• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.422-427
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• 2015

This study was carried out to investigate the microbiological contamination levels of Dutch coffee products marketed in Korea. The temperature conditions during distribution and storage were also considered in this experiment. Retailed Dutch coffee were purchased from regional cafes, that is, these were self-blended by the cafes, and the marketed products were purchased from department stores and from Internet sites. The 21 samples were blended in a coffee house and 9 were obtained from department stores or were delivered from internet sites. House blended Dutch coffee contained $35.2{\pm}15.8CFU/mL$ of general bacteria, and this increased to $78.4{\pm}29.7CFU/mL$ at room temperature or $51.2{\pm}32.1CFU/mL$ after refrigeration for 5 days. These almost reached the highest criteria level for the Korea Food Sanitation Law. After 10 days, the count increased to $98.5{\pm}58.4CFU/mL$ at room temperature and $86.7{\pm}44.2CFU/mL$ at refrigeration temperature. In the Dutch coffee for distribution, $39.6{\pm}20.1CFU/mL$ of general bacteria were detected, but these did not increase after 5 days or 10 days both for room temperature and under refrigeration. The Coliform group was not found in any kind of Dutch coffee, and Fungi was founded in 60% of the Dutch samples purchased in coffee houses, department stores, and shopping sites mall. On day 0 day, $2.6{\pm}1.7CFU/mL$ of fungi were detected in the coffee house Dutch, and it did not increase significantly during the storage period at room and in a cold temperature. $3.5{\pm}3.4CFU/mL$ of fungi were detected in the Dutch coffee for distribution, and it didn't increase during further storage under any temperature.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.957-964
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• 2017

This study was carried out to investigate the effects of garlic extract on histamine reduction in mackerel meat stored at $4^{\circ}C$ and $15^{\circ}C$, respectively. The number of total bacteria in mackerel meat treated with 7.5% garlic extract was ten times lower than that of the control stored for 6 days of $4^{\circ}C$. However, there was no difference among the samples after 9 days of storage. Reduction of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) contents was observed in the normal control group at both temperatures. However, contents of these two polyunsaturated fatty acids slightly increased in garlic extract-treated fish. Amounts of volatile basic nitrogen increased over time in the control group, but decreased in the garlic extract-treated meat, indicating that garlic extract might suppress decomposition. No histamine was detected initially in all samples. However, a small amount of histamine (42.87 mg/kg) was detected in the control at 3 days after storage at $4^{\circ}C$. Histamine content increased continuously with storage period but was lower in mackerel meat containing garlic extract, in which histamine suppression was proportional to the concentration of garlic extract. It can be concluded that garlic extract could be utilized to extend the storage period of mackerel.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.

• School Mathematics
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• v.5 no.4
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• pp.507-520
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• 2003

본 연구는 실질적인 의미에서 학생들로 하여금 수학을 더 잘 이해할 수 있도록 돕기 위해 테크놀로지를 학교 교실에서 직접 활용하는 방안에 대한 연구이다. 특히 여기서는 수학을 가르치고 배우는 과정에서 가상학습체계가 주요한 도구로서 적용되었다. 내용은 무게중심을 택했고 12명의 중학생을 대상으로 현직교사가 직접 지도하였다. 학생들은 수업초기에 교사에 의해 소개되는 학생중심 학습활동에 강한 관심과 호기심을 보였고 집중력이 아주 강했다. 전통적인 수업방식과는 달리 학생들이 참여하였고 테크놀로지를 이용하여 전통적인 방식의 교실에서 할 수 없었던 수업의 시작은 학생들의 호기심을 자극하는데 충분하였다. 전반적으로 테크놀로지 환경에서의 수업을 선호하였지만 아직 전통적인 방식인 칠판과 분필을 이용한 수업을 선호한 학생들도 있었다. 새로운 변화도 좋지만 새로운 환경에 친화적이지 않거나 테크놀로지를 이용한 수업의 빠른 진행이 학생을 오히려 혼란하게 만들기도 하였다. 마지막으로 교사는 가상학습체계를 교실에서 활용함에 있어서 현 교육과정과 교과서를 크게 개혁하지 않아도 잘 준비되고 계획된 테크놀로지의 활용에 대한 잠재력을 확인할 수 있었다. 우리는 현재 테크놀로지의 보급에 비해 그 활용도가 낮다는 것을 잘 알고 있고 기타 입학시험이라는 현실이 교육과정과 학습방법의 개혁을 현실적으로 추진하는 것이 어려운 일임을 잘 알고 있다. 그래서 현 상황에서 테크놀로지의 사용을 가능하게 할 수 있는 방법을 모색하였다. 이미 보급된 테크놀로지와 교사와 학생의 테크놀로지에 대한 이해가 앞으로 그 잠재력을 갖고 있다고 확인하였다.보다 낮은 일반세균수 값을 보여주었다. 봄철 시료에 있어서 소규모 도계장은 본 냉각 후 도계과정을 제외하곤 모든 도계공정 단계에서 대규모 도계장보다 높은 일반 세균수의 측정값을 보여주었다. 봄철 시료의 냉각말기의 냉각수 일반세균수는 소규모 도계장이 대규모 도계장보다 높은 측정값을 보여주었다.주었다.다.㏖/s/$m^2$에서는 이앙후 각각 18일로 두 품종 모두 늦어, 약광은 유묘기에 분화되었던 분얼아를 휴면으로 유도할 수 있음을 시사하였다. 4. 유효경비율은 1220~220 $\mu$㏖/s/$m^2$에서 다산벼는 47~55%, 화성벼는 100~72%로 다산벼가 화성벼보다 낮았다. 이것은 다산벼는 무효분얼이 많다는 것을 시사하는 것으로 품종 육성시 유효경비율을 높여야 할 것이다.타났고, \circled2 회복상태에서, 10 lu$\chi$인 경우 서간에 1.26 $\mu\textrm{V}$, 야간에 1.59 $\mu\textrm{V}$였고, 100 lu$\chi$인 경우 서간에 2.63 $\mu\textrm{V}$ 야간에 3.65 $\mu\textrm{V}$였으며, 400 lu$\chi$인 경우 서간에 2.52 $\mu\textrm{V}$, 야간에 3.67 $\mu\textrm{V}$로 나타났다.히, 흉선, F냥, 비장 등의 림프구에 초기 세포용해성 감염을 일으키는데, B

• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.287-293
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• 2005

Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.

• Korean Journal of Ecology and Environment
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• v.35 no.4 s.100
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• pp.266-272
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• 2002

For analyzing function of a microbial ecosystem which was created under the artificial vegetation island (AVI) installed at Lake Paldang, zooplankton and bacterial numbers and exoenzyme activities (${\beta}$-glucosidase and phosphatase) were measured biweekly from 3 November 2()()1 to 20 April 2002 at AVI site and control site. Under the AVI, the water quality was worse than control site in term of comparing the environmental parameters. But, zooplankton number of AVI site was 25 times higher than that of control site. Respiratory active bacterial numbers were 3-8 times higher at AVI site. In addition, enzymatic activities were higher at AVI site than those of control site. These results suggest that the zooplankton-phytoplankton-bacteria relationships are closely coupled with each other and organic materials are eliminated by respiration of zooplankton and bacterial activities.

• Korean Journal of Microbiology
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• v.38 no.4
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• pp.287-292
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• 2002

The composition of bacterial communities was detected in surface water of Cheonho Reservoir dominated by cyanobacteria, using fluorescent in situ hybridization (FISH) method. Total bacterial numbers were very high ranging from 0.6～$1.3{\times}10^7 \cells{\cdot}ml^-1$, whereas the ratio of Eubacteria to total bacteria was 29.8~45.8%, which was lower than that in other freshwater ecosystems. On average only 2.1% of DAPI-stained bacteria were detected by FISH with probes for $\alpha$, $\beta$, and $\gamma$-groups, respectively. Unknown eubacteria which was not bound to any probes except EUB 338, was relatively high. On the other hand, the Cytophaga-Flavobacterium group increased following the change of dominant species from Anabaena sp. to Microcystis sp. This result showed that bacterial communities could be affected by phytoplanktons, especially cyanobacteria.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.379-387
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• 1991

The effects of organic acids (acetic, citric and lactic acids) treatment on microbial spoilage of chilled beef were studied during aerobic storage at $4^{\circ}C$ for 11 days. The organic acids had definite effects on the delay of the development of off-odor and slime of chilled beef. When chilled beef slices were treated with 1, 2, 3 and 4% of organic acids, off-odor was developed 1, 2, 3 and 5 days later than control, respectively, regardless of the kinds of organic acid. The slime was produced two days after the day of off-odor development in $1{\sim}3%$ organic acid-treated chilled beef, but no slime was produced on chilled beef treated with 4% organic acid. The off-odor was detected organoleptically when pH and number of microorganisms of chilled beef were, $5.6{\sim}5.8\;and\;0.8{\times}10^7{\sim}1.8{\times}10^7\;cell/cm^2$, respectively, and slime was observed when pH and number of microorganisms of chilled beef were $5.9{\sim}6.2\;and\;2.0{\times}10^7{\sim}6.0{\times}10^7\;cell/cm^2$, respectively, in control and treated groups.