손 위생에 대한 식중독 원인균 실태조사 = Prevalence of Food Poisoning Bacteria on Hands in Various Age Groups

다국어 초록 (Multilingual Abstract)

Spread of pathogenic micro-organisms through contaminated hands is a well recognized way oftransmitting disease such as food poisoning. We investigated the prevalence of aerobic plate counts, coliform bacteria,and food-poisoning bacteria on hands in various age groups. The average number of aerobic plate counts was 3.3 logCFU/hand in kindergarteners, 3.4 log CFU/hand in elementary students, 3.2 log CFU/hand in middle school students,3.4 log CFU/hand in high school students, and 3.3 log CFU/hand in adults. Two kindergarteners, 6 elementary stu-dents, and 2 adults were positive for the coliform bacteria. Among the food poisoning bacteria we tested, S. aureuswas isolated from 47 individuals. Eight isolates of B cereus were all from kindergarteners. C. perfringens from 7 individuals. Among 47 isolates of S. aureus, 25 isolates produced toxins. Seven of eight isolates of B. cereusproduced toxins. None of seven C. perfringens isolates produced toxins. All 47 isolates of S. aureus were sensitive tociprofloxacin, trimethoprim/sulfamethoxazole, clindamyccin, imipenem, rifampin and vancomycin. Four isolates(8.5%) were resistant to cefepime, chloramphenicol, cefotetan, and gentamycin. Five isolates (10.6%) were resistantto oxacillin and 6 isolates were resistant to tetracycline. This study shows that it is needs to be established policy ofschool lunch and personal sanitation management.

참고문헌 (Reference)

1 김정원, "최근에 문제시 되는 식중독과 세균성이질의 특징, 발생현황 및 그 대책" 9-14, 2000

2 박희옥, "최근 한국에서 발생한 식중독 모니터링 및 추이 분석" 16 (16): 280-294, 2001

3 하광수, "초등학교 급식 환경에서의 메치실린 내성 황색포도상구균(MRSA)과 seb gene의 검색" 18 (18): 79-86, 2003

4 식품의약품안전청, "연도별 식중독 발생현황"

5 식품의약품안전청, "식품공전, 8 미생물시험법, 2)세균수, 5)대장균군" 문영사 97-100, 2005

6 박석기, "식중독 환자에서 분리한 황색포도상구균의 생물학적 특성" 16 (16): 159-167, 2001

7 박해정, "대학교급식소 고객의 손 위생에 대한 미생물학적 위해 평가" 35 (35): 940-944, 2006

8 유화춘, "단체급식에서의 HACCP 도입방안에 관한 연구" 한국보건산업진흥원 1999

9 국립보건연구원, "감염병실험실진단 질환별시험법" 이노맥스 2005

10 日本藥學會, "日本衛生試驗法註解" 金原出版株式 1995

11 Weinstein, J., "The clean restaurant. : Employee hygiene" 101 : 138-141, 1991

12 Doyle, M. P., "Reducing transmission of infectious agents at home" 20 : 330-337, 2000

13 Genigeorgis, C. A., "Present state of knowledge on stapylococcal intoxication" 9 : 327-360, 1989

14 Juneja, V. K., "Predictive model for growth of Clostridium perfringens at temperature applicable to cooling of cooked meat" 16 : 335-349, 1999

15 Clinical and Laboratory Standards Institute, "Performance standards for antimicrobial susceptibility testing" 15th information supplement 2005

16 Wei, H. L., "Molecular subtyping of Stapylococcus aureus from an outbreak associated with a food handler" 128 (128): 15-20, 2002

17 Cho, H. O., "Microbiological evaluation of employee's hands hygiene based on sanitation training in food service organizations" MS thesis, Sookmyung Women's University 2001

18 Styers, D., "Laboratory-based surveillance of current antimicrobial resistance patterns and trends among Staphylococcus aureus: 2005 status in the United States" 5 (5): 1-9, 2006

19 Casman, E. P., "Identification of a fourth stapylococcal enterotoxin, enterotoxin D" 94 : 1875-1882, 1967

20 Suzuki, M., "Identification of a Shigatoxin type I variant containing an Is1203-like element, from Shiga-toxin producing Escherichia coli" 234 : 37-63, 2004

21 Chen, L. M., "Identification and characterization of enterohemorrhagic Escherichia coli O157 :H7 by using multiplex PCR assay for hlyA, eaeA, stx1, stx2, fliC and rfbO157" 38 : 2989-2993, 2004

22 Center for Food Safety and Applied Nutrition, "Handwashing-related research findings"

23 Kang, Y. J., "Handwashing, essential for safe food preparation, a technical review" 27 : 269-276, 2001

24 Kjolen, H., "Handwashing and disinfection of heavily contaminated hand-effective or ineffective" 21 : 61-71, 1991

25 Synder, O. P., "HACCP-An industry food safely self-control program-part" 12 : 310-316, 1992

26 Bae, H. J., "HACCP principle and application for foodservice managers" Kyomunsa 2006

27 Doyle, M. P., "Foodborne bacterial pathogens, New York and Basel" Marcel Dekker 1989

28 Bryan, F. L., "Factors that contribute to outbreaks of foodborne disease" 41 : 816-, 1978

29 Park, H. K., "Evalution of microbiological hazards of cooking utensils and environment of mass catering establishments" 15 : 315-323, 2000

30 Kim, E. M., "Evalution of microbiological hazards of baking utensils and environment of bakeries" 7 : 85-98, 2001

31 Jack, G., "Evaluation of risks related to microbiological contamination of read-to-eat food by food preparation workers and the effectiveness of interventions to minimize those risks" 1999

32 Arabda, K. R. S., "Evaluation of multipelx PCR for diagnosis of infection with diarrheagenic Escherichia coli and Shigella spp" 42 : 5849-5853, 2004

33 Deibei, C., "EspE, a novel secreted protein of attaching and effacing bacteria, is directly translocated into infected host cells, where it appears as a tyrosine-phosphate 902 kDa protein(eaeA)" 28 : 463-474, 1998

34 Alterkruse, S. F., "Emerrging foodborne disease" 3 : 285-293, 1997

35 Kwak, T. K., "Effectiveness of 70% alcohol solution and hand washing methods on removing transient skin bacteria in foodservice operation" 4 : 235-244, 1998

36 Yamamoto, T., "Detection of the enteroaggregative Escherichia coli heat-stable enterotoxin 1 gene sequences in enterotoxigenic E .coli strains pathogenic for humans" 64 : 1441-1445, 1996

37 Kokai-Kun, J. F., "Comparison of Western immonoblots and gene detection assays for identification of potentially enterotoxigenic isolates of Clostridium perfringens" 32 : 2533-2539, 1994

38 Wood, P. K., "Comparison of DNA probes and the sereny test for identification of invasive Shigella and Escherichia coli strains" 24 : 498-500, 1986

39 USDA/FSIS, "Charpter 12. Examination of meat and poultry products for Bacillus cereus. U.S. Department of Agriculture/ Food Science & Inspection Serivce microbiology Laboratory Guidebook"

40 Granum, P. E., "Bacillus cereus. In Food Microbiology: Fundamentals and Frontiers" American Society for Microbiology Press 373-381, 2001

41 Costa, E. O., "Antimicrobial susceptibility of Staphylococcus spp. isolated from mammary paranchymas slaughtered dairy cows" 47 (47): 99-103, 2000

42 Restaine, L., "Antimicrobial effectiveness of hand washing for food establishment" 10 : 136-141, 1990

43 Lee, K. H., "A study on the sanitary status at various types of restaurants in Changwon city" 30 : 747-759, 2001