• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.382-391
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• 2021

The purpose of this study was to investigate the microbial contamination of red pepper powder distributed within Gyeonggi province in 2020 according to the place of purchase, the country of origin, and whether the HACCP certification and sterilization were conducted, and to evaluate the change of quality according to the storage method. Upon collecting and analyzing 100 samples, Bacillus cereus was detected in 3 cases (2 cases in large supermarkets and 1 case in traditional markets) and Clostridium perfringens in 27 cases (9 cases in large supermarkets and 18 cases in traditional markets). The levels of the total aerobic bacteria were not significantly different between the red pepper powder purchased from large supermarkets and traditional markets. However, the frequency of red pepper powder exceeding 7 log CFU/g of total aerobic bacteria was higher in traditional markets than in large supermarkets. Microbial quality was not significantly different regardless of the storage temperature (30℃, 4℃, -20℃) and the packaging method (zipper bag and clean bag) after 7 months of purchase. However, the moisture contents and ASTA color value of red pepper powder stored at 30℃ decreased remarkably after 3 months of storage. It is desirable to store red pepper powder in a refrigerator or freezer in order to maintain its quality during long-term storage.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.527-532
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• 1997

The comparative effects of gamma irradiation and ozone treatment on the microbial inactivation and fatty acid composition were investigated for improving hygienic quality of aloe and pollen powders. Gamma irradiation at 10 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the microorganisms of aloe and pollen powders. The compositions of fatty acid were not significantly changed by gamma irradiation up to 10 kGy. However, ozone treatment markedly decreased unsaturated fatty acids by approximately $20{\sim}80%$ in contents, whereas it significantly increased saturated fatty acids (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1296-1303
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• 2014

This study was conducted to develop predictive models for the growth of Bacillus cereus on carrot treated with slightly acidic electrolyzed water (SAcEW) and ultrasonication (US) at different storage temperatures. In addition, the inactivation of B. cereus by US with SAcEW was investigated. US treatment with a frequency of 40 kHz and an acoustic energy density of 400 W/L at $40^{\circ}C$ for 3 min showed the maximum reduction of 2.87 log CFU/g B. cereus on carrot, while combined treatment of US (400 W/L, $40^{\circ}C$, 3 min) with SAcEW reached to 3.1 log CFU/g reduction. Growth data of B. cereus on carrot treated with SAcEW and US at different temperatures (4, 10, 15, 20, 25, 30, and $35^{\circ}C$) were collected and used to develop predictive models. The modified Gompertz model was found to be more suitable to describe the growth data. The specific growth rate (SGR) and lag time (LT) obtained from the modified Gompertz model were employed to establish the secondary models. The newly developed secondary models were validated using the root mean square error, bias factor, and accuracy factor. All results of these factors were in the acceptable range of values. After compared SGR and LT of B. cereus on carrot, the results showed that the growth of B. cereus on carrot treated with SAcEW and US was slower than that of single treatment. This result indicates that shelf life of carrot treated with SAcEW and US could be extended. The developed predictive models might also be used to assess the microbiological risk of B. cereus infection in carrot treated with SAcEW and US.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.809-814
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• 2021

This study was performed to evaluate the microbiological quality of fresh cut fruits in Korea. Forty freshly cut fruit samples were assessed for aerobic mesophilic count (AM), aerobic psychrophilic count (AP), total coliform, generic Escherichia coli, yeast and mold (YM), Bacillus cereus, Staphylococcus aureus, Salmonella spp., and E. coli O157:H7. The average value for AM, AP, and YM was 4.51, 5.35, and 4.31 log CFU/g, respectively. The average of the total coliform was 2.42 log CFU/g, and E. coli was not detected in all samples. For foodborne pathogen bacteria, B. cereus and S. aureus were detected in 2.5 and 7.5% samples, respectively, and Salmonella spp. and E. coli O157:H7 were not detected in all samples. Among the samples, pear generally had the highest contamination level. Therefore, to assure the safety of fresh cut fruits, low temperature and thorough hygiene management should be implemented.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.86-93
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• 2009

This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, B. aureus, Y. enterocolitica were not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated1 from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.628-633
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• 2012

