fm

Transcription

1 J. F Hyg. Sfety 20(4), (2005) ½ ü y Listeri spp. y ½ Á«Áw 1 Áy w 1, w t w w w Chnges of Contmintion Level of Listeri spp. uring the Proessing Environments in Kimbb Resturnts Ji-Yeon Kim, Ill-Kyong Kwon, Seung-Yeul H 1, n Chong-He Hong 1, %FQBSUNFOUPG"OJNBM'PPE4DJFODFBOE5FDIOPMPHZ,BOHXPO/BUJPOBM6OJWFSTJUZ$IVODIPO,PSFB %FQBSUNFOUPG7FUFSJOBSZ.FEJDJOF,BOHXPO/BUJPOBM6OJWFSTJUZ$IVODIPO,PSFB 3FDFJWFE"VHVTU"DDFQUFE/PWFNCFS ABSTRACT This stuy ws performe to fin out the ptterns of Listeri spp. ontmintion uring Kimbb preprtion t the speilize resturnts. Smples were ollete from ingreients, ontiners, equipments, n environments from two Kimbb resturnts from July through September, Isoltion rte of Listeri spp. ws 43.2% mong 264 smples. Strins isolte were Listeri innou 35.9%, L. murryi 6.8%, n L. gryi 0.3%. No L. monoytogenes ws etete. Contmintion level of ingreients, ontiners, equipments, n Kimbb smple uring fternoon ws ll signifintly higher thn the smples ollete uring morning(p<0.05). The most influening ftor of ontmintion ws improper hnling or no isinfetion proeures uring Kimbb preprtion. Sfety ontrols re reommene s follows; prevention of ross-ontmintion uring ingreients preprtion, temperture ontrol for ingreients n Kimbb uring holing, lening n isinfetion of hopping bors n knives uring preprtion proessing, n frequent hnges of isposble gloves. Kimbb resturnts shoul reognize the importne of sfety ontrol using the Goo Hygieni Prties. Key wors: Kimbb, Listeri, sfety ontrol z ƒ w yw y w r ƒ ƒwš. ½»y š r w ƒ ƒwš, w ƒ» ½ ù r š. 1) ½ w w w t ƒ p w ƒ t. ù ½ ƒ w (Rey-to-et, RTE) t, ½ š y t ƒ. RTE t Listeri monoytogenes, Slmonell spp., Esherihi oli O157:H7, Stphyloous ureus, Clostriium perfringens, Cmpylobter jejuni, Billus ereus, Vibrio prhemolytius ³ š, ½ RTE t w y v š. 2,3) p Listeri spp. ³ 3 o C~45 o C, x», ph 5.0~9.6 ƒ w, biofilm x t w w w ƒ w ³. þ m RTE t listeriosis ƒ e, y ƒ š. 4~6) ù t t w 2003~2004 ½ t ƒ 8.1~11.5% t w. ù ½ w 60~70% ½ š. ½ ½ 7) y wš, q wš wš w. Author to whom orresponene shoul be resse. 232

2 $IBOHFTPG$POUBNJOBUJPO-FWFMPG-JTUFSJBTQQEVSJOHUIF1SPDFTTJOH&OWJSPONFOUTJO,JNCBC3FTUBVSBOUT 233 x ½ 2œ w (q 1 ü) z ( ) ù ƒƒ 2z w w.,», y w w. ƒ (,,, ½) ƒ (, w, e,,, ) w š, ½ w. ½ Whirl pk (Nso, USA) w x w. ½ 25 g w 225 ml buffere peptone wter (BPW, Oxoi., UK), ƒ 10 g w 90 ml BPW yw z, Stomher 400 (Sewr., UK) 2 ³ yw x w. y 30 ml BPW guze m 2 t swbw w. x Listeri spp. -³ yw BPW k 35 o C 24 ³wš, ³ 1 ml w Listeri Enrihment broth (LEB, Difo, USA) 9 ml w 30 o C 48 w. k oxfor gr (OXA, Oxoi) PALCAM gr (Merk, Germny) z w 35 o C 48 w z w y kw trypti soy gr (TSA, Difo) wš 35 o C 24 w. ³ Grm stin, β-hemolysis, motility, tlse z, API-Listeri kit (Biomerieux, Frne) w. Listeri spp. Most Probble Number (MPN) w 1 ml ƒƒ 3 UVM broth (Difo) wš 30 o C 48 z, PALCAM gr (Merk) z wš 30 o C 48 z x y w. y β-hemolysis q z y t w yw. m SAS (Sttistil Anlysis System, Ver 8.1, Cory, NC, USA) progrm w, Dunn's multiple rnge test w. š RTE t z ƒ w š w t ƒw w w. ü t RTE t ½» ù w w, ƒ ƒw š. ½ œ Listeri spp. y ½ œ Listeri spp. k Tble 1. ü Listeri spp. e z (P<0.05). ½ óù ½ Á w, ú z û. ù z ƒw Á, w ü ½ ƒ ew k ƒ w». ½ w e w g v Á ƒ w z x v ƒ. y Tble 2. ½ ƒ ƒ ƒ š, ƒ. A š, Á w. p ½ ƒ wš., e,, e, w z ƒw. ½» w w ontrol point, z ƒ»,» Ë, 3ƒ. A 7.3~10.3 o C, B 12.0~15.7 o C Foo Coe 8) w þ t ù wƒ t 5 o C» w w. e, w, 3.6~4.5 o C þ 16~19 z û ontrol point v ƒ š q. w ƒ +PVSOBMPG'PPE)ZHJFOFBOE4BGFUZ7PM/P

