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대한영양사협회> 대한영양사협회 학술지> 경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사

KCI등재

경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사

Microbiological Contamination Assessment of School Cafeterias in the Gyeongnam Area: Investigation of the Status of Hygiene Management since COVID-19

손유진 ( Yu Jin Son ) , 남수진 ( Su Jin Nam ) , 이승훈 ( Seung Hun Lee ) , 김동우 ( Dong Woo Kim ) , 신승호 ( Seung Ho Shin ) , 구옥경 ( Ok Kyung Koo )
  • : 대한영양사협회
  • : 대한영양사협회 학술지 28권3호
  • : 연속간행물
  • : 2022년 08월
  • : 205-217(13pages)
대한영양사협회 학술지

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서 론
연구방법
결 과
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요약 및 결론
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초록 보기

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm2, whereas counts in dining areas were relatively low at 0.1∼3.5 log CFU/100 cm2. Newly installed partitioned areas had the lowest contamination level of 0.1∼2.8 log CFU/100 cm2. Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

UCI(KEPA)

간행물정보

  • : 자연과학분야  > 가정
  • : KCI등재
  • :
  • : 계간
  • : 1225-9861
  • : 2383-966X
  • : 학술지
  • : 연속간행물
  • : 1995-2022
  • : 763


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이에 본 자료를 상업적 이용, 무단 배포 등 불법적으로 이용할 시에는 저작권법 및 관계법령에 따른 책임을 질 수 있습니다.

28권3호(2022년 08월) 수록논문
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KCI등재

1성인남자의 요산농도에 따른 혈액 지표 및 영양소 적정섭취비와 관련성 -국민건강영양조사(2016∼2019년)자료를 이용하여-

저자 : 채수진 ( Su-jin Chae ) , 이금선 ( Geum-seon Lee ) , 김선희 ( Sun-hee Kim ) , 류혜숙 ( Hye-sook Ryu ) , 윤미은 ( Mi-eun Yun )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 169-181 (13 pages)

다운로드

(기관인증 필요)

초록보기

This study evaluated the correlation between serum uric acid level and the nutrients adequacy ratio (NAR) using data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016∼2019. This is a cross-sectional study in which 6,579 Korean male adults were divided into quartiles according to their uric acid levels. All analyses were performed with adjusted age. Uric acid decreased as the age increased from the age group 19∼29 years to 30∼49 years and then to 50∼64 years. Interquartile results of serum uric acid levels showed that increases in the serum uric acid levels were associated with decreases in LDL-cholesterol (P<0.01), triglycerides (P<0.001), body weight (P<0.001), waist circumference (P<0.001), body mass index (P<0.001), systolic blood pressure (SBP) (P<0.001), diastolic blood pressure (DBP) (P<0.001). However, uric acid levels decreased with an increase in HDL cholesterol (P<0.001). The analysis of the NARs according to the quartiles of serum uric acid levels in men showed that an increase in serum uric acid levels was associated with a decrease in the NAR levels of dietary fiber (P<0.001), calcium (P<0.001), and folic acid (P<0.001).

KCI등재

2식품안전성에 대한 인식이 배달 또는 테이크아웃 음식 이용에 미치는 영향

저자 : 백선영 ( Seonyeong Baek ) , 석용희 ( Younghee Suk ) , 이현숙 ( Hyeonsook Lee ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 182-194 (13 pages)

다운로드

(기관인증 필요)

초록보기

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

KCI등재

3국내에서 판매되는 음료 유형별 당류 함량 평가

저자 : 김소윤 ( So-yun Kim ) , 최미경 ( Mi-kyeong Choi )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 195-204 (10 pages)

다운로드

(기관인증 필요)

초록보기

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

KCI등재

4경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사

저자 : 손유진 ( Yu Jin Son ) , 남수진 ( Su Jin Nam ) , 이승훈 ( Seung Hun Lee ) , 김동우 ( Dong Woo Kim ) , 신승호 ( Seung Ho Shin ) , 구옥경 ( Ok Kyung Koo )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 205-217 (13 pages)

다운로드

(기관인증 필요)

초록보기

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm2, whereas counts in dining areas were relatively low at 0.1∼3.5 log CFU/100 cm2. Newly installed partitioned areas had the lowest contamination level of 0.1∼2.8 log CFU/100 cm2. Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

1
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KCI등재

1성인남자의 요산농도에 따른 혈액 지표 및 영양소 적정섭취비와 관련성 -국민건강영양조사(2016∼2019년)자료를 이용하여-

저자 : 채수진 ( Su-jin Chae ) , 이금선 ( Geum-seon Lee ) , 김선희 ( Sun-hee Kim ) , 류혜숙 ( Hye-sook Ryu ) , 윤미은 ( Mi-eun Yun )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 169-181 (13 pages)

다운로드

(기관인증 필요)

초록보기

This study evaluated the correlation between serum uric acid level and the nutrients adequacy ratio (NAR) using data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016∼2019. This is a cross-sectional study in which 6,579 Korean male adults were divided into quartiles according to their uric acid levels. All analyses were performed with adjusted age. Uric acid decreased as the age increased from the age group 19∼29 years to 30∼49 years and then to 50∼64 years. Interquartile results of serum uric acid levels showed that increases in the serum uric acid levels were associated with decreases in LDL-cholesterol (P<0.01), triglycerides (P<0.001), body weight (P<0.001), waist circumference (P<0.001), body mass index (P<0.001), systolic blood pressure (SBP) (P<0.001), diastolic blood pressure (DBP) (P<0.001). However, uric acid levels decreased with an increase in HDL cholesterol (P<0.001). The analysis of the NARs according to the quartiles of serum uric acid levels in men showed that an increase in serum uric acid levels was associated with a decrease in the NAR levels of dietary fiber (P<0.001), calcium (P<0.001), and folic acid (P<0.001).

KCI등재

2식품안전성에 대한 인식이 배달 또는 테이크아웃 음식 이용에 미치는 영향

저자 : 백선영 ( Seonyeong Baek ) , 석용희 ( Younghee Suk ) , 이현숙 ( Hyeonsook Lee ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 182-194 (13 pages)

다운로드

(기관인증 필요)

초록보기

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

KCI등재

3국내에서 판매되는 음료 유형별 당류 함량 평가

저자 : 김소윤 ( So-yun Kim ) , 최미경 ( Mi-kyeong Choi )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 195-204 (10 pages)

다운로드

(기관인증 필요)

초록보기

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

KCI등재

4경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사

저자 : 손유진 ( Yu Jin Son ) , 남수진 ( Su Jin Nam ) , 이승훈 ( Seung Hun Lee ) , 김동우 ( Dong Woo Kim ) , 신승호 ( Seung Ho Shin ) , 구옥경 ( Ok Kyung Koo )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 205-217 (13 pages)

다운로드

(기관인증 필요)

초록보기

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm2, whereas counts in dining areas were relatively low at 0.1∼3.5 log CFU/100 cm2. Newly installed partitioned areas had the lowest contamination level of 0.1∼2.8 log CFU/100 cm2. Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

1
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