• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1345-1348
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• 1999

The utility of a bioluminescence adenosine