• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.126-131
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• 2015

Pathogenic Escherichia coli is recognized as an important cause of diarrhea, hemorrhagic colitis and hemolytic-uremic syndrome worldwide. This study was conducted to investigate the prevalence E. coli contamination in the Korean traditional food bibimbap. E. coli were isolated from 84 of 1142 (7.3%) bibimbap investigated from 2005 to 2011. Antibiotic resistance profiling demonstrated that 6 of the 84 isolates (7.2%) showed multiple drug resistance. Fifteen virulence genes specific for pathogenic E. coli such as Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), and enteroaggregative E. coli (EAEC) were examined by multiplex PCR for mixed bacterial cultures derived from bibimbap samples. The EPEC virulence gene (ent) was detected in 5 strains (5.9%), while ETEC, EAEC, and EIEC were not detected. STEC serotypes O103 (1.2%), O91 (1.2%), and O128 (6.0%) were found, but other serogroups such as O26, O157, O145, O111 and O121 were not detecded. Automated Repetitive-Sequence-Based PCR analysis showed different patterns.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.420-426
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• 2012

The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.81-97
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• 2003

The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of jabchae that were served by contracted management in school meal foodservice. And method of control with the Hazard Analysis Critical Control Point (HACCP)program was suggested. The hazard factors in jabchae product had come from the temperature, time, growth of microbiological equipment and utensils. Almost of raw materials, prepreparation and storage, cooking, holding, serving established the critical control point. It has shown that the microbiological quality of raw materials for jabchae was a little inferior at the time of receiving based on the total plate count(10$^3$∼10 $^{5}$ ), coliform(0∼10$^3$). However microbiological quality become acceptable level by washing and a few disinfection method. Microbiological growth has increased in 3hr at room temperature up to 5.1${\times}$10$^2$ after preparation of jobchae. In conclusion, it is extremly important to reduce hoiding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipment and with insanitary treatments by workers was also important to keep the food safe in this foodservice facility.

• Analytical Science and Technology
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• v.29 no.3
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• pp.136-141
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• 2016

In the present study, the distribution of glass particles inside 10 patrol cars of Chungnam Province has been studied. The target seats were front seats (driver’s seat, passenger’s seat) and the back seat. The target areas were the bottom of the seat (seat contacting buttocks, back of the seat, and the corner of the seat (the bottom and back attached part)). The target areas were tape lifted with an adhesive tape. The glass particles adhering to the adhesive tape were examined and counted under a stereomicroscope. The total number of glass particles found was 679. Among them, 471 (driver’s seat 293, passenger seat 178) were collected from front seats, which are usually occupied by police officers. The majority of glass particles were under 0.49 mm size. The results show that the majority of glass particles can be found on the front seats, rather than on the back seat. There is a high probability that glass particles found on the front seat adhere to police officers, so that to get further transferred to the convict upon physical contact (secondary transfer). Thus, there is a risk of misinterpretation of the value of glass evidence in the course of forensic examinations. Hence, a separate method to prevent cross contamination has to be prepared by police authorities as soon as possible.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.657-668
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• 2021

We prepared the growth and survival models of enterohemorrhagic Escherichia coli (EHEC) and Campylobacter jejuni in milk as a function of temperature and assessed the microbiological risks associated with the consumption of whole milk. EHEC and C. jejuni were not detected in whole milk (n=195) in the retail market. The minimum growth temperature of EHEC in milk was 7℃. The lag time of EHEC in whole milk was longer than that in skim milk. The survival ability of C. jejuni in milk was better at 4℃ than at 10℃. Lower delta values were observed in whole milk than in skim milk, indicating that C. jejuni survived better in skim milk. The probability of foodborne illness from whole milk consumption was 5.70×10^-5 for EHEC and 9.86×10^-9 for C. jejuni. Sensitivity analysis results show that the market temperature of EHEC and the dose-response model of C. jejuni are correlated with the probability of foodborne illness.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.121-132
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• 2010

Soybean farms in Changnyeong were selected for hazard analysis to establish the Good Agricultural Practices (GAP) model of soybean, and physical, chemical(heavy metal) and biological(sanitary indications, foodborne pathogens) hazard analysis for cultivation environment (soil, water) was carried out. First, bow which is able to be mixed in soil and water was confirmed as physical hazard. Levels (Cd:0.01~0.103, Cu:0.001~6.036, As:0.006~3.045, Hg:ND~0.041, Pb:0.003~3.952, $Cr^{+6}$:0.007~0.496, Zn:0.001~66.500, Ni:0.003~18.010) of heavy metals in soil and water were appropriate for GAP criteria. In biological hazard, APC and coliform in soil were detected at the levels of $6.0{\pm}0.3$ and $3.6{\pm}1.6$ log CFU/g, and levels of water were $3.5{\pm}0.7$ and $1.9{\pm}0.7$ log CFU/mL, while E. coli wasn't detected in all sample. However, coliform in water wasn't appropriate for criteria, and E. coli O157 was detected about 22% in some farms, so it needs ways to prevent contamination by human and animals excrements. In conclusion, it needs proper management to prevent cross-contamination of hazards although physical and chemical hazard level were appropriate for GAP criteria while biological hazard wasn't.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.252-260
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• 2009

