• Bulletin of Food Technology
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• v.13 no.3
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• pp.3-16
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• 2000

신선 채소류 편의식품에 관련된 병원성 세균으로는 Listeria monocy togenes, Yersinia enterocolytica,A eromonas hydrophila 등이 포함된다. 이들 제품은 미생물(병원성 및 비병원성)을 감소시키거나 사멸시키기 위해 별도의 살균 또는 항균제재를 사용하지 않기 때문에 초기 원료에 존재하거나 혹은 가공 및 유통 과정에서 오염된 미생물이 제품에 그대로 존재할 수 있다. 따라서 이들 제품에서는 병원성 세균이 발견될 수도 있으며, 특히 냉장유통 중 온도조절이 불완전할 경우 그 가능성이 더욱 높아지므로 신선 편의식 채소류 제품에 대해서는 보다 철저한 위생관리가 필요하다. 이러한 측면에서 위해 요소 중점관리기법(Hazard Analysis Critical Control Point, HACCP)을 적용하면 미생물학적 안전성을 확보할수 있다. HACCP이란 특정 제품의 수확에서 소비까지 전 공정에 대해 위해 요소를 검토하고, 이를 조절하기 위한 특별한 수단을 규정하는 관리기법이다. 본 연구에서는 HACCP의 7가지 기본 원칙을 정리하여 실제 대파(green onion)의 최소가공 과정에 적용함으로서 미생물학적 안전성을 확보하고자 시도한 사례를 중심으로 검토하였다.

• 한국상하수도협회지
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• s.22
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• pp.50-51
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• 2008

미생물은 동전의 양면처럼 우리 삶에 유익하게 활용되기도 하지만 한편으로는 많은 질병의 원인체로 작용하기도 한다. 이러한 질병의 원인이 되는 세균, 바이러스, 원생동물 등이 물을 매개체로 할 경우 우리는 이를 수인성 병원미생물이라 일컫는다. 따라서 원수에 어떠한 종류의 미생물이 존재하고, 그 원수를 이용해 만들어지는 수돗물의 안전성에 대해 의문을 갖는 것은 당연한 일일수있다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.203-206
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• 2005

시중의 정육점 및 백화점 등에서 유통 중인 10종의 우육 원료에 대한 일반 세균수, 저온균수, 고온균, 혐기성균 및 진균류, 대장균군에 대한 미생물학적 분포와 병원성 미생물에 대한분리${\cdot}$동정을 실시하였다. 실험결과 원료 우육에서 중온균은 $3.8{\times}\;10^3{\sim}1.4{\times}\;10^5\;cfu/g$으로 높은 분포를 보였다. 저온균은 $9.2{\times}\;10^3{\sim}1.0{\times}\;10^5\;cfu/g$으로 지표세균 중에서 가장 높은 분포를 나타내었고, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 시료에 대해서 검출되지 않았다. 효모와 곰팡이류는 $2.2{\times}\;10^1{\sim}7.8{\times}\;10^2\;cfu/g$으로 검출되었다. 병원성 미생물은 우육 sample B, G, H에서 B. cereus 만이 검출되었고, 동정결과 99.8%의 상동성을 보였다.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.574-578
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• 2015

The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin ($20cm^2$) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at $4^{\circ}C$ for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.

• The Microorganisms and Industry
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• v.36 no.1
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• pp.16-25
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• 2010

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.288-290
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• 2004

본 연구에서는 산성전리수와 환원전리수의 미생물 제어력을 정량적으로 비교하였다. 산성전리수와 환원전리수에 병원성 미생물을 각각 시간별로 노출시킨 결과, 산성 전리수와 환원전리수 모두 미생물을 제어 할 수 있다. 특히 산성 전리수는 각종 병원성 미생물에 대하여 순간적으로 미생물을 제어하는 강력한 살균효과를 보여주었다. 이에 비해 환원전리수는 산성전리수의 강력한 미생물 제어력에는 미치지 못하기는 하지만, 시판되는 무기 항균제보다는 우수하거나 비슷한 미생물 제어력을 보여주었다.

