• 보건세계
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• v.43 no.11 s.483
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• pp.4-7
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• 1996

폐는 산소가 많이 포함된 신선한 공기를 혈액에 공급하여 줌으로써 우리 몸의 활동유지에 필요한 산소를 공급해 줌과 동시에 신체의 활동에 의하여 생성된 이산화탄소를 몸밖으로 배출하는 작용을 주로 하는 기관이다. 따라서 폐는 본연의 기능을 유지하기 위하여 계속적으로 외부의 공기를 흡입하여야 한다. 이 과정에서 외부에서 균으로 오염된 공기를 흡인하거나 또는 폐에 도달되기 전에 공기가 거쳐 지나가게 되는 구강 및 인후가 균으로 오염되어 있다가 오염된 분비물이 기도로 흡인되거나 하는 경우에는 폐실질에 염증이 발생할 수 잇는데, 이러한 경우를 폐렴이라고 한다. 이밖에도 다른 외부장기의 감염이 혈행성으로 폐로 전이되어서 폐렴이 발생할 수도 있다. 폐렴의 원인균은 각종 세균, mycoplasma, chlamidae, rickettsiae, virus 등 매우 다양하며, 균이 아닌 자극성 물질 또 호산구의 폐침윤 등에 의해서도 폐렴이 발생할 수 있다.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2003.07a
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• pp.75-75
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• 2003

방향족 화합물인 폴리염화비페닐(PCB)은 비페닐 기본골격의 10개소의 탄소에 1개에서부터 10개까지의 염소가 치환되어 있는 물질로써 그 독성과 잔류성으로 인해 중대한 환경오염물질의 하나로 주목받고 있다. 폴리염화비페닐에 의한 환경오염은 수질오염으로 이어지며, 식물연쇄에 의해 어류의 경우 그 농축계수가 10만 정도까지 이른다고 한다. 이러한 현상은 육상에서도 일어나며 생물농축과 식물연쇄에 의해 결국 식품을 오염시키게 된다. 이와 같은 난분해성 오염물질의 정화에는 미생물이 가지고 있는 분해능력이 큰 역할을 담당한다는 것이 알려져 있다. 1970년대 토양으로부터 비페닐을 분해ㆍ이용할 수 있는 비페닐 자화성균이 단리된 이후, 호기적으로 폴리염화비페닐을 분해하는 균을 중심으로 연구가 행해져 왔으며 방향족 화합물에 있어서의 대사 경로 등이 밝혀지게 되었다. 본 연구에서는 폴리염화비페닐을 분해하는 능력을 가지는 분해균을 모델로 하여 다양한 환경하에서 폴리염화비페닐을 분해ㆍ대사 할 수 있는 미생물의 분리를 시도하였다. 그 결과 클로로비페닐 분해능을 가진 Gram 양성균을 단리하는데 성공하였고, 이 균이 Bacillus속의 미생물인 것을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1150-1154
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• 2003

The characteristics of a strain that contaminates the manufacturing of rice vinegar by Acetobacter pasteruianus was invetigated. Conditions for inhibiting pellicle formation and growth of the contaminant, which occurs during static culture and storage, were also observed. Examining the morphological, cultural, and physiological characteristics and measuring the amount of cellulose production during static culture for 14 day, we found that the strain was known to be Acetobacter xylinum. No growth was observed below $10^{\circ}C$ as well as over $40^{\circ}C$. Also, the extent of growth was limited when the concentrations of ethanol, NaCl, and acetic acid were more than 10%, 1.5%, and 7%, respectively.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.528.3-529
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• 1986

항생물질 발효 중 자주 오염을 일으키는 원인균을 분리하여 그 특성과 오염 방지를 위한 연구를 수행하였다. 오염원인균을 분리한 결과, 열저항성 포자를 형성하며, Gram 양성, Catalase 양성, 간균인 Bacillus sp. 이었다. 이 오염균은 여러종류의 항생물질에 대하여 내성을 가지고 있었으며, R-Plasmid는 갖고 있지 않았다. 항생물질 발효시 매 24시간마다 인위적으로 오염을 시켜본 결과 초기 2일내에 오염이 되었을 경우에는 항생물질 생산이 거의 이루어지지 않았으나, 발효 3일 이후 즉 항생물질 생성시기 (idiophase)에는 오염이 되었다 하더라도 항생물질 생성에 크게 영향을 못 미쳤다. 또한 초기 오염억제의 방법으로 낮은 농도의 젠타마이신을 발효 초기에 첨가한 결과 항생물질 발효에는 영향을 주지 않고서도 오염을 억제할 수 있었다.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.11a
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• pp.209-211
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• 2002

