• Title/Summary/Keyword: Aerobic plate count

Search Result 89, Processing Time 0.024 seconds

Comparison of Dry Medium Culture Plates for Mesophilic Aerobic Bacteria in Milk, Ice Cream, Ham, and Codfish Fillet Products

  • Park, Junghyun;Kim, Myunghee
    • Preventive Nutrition and Food Science
    • /
    • v.18 no.4
    • /
    • pp.269-272
    • /
    • 2013
  • This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

Evaluation of Dry Rehydratable Film Method for Enumeration of Microorganisms in Korean Traditional Foods (한국 전통식품 중 미생물 분석을 위한 건조필름법 평가)

  • Kim Kwan-Sik;Bae Eun-Kyung;Ha Sang Do;Park Young Seo;Mok Chul Kyoon;Hong Kwan Pyo;Kim Sang Phil;Park Jiyong
    • Journal of Food Hygiene and Safety
    • /
    • v.19 no.4
    • /
    • pp.209-216
    • /
    • 2004
  • Dry rehydratable film methods were compared to conventional methods for the enumeration of microorganisms in Korean traditional foods. Kimchi, doenjang, kochujang, kanjang, takju, sujeongkwa and sikhe were used as Korean traditional foods. $Petrifilm^{TM}$ aerobic count plate, $Petrifilm^{TM}$ coliform count plate, $Petrifilm^{TM}$ E. coli/coliform count plate, $Petrifilm^{TM}$ yeast and mold count plate and $Petrifilm^{TM}$ staph express count plate were compared to plate count agar, most probable number (MPN) for coliform, MPN for E. coli, potato dextrose agar and coagulase test, respectively. Regression analysis indicated that correlation coefficient values were 0.974-0.998, 0.913-0.995, 0.955-0.978, 0.968-0.986 and 0.998-0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli and S. aureus, respectively. There were no significant differences between two methods, suggesting that $Petrifilm^{TM}$ plates can be used as an alternative to conventional method for the determination of microorganisms in Korean traditional foods.

Microbiological Evaluations of Refrigerated Chicken wings Treated with Acetic Acid (초산으로 처리한 냉장 닭고기 날개의 미생물 평가)

  • 김창렬;이재일;김광현;문승주;이용규
    • Journal of Food Hygiene and Safety
    • /
    • v.12 no.4
    • /
    • pp.277-280
    • /
    • 1997
  • The effects of acetic acid (AA) on aerobic plate counts (APC), gram-negative bacterial counts (GNC), and generation time (GT) in chicken wings stored at 4* were assessed. Chicken wings were treated with 0.5-1.5% (v/v) AA at exposure times of 5 min. Treatments of AA for 5 min significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken wings for 8 days, respectively. After 4 days of storage, treatments of 1.0% AA and 1.5% AA for 5 min completely (P<0.05) inhibited APC and GNC compared to initial controls. Based on these results, treatments of 1.0% AA and 1.5% AA for 5 min prolonged the microbiological shelf-life for 8 days compared to those of 0.5% AA and the controls. All treatments of AA increased the lag phase and GT of aerobic microorganisma.

  • PDF

Evaluation of Dry Rehydratable Film Method for Enumeration of Microorganisms in Meat, Dairy and Fishery Products (축.수산식품 중 미생물 분석을 위한 건조필름법 평가)

  • Cho, Mi-Hee;Bae, Eun-Kyung;Ha, Sang-Do;Park, Young-Seo;Mok, Chul-Kyoon;Hong, Kwan-Pyo;Kim, Sang-Phil;Park, Ji-Yong
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.2
    • /
    • pp.294-300
    • /
    • 2005
  • Contents of total aerobic bacteria, coliform, Escherichia coli, yeast, mold, and Staphylococcus aureus in meat, dairy, and fishery products were analyzed by dry rehydratable film method using 3M $Petrifilm^{TM}$ and compared against those obtained through conventional method. Two methods showed high correlations of 0.990-0.999, 0.975-0.999, 0.979-0.987, 0.978-0.984, and 0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli, and S. aureus, respectively; therefore, dry rehydratable film method using 3M $Petrifilm^{TM}$ offers acceptable alternative to conventional method for enumeration of microorganisms in meat, dairy, and fishery products.

