부산 지역 대학가 주변의 길거리 음식 위생 상태 모니터링

다국어 초록 (Multilingual Abstract)

As a kind of Korean inherent culture, street foods face many hygiene problems, and it is vital to improve the hygiene situation. But until now, hygiene researches about the street foods surrounding us were seldom. In order to confirm the sanitation safety and contamination situation of street foods surrounding of universities in Busan, in this research, hygiene level inspections based on physicochemical analysis and microbiological examination were carried out. the pH of skewered chicken seasoning and mustard sauce are 5.01-5.74 and 3.40-3.54, and also, the highest one and the lowest one in all sauce used by street foods, respectively. The pH of kimbab, flying, and fish paste are 6.00-6.57, 6.04-6.40, and 4.05-4.20, respectively. In all 6 regions inspected, Acid value of 4 regions exceeded the prescribed value, meanwhile, the considerably high peroxide values 2.5-2.7 of skewered chicken seasoning used by all 6 regions nearby universities were observed. Moreover, the relatively low peroxide values 0.2-0.5 of ketchup were observed. And the peroxide values of flying and fish paste are 2.4-2.7 and 1.1-1.3, respectively. Inspections of general bacteria, coliforms and staphylococcus aureus were carried out. Some area’s food materials did not meet the hygiene standards. In all the 6 regions inspected, there were 4 regions whose bacteria quantifies in soy sauce exceeded 10⁴. the bacteria quantity of flying at region F was 7.7×10⁴. The bacteria quantity of kimbab at region A had exceeded the snack food bacteria standard value 10^(6)/g. At the same time, the bacteria quantity of kimbab at the other three regions were all more than 10^(5)/g. In term of sundae, the relatively low bacteria quantity value 2.4×10² was observed at region D, by contrast, the relatively high value 4.9×10³ was observed at region E. In term of fish paste, the bacteria quantity detected at region A was 8.8× 10^(6), and in the water, the quantity with unobvious difference was 10⁴-10^(5). The bacteria inspection results about tools and instruments as follows : For cup, except for region B and D, the bacteria quantifies of the other four regions all exceeded the prescribed value. For folk, the bacteria quantifies at region A, C and E were relatively high, 6.1×10⁴, 6.5×10⁴ and 7.0×10⁴, respectively. For chopsticks, the relatively high bacteria value was inspected at region A, 8.5×10⁴. the coliforms inspection results about foodstuffs as follows : For flying, in all the 6 regions , the coliforms quantifies of 4 regions were more than 10³cfu/g, For kimbab, 4 region’s coliforms quantifies exceeded the proscribed value 10⁴cfu/g. For sundae, the coliforms quantity of region A was 7.5 × 10⁴, which had exceeded the proscribed value, but the other five regions all met the coliforms hygiene standards. For fish paste, except for region A and D, the other four regions all did not conform to the coliforms hygiene standards. For soy sauce, except for region B, almost, the coliforms inspection quantifies at the other five regions were all more than 10⁴ cfu/g. The coliforms inspection results about tools and instruments as follows: For dish, the inspection results at region D and F were negative, but on the other hand, the considerably high coliforms quantity value (7.2×10²cfu/25㎠) was inspected at region C. For cup, again, the relatively high coliforms quantity value (8.5×10²cfu/25㎠)was inspected at region C. For folk, except for region D, the other five regions all did not conform to the coliforms hygiene standards. For chopsticks, the coliforms inspection quantifies at region C and E were 4.5×10⁴cfu/25㎠ and 7×10³cfu/25㎠, respectively, which had all exceeded the prescribed value. Staphylococcus aureus inspection results as follows : For sundae, the inspection quantifies of staphylococcus aureus at region A and F were 8.0× 10¹cfu/g and 2.0×10¹cfu/g, respectively. For kimbab, the inspection quantifies of staphylococcus aureus at region A, C and F were 1.0×10¹cfu/g, 0.5×10¹cfu/g and 0.8×10¹cfu/g, respectively. According to the results above, the hygiene situation of street foods is very worrying, mature regulations along with reasonable countermeasure and effective monitoring are imperative to improve hygiene control of street foods

목차 (Table of Contents)

• Abstract = 1
• 서론 = 1
• 재료 및 방법 = 6
• 1. 시료 = 6
• 2. 실험방법 및 재료 = 6
• 2.1 길거리 음식의 이화학적 특성 분석 = 6
• 2.1.1 길거리 음식의 pH 및 산가 측정 = 6
• 2.1.2 길거리 음식의 과산화 물가 측정 = 8
• 2.2. 길거리 음식의 위해도 분석 = 8
• 2.2.1 시료의 전처리 = 8
• 2.2.2 배지 및 시약 = 9
• 2.2.3 일반세균수 측정 = 9
• 2.2.4 대장균군 측정 = 10
• 2.2.5 황색포도상구균 측정 = 10
• 2.3 자료의 처리와 분석 = 11
• 결과 및 고찰 = 12
• 1. 길거리 음식의 이화학적 특성 분석 결과 = 12
• 1.1 길거리 음식의 pH 측정 결과 = 12
• 1.2 길거리 음식의 산가 측정 결과 = 12
• 1.3 길거리 음식의 과산화물가 측정 결과 = 15
• 2. 길거리 음식의 미생물학적 위해도 분석 결과 = 17
• 2.1 식품류 일반세균수 측정 결과 = 17
• 2.2 기구 및 기기류 일반세균 측정 결과 = 25
• 2.3 식품류 대장균군수 측정 결과 = 34
• 2.4 기구 및 기기류 대장균군수 측정 결과 = 40
• 2.5 식품류 황색포도상구균수 측정 결과 = 44
• 요약 = 50
• 참고문헌 = 53