- 相模女子大学紀要. B, 自然系 (ISSN:09167676)
- vol.76, pp.13-19, 2012
The number of incidents of food poisoning at food service facilities has decreased since the execution of a hygiene control manual for parge-scale food processing facilities in accordance with the HACCP, however the improvement level for sanitary conditions still cannot be deemed sufficient. Especially nowadays where bacteria capable of causing food poising in small numbers are gaining attention, the thorough cleaning and sterilization of kitchen instruments, hands and fingers is extremely important. Here, in order to comprehend the extent of microbial contamination, we conducted an examination of viable count, Escherichia coli and coliform group on the hands and fingers of food processing personnel and kitchen instruments (cutting boards, dish towels, knives, refrigerator, etc.). Results showed the mean values of 10^1 〜 10^2 /100cm^2 prior to usage and 10^2 〜 10^4 / per hand following usage. As the number of viable bacteria increased, the detection rate for coliform group also increased. The degree of viable count and coliform group contamination was especially high in water bowls for placing rice paddles and tongs during usage, used dish towels, hands and fingers during food preparation, and sponges, with more than half of examination targets having results comparable to the degree of contamination for the floor. With the need for improving sanitary conditions of cutting boards, refrigerator handles, hands and fingers, and sponges for washing, the hygiene instruction using the Lumitester PD-20 was carried out. As a result, the degree of contamination for almost all examination targets improved to Rank A, and in the results for examination of viable bacteria counts conducted simultaneously the values decreased to less than 1/10 〜 1/40 in comparison to those prior to instruction. Since the usage of Lumitester makes quick numerical comprehension of contamination possible, it can be deemed an efficient method for improvement of cleaning and sterilization methods at the workplace. The results of this research show that further minimization of secondary food product contamination risk is possible by introduction of the Lumitester into hygiene control.