• Title/Summary/Keyword: Aerobic plate count

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The Development of HACCP-Based Standardized Recipe and the Quality Assessment of Cook/Chilled Soy Sauce Glazed Mackerel (쿡췰(Cook/Chill)시스템을 이용한 고등어조림의 HACCP 레시피 개발 및 생산과정의 품질평가)

  • Kwak, Tong-Kyung;Lee, Kyung-Eun;Park, Hye-Won;Ryu, Kyung;Hong, Wan-Soo;Choi, Eun-Jung;Jang, Hye-Ja;Kim, Sung-Hee
    • Korean journal of food and cookery science
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    • v.13 no.5
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    • pp.592-601
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    • 1997
  • The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

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Quality Improvement of Chicken Breast Meat in a Group-Meal Service by Gamma Irradiation (감마선조사에 의한 단체급식용 닭 가슴살의 품질 개선)

  • Kim Jang-Ho;Jeon Jin-Yong;Ryu Sang-Ryeol;Lee Ju-Woon;Kim Jae-Hun;Oh Sang-Hee;Seo Ji-Hyun;Byun Myung-Woo
    • Food Science and Preservation
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    • v.12 no.1
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    • pp.28-35
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    • 2005
  • The storage temperature significantly affected the microbiological quality of the chicken breast In the non-inadiated samples at $30^{\circ}C$, aerobic plate count (APC) and Echerichia coli count of the samples considerably increased during 3 days of storage and were eliminated by an irradiation at dose of 10 kGy or more. The APC and E coli count of the samples stored at $5^{\circ}C$ were reduced to below the limit of detection (< 2 log CFU/g) through the whole storage period by an irradiation at 5 kGy or mote. There was no significant difference in the TBA values between the non-inadiated and inadiated samples, which were not significantly higher in the irradiated samples than the non-inadiated samples during 2 weeks of storage at $5^{\circ}C$. According to the same-different test and acceptance test the sensory quality of the irradiated chicken breast was not significantly different from that of the non-inadiated sample even at 10 kGy. It is found that gamma irradiation is an effective tool to improve the quality of chicken breast in a group-meal service. It was also found that there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.

Evaluation of the microbial contamination status and sanitation practice level in butcher's shops in Seoul (서울지역 식육판매업소의 미생물학적 오염도 및 위생관리수준 평가)

  • Jeon, Hae-Chang;Kim, Jee-Eun;Son, Jang-Won;Chae, Hee-Sun;Jin, Kyung-Sun;Oh, Jae-Hyo;Shin, Bang-Woo;Lee, Jung-Hark
    • Korean Journal of Veterinary Service
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    • v.34 no.4
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    • pp.409-416
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    • 2011
  • This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham

  • Oh, Mi-Hwa;Park, Beom-Young;Jo, Hyunji;Lee, Soomin;Lee, Heeyoung;Choi, Kyoung-Hee;Yoon, Yohan
    • Food Science of Animal Resources
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    • v.34 no.5
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    • pp.591-596
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    • 2014
  • This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ${\geq}$ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.

A Study on the Hand Washing Awareness and Practices of Food-service Employees and the Load of Index Microorganisms on the Hands (조리종사자의 손 씻기 의식과 실천 및 손의 지표미생물 오염도에 관한 연구)

  • Park, Jeong-Yeong;Kim, Joong-Soon;Kim, Jong-Gyu
    • Journal of Environmental Health Sciences
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    • v.36 no.2
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    • pp.95-107
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    • 2010
  • Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

Microbial Decontamination of Refrigerated Red Seabream by Acetic, Lactic, and Citric Acids (초산, 유산 및 구연산에 의한 냉장 돔의 오염 미생물 제거)

  • 김창렬;김정숙;고대희;이순자;은종방
    • The Korean Journal of Food And Nutrition
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    • v.10 no.2
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    • pp.263-267
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    • 1997
  • Red seabream strips were decontaminated by dipping with solutions of 0.25~1.0% acetic, lactic, or citric acids for 5min. Control strips were dipped with tap water only for 5min. All strips were individually placed in plastic bags and stored at 4$^{\circ}C$. Acetic acid(AA) treatments were completely inhibited aerobic spoilage bacteria(areobic plate count : APC) compared to the initial controls for 6 days. Treatments of either lactic acid(LA) or citric acid(CA) completely inhibited APC compared to the initial controls for 3 days. Red seabream strips treated with AA extended microbiological shelf-life for 12 days.

