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J. F Hyg. Sfety 20(4), 232 236 (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, 2004. 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

$IBOHFTPG$POUBNJOBUJPO-FWFMPG-JTUFSJBTQQEVSJOHUIF1SPDFTTJOH&OWJSPONFOUTJO,JNCBC3FTUBVSBOUT 233 x 2004 7 9 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 10 10 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

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) (0.28-1.12) (0.04-0.18) (0.18-1.87) Cooke 3/8 (37.5) 5/8 (62.5) 3/10 (30.0) 7/10 (70.0) (0.28-0.42) (0.68-1.23) (0.18-0.36) (0.64-2.04) 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) (0.04-0.38) (0.18-1.04) (0.22-0.36) (0.22-1.36) Equipment Kithen 2/8 (25.0) 7/8 (87.5) 0/12 6/12 (50.0) (0.43-0.64) (0.04-1.24) (0.18-1.23) Wrpping 5/14 (35.7) 11/14 (78.6) 0/8 6/8 (75.0) (0.04-0.68) (0.61-2.12) (0.43-1.88) 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) (0.18-0.45) (0.18-1.18) (0.44-1.18) (0.18-2.18) Finl prout Kimbb 1/5 (20.0) 4/5 (80.0) 1/5 (20.0) 5/5 (100.0) (0.43) (0.30-1.04) (0.75) (0.22-1.66) Totl b 19/65 (29.2) 45/65 (69.2) 10/67 (14.9) 40/67 (59.7) (0.04-0.68) (0.04-2.12) (0.04-1.18) (0.18-2.18) 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. 1.12 0.18 1.87 Cuumber N.D. 1.68 Pikle rish N.D. N.D. N.D. 0.30 Lver N.D. 0.28 0.04 0.24 Cooke Frie egg 0.42 1.23 0.36 2.04 Frie hm N.D. 0.72 0.22 0.64 Spinh N.D. 0.94 Crrot 0.42 1.08 0.18 1.12 Fishe pste N.D. 0.78 Burok N.D. 1.02 Equipment Foo-ontt Chopping bor 0.56 1.30 N.D. 1.02 Knife 0.04 1.12 N.D. 1.23 Kimbl(bmboo mt) 0.68 2.12 Glove 0.04 1.46 N.D. 1.88 Non foo-ontt Apron 0.45 1.30 N.D. 0.62 Dishloth 0.64 1.24 0.18 1.36 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!

$IBOHFTPG$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 28 10 (35.7) 9 1 36 18 (50.0) 17 1 Continer 24 13 (54.2) 8 5 24 7 (29.2) 6 1 Equipment 40 25 (62.5) 21 4 36 12 (33.3) 11 1 Environment 24 11 (45.8) 8 3 24 7 (29.2) 7 Finl prout 10 5 (50.0) 4 1 10 6 (60.0) 4 2 Totl 130 64 (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) 134 50 (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». 13-16) 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

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