• Korean Journal of Microbiology
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• v.37 no.2
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• pp.101-108
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• 2001

Risk assessment defines as the process of estimating both the probability that an event will occur and the probable magnitude of its adverse effects. Chemical or microbial risk assessment generally follows four basic steps, that is, hazard identification, exposure assessment, dose-response assessment, and risk characterization. Risk assessment provides an effective framework for determining the relative urgency of problems and the allocation of resources to reduce risks. Using the results of risk analyses, we can target prevention, reme-diation, or control effects towards areas, sources, or situations in which the greatest risk reductions can be achieved with resources available. Risk assessment is also used to explain chemical and microbial risks as well as ecosystem impacts. Moreover, this process, which allows the quantitation and comparison of diverse risks, lets risk managers utilize the maximum amount of complex information in the decision-making process. This information can also be used to weigh the cost and benefits of control options and to develop standards or treatment options.

• Journal of Life Science
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• v.17 no.10
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• pp.1374-1380
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• 2007

The development of polymerase chain reaction (PCR) technology has the potential to solve for isolating pathogenic microorganisms from environmental samples than traditional plate counting methods. We have been detected pathogenic bacteria from raw water and water treatment process in Busan metropolitan city by PCR method. According to the result of survey from July 2004 to October 2005, 80 out of 92(87.0%) were positive for bacterial pathogens in raw water samples and positive rate of Shigella spp., Yersinia spp., Salmonella spp. and Legionella spp. were 46.2%, 40.7%, 17.6% and 9.9%, respectively. Pathogenic bacteria in raw water was mainly distributed through the lately Autumn to the winter and more highly detected Maeri than Mulgum region. During the period of survey in water treatment process, Shigella spp. was highly detected but all of bacterial pathogens were entirely removed after in post-ozonation step. These suggest that waters supplied in Busan metropolitan city may be safe against the pathogenic bacteria.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.13-19
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• 2005

The radio-sensitivity of pathogens and the effect of irradiation on microbiologican safety and mutagenicity of meat products such as seasoned and cooked beef and ham were investigated. Samples were radiation-sterilized and inoculated at 10/sup 7/ cfu/g with each of the four pathogens including Salmonella typhimurium, Escherichia coli, Staphylcoccus aureus, and Listeria ivanovii. No viable cells of pathogens were observed in the sample irradiated with 3 kGy. The D/sub 10/ value of inoculated pathogens in seasoned and cooked beef and ham were 0.24∼0.48 and 0.39∼0.45, respectively. Results of Ames test performed with non-irradiated and irradiated seasoned and cooked beef and ham were both negative at the level of 625, 1,250, 2,500, 50,000, and! 10,000 ㎍ sample/plate, respectively. Results indicate that low dose (2∼3 kGy) irradiation is effective to ensure safety for seasoned and cooked beef and ham with toxicological wholesomeness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.470-475
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• 2007

Antibacterial activities of Scutellaria baicalensis Georgi (SBG) extract were examined against spoilage bacteria isolated from commercial tofu and various pathogens such as Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541. Staphylococcus aureus ATCC 29737, Salmonella Typhimurium ATCC 11806, Vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Four kinds of spore forming organisms were isolated from commercial tofu and identified as Bacillus sp. KN-4, Bacillus sp. KN-6, Bacillus sp. KN-10 and Bacillus sp. KN-20 using API CHB kit. The SBG extract showed high antibacterial activities and significantly inhibited the growth of the isolated spoilage bacteria and pathogens. The inhibitory effects against the organisms increased as the concentration of the SBG extract increased. The antimicrobial activities of the SBG extract were maintained markedly after heat treatments $(80^{\circ}C/30\;min,\;100^{\circ}C/30\;min\;and\;121^{\circ}C/15min)$. The minimum inhibitory concentrations (MIC) of the SBG extract against the organisms ranged from 1,000 ppm to 5,000 ppm.