• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.238-244
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• 2010

Currently, in vitro suspension tests using tubes are used as a authorized test method for sanitizers and disinfectants. However, the methods could not accurately assess the efficacy of sanitizers and disinfectant on the food-contacted surfaces in the field. This study evaluated the effectiveness of 5 kinds of representative sanitizers and disinfectants against E. coli and S. aureus to compare three quantitative surface testing methods that have been internationally standardized. As a result, the ASTM E2111-05 (ASTM(1)) test method obtained 5.18 $\pm$ 0.03 and 5.27 $\pm$ 0.04 log cfu/carrier reduction in dealing with E. coli and S. aureus, respectively, the ASTM E2197-02 (ASTM(2)) test method obtained 4.63 $\pm$ 0.04 and 3.97 $\pm$ 0.03 log cfu/carrier reduction and the CEN EN 13697 test method should 6.14 $\pm$ 0.05 and 5.31 $\pm$ 0.10 log cfu/carrier reduction in clean condition (CEN(1)) but 4.37 $\pm$ 0.02 and 4.06 $\pm$ 0.01 log cfu/carrier reduction in dirty condition (CEN(2)). Among them, CEN(1) showed the highest bactericidal effects, whereas ASTM(2) and CEN(2) revealed low performance (p < 0.05). In conclusion, the bactericidal effects of the ASTM(2) method and the CEN EN 13697 method adopting stainless steel were lower than the ASTM(1) method, which uses glass. The effectiveness assessment results among nationally accredited test methods were different each other. This implies that they could not fit for in the accurate evaluation of sanitization and disinfection on food-contact surfaces in practical food-processing fields. These results could be used as a basic data for establishment of an official surface test methods applicable in the field.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.39-44
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• 2012

This study investigated the changes in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) during storage at $7^{\circ}C$ in relation to vacuum packing using PE film after the various surface washing treatments. The surface washing treatments resulted in approximately 1~2 log CFU/g reduction of microbial load in the early storage day. After 20 days, the weight loss rate, deterioration rate, hardness, color, total microorganism levels and the coliform count of deodeok washed by ultrasonic wave water was deteriorated rapidly like the control. When measured by the fresh-cut deodeok surface using the video microscope system, washing with chlorine water and electrolyzed water didn't seem to make perceivable quality deterioration during the 10 days at $7^{\circ}C$. The hardness and color maintenance of the product vacuum packaged using PE film after washing with electrolyzed water, was better than that of other treatments.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.1-6
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• 1981

Studios on the effects of rice straw amendments, soil autoclaving and repeated application related to disappearance of diazinon (diethyl 2-isopropyl -4-methyl -6-pyrimidinyl phosphorothionate) in submerged soils and paddy water were conducted under the laboratory conditions. Degradation of diazinon was slightly accelerated by the amendment of rice straw. The amended soil had 2.4 days shorter half life for diazinon than unamended soil. By autoclaving soils, diazinon degradation was greatly inhibited. The autoclaved soil had about 20 days longer half life for diazinon than the non-autoclaved soil. After repeated application of diazinon granules to the submerged soils, rapid degradation of the insecticide occured in flooded soils and paddy water. The development of diazinon degrading factors in flooded soils and paddy water after repeated application was roughly proportional to the increase of the frequency of diazinon application. By autoclaving soils and paddy water which received repeated application of diazinon, no rapid biodegradation of the insecticide occurred during the 30 days incubation period.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.9
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• pp.1020-1026
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• 2007

The control of pathogenic microorganisms is important issue in human environments, especially in surface area. However, surface disinfection has not been fully researched. In this study, the surface disinfection under UV irradiation was performed to investigate the quantitative kinetics for Bacillus subtilis spore inactivation in several experimental conditions, such as light intensity, temperature and surface roughness. This study reports that UV light would apparently inactivates the microorganisms and the required IT value for 2 log (99%) Bacillus subtilis spore inactivation was found to be 14.5 $mJ/cm^2$ in plain surface, as predicted by the Delayed Chick-Watson model. When UV was irradiated, there were no significant temperature effects. However, the experimental result shows that the more increased IT values are required at larger surface roughness.

• Journal of Korean Society of Forest Science
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• v.101 no.1
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• pp.77-82
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• 2012