Microbiological Quality and Safety Assessment of Salad in Lunchbox's according to the Holding Time and Temperature - Convenience and Franchise Stores - (보관시간과 온도에 따른 판매 도시락의 샐러드 미생물 품질 평가 - 편의점과 프랜차이즈 도시락 전문점 제품 -)

  • Choi, Jung-Hwa;Wang, Tae-Hwan;Kwak, Tong-Kyung
    • Korean journal of food and cookery science
    • /
    • v.32 no.6
    • /
    • pp.724-733
    • /
    • 2016
  • Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines

  • Kim, Hye-Jin;Kim, Dongwook;Kim, Hee-Jin;Song, Sung-Ok;Song, Young-Han;Jang, Aera
    • Food Science of Animal Resources
    • /
    • v.38 no.1
    • /
    • pp.43-51
    • /
    • 2018
  • This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

Correlation between Plate Count Agar and Dry Rehydratable Film Method for Enumeration of Total Aerobic Bacteria in Water (물 중 일반세균 정량에 대한 배지법과 건조필름법의 상관관계)

  • Kang, Ju Yeong;Jo, Ah Hyeon;Park, Eun Ji;Lee, Han Cheol;Park, Min Ji;Han, Jin Sub;Kang, Seong Gyu;Kim, Jung Beom
    • Journal of Korean Society on Water Environment
    • /
    • v.36 no.2
    • /
    • pp.148-152
    • /
    • 2020
  • The quantitative accuracy of dry rehydratable film method was compared with the standard culture method to analyze the applicability of dry rehydratable film in the total aerobic bacteria test for water. The materials used in this study were 500 cases of water and were tested according to the Korean official test method for drinking water. The mean value of the total aerobic bacteria in plate count agar(PCA) and MC-Media Pad AC(MAC) were 2.6 ± 1.1 Log cfu/mL and 2.6 ± 1.2 Log cfu/mL. The p value and correlation coefficient(R2) were 0.933 and 0.9985 between the PCA and MAC, respectively, indicating no significant difference and very high correlation. According to the water types, the p value and R2 were 0.887 and 0.9911 in the PCA and MAC. In the purified water, the p value was 0.973 and R2 was 0.9934 in the PCA and MAC of other water. In each type of water, there were no significant differences between the PCA and MAC, and the correlation was very high. Thus, it is suggested that the MAC would be available for total aerobic bacteria test for water.

Bacteriological study on carcasses and environmental specimens from different stage of slaughter process (도축처리 단계별 도체 및 환경재료에 대한 미생물학적 분석)