실내공기오염을 일으키는 오염물질은 SO$_2$, NOx, 흡연, 먼지 등 여러 종류가 있고, 이것들에 대한 연구는 계속 연구가 진행되고 있으나, 호흡기성 감염을 일으키는 레지오넬라균(Legionella spp), 세균(Bacteria), 진균(Fungus) 등에 대해 실내공기오염 측면에서 다른 연구는 찾아보기 어려운 실정이다. (중략)

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.719-724
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• 2015

The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.136-140
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• 1986

The change of cell counts of Vibrio parahaemolyticus in fish muscle by the storage time and temperature was examined to get basic informations for precautionary steps against food poisoning of slices of raw fish (sashimi). There fore, we inoculated fish homogenate of oceanic bonito (Katsuwonus pelamis), yellow tail (Seriola quinqueradiata) with Kanagawa positive Vibrio parahaemolyticus and stored it at $30^{\circ}C,\;18^{\circ}C,\;4^{\circ}C\;and\;-20^{\circ}C$ for 24 hours. The number of the Vibrio parahaemolyticus upon fish homogenate stored at $30^{\circ}C\;and\;18^{\circ}C$ decreased for the first two hours and increased thereafter. When the fish homogenates inoculated with Vibrio parahaemolyticus at about $10^3$ per gram were stored at $18^{\circ}C\;and\;30^{\circ}C$ for 10 hours, the cell numbers increased about 10 times and 1,000 times initial cell numbers, respectively. The survival rate of Vibrio parahaemolyticus was about $20\%$, when the inoculated fish homogenates were stored at $-20^{\circ}C$ for 24 hours. Vibrio parahaemolyticus inoculated in fish homogenates was decreased by about $10\%$ of initial cell numbers by the storage at $4^{\circ}C$ for 4 hours and it was decreased by about $50\%$ after 24 hours storage of the samples at the same temperature. The decreasing rate of inoculated Vibrio parahaemolyticus in fresh fish muscle homogenate was higher than that in frozen fish muscle homogenate during the storage time at a refrigerator.

• Food Science and Preservation
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• v.16 no.4
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• pp.567-572
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• 2009

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to $10^1$ CFU/100 $cm^2$, $10^0{\sim}10^3$ CFU/100 $cm^2$, and $10^3{\sim}10^4$ CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to $10^3$ CFU/100 $cm^2$ and $10^3{\sim}10^4$ CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to $10^0$CFU/plate and $10^1{\sim}10^2$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.

• Journal of Life Science
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• v.22 no.4
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• pp.565-568
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• 2012

There are various kinds of cereals used in sunsik manufacturing. Different harmful microorganisms that can contaminate these cereals have been reported. According to the different sizes of cereals used, black bean, black rice, and millet were artificially contaminated with Escherichia $Coli.$ $E.$ $coli$ contamination in cereal samples was detected after different washing steps under different conditions. The increase of washing time did not have any effect with regard to reducing $E.$ $coli$ in samples. Among several ratios between the washing solution and sample, 2:1 that have little influence to reduce $E.$ $coli$ contamination have been determined. The temperature of the washing solution is an influencing factor as well. Washing with solution at $40^{\circ}C$ could reduce 1 log of $E.$ $coli$ in samples. Among different concentrations of saline used as a washing solution, 5% could reduce 2~3 log $E.$ $coli$ in contaminated samples. However, the saline adds a salty taste to cereals when used during the washing step. To remove that, an extra washing step and large amount of washing solution are necessary in sunsik manufacturing.

• Food Science and Preservation
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• v.19 no.6
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• pp.939-945
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• 2012

In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was $5.18{\times}10^2{\sim}1.68{\times}10^7$ CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.