| Summary: | 碩士 === 輔仁大學 === 食品科學系碩士班 === 106 === With the general food habits of people tending from home cooked food to those form outside, students are increasing relying on school lunches. The liquid eggs used in lunch-box plants are at high risk of Salmonella contamination, but extensive research regarding those is very rare. Moreover, beverages from tea shops are also quite common these days. The sanitation assessment of school lunches have been of great concern. Therefore, the aim of this study was to survey the sanitation and hygiene of lunches served in primary and secondary schools, as well as those of liquid eggs and beverages sold in teashops. To explore the cause of inadequate hygiene of the beverages and edible ice cubes, we designed a questionnaire that would help us to suggest improvements in hygiene. The data of the laboratory information management system, from January 2014 to August 2017 were collected, classified, and analyzed. The lunch items were sampled randomly from schools and lunch-box plants in New Taipei City with sanitation standards. The pathogens of the leftover-food samples were determined when symptoms of nausea, vomiting, abdominal pain, diarrhea, and others were reported from schools to the Department of Health. Liquid eggs were sampled randomly from factories and stores. The beverages, including smoothies, juice, tea, coffee and others were sampled from teashops with sanitation standards. The average unacceptable rate of coliforms and Escherichia coli of school-own lunches was 0 % (n = 330) from 2014 to August 2017, and that of lunch-box plants was 4.67 % (n =835); the difference were statistically significant (p < 0.01). The average unacceptable rate of food poisoning samples was 8.24 % (n = 267). The main pathogenic organism detected was Bacillus cereus. The average detection rate of Salmonella in pasteurized liquid egg was 9.68 % (n = 31). The average detection rate of unpasteurized liquid eggs was 23.08 % (n = 39), and that of unclear labeled was 28.57 % (n =56). The detection rate of pasteurized liquid egg on Salmonella was significantly lower than that of unpasteurized liquid eggs and liquid eggs with unclear labeled (p < 0.01). The average unacceptable rate of edible ice cubes from 2014 to August 2017 was 37.16 % (n =183), 16.95 % (n = 118) for ice products, 15.58 % (n = 154) for fruit/ vegetable juices, 13.28 % (n = 241) for tea and coffee. The unacceptable rate of edible ice cubes was significantly higher than those of ice products, fruit/ vegetable juices, tea and coffee (p < 0.01). The questionnaire group that performed better sanitation measures appeared to have a lower tendency to beverages than the non-questionnaire group, but the differences were not statistically significant (p > 0.01). With questionnaire survey practiced table wiping, use of cup rags, employed correct sterilization method to clean rags, and hand washing habbits, hence showing an unacceptable rate significantly lower than without questionnaire survey (p < 0.01). As seen from the above outcomes, implementing hygienice practices among the staff would help to improve the hygiene quality of beverages and other outside food. In summary, health education for food-industry staffs should be strengthened and the establishment of hygienice practices to improve the quality of food sanitation and hygiene should be implemented.
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