Analysis of Microbial Contamination and Preservatives in Children`s Favorite Foods Around Elementary Schools in Gyeonggi and Incheon

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 , 4.50, , and CFU/g, respectively. Coliforms in four kinds of foods except for dumplings were , 2.00, and CFU/g, respectively. Yeasts and molds in those foods were , and CFU/g, respectively. S. aureus was isolated in of seasoned dried fish slices ( CFU/g), of bread and snacks ( CFU/g), of sausages ( CFU/g), of sugar products ( CFU/g), and of dumplings B. cereus was isolated in of seasoned dried fish slices , of bread and snacks , and of sugar products . 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 haying an indication of preservative were not detected. Moreover, 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.