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A survey of the microbial contamination level in butcher's shops in Seoul, Korea (서울지역 식육판매업소의 미생물 오염도 조사)

  • Yang, Yoon-Mo;Son, Jang-Won;Choi, Tae-Seok;Park, Mi-Ae;Kim, Ju-Young;Lee, Joo-Hyung;Shin, Bang-Woo
    • Korean Journal of Veterinary Service
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    • v.36 no.3
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    • pp.203-208
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    • 2013
  • This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability

  • Chung, Hansung;Kim, Hyobi;Myeong, Donghoon;Kim, Seongjoon;Choe, Nong-Hoon
    • Food Science of Animal Resources
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    • v.38 no.3
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    • pp.487-497
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    • 2018
  • Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide ($ClO_2$) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg's surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and $ClO_2$ gas disinfection. Application of 40 ppm $ClO_2$ gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn't observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm $ClO_2$ had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm $ClO_2$ gas treatment, though the value was decreased at high concentration of 160 ppm $ClO_2$ gas. From these results, we recommend that $ClO_2$ gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.

Antimicrobial Activity of Medicinal Plants Against Bacillus subtilis Spore

  • Cho, Won-Il;Choi, Jun-Bong;Lee, Kang-Pyo;Cho, Seok-Cheol;Park, Eun-Ji;Chung, Myong-Soo;Pyun, Yu-Ryang
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.1072-1077
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    • 2007
  • Bacterial endospores, especially those of Bacillus and Clostridium genera, are the target of sterilization in various foods. We used Bacillus subtilis ATCC 6633 spores to screen novel antimicrobial substances against spores from medicinal plants. We collected 79 types of plant samples, comprising 42 types of herbs and spices and 37 types of medicinal plants used in traditional medicine in Korea and China. At a concentration of 1%(w/v), only 14 of the ethanol extracts exhibited antimicrobial activity against B. subtilis spores of at least 90%. Crude extracts of Torilis japonica, Gardenia jasminoides, Plantago asiatica, Fritllaria, and Arctium lappa showed particularly high sporicidal activities, reducing the spore count by about 99%. Consideration of several factors, including antimicrobial activity, extraction yields, and costs of raw materials, resulted in the selection of T. japonica, G. jasminoides, A. lappa, and Coriandrum sativum for the final screening of novel antimicrobial substances. Verification tests repeated 10 times over a 4-month period showed that the ethanol extract of T. japonica fruit reduced aerobic plate counts of B. subtilis spores the most, from $10^7$ to $10^4\;CFU/mL$ (99.9%) and with a standard deviation of 0.21%, indicating that this fruit is the most suitable for developing a novel antimicrobial substance for inactivating B. subtilis spores.

Fabrication of Polyethylene Films Coated with Antimicrobials in a Binder and Their Application to Modified Atmosphere Packaging of Strawberries (결착제 함유 항균성 물질로 코팅한 폴리에틸렌 필름의 제조 및 이를 이용한 딸기의 환경기체조절포장)

  • 김영민;이상백;조성환;이동선
    • Food Science and Preservation
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    • v.7 no.1
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    • pp.12-18
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    • 2000
  • As am economical and effective way of antimicrobial film fabrication , antimicrobial agents were coated on the LDPE film with a binder mediu. the fabricated films were then applied tomodified atmosphere packaging of fresh strawberries. A binder of polyamide was selected for the coating medium, based on the stability in water. 1% grapefruit seed extract-coated film showed the antimicrobial activity on the plate media against EScherichia coli, Staphylococcus aureus, bacillus subtilis , Bacillus cereus, Leuconostoc mesenteroides, Micrococcus flavus, Saccharomyces cerevisiae, while one with 10% Coptis chinesis extract inhibited only M. 림편 and one coated with 10% rheum palmatum extract did not inhibit any of 10 strains tested. The packages of fresh strawberries by using antimicrobial agents-coated films created the gas compositions of O2 1.4-5.5% and CO2 5.7-7.9%, and contributed to reduced growth of total aerobic bacteria and yeast/molds on the produced. However, their lower microbial count was not correlated directly with the reduced decay of the fruits.

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