• 한국환경보건학회지
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• 제37권4호
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• pp.315-322
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• 2011

Objectives: Organic matter and nitrogen were removed using the EGSB process, a high-rate anaerobic process, in combination with a nitritation-denitritation process, in order to ensure the stable treatment of seafood processing wastewater. Methods: The upflow velocity of an EGGS reactor was operated at 10 m/hr for maximal organics removal efficiency. For removal of nitrogen from seafood processing wastewater a nitritation-denitriation process was applied Results: The efficiency of the EGSB process showed that it has an 80% or more organic matter (CODcr) removal efficiency with an HRT of six hours or more at influent loadings of 17.34 kgCOD/$m^3$/day or less. The methane product for TCODcr removal was 0.23-0.38 $m^3CH_4$/kgCODrem., which was similar to the theoretical generation of STP-state methane, 0.35 $m^3CH_4$/kgTCODrem. In the nitritation-denitritation process, the nitritation conversion rate to $NH_4^+$-N concentration was 82% to 87%, 72% to 81% and 64% to 69% when HRT was 24 hr, 21 hr and 18 hr, respectively. In the denitritation process, the ratio of SCOD consumption to NOx-N removal ranged from 2.347 to 2.587. It was 2.472 on average. Conclusions: The optimal HRT for stable processing of seafood processing wastewater is six hours or more. The ratio of nitrite to total NOx-N was 82% to 96%, which indicates that nitrite accounts for the largest portion of the product.

• 한국환경보건학회지
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• 제34권6호
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• pp.452-458
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• 2008

This study was undertaken to establish the biological reaction characteristics of the marine products industry wastewater which contains high concentrations of organic matter and saline. As the S/I is varied from 0.3 to 1.2, the results were follows : the observed ultimate anaerobic biodegradability varied from 72.0 to 88.0%, the first order reaction rate varied from 0.1735 to $0.3420\;day^{-1}$ and the second order reaction rate varied from 0.0132 to $0.0295\;day^{-1}$. When S/I was 0.9, the first order reaction rate had a maximum value, but the variations of the second order reaction rate were less than 1st-order reaction rate. When the operation time exceeded 2 days the gas production rapidly increased. The source of this rapid increase was due to that the activity of the granular sludge used in this study being faster than that of conventional sludge. Under aerobic condition, the characteristics of organic matter were as follows: the marine industry wastewater used in this study contained about 81% of biodegradable matter, and it was divided into readily biodegradable COD(Ss), slowly biodegradable COD(Xs), soluble COD(Si) and inert suspended COD (Xi). The percentages of each COD were 87.3%, 23.9%, 6.4% and 12.4% respectively.

• 한국수산과학회지
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• 제50권6호
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• pp.675-683
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• 2017

Total mercury (T-Hg) and methyl mercury (MeHg) were determined in marine fisheries (41 species, n=87) commonly consumed in Korea, using a gold amalgamation method and gas chromatography-cold vapor atomic fluorescent spectroscopy, respectively. Concentrations of T-Hg and MeHg in all samples (31 fish, 4 crustaceans, 4 cephalopods, and 2 gastropod species) were in the range of 0.016-0.495 (mean, 0.093) mg/kg-wet and not detected-0.338 (mean, 0.067) mg/kg-wet, respectively. The concentrations of MeHg in marine fisheries were significantly correlated with T-Hg concentrations (P<0.001). The highest mean concentrations of T-Hg and MeHg were found in fish species, followed by crustaceans. The contribution of MeHg to T-Hg was in the range of 64-95% (mean, 83%) in cephalopods, 28-98% (mean, 69%) in fish, and 26-88% (mean, 57%) in crustaceans. The weekly intakes of T-Hg and MeHg by fisheries consumption for the Korean general population were estimated to be 0.463 and $0.338{\mu}g/kg$ body weight/week, respectively. The concentrations and intakes of T-Hg and MeHg were less than the allowable residue levels and in the range of 12 to 17% of the provisional tolerable weekly intake (PTWI) applied in Korea.

• 한국수산과학회지
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• 제28권3호
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• pp.347-353
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• 1995

훈제 굴 기름담금 통조림은 우리나라의 대표적인 수출용 수산물 통조림이지만, 가열살균공정의 기준이 정립되어 있지 않아서 생산공정에서 과잉열처리와 그에 따른 에너지의 낭비 및 품질저하를 피하지 못하고 있다. 따라서 본 연구에서는 가열살균공정에서의 에너지 소비와 제품의 미생물학적 안전성을 최적화하고자 하였다. 원료 생굴에서 검출된 대부분의 미생물은 증식속도가 빠르고 부패력이 강한 것이었다. 정상적인 전처리 후에 $110^{\circ}C$에서 Fo-값 5.92min으로 살균한 훈제 굴 기름담금 통조림에서는 장기 저장중에도 미생물이 전혀 검출되지 않았다. 따라서 훈제 굴 기름담금 통조림의 Fo-값으로는 6.0min 정도가 적당한 것으로 판단되었다.

