• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.302-305
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• 2005

본 연구는 에너지 위기에 따른 고유가 시대에 에너지 소비가 많은 열처리에 의한 시유 생산을 영양적으로나 미생물학적으로 안전하게 대체할 수 있는 방법으로 감마선 조사처리에 대하여 검토하였다. 1, 2, 3, 5, 10 kGy의 감마선 조사시 당일에는 일반세균과 대장균군이 모두 검출되지 않았으나, 냉장상태에서 일주일후에는 1과 2 kGy 조사구에서 일반세균이 검출되었다. 반면 LTLT, HTST, 및 UHT 처리시에도 당일에는 일반세균이 검출되지 않았으나 일주일 후에는 LTLT 처리와 HTST 처리유에서 $10^6$ CFU/mL이상 검출된 반면 UHT 처리유에서는 일반세균이 검출되지 않아, 우유에서 미생물적으로 UHT 처리 정도의 살균효과를 거두기 위해서는 3 kGy 이상의 감마선 조사 처리가 요구되었다.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.259-266
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• 2015

Observed trends in climate change, globalization and an aging population have an effect on public health conditions in Korea, prompting a reevaluation of current environmental regulations. In this study, we evaluated the performance of the total coliform (TC) standard, which is the only microbiological standard in the current regulation regime for hot spring water, by estimating correlation with the presence/absence of Legionella, a non-fecal opportunistic pathogen with heat-tolerance. Microbiological data in 7 studies that surveyed Legionella in hot spring waters were subjected to meta-analyses with the odds ratio (OR) as the effect size. The presence/absence of Legionella was significantly correlated to TC levels [OR = 3.1(1.5–6.4, 95% CI), p = 0.002]. Due to there being no direct explanation as to the reason for the occurrence of TC, mesophilic fecal bacteria, being coupled with Legionella presence, the mechanism of the correlation between the two kinds of bacteria was further investigated. Legionella presence was more prevalent with a high heterotrophic plate count [HPC; 4.0(2.2–7.2); p < 0.001] and water temperature [4.3(1.4–13.6), p = 0.011] when the temperature range was <40℃. However, it was reverse-correlated with water temperature when the temperature was >50℃ [0.2(0.1–0.4), p < 0.001]. Therefore, bacterial standing crops in hot spring waters appear to be determined by water temperature in general, and this forces TC and Legionella levels be correlated. In accordance with this relationship, HPC rather than TC reflect the levels of non-fecal contamination better. Therefore, employing HPC as the sole microbiological standard, or adding HPC into the current standard of hot spring water assessment, is suggested as a proactive measure to prevent health issues arising from contamination.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.477-488
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• 2020

Recently, foodborne illness outbreaks linked to fresh produce are being increasingly reported in the United States, the EU, and Korea as well. Some of this increase may be due to improved surveillance, increase in consumption, change in consumers' habits, and complex distribution systems. Garlic chive is a green, fresh-cut vegetable consumed year-round as a nutrition-rich herb in Korea. It is also prone to contamination with foodborne pathogens during pre-harvest, as amendment with high amounts of livestock manure or compost to soil is required in its cultivation. Our aim in this study was to evaluate microbial contamination of garlic chives, garlic chives cultivation soil, compost, and irrigation water in the southern part of Korea. Samples were collected in A, B, and C regions in 2019 and 2020, and 69, 72, 27, and 40 of garlic chives, soil, compost, and irrigated water, respectively, were analyzed for the presence of sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), Bacillus cereus, Staphylococcus aureus, pathogenic E. coli, E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. In A, B, and C regions, levels of total aerobic bacteria, coliform, B. cereus, and S. aureus on all samples were between 1.14 and 8.83 log CFU/g, 0.43 and 5.01 log CFU/g, 0.41 and 5.55 log CFU/g, and 1.81 and 6.27 log CFU/g, respectively. B. cereus isolated from garlic chives and environmental samples showed β-hemolysis activity. Incidence of S. aureus in garlic chive and its production environments in 2020 was different from 2019. In this study, B. cereus and S. aureus were the only pathogenic microorganisms detected in all samples. As a result, this work suggests that continuous monitoring in the production and pre-harvest environment is required to improve hthe hygiene and safety of garlic chive.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.92-96
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• 1973