  • 허정호;박영호;구정현;조명희;이주홍;임삼규
    • Korean Journal of Veterinary Service
    • /
    • v.21 no.2
    • /
    • pp.157-161
    • /
    • 1998
  • To get the information of sanitary develoment of beef and pork, we get the result of environmental specimens(slaughter house floors, sewage, etc) in laboratory. 1. After examination of bacterial infection on after-bleeding, after-dismemberment and final products at each stage of cattle slaughter process, we got log 3.80~7.48cfu/$\textrm{cm}^2$ of aerobic plate counts and log 2.60~5.23cfu/$\textrm{cm}^2$ of coliform counts or so from the carcasses after bleeding, but these count levels went down little bit after dismemberment but as we continued study to the final products, the count levels kept sililar in mumbers. 2. At the slaughter process of pigs, the aerobic plate counts and the coliform counts reached such high levels of log 5.59~8.80cfu/$\textrm{cm}^2$ and log 3.31~5.67cfu/$\textrm{cm}^2$, respectively, after bleeding, in general, these count diminished in a big way after scalding, but they increased just little bit from dismemberment to final products. And there were few differences in the contamination levels on the final products no matter what seasonal contaminations after bleeding. 3. Test revealed very low levels of cell counts both on the aerobic plate counts of washing water and in the coliform counts, the former was log 1.00~2.69cfu/$\textrm{cm}^2$ and the later was log 3.30~5.67cfu/$\textrm{cm}^2$, but the contamination levels on the beds of transfering vehicles for carcasses were very high as followes : the aerobic counts was log 4.23~7.20cfu/$\textrm{cm}^2$ and coliform counts was log 2.86~5.20cfu/$\textrm{cm}^2$. 4. Study showed the aeroboc plate counts and the coliform counts get to the highest levels in summer, the second highest one is in fall, the third in spring, lowest in winter. Resulting from the test results proven above we reached this kind of conclusion the bacterial contaminations on eatable carcasses were upto hygienic treatment of carcasses and cleaniness of transfering vehicles at the final stop of slaughter processes rather than upto at any stage of slaughter processes. Therefore we have got to establish alternatives immediately to develo sanitary quality of meat and pork.

  • PDF

A Study on the Drinking Water Quality for Primary Lunch School in Seoul (서울지역 급식 국민학교의 음용수 수질에 관한 연구)

  • 이원묘;이용옥;방형애
    • Journal of Environmental Health Sciences
    • /
    • v.21 no.1
    • /
    • pp.7-20
    • /
    • 1995
  • The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation on the drinking water. The results are as following 1. Status and drinking behavior about school drinking water (1) 97.82% of the schools are using the tap water as the resource of drinking water. (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The clearing and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials. (3) 51.28% of the schools are providing the students with drinking water and 75% of them with boiled water. The drinking water supply managers are low-level officials, nurse teachers, and dietitian. 2. Analysis of the drinking water quality (1) Most of the drinking water provided by the school are tap water 35.8%, barely tea 5.85%, filtered water 6.3%, ground water 1.1% and all turned out to be suitable for drinking. (2) The drinking water carried from home turned out to be unsuitable for drinking except pH criterion, especially the test of APC(Aerobic Plate Count) and Coliform group showed worse degree. These results were caused by the hygiene problem and maltreatment in water container.

  • PDF

Analysis of Pathogenic Microorganism's Contamination and Heavy Metals on Kimchi Cabbage by Cultivation Methods in Korea (재배농법에 따른 국내산 배추의 위해미생물 및 중금속 오염평가)

  • Oh, Soh-Young;Nam, Ki-Woong;Yoon, Deok-Hoon
    • Journal of Food Hygiene and Safety
    • /
    • v.32 no.6
    • /
    • pp.500-506
    • /
    • 2017
  • Kimchi cabbage is one of the four major vegetable crops in Korea. The total annual production of kimchi cabbage, the main material of kimchi, was 20,559 tons in 2015. Kimchi cabbage is one of the majer crops produced by farmers which accounts for about 80% of the total leaf vegetable production in Korea. As the consumption of environmental-friendly agricultural products increases, food safety is one of the major public health concerns. We analyzed the biological hazards of kimchi cabbage produced by two types of cultivation methos such as organic farming and conventional farming using various culture media and microscopy. A total of 432 samples were analysed for presence of sanitary indicator microorganisms (aerobic plate count, coliform count, yeast & mold) and food-borne pathogens (Staphylococcus aureus, environmental Listeria, Bacillus cereus). The population of sanitary indicating microorganisms and food borne pathogens was under 5 Log CFU/g in all tested samples. The results of total microorganism numbers of leaf surface showed a positive correlation to those of soil samples. Additionally, we examined chemical factors such as pesticide residues and heavy metals in soil samples. All tested samples did not shown contamination levels higher than the standard limit.