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| Analysis of Microbial Contamination and Preservatives in Children’s Favorite Foods Around Elementary Schools in Gyeonggi and Incheon |
| Shin Young Park2, Jin⁃Won Choi2, Ji⁃Hye Yeon2, Min Jeong Lee2, Sang⁃Do Ha2, Ki⁃Hwan Park2, Eun⁃Sook Moon3, Myung⁃Hee Ko3, Ji⁃Hyun Lee4, Yu⁃Sean Cho1 and Kyung Ryu1 |
| 1Dept. of Food and Nutrition, Dongnam Health College, Suwon 440-714, Korea; 2Dept. of Food Science and Technology, Chung-Ang University, Anseong 456-756, Korea; 3Citizen Consumer Korea, Seoul 110-761, Korea; 4Research Institute of Food and Nutrition, Yonsei University, Seoul 120-749, Korea |
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Abstract
| Microbial contamination levels and legal preservative appropriation in child foods sampled from the neighborhood of elementary schools were investigated. Contamination levels of total aerobic bacteria in seasoned dried fish slices, bread and snacks, sausages, sugar products and dumplings were 1.70～6.91, 1.40～6.66, 4.50, 3.48～5.88, and 4.79～4.82 log10 CFU/g, respectively. Coliforms in four kinds of foods except for dumplings were 2.30～6.60, 4.22～5.98, 2.00, and 2.78 log10 CFU/g, respectively. Yeasts and molds in those foods were 0.10～4.23, 1.66～4.91, 1.46～1.91, 1.56～4.26, and 1.12～1.84 log10 CFU/g, respectively. S. aureus was isolated in 18% of seasoned dried fish slices (1.00～2.84 log10 CFU/g), 33% of bread and snacks (1.70～1.79 log10 CFU/g), 50% of sausages (3.28 log10 CFU/g), 22% of sugar products (2.16～2.88 log10 CFU/g), and 100% of dumplings (1.18～3.31 log10 CFU/g). B. cereus was isolated in 21% of seasoned dried fish slices (0.70～2.48 log10 CFU/g), 50% of bread and snacks (0.70 log10 CFU/g), and 11% of sugar products (0.30 log10 CFU/g). Both E. coli and Salmonella spp. were not isolated in all samples. Preservative was only labeled on four products among 15 products but preservative on 13 products including 4 products having an indication of preservative were not detected. Moreover, 0.30% of sorbic acid was detected in one of Squid products. The results of this study indicated that the hygienic level of child foods in Gyeonggi and Incheon was very poor and need to be improved. |
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| Key words : child:preservatives:microbiological contamination level:Staphylococcus aureus:Bacillus cereus |
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| Journal of the Korean Society of Food Science and Nutrition 35(2), 224~230 (2006) |
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