3 234 CtXp ydtxp fw ƒ Listeri spp., ƒ, w q.» Ë Ë w» x, œ» w.»ƒ sw ½ ƒ v w q. z Listeri spp. w y» ƒ w q. t wš Áò w w w ƒ w, ½ ½ ww w ƒ y k ƒ j, z w š w Tble 1. Chnges of ontmintion level of Listeri spp. uring proessing in Kimbb resturnt A n B Smpling points Ingreient Unooke 0/6 Number of positive(%) Morning b Afternoon Morning Afternoon 2/6 (33.3) 2/8 (25.0) 6/8 (75.0) ( ) ( ) ( ) Cooke 3/8 (37.5) 5/8 (62.5) 3/10 (30.0) 7/10 (70.0) ( ) ( ) ( ) ( ) Subtotl 3/14 (21.4) 7/14 (50.0) 5/18 (27.8) 13/18 (72.2) Continer 5/12 (41.6) 8/12 (66.7) 2/12 (16.7) 5/12 (41.7) ( ) ( ) ( ) ( ) Equipment Kithen 2/8 (25.0) 7/8 (87.5) 0/12 6/12 (50.0) ( ) ( ) ( ) Wrpping 5/14 (35.7) 11/14 (78.6) 0/8 6/8 (75.0) ( ) ( ) ( ) Subtotl 7/22 (31.8) 18/22 (81.8) 0/16 12/20 (60.0) Environment 3/12 (25.0) 8/12 (66.7) 2/12 (16.7) 5/12 (41.7) ( ) ( ) ( ) ( ) Finl prout Kimbb 1/5 (20.0) 4/5 (80.0) 1/5 (20.0) 5/5 (100.0) (0.43) ( ) (0.75) ( ) Totl b 19/65 (29.2) 45/65 (69.2) 10/67 (14.9) 40/67 (59.7) ( ) ( ) ( ) ( ) Morning: within 1 hour fter beginning proessing of Kimbb. Afternoon: lunh time or within 6 hours fter beginning proessing of Kimbb. Number of positive smples/number of smples exmine. Rnge of vlue(log MPN/g or m 2 ). w w «w x š q. ½ w A ½ ƒ, ù» ww w. t w 10) w w w, Á w ƒ. p ½ RTE t w ƒ t w ƒ. ½ k ü ü Tble 2. Quntittive ontmintion of Listeri spp. from ingreients n equipments use in Kimbb resturnt A n B Smpling points Listeri spp.(men log MPN/g) Morning b Afternoon Morning Afternoon Ingreient Unooke Imitte rbmet N.D Cuumber N.D Pikle rish N.D. N.D. N.D Lver N.D Cooke Frie egg Frie hm N.D Spinh N.D Crrot Fishe pste N.D Burok N.D Equipment Foo-ontt Chopping bor N.D Knife N.D Kimbl(bmboo mt) Glove N.D Non foo-ontt Apron N.D Dishloth Morning: within 1 hour fter beginning proessing of Kimbb. b Afternoon: lunh time within 6 hours fter beginning proessing of Kimbb. Ingreients holing temperture: resturnt A (7.3~10.3 o C), B (12.0~15.7 o C). N.D.: Not Detete. C ƒyfw q9 ia rtpypfyirfqp U wg!

