Hygiene Monitoring of Food for Children’s Foodservice Using the IoT-based Smart Food Safety Management System (iMEAL)
10.14373/JKDA.2024.30.1.61
- Author:
Eun-Jin LEE
1
;
Sang-Hyeok SEO
;
Hye-Kyung MOON
Author Information
1. Dept. of Interdisciplinary Program in Senior Human Ecology (Food and Nutrition), Changwon National University, Changwon 51140, Korea
- Publication Type:Report
- From:Journal of the Korean Dietetic Association
2024;30(1):61-73
- CountryRepublic of Korea
- Language:English
-
Abstract:
This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.
