
number = "9",

}

TY - JOUR

T1 - Microbial examination of nonheated foods served in feeding programs of elementary schools, Iksan city, Jeonbuk province, Korea

AU - Ryu, Jee-Hoon

AU - Ko, Jinyoung

AU - Park, Hyoseok

AU - Yang, Soonwook

AU - Kim, Hoikyung

PY - 2011/9/1

Y1 - 2011/9/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=80052502082&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=80052502082&partnerID=8YFLogxK

U2 - 10.4315/0362-028X.JFP-11-009

DO - 10.4315/0362-028X.JFP-11-009

M3 - Article

VL - 74

SP - 1564

EP - 1568

JO - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 9

ER -