Whereas the numbers of childcare centers and kindergartens are increasing rapidly, systematic management to control the food safety of foodservice operation is not yet well established. Samples from 12 centers in Seoul and Gyeonggi Province were collected to assess the microbiological quality of 32 raw materials, 24 cooked foods, 76 food-contact surfaces (knives, cutting boards, dish towels and gloves), 17 employees' hands and 12 air-borne bacteria. The microbiological analyses were performed for aerobic plate counts (APC), Enterobacteriaceae, E. coli and 7 pathogens (B. cereus, C. jejuni, C. perfringens, L. monocytogenes, Salmonella spp., S. aureus, and V. parahaemolyticus). Among raw materials, E. coli ($1.39{\sim}2.08\;\log\;CFU/g$) were detected in 4 out of 6 meats and 7.46 log CFU/g of APC in tofu. High enterobacteriaceae levels of 4.23, 5.14 and 4.19 log CFU/g were found in cucumber salad, steamed spinach with seasonings and steamed bean sprout with seasonings, respectively. No pathogens were found in all samples except for C. perfringens detected from raw spinach and raw lotus root. Only APC and enterobacteriaceae were found in food-contact surfaces. Two of the 23 knives and three of the 24 kitchen boards showed over 500 CFU/$100\;cm^2$ of APC; also, APC levels (5.03 to 5.44 log CFU/g) were detected in 4 of the 12 dish towels. Only one glove showed Enterobacteriaceae (2.44 log CFU/glove) contamination. Enterobacteriaceae were found in 2 employees' hands ($2.37{\sim}4.44\;\log\;CFU$/hand) among the 16 employees. The contamination levels of air-borne bacteria were shown unacceptable in two (2.25 and 2.30 log CFU/petri-film/15 min) out of the 12 kitchen areas. These results suggest that the microbiological hazards in some foods and environments are not well controlled and thus a guideline should be provided to ensure the food safety in childcare center and kindergarten foodservice operations.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.54-60
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• 2024

This study investigated the effectiveness of using pathogens and aqueous acids to reduce the Aspergillus ochraceus and Rhodotorula mucilaginosa contamination in livestock production environments. For this study, 1 mL of each bacterial suspension (10⁷-10⁸ spores/mL) was inoculated on a knife surface, dried at 37℃, and used under each treatment condition. First, to investigate the effect of organic acids, acetic, lactic, and citric acids were used. Subsequently, to select the appropriate concentration, they were prepared at concentrations of 0.5, 1, 2, 3, 4, and 5%, respectively. Accordingly, to further maximize the effect of organic acid treatment, we combined the treatment with ultraviolet light. The two strains showed a significant difference (P<0.05) compared to the initial strain, with a greater than 90% decrease in the concentrations of all organic acids. Consequently, acetic and lactic acids decreased by approximately 5 and 2 log colony forming unit (CFU)/cm², respectively, when treated with ultraviolet light (360 mJ/cm²); however, citric acid decreased by less than 1 log CFU/cm². However, when manufactured with 4% acetic acid, a severe malodor was emitted, making it difficult for workers to use it in a production environment. Accordingly, the optimal treatment conditions for organic acid and ultraviolet light for application were selected as follows: immersion in a 4% lactic acid solution for 1 minute and then, sterilization with ultraviolet light at 360 mJ/cm². Finally, when a pork meat sample was cut with a knife that was finally washed with lactic acid and treated with ultraviolet light, the low level of inoculum transferred from the cleaned knife to the surface of the sample was not detected. In conclusion, using this established method can prevent cross-contamination of the surface of the meat during processing.

• Journal of Korea Port Economic Association
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• v.34 no.4
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• pp.141-160
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• 2018

In this paper, to analyze the perception and response strategy of Korean ship owners on Global Sulphur Cap 2020, examined the IMO environmental regulation status focusing on MARPOL Annex VI regulation about air pollution prevention, technological measures to reduce SOx emission, shipping industry and management status of Korean ship owners. First of all, the questionnaire was conducted for Korean ship owners after selecting the evaluation factors. The purpose of this study was to investigate the difference of the perception and response strategy of Korean ship owners by corporation size and main vessel type using frequency and cross analysis. It is confirmed that various researches on SOx emission reduction have been carried out from various points of view at home and abroad. In this study, existing studies related to technical factors for regulatory response and economics analysis were examined and evaluation factors were selected. As a result of analysis, it is found that large-sized shipping companies are more prepared for regulatory response than small and medium-sized bulk carrier owners. There were similar perception and the direction of response strategy about the impacts by corporation size and main vessel type. In about two years to be implemented in 2020, It is necessary to find an appropriate response strategy based on the support policy of the government and related organizations and the systematic analysis of the ship owners. Through this study, although the difference between the perception and response strategy of the ship owners by corporation size and main vessel type was understood, it was found that there were limitations on specific response strategy and corporate data collection. In future research, we should overcome the limitations of this study and conduct an in-depth study.