Microbial Examination of Nonheated Foods Served in Feeding Programs of Elementary Schools, Iksan City, Jeonbuk Province, Korea

Abstract

More than 90% of elementary school students in Korea have lunch provided by a school feeding program. This study examined nonheated foods, foods in which final ingredients were added after cooking ("heated/nonheated foods"), and desserts for microbial contamination levels and the presence of foodborne pathogens. We obtained a total of 77 food samples belonging to the above three groups from four elementary schools located in Iksan, Jeonbuk, Korea, from June to July 2010. Among the samples, 15% of nonheated foods and 9% of heated/nonheated foods contained > 6 log CFU of aerobic bacteria per g. Unacceptable coliform counts according to Korean national standards (3 log CFU/g) were also observed in 30, 4.5, and 26% of nonheated foods, heated/nonheated foods, and desserts, respectively. The foodborne pathogens Escherichia coli O157:H7, Bacillus cereus, and Cronobacter sakazakii were found in two, one, and two of the total samples, respectively. Detection of E. coli O157:H7 indicates a low level of safety in the school lunches served in Korean elementary schools. To improve food safety, hazard analysis critical control point guidelines should be applied to school food service establishments to lower the microbial risks in foods served to children.

A preliminary study on the quality of street vended foods around a university in Kunming, China

“…In the present study, APC numbers of tested SVF samples were near those reported in Korean elementary schools, which indicated that 15% of nonheated foods and 9% of heated/nonheated food samples were not meet food standards (Ryu et al, 2011…”

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“…2). In Korean schools Ryu et al (2011) reported of the provision of a variety of side dishes and desserts with the main meal in schools. This was not present in the schools in Ashanti Region.…”

“…Meldrum et al (2009) reported of a relatively safer ready-to-eat meals in schools in Wales as there were no microbiologically unacceptable food. The schools in Wales had HACCP in place whilst in Korea, the microbiological quality of school meals sampled were reported not to be adequate to ensure food safety (Ryu et al, 2011) hence the high rate of FBD from schools in the country. order to provide safe food for students.…”

“…This interrupts education and affects growth and development with persistent occurrence in children (Rodriguez-Caturla et al 2012). In Korea, 47% of the cases of FBD were from schools (Ryu et al, 2011). In Japan within seven months in the year 1996, 11,826 cases with 12 deaths from E. coli 0157: H7 infection were reported in schools, whilst in Brazil 11.6% of documented FBD in 2005 were from school catering services (Santana et al 2009).…”

“…Ryu et al (2011) recommended the introduction of HACCP to improve food safety in Korean schools. Food stored out of recommended storage temperature and time could encourage spoilage and growth of pathogenic microorganisms to cause disease Nhlapo et al (2014).…”