• 한국습지학회지
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• 제6권1호
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• pp.89-104
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• 2004

새만금 간척사업을 둘러싸고 "개발이냐 보전이냐"에 관한 사회적 논의 이후 1998년 습지보전법을 제정한 바 있다. 그 후 갯벌의 경제적 가치에 대한 논의는 활발하지만 아직까지 우리사회는 갯벌의 일반적 가치를 제시할 만한 연구의 폭과 깊이를 확보하지 못한 상태이다. 이러한 한계를 고려하면서, 본 연구에서는 압막 - 상태 - 영향 - 반응(P - S - I - R)을 활용하여 갯벌 생태 변화를 예측한 다음 갯벌의 경제적 가치를 평가하는 것이 정책적으로 유용함을 제안한다. 한편, 우리 갯벌 가치와 관련한 선행연구결과를 검토한 결과 이를 우리 갯벌의 가치로 환산하여 일반화하기는 한계가 있음이 밝혀졌다. 이러한 한계를 감안하면서 단순평균값으로 갯벌의 가치를 도출한 결과 갯벌의 수산물생산편익은 ha당 4.994백만원, 수질정화편익은 ha당 9.757백만원의 가치를 갖는다.

• 한국수산과학회지
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• 제43권2호
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• pp.169-173
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• 2010

This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.

• 한국수산과학회지
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• 제43권6호
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• pp.629-636
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• 2010

A simple, rapid method for determining amoxicillin (AMO) and ampicillin (AMP) in aquatic products (flatfish, salmon, shrimp, tilapia, and yellow croaker) was evaluated. For quantification, the AMO and AMP ions at m/z 348.9 and 105.9, respectively, were selected. The limit of detection (LOD) and limit of quantification (LOQ) for detecting AMO were 0.09 and $0.25\;{\mu}g/L$, respectively. The respective values for AMP were 0.02 and $0.05\;{\mu}g/L$. After $100\;{\mu}g/L$ AMO treatment, the level decreased 10% after 7 days at $5^{\circ}C$, while it decreased 20% at $25^{\circ}C$. After 7 days, 94.9.100% of $100\;{\mu}g/L$ AMP remained after storage at $5^{\circ}C$, while 62.3.100% remained after storage at $25^{\circ}C$. Using the food code method, the recovery of AMO ranged from 64.1.92.0% and that of AMP from 44.8.86.2%. With a protein centrifugation method, the recovery of AMO ranged from 39.8.87.9% and that of AMP from 78.0.98.1%. With liquid-liquid extraction, the recovery of AMO ranged from 36.5.88.3% and that of AMP from 31.8.75.1%.

• 한국수산과학회지
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• 제52권6호
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• pp.587-595
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• 2019

Eighty-three Vibrio parahaemolyticus isolates from surface seawater in Gomso Bay on the west coast of Korea, and commercial fisheries from Gunsan fisheries center were analyzed for the presence of virulence genes and susceptibility to 30 different antimicrobials. All 83 isolates were examined for the presence of two virulence genes (tdh or trh) using polymerase chain reaction; however, neither gene was found in any of the isolates. A disk diffusion susceptibility test, showed that all of the strains studied were resistant to clindamycin, oxacillin, ticarcillin, and vancomycin, and also revealed varying levels of resistance to ampicillin (98.8%), penicillin G (95.2%), streptomycin (20.5%), cefoxitin (14.5%), amikacin (6.0%), cephalothin (4.8%), and erythromycin (3.6%). However, all of the strains were susceptible to 19 other antimicrobial agents, including cefepime, cefotaxime, chloramphenicol, gentamycin, nalidixic acid, sulfamethoxazole/trimethoprim, and trimethoprim. All 83 isolates (100%) were resistant to five or more classes of antimicrobials, and two strains exhibited resistance to ten antimicrobial agents. The average minimum inhibitory concentrations against V. parahaemolyticus of clindamycin, oxacillin, ticarcillin, and vancomycin were 55.9, 98.3, 499.3, and 44.3 ㎍/mL, respectively. These results provide new insight into the necessity for seawater sanitation in Gomso Bay and commercial fisheries, and provide evidence to help reduce the risk of contamination by antimicrobial-resistant bacteria.

• 한국수산과학회지
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• 제50권4호
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• 한국수산과학회지
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• 제51권1호
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.