4 $IBOHFTPG$POUBNJOBUJPO-FWFMPG-JTUFSJBTQQEVSJOHUIF1SPDFTTJOH&OWJSPONFOUTJO,JNCBC3FTUBVSBOUT 235 Tble 3. Distribution of Listeri spp. isolte uring proessing in Kimbb resturnt A n B Number of positive for Listeri spp.(%) Smpling points No. of smples No. of Listeri spp. Lin Lmu Lgr smples Listeri spp. Lin Lmu Lgr Ingreient (35.7) (50.0) 17 1 Continer (54.2) (29.2) 6 1 Equipment (62.5) (33.3) 11 1 Environment (45.8) (29.2) 7 Finl prout 10 5 (50.0) (60.0) 4 2 Totl (49.2) (100.0) Lin; L. innou, Lmu; L. murryi, Lgr; L. gryi. No L. monoytogenes ws etete. 50 (78.1) 13 (20.3) 1 (1.6) (37.3) (100.0) 45 (90.0) 5 (10.0) z q, x ½ w» ü 25~29 C o ½ w ƒ. ½ œ Listeri spp. s A, B Listeri spp. s Tble 3. ½ y 114 Listeri spp. L. innou 95 (83.3%), L. murryi 18 (15.8%), L. gryi 1 (0.9%) š, w³ L. monoytogenes. RTE t w w. 11,12) L. monoytogenes Listeri š w w. ù L. innou L. monoyotogenes ƒ w w. L. innou L. monoytogenes û ph ƒ wš, k, w w w L. innou L. monoytogenes w y w ƒ» ) ƒ z ƒ w ½ RTE t p œ w ƒ, L. monoytogenes wì L. innou œ t ³ y w ƒeƒ š q. RTE t l t w» w (1)», (2) q w w, (3) mw š. ½ w ƒ 17,18) ƒ w» ƒ w. ½ l wš,,, e, Á y z, p t e w e y w. w Goo Hygieni Prties (GHP) ü. ½ sww ü q 19,20) RTE t» w GHP e ½ x w w q ½ sww t w w v w e q. ½ ƒ t RTE t ƒ ƒw ƒ š. ½ z Listeri spp. y w w, y w w ü q w. 264 Listeri spp. 114 (43.2%), Listeri spp. Listeri innou 95 (83.3%), L. murryi 18 (15.8%), L. gryi 1 (0.9%). w³ Listeri monoytogenes. y z (P<0.05), ½ Á» q. ½ w +PVSOBMPG'PPE)ZHJFOFBOE4BGFUZ7PM/P

5 236 CtXp ydtxp fw» ½ ƒ w. ½ l wš,,, e, Á y z,»ƒ sw ½, p t e w e y w. w ƒ» w ½ x Goo Hygieni Prties w w, q ½ sww t w w v w e q. š x 1., ½,,, : r q ½ m t w. w t wz, 11, (1996) 2. Notermns, S., n Borgorf, M.: A globl perspetive of fooborne isese. J. Foo Prot., 60, (1997) 3. Shlunt, J.: New iretions in fooborne isese prevention. Int. J. foo mirobil. 78, 3-17 (2002). 4. Frber, J.M.: Present sitution in Cn regring Listeri monoytogenes n rey-to-et sefoo prouts. Int. J. foo mirobil, 62, (2000). 5. Sommer P., Mrtin-Rous C. n Mettler E.: Influene of the herent popultion level on biofilm popultion, struture n resistne to hlorintion. Foo Mirobiology. 16, (1999). 6. Thyer, D.W., Boy, G., Kim, A., Fox Jr., J.B. n Frrell Jr., H.M.: Fte of gmm-irrite Listeri monoytogenes uring refrigerte storge on rw or ooke turkey brest met. J. Foo. Prot., 61, (1998). 7. t t : 2005 z. w, pp 2-3 (2005). 8. U.S. Deprtment of Helth n Humn Servies: Chpter 3 Foo, Speifitions for Reeiving, , Temperture. Foo Coe (2005). 9. x, : w ½ t sƒ. w t wz, 14, (1998). 10.,,»y, y w, ½ : x t w. w t wz, 18, (2003). 11. Dhnshree B., Ott S.K., Krunsgr I., Goebel W. n Krunsgr I.: Iniene of Listeri spp. in linil n foo smples in Mnglore, Ini., Foo Mirobiol., 20, (2003). 12. Silvi, I.M.M., Almei, R.C.C., Alves, M.A.O., Almei, P.F.: Ourrene of Listeri spp. in ritil ontrol points n the environment of Mins Fresl heese proessing., Int. J. Foo Mirobiol., 81, (2003). 13. Aguo, V., Vits A.I. n Gri-Jlon I.: Chrteriztion of Listeri monoytogenes n Listeri innou from vegetble proessing plnt by RAPD n REA. Int. J. Foo Mirobiol., 90, (2004). 14. Buzrul S. n Alps H.: Moeling the synergisti effet of high pressure n het on intivtion kinetis of Listeri innou: preliminty stuy. FEMS Mirobiol. Letters., 238, (2004). 15. Cleron-Mirn L.M., Brbos-Cnovs, G.V. n Swnson, B.G.: Intivtion of Listeri innou in skim milk by pulse eletri fiels n nisin. Int. J. Foo Mirobiol., 51, (1999). 16. Kmt A.S. n Nir P.M.: Ientifition of Listeri innou s Biologil Initior for Intivtion of L. monoytogenes by some Met Proessing Tretments. Lebensm.-Wiss. u.- Tehnol., 29, (1996). 17. Bryn, F.L., Jermini, M., Shmitt, R., Chilufy, E.N., Mihel, M., Mtob, A., Mfume, E. n Chibiy, H.: Hzrs ssoite with holing n reheting foos t vening sites in smll town in Zmbi. J. Foo Prot., 60, (1997). 18. Buhnn, R.L.: Aquisition of mirobiologil t to enhne foo sfety. J. Foo Prot., 63, (2000). 19. FAO/WHO: Reommene Interntionl Coe of Prtie Generl Priniples of Foo Hygiene. CAC/RCP , Rev , Am. (1999). 20. t t : t w». t t š y. (2005). C ƒyfw q9 ia rtpypfyirfqp U wg!