The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers. Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 cm2 and 1.7±0.9 log cfu/100 cm2, respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 cm2 and 1.7±0.8 log cfu/100 cm2, respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 표면 미생물 채취
    3. 일반세균 및 대장균군
    4. DNA 추출
    5. 식중독세균 PCR
    6. Bacillus cereus 분리 및 동정
    7. Bacillus cereus 독소 유전자 시험
    8. Bacillus cereus 항생제 감수성 시험
    9. 통계처리
결과 및 고찰
    1. 도마와 칼의 미생물 오염도
    2. 보육시설과 지역아동센터의 설립주체 및 규모에 따른미생물 오염도
    3. 도마와 칼의 식중독 세균 오염도
    4. B. cereus의 독소 유전자 분포
    5. B. cereus의 항생제 감수성 시험
요약 및 결론
References

• 강주영(순천대학교 식품공학과) | Ju-Yeong Kang (Dept. of Food Science and Technology, Sunchon National University)
• 박은지(순천대학교 식품공학과) | Eun-Ji Park (Dept. of Food Science and Technology, Sunchon National University)
• 이한철(순천대학교 식품공학과) | Han-Cheol Lee (Dept. of Food Science and Technology, Sunchon National University)
• 박민지(순천대학교 식품공학과) | Min-Ji Park (Dept. of Food Science and Technology, Sunchon National University)
• 오도경(순천대학교 식품공학전공) | Do-Gyung Oh (Dept. of Food Science and Technology, Sunchon National University)
• 김찬영(순천대학교 식품공학전공) | Chan-Yeong Kim (Dept. of Food Science and Technology, Sunchon National University)
• 정은선(순천대학교 식품공학전공) | Eun-Sun Jeong (Dept. of Food Science and Technology, Sunchon National University)
• 이영주(순천시어린이급식관리지원센터) | Young-Ju Lee (Suncheon Center for Children’s Foodservice Management)
• 김중범(순천대학교 식품공학과) | Jung-Beom Kim (Dept. of Food Science and Technology, Sunchon National University) Corresponding author