J Nutr Health.  2014 Jun;47(3):214-220.

A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis

• Yu OK
• Kim HS
• Byun MS
• Kim M
• Cha YS

Abstract

PURPOSE
The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiolo-gical quality.
METHODS
Meals were provided by two social enterprises, one franchise, and one convenience store. There were a total of six meal samples; two samples (social enterprise meal 1; SEM 1, social enterprise meal 2; SEM 2) from two social enterprises, respectively, two samples (franchise meal 1; FM 1, franchise meal 2; FM 2) from one franchise, and two samples (convenience store meal 1; CSM 1, convenience store meal 2; CSM 2) from one convenience store. Microbiologi-cal analysis and assessment were performed by Korean food standards codex (KFSC).
RESULTS
General bacteria and E. coli in SEM 1 were detected, but the levels were not over KFSC, and Coliform less than 9.2 x 10 CFU/g was also de-tected in seasoned bean sprouts of SEM 1. General bacteria was detected at 1.6 x 10(6) CFU/g in cabbage kimchi of SEM 2. Coliform was detected in cabbage kimchi, squid cutlet, stir-fried pork, and fried chicken of FM1 and 2, but the levels were not over KFSC. In addition, S. aureus was detected in cabbage kimchi and seasoned dried white radish of FM 1 and 2 (9.8 x 10(2) CFU/g, 9.4 x 10(3) CFU/g respectively), thus was over KFSC. B. cereus was detected in stir-fried pork and fried chicken (1.2 x 10(3) CFU/g, 1.5 x 10(3) CFU/g respectively) of FM 1 and 2, thus was over KFSC. Finally, S. aureus was detected in stir-fried dried squid, seasoned spicy chicken, and stir-fried kimchi of CSM 1 and 2, and was over KFSC too (9.5 x 10(4) CFU/g, 2.4 x 10(2) CFU/g, 1.3 x 10(3) CFU/g respectively).
CONCLUSION
Results of this study suggest that systemic management of hygiene is necessary to safely providing meals to poorly-fed children.

Keyword

poorly-fed children; meals; microbiological assessment; hygiene

MeSH Terms

Bacteria
Brassica
Chickens
Child*
Decapodiformes
Humans
Hygiene*
Meals*
Raphanus
Seasons

Reference

1. Park KS, Ha JH, Heo DJ. A research on improving the efficiency of government-funded meal support program for low-income children. Busan: Busan Women and Family Development Institute;2012.

2. Kwun HY, Kim JH, Lee HM. Beneficiaries' satisfaction, menu preference and dietary habits of lunch-box program provided to low-income families. Korean J Food Nutr. 2011; 24(3):320–328.

3. Ministry of Gender Equality and Family. 2012 youth white paper. Seoul: Ministry of Gender Equality and Family;2012.

4. Ministry of Health and Welfare. Results data of Ministry of Health and Welfare. Seoul: Ministry of Health and Welfare;2012.

5. Moon JA, Yoo CH, Lee KE. Microbiological assessment of home-delivered meals for children from low-income families during production and delivery. J Korean Diet Assoc. 2013; 19(3):236–252.

6. Choi H, Kwon S, Yoon J. Government-funded meal support program for low-income children through convenience stores: current status and nutritional quality of available meal items in Seoul. Korean J Community Nutr. 2011; 16(2):253–264.

7. Yoon B, Yoon J, Shim JE, Kwon S. Current status of meal box service management for children from low-income families during summer vacation. Korean J Community Nutr. 2009; 14(2):206–215.

8. Choi YD, Jung DH. A study on the efficient food service program to the poorly-fed children. Korean Acad Soc Welf Support. 2007; 3(1):1–24.

9. Yang IS, Lee BS, Cha JA, Han KS, Chae IS, Lee JM. Foodservice in institutions. 3rd edition. Seoul: Kyomunsa;2011.

10. Kim HY, Oh SW, Chung SY, Choi SH, Lee JW, Yang JY, Seo EC, Kim YH, Park HO, Yang CY, Ha SC, Shin IS. An investigation of microbial contamination of ready-to-eat products in Seoul, Korea. Korean J Food Sci Technol. 2011; 43(1):39–44.

11. Korea Food and Drug Administration. Food borne outbreak for 2009 [Internet]. Cheongwon: Korea Food and Drug Administration;2009. cited 2014 May 13. Available from: http://www.kfda.go.kr.

12. Korea Food and Drug Administration. Food poisoning statistics system 2011 [Internet]. Cheongwon: Korea Food and Drug Administration;2012. updated 2012 May 15. cited 2014 May 13. Available from: http://www.mfds.go.kr/e-stat/index.do.

13. Lee HW. A study on inter-organizational service network for the primary school children in need. Korean J Soc Welf. 2002; 49:190–224.

14. Kim J, Kwon S, Lee Y, Choi H, Yoon J. The current status of foodservice management in the restaurants participating in the government-funded children's model program in Korea during summer vacation. Korean J Community Nutr. 2012; 17(2):182–193.

15. Chae MJ, Bae HJ, Yoon JY. Consumption practices and selection attributes of the university students on ready-to-eat foods. J Foodserv Manage. 2008; 11(2):289–307.

16. Lee JH. A survey on the consumption practices of ready-to-eat foods and quality management standards of kimbab implementing HACCP system [dissertation]. Gyeongsan: Daegu University;2011.

17. Korea Food and Drug Administration. 2010 Korean food standards codex [Internet]. Cheongwon: Korea Food and Drug Administration;2011. cited 2014 May 13. Available from: http://www.kfda.go.kr.

18. Kim HK, Lee HT, Kim JH, Lee SS. Analysis of microbiological contamination in ready-to-eat foods. J Food Hyg Saf. 2008; 23(4):285–290.

19. Jung DS, Shin DH, Jung DH, Kim CM, Lee IS. Food hygienics. Seoul: Jungmoonkak;2002.

20. Kim HJ, Hwang YI, Lee SC. Inhibitory effect of hydrogen peroxide on the growth of Escherichia coli. J Basic Sci. 2004; 19:113–117.

21. Frazier WC, Westhoff DC. Food microbiology. 4th edition. New York (NY): McGrow-Hill Book, Inc.;1988.

22. Moon HK, Jean JY, Kim CS. Effect of sanitization on raw vegetables not heated in foodservice operations. J Korean Diet Assoc. 2004; 10(4):381–389.

23. Hong WS, Yoon JY, Choi EH, Lee KE, Bae HJ. Alternative food service industry's sanitation management and HACCP. Seoul: Baeksan;2009.