This study investigated the washing efficiency of electrolyzed water for the removal of microorganisms and pesticide residues from Chinese cabbage. Initial total bacteria and coliform counts were 6.64 and 3.56 log cfu/g respectively. After washing, total bacteria count of tap water (TW) were 5.97 log cfu/g and low alkaline electrolyzed water (LAlEW) and strong acidic electrolyzed water (SAcEW) were 1.63-4.67 log cfu/g. Especially SAcEW-100 was found to the most effective method of washing the cabbages. After washing, the coliform count was dramatically reduced. The removal rate of pesticide residues by NaClO treatment (36.93-50.13%) was greater than that of TW treatment (32.28-38.46%). The removal rate of LAlEW-100 and SAcEW-100 was 63.79 and 78.30% respectively, and was higher than those of TW and NaClO treatments. The vitamin C content of the Chinese cabbages after all treatments did not differ significantly. Consequentially, the electrolyzed water was found to be effective to remove bacteria and pesticide residues from Chinese cabbage without affecting quality.

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.21-26
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• 1990

The effect of gamma irradiation on microbiological quality of fresh mushrooms (Agricus bisporus) were investigated. Gamma irradiation was found to be effective in lowering microbial counts initially and throughout storage. Decreases in microbial counts were strongly correlated with doses initially and during storage. Microbial counts of 2 to 3 kGy irradiated mushrooms remained significantly lower than unirradiated control mushrooms for a period of up to 2 to 3 weeks when stored at $9\;{\pm}\;1^{\circ}C\;and\;80\;{\pm}\;7%$ RH. Therefore, qualitative and quantitative changes in mushroom microflora by irradiation contributed to overall increases in shelf life of fresh mushrooms.

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.351-360
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5$\sim$10 days. The results were as follows: The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company I were maintained low levels ($\prec$10$^5$ cfu/$cm^2$ or $\prec$10$^5$ cfu/g) for entire storage periods(50 days at 2$^{\circ}C$), whereas the loins from the company III had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company III showed that total plate counts were over 106 after about 30 days when determined by meat sampling method and total plate counts were over 106 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company I, whereas they were highest in the company III. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies II and III than those from the company I when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company I had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant differences in meat flavor, off-flavor, juiciness and overall acceptability.

• Korean Journal of Poultry Science
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• v.37 no.1
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• pp.35-41
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• 2010

The effect of combination of chitosan coating and gamma irradiation on Escherichia coli inactivation and nutritional properties of shell egg was investigated. The E. coli inoculated on shell egg was not detected by 2 kGy of gamma irradiation at day 0 and/or chitosan coating (1%, pH 5.0) after 3 days of storage. There was no E. coli detected thereafter. In the contents of moisture, crude fat, crude protein, ash, retinol, phospholipid, and minerals, no difference was found by treatment combination. However, the contents of cholesterol and carotenoids were reduced by irradiation of 2 kGy (P<0.05). Results suggest that the combination of gamma irradiation (2 kGy) and chitosan coating (1%) can be a good method to improve the safety and prolonged shelf-life of egg because of effective pathogen inactivation without significant adverse changes in nutritional quality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.214-220
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• 2008

The purpose of this study was to investigate the quality characteristics of domestic and imported slices of skates Raja kenojei. Four types of slices of skates Raja kenojei were analyzed for proximate composition, extractive nitrogen, free amino acids, and fatty acids. A large amount of TMAO was detected in the domestic slices of skate. Both the domestic and imported skate contained aerobic bacteria, with approximate levels of 6.6 log CFU/g and 5.1${\sim}$6.5 log CFU/g, respectively. The total free amino acids contents of the domestic and imported skates were 579.7 mg and 387.6${\sim}$496.3 mg, respectively; all samples had high levels of taurine, anserine, lysine, alanine, glycine, proline, ${\beta}$-alanine, and histidine. Eleven different saturated fatty acids were found in the domestic skates whereas the impored skate had 7${\beta}$10 different types of saturated fatty acid. In addition, 16 kinds of domestic skate, and 10${\beta}$15 kinds of imported skate were analyzed for unsaturated fatty acid content. From the overall results, the domestic skate proved to be a better source of amino acid, and had higher levels of aerobic bacteria and fatty acids than the imported skate.