• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1457-1465
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• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• Microbiology and Biotechnology Letters
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• v.17 no.5
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• pp.481-488
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• 1989

A serum-free medium that could be used for the large-scale culture of mouse hybridoma to produce monoclonal antibodies was developed. The medium was based on a 1:1 mixture of Iscove's Modified Dulbecco's Medium and Ham's F-12, supplemented with insulin 10$\mu\textrm{g}$/$m\ell$, transferrin 10$\mu\textrm{g}$/$m\ell$, ethanolamine 10$\mu$M and selenium 30nM (designated EBM (enriched basal medium) with the supplements). The effect of various supplements of steroid hormones, vitamins, lipid and mineral salts was investigated and their optimal concentration was determined to replace fetal calf serum (PCS). These components were added respectively and then added by way of two or three combination to discern of which component combination was effective to the culture of hybridoma. As a result, serum-free medium KM3 (EBM with BSA 100$\mu\textrm{g}$/$m\ell$, mineral cocktail and 0.05% PEG) was deter-mined. The hybridoma Alps 25-3 cultured in this medium showed almost the same growth rate as in medium added with 2% fetal bovine serum. However, the antibody concentration from KM3 cultures was 80% of that obtained from culture with FCS. KM3 was also examined for the culture of other mouse hybridomas, KW, A4W & HCGK, and it was confirmed that it could support the growth of these hybridomas and the production of monoclonal antibodies.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.330-335
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• 2011

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing Co, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers' hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.562-566
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• 2008

This study describes cross-contamination events that occur in animal food processing. We analyzed the number of Salmonella spp. contamination transferred from pork meat to workers' hands (wearing polyethylene gloves; PG, cotton gloves; CG, and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 38.80% was higher than that of PG 3.11% and bare hands 1.35%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.07%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.20-1.99%. In contrast, the transfer rates from the worker's hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0015-0.21%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that the use of PG compared with CG could effectively reduce or prevent the cross-contamination and provide important information concerning the consecutive transfer of Salmonella spp. during food processing.

• KSBB Journal
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• v.8 no.5
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• pp.483-487
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• 1993

BSA/acids component in serum free medium (SFM) developed for the culture of hybridoma cell line, KA112, was replaced by acids/Pluronic F-68 emulsion. Protein content of SFM was minimized, and increased maximum cell density was obtained in serum-free lipids supplemented medium (SFLSM). Cell growth promotion effect of the emulsion was not affected by filtration with 0.2$\mu$m filter.

• 대한예방의학회:학술대회논문집
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• 2002.10a
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• pp.332-333
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• 2002

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.125-126
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• 2001

전국 20개 지점의 대형 C 할인마트내 즉석식품 제조ㆍ판매대에서 판매되고 있는 식품을 대상으로 2000년 10월부터 2001년 09월까지, 격월로 미생물학적 위생조사를 실시하였다. 즉 김밥, 샐러드, 순대, 초밥 등의 즉석조리식품과 도마, 칼, 수저 등의 조리기구 등을 대상으로 일반세균수, 대장균군(Coliforms)과 대논균(E.coli), 그리고 Salmonella, Vibrio,Staphylococcus등의 식중독균의 검출을 시도하였다. (중략)

• KOREAN POULTRY JOURNAL
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• s.207
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• pp.66-67
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• 1987

`86본회 중점사업인 양계산물 소비홍보사업의 일환으로 10. 1부터 10. 30까지 양계산물 소비촉진 홍보표어를 현상공모하여 전국에 걸쳐 공무원, 교사, 학생, 주부 등이 응모 총 1,482건이 접수되었다. 그중 1$\cdot$2차의 엄정한 심사를 거쳐 최우수상의 명예에는 유점자씨(39세. 충남 대전시 중구 도마1동 84-2)의 $\ulcorner$알먹고 키자랑 닭먹고 힘자랑$\lrcorner$이 차지했다.' 본지는 지난 12월 11일 본회회의실에서 최우상을 차지한 유점자씨 가족을 만나보았다.

• YAKHAK HOEJI
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• v.41 no.1
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• pp.7-13
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• 1997

A regiospecific total synthesis on the precursor(18b) of rhodomycinones is described. The anion of 3-carbomethoxy-1(3H)-isobenzofuranone(13) was respectively condensed wi th naphthalenone (12) and butenoate(8) derivatives which were, prepared by two different synthetic routes to afford 9-ethyl-6,7-dihydroxy 7,8,9,10-tetrahydronaphthacene-5,12 dione(18b) after oxidation and reduction.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.9-17
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• 2009

The microbiological examinations was conducted for the hygienic evaluation on ten Japanese restaurants during summer season in Gwangju, Korea. Total two hundreds swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants. The number of total microorganism, coliform, E. coli, Staphylococcus, Salmonella, and Listeria were measured. The results demonstrated that most swabbed samples were contaminated with microorganisms and coliforms. The degree of contamination depended on the sample sites. The severely contaminated sites were floor, trench, and working table for the fish and total counts of those samples were over $10^4$ CFU/100 $cm^2$. The coliforms were detected on the floor, trench, and wood cutting board over $10^3$ CFU/100 $cm^2$. Moreover, coliforms was detected on the towel, dish, and working place for fish and vegetables. The E. coli was detected on the floor and trench of several restaurants. The Staphylococcus spp. was detected on the cutting board, towel, floor and trench of several restaurants. The Salmonella spp. and Listeria spp. were not detected all over the samples. From those results showed that sanitation management and disinfection were required on the Japanese restaurants.