• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.170-174
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• 1985

This study was intended to develop a sanitary and economic storage method using gamma irradiation for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to $4^{\circ}C$ for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were $7.8{\times}10^5,\;3.6{\times}10^5$ and $1.1{\times}10^3$ per gram of the samples, respectively, and yeast & mold and coliform group were $3.0{\times}10^3$ and $2.1{\times}10^3$ per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus, it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.306-313
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• 2017

This study systemically analyzed the data on the microbial levels in fresh vegetables in Korea to identify the points to control. We scanned the studies published between 2001 and 2015 in peer-reviewed research papers on the microbial levels in fresh vegetables produced in Korea. Plant products were categorized by using the US IFSAC (Interagency Food Safety Analytics Collaboration) category. The most consumed, the non-heat treated, the epidemiological foodborne diseases sources of fresh vegetable in foodservice (KCDC data) were identified by literature review. Articles were screened using National Digital Science Library (NDSL) search engine regarding to microbial hazards in plant products. Based on the total plate count number and coliforms on the 89 data cases from 26 published articles, the total plate count number was high in the order of sprouts, leaf and stem, bulbs and roots, vine-grown, solanaceous, melons, and pome. Escherichia coli was frequently detected in leaf and stem and sprouts products. Focused on the microbial data of leek, lettuce and cabbage, the levels of total plate count, coliforms and Bacillus cereus showed the levels of 4.15~7.69 log CFU/g, 1~6.99 log CFU/g, and 0.51~3.9 log CFU/g, respectively, by 33 published papers. The levels of environmental factors affecting the microbial safety of lettuce and leek before harvest were investigated. Manure, soil, hands, scale, gloves were the major potential microbial contamination points to control. In addition, GAP (good agricultural practice), microbial testing, and improvement of irrigation methods are required to provide the safer fresh produce.

• Korean Journal of Plant Resources
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• v.31 no.2
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• pp.95-101
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• 2018

Doxorubicin is a anti-cancer drugs that interferes with the growth and spread of cancer cells in human body. Doxorubicin is used to treat different types of cancers that affect the ovary, thyoid and lungs, but induced side effect such as nephrotoxicity and cardiotoxicity. Thus, we investigated that the effect of iridin on doxorubicin-induced necrosis in HK-2 cells, a human proximal tubule cell. To confirm effect of iridin on doxorubicin-induced necrosis, HK-2 cells are treated with $10{\mu}M$ doxorubicin and $80{\mu}M$ iridin. $80{\mu}M$ iridin reduced $10{\mu}M$ doxorubicin-induced necrosis, the mitochondrial over activation and caspase-3 activation. However, iridin reduces anti-cancer effect of doxorubicin such as PARP1 and caspase-3 activation, checkpoint proteins (CDK4 and CDK6) in NCI-H1129 cells (Human non-small cell lung cancer cell). In HCT-116 cells (Human colorectan cancer cell), iridin do not increased protein expression of CDK4 and CDK6 decreased by doxorubicin. Results indicate that treatment of iridin was diminished doxorubicin-induced necrosis in HK-2 cells. However, iridin was decreased anti-cancer effect of doxorubicin on NCI-H1229, but not HCT-116. Thus, further experiment are required to iridin treatment on various cancer cells and animal models because effect of iridin different cell type.

• Food Science and Preservation
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• v.21 no.5
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• pp.694-701
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• 2014

The quality characteristics of blanched Aster scaber with the blanching condition and various solutes (non-treated, NT; soluble Ca, SC; sodium bicarbonate, SB; and magnesium sulfate, MS) were evaluated with different blanching times and solutes. The blanching process decreased the total polyphenolics, ascorbic acid contents, hardness, and cutting strength of the leaves. As for the pectinesterase and polygalacturonase, the blanching process increased their inhibitory activities, and more than 90% of them were inactivated in all the samples that were blanched. For the total counts and the number of coliform groups, the number of total aerobes at 5.92-log CFU/g before the blanching process was reduced to the approximately 2-3 log scale, and the coliform group was not detected after the blanching. The blanching also significantly decreased the total chlorophyll a and b ratios. The sensory characteristics of the Aster scaber according to the test group showed that the leaves blanched for 3 min were the most highly evaluated in terms of their overall acceptability. The phenolic compound, chlorophyll, and carotenoid contents tended to increase from before their blanching, and the Ca/Cb ratio was higher in the SC. These results showed that SC and MS treatment had greater effects on the quality characteristics and the pigmentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.271-276
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• 2002

We have investigated the intestinal functions and hypolipidemic effects of resistant starch (RS) in rats. Experimental groups were CON (cooked starch 45% + RS 7%), RSIO (cooked starch 35% +RS 10%), RS20 (cooked starch 25%+RS20%), and RS30 (cooked starch 15%+RS 30%). The weight gains during experimental period were slightly decreased by intake of resistant starch and the weights of epididymal fat pad were lower in resistant starch intake groups than in CON, although the difference was not significant. In intestinal functions, water contents of fecal, transit time and colon cell proliferation were affected by resistant starch. Plasma total lipid and triglyceride concentrations were significantly decreased, dose-dependently, by resistant starch intake. Conclusively, it is important to intake resistant starch in order to decrease plasma lipids and to improve intestinal functions.

• Food Science and Preservation
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• v.19 no.3
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• pp.328-336
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• 2012

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at $10^{\circ}C$. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.

• Food Science and Preservation
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• v.20 no.1
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• pp.30-36
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• 2013

Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.557-561
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• 2005

Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

• Food Science and Preservation
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• v.11 no.1
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• pp.1-6
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• 2004

The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.9 no.2
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• pp.176-182
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• 2006

Purpose: The aim of this study was to investigate the spectrum of gastrointestinal mucosal lesions in the children presenting with short-term abdominal pain. Methods: Thirty one children with short term abdominal pain for less than 1 month from January 1995 to May 2004 who were examined using gastrointestinal (GI) endoscopy were reviewed retrospectively. Children presenting with acute abdominal pain unrelated to proper GI were excluded from this study. Results: Male patients were 16 and female were 15. Three patients were 1~5 years old, 15 were 6~10 years old, and 13 were 11~15 years old. The duration of the abdominal pain was less than 7 days in 23 patients, 10 days in 1, 20 days in 2, and 30 days in 4. The major accompanying symptoms were vomiting (15), diarrhea (4), melena (1), hematemesis (1), and fever (2). Using endoscopy, 6 patients were found to have hemorrhagic gastritis, 5 nodular gastritis, 4 duodenal ulcer, 3 gastric ulcer, 3 reflux esophagitis, 2 nodular duodenitis, 2 superficial gastritis, 2 erosive hemorrhagic duodenitis, 2 ulcerative colitis, 1 duodenogastric reflux, and 1 esophageal polyp. Helicobacter pylori (H. pylori) infection was positive in 10 patients. The age and sex ratio, duration of abdominal pain, site of abdominal pain, and duration of abdominal pain between H. pylori- positive and negative children were different. However, only the site of abdominal pain (epigastric) showed statistical significance. All symptoms improved with medication for the GI mucosal lesions noted by the endoscopic findings. Conclusion: The author suggests that GI endoscopy be one of the important first steps in examinations to find out diverse GI mucosal lesions in the patients with short-term abdominal pain. Additionally, the examinations for H. pylori infection are important for these patients, also.