Sterilization of oak sawdust at $65^{\circ}C$ for Lentinula edodes bed cultivation can be efficient in sterilization facility cost, but its effect on the mushroom production is uncertain due to high contamination probability. The effective conditions for L. edodes hyphal growth in the low temperature sterilized oak sawdust were investigated with combinations of three sterilization temperatures ($65^{\circ}C$, $100^{\circ}C$ and $121^{\circ}C$) and four cultivation temperatures ($15^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$). L. edodes inoculation density effect was also tested with 1 cm, 2 cm, and 4 cm distance in the sawdust (4%, 11% and 25% inoculation rate by surface area). L. edodes hyphal growth in the sawdust sterilized at $65^{\circ}C$ was as much as at those $100^{\circ}C$ and $121^{\circ}C$ when the fungus cultured below $25^{\circ}C$, but it was greatly reduced when cultured at $30^{\circ}C$. And the sawdust medium with 1cm distance inoculation density was fully occupied with L. edodes hyphae, but those with 2~4cm distance inoculation were contaminated by 4~33%. Therefore, we conclude that low temperature sterilized oak sawdust needs to be cultured under $25^{\circ}C$ after sufficient inoculation by 25% for successful bed cultivation of L. edodes.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.280-284
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• 2003

To develope of diagnosis and estimation system for utility of fungicides and insecticides as crop protection agents, various 10 physicochemical parameters, hydrophobicity (LogP), dipole moment (DM), HOMO energy, LUMO energy, molar refractivity $(MR:\;cm^3/mol)$, polarizability $(Pol:\;A^3)$, van der Waals molecular surface area $(A^2)$, van der Waals molecular volume $(Vol:\;cm^3)$, molecular weight (amu), hydration energy (Kcal/mol) for the active ingredients of 133 fungicides and 152 insecticides were calculated. And then the distribution ranges for each of the physicochemical parameters in fungicides, sterol biosynthesis inhibitors (DMI: demethylation inhibitor), insecticides and acetylcholine esterase inhibitors (AChE) were confirmed. It is suggested that the various compounds based on the range of the physicochemical parametes could be predicted for possibilities as fungicides and insecticides.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.539-544
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• 1989

Campylobacter jejuni, bacterial agent causing human diarrhea, were studied for their disinfection effects with chlorine and monochloramine. The cells treated with the chemical agents were observed by scanning electron microscopy to know their morphological and structural changes. The proteins and DNA in the chemical-treated cells were also examined by gel electrophoresis for structural changes. When C. jejuni were chlorinated at concentrations of 0.5 and 1.0 mg/l for 15 minutes, the organisms were disinfected by 4 and 6 log, respectively. Those disinfection effects were higher at acidic pH, while lowered at neutral and alkaline values of pH. The effects of monochloramine were lower than those of chlorine at the game concentration for the same period of reaction time. The shapes of C. jejuni cells treated with the agents appeared to be deformed from spiral rod into spherical forms, showing some destruction in surface structure of the cells. Some of the proteins and DNA of the chlorinated cells did not appear in the gel electrophoresis when the chlorination was at concentration of 10 mg/l or higher.

• Food Engineering Progress
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• v.14 no.4
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• pp.316-321
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• 2010

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.25-30
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• 2019

This study investigated the quality changes in whole super sweet corn during thermal processing to extend its shelf-life. To minimize the reduction of unique texture of whole sweet corn after the sterilization, the alcohol sanitation applied and the cold point of a whole corn ear was determined using a computer simulation. The cold point was located between the corn kernel and the cob. The microorganisms on the surface of sweet corn were reduced by more than 1 log CFU/g after alcohol sanitation, then the whole corn was treated to satisfy the degree of sterilization ($F_{121.1}=4$). The quality of sterilized sweet corn was compared with the control that was treated with steaming. The quality changes of sterilized sweet corn during storage were monitored for 9 months at $25^{\circ}C$. The hardness was maintained within 30% of its initial value. The minimum of hardness was $464.50{\pm}103.35g$ and maximum of hardness was $514.50{\pm}81.83g$. The differences in the sugar content among the samples were found, but the sugar content of corn kernel remained within 30% of the control, ranging from $28.83{\pm}1.05$ to $34.36{\pm}0.42%$. The yellowness was higher than that of control by 5%. The maximum value of yellowness was $34.36{\pm}0.42$. The general bacteria and molds and yeasts in corn kernel stored at $25^{\circ}C$ were not detected after 9 months of storage at $25^{\circ}C$. Therefore, in this study, we have demonstrated that the thermal sterilized method extends the shelf-life of whole sweet corn with minimizing its quality changes over 6 months in room temperature.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.991-996
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• 1995

Effects of high hydrostatic pressure on microorganisms and browning enzymes in Angelica keiskei juice were investigated using response surface methodology. The optimum process condition for maximum reduction of total aerobes was $5700\;kg_f/cm^2$ (558.6 MPa) pressure and 7.16 min process time, and 3.44 log cycle reduction of total aerobes was predicted at the optimum condition. E. coli, initially $8.8{\times}10^3\;CFU/ml$, was completely inactivated by high hydrostatic pressure at all process conditions ($3800{\sim}6700\;kg_f/cm^2\;pressure;\;3{\sim}17\;min\;process\;time$). Polyphenol oxidase and peroxidase were partly inactivated by the high hydrostatic pressure. It was also indicated that inactivation of microorganisms and browning enzymes by hydrostatic pressure is dependent on pressure rather than process time.