This examination was carried out to evaluate the sanitary quality of slices of raw fish being served in the restaurants. Twenty five kinds of slices of raw fish collected from various restaurants in Busan Korea were examined during the period from March to May in 1971. As the evaluation factors of sanitary quality, the contents of sanitary indicative bacteria such as coliform group, fecal coliform, feral streptococci and enterococci and plate counts were determined. The results obtained are as in below: 1. The numbers of fecal streptococci and enterococci MPN were much greater than those of coliform group and fecal coliform. 2. The median value of coliform group MPN was 3,300 per 100 grams of the sample examined and those of enterococci was 5,400. The median value of plate counts was $1.8\times10^5$ per gram. 3. Fifty-two percent of the samples examined were exceeded fecal coliform MPN 930 per 100 grams. 4. As a sanitary indicative bacteria fecal coliform MPN was more reasonable than enterococci 5. The grade of restaurants was not correlated with the bacterial quality of the foods served. 6. No correlation between the numbers of sanitary indicative bacteria ana plate counts was observed.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.235-242
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• 2016

This study was conducted to investigate the microbiological sanitation status of raw chicken meat distributed in Korea, and potential changes in chicken breast quality during storage. The microbiological sanitation status analysis of raw chicken involved studying the results of microbiological monitoring for a 5-year period (2010~2014) by the Korean Food and Drug Administration. Furthermore, the microbiological status of raw chicken meat in meat packing centers and shops in Seoul/Gyeonggi, Kangwon, and Chungcheong Provinces was investigated from July to August 2015. The total bacterial counts of chicken meat in the packaging centers and meat shop of these Provinces were below the level specified in the Korean Meat Microbiological Guideline ($1{\times}10^7$ colony forming units [CFU]/g) and showed a similar microbiological sanitation status with results of the microbiological monitoring for the analyzed 5-year period. To evaluate the relationship between quality change and microbiological level of the meat distributed in Korea, the pH and microbiological and sensory quality characteristics of the chicken breast samples during storage at $4{\pm}2^{\circ}C$were determined. On day 4, the total bacterial count of the chicken breast was 6.76 log CFU/g, which was close to the official $1{\times}10^7CFU/g$ standard, the pH was 5.96, and the overall acceptability was reduced significantly (p<0.05). In particular, the aroma score was <5, indicating that the consumer panel expressed a negative perception even though the chicken contained a lower microbial level than that specified in the Korean microbiological guideline. These results suggest that the current Korean microbiological guideline for raw chicken meat may require a stricter level of up to $1{\times}10^6CFU/g$ to satisfy both meat safety standards and organoleptic quality for consumers.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.349-355
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• 2000

This study was conducted to enhance the storage stability of fermented shrimp with different salt contents using a high hydrostatic pressure. The effects of the magnitude of pressure and treatment time on the microorganisms of the fermented shrimp were investigated. The highest microbial counts with respect to the salt levels were observed at 18% salt, showing $3.4{\times}10^5\;CFU/g$ for general bacteria, $6.4{\times}10^4\;CFU/g$ for halophilic bacteria, $4.2{\times}10^5\;CFU/g$ for yeast and $3.0{\times}10^4\;CFU/g$ for halophilic yeast. The degree of sterilization increased with the magnitude of pressure and treatment time, and the sterilization could be analyzed by the first order reaction kinetics. The sterilization rate constants $(k_p)$ of the halophilic bacteria was lower than that of general bacteria. The $log(k_p)$ increased linearly with pressure and the slope of the regression line of the halophilic bacteria was greater than that of general bacteria, indicating that the sterilization of the halophilic bacteria was more dependent on the pressure. High hydrostatic pressure treatment was an effective non-thermal sterilization method for the salted and fermented shrimp, and the optimum treatment condition was for 10 min at 6,500 atm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.940-944
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• 2006

The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.420-426
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• 2012

The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.100-100
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• 2003

단체급식소 조리종사자의 손 위생실태를 알아보기 위해 일반세균ㆍ대장균군ㆍ황색포도상구균에 대한 미생물 검사를 실시하고, 조리종사자의 개인위생 개선을 위해 개인위생의 중요성ㆍ각종 식중독의 발생현황 및 예방대책ㆍ손 위생의 중요성 등에 대해 단계별 위생교육 프로그램을 실시한 후 최종 미생물학적 검증을 통해 위생교육 효과를 평가하였다. 위생교육 전 손 위생실태는 작업 전의 경우 일반세균수는 4.04∼1.49 log CFU/hand, 대장균군수는 6.52 log CFU/hand 이하였고, 황색포도 상구균의 경우 전체의 10％ 정도가 검출되었다. (중략)

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.433-435
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• 1999

The number of viable microorganism in drinking water was monitored according to storage temperature and storage period. The number of general bacteria in underground water was 10$^2$~10$^{5}$ CFU/ml and that of coliform group was decreased after 7days. The number of general bacteria in bottle water was increased until 7days but decreased after that day. Coliform group in bottle water were detected only 1 sample. The number of general bacteria in purified water was 10$^3$~10$^4$CFU/ml and 10$^2$~10$^4$CFU/m1 at 8$^{\circ}C$ and $25^{\circ}C$, respectively. Coliform group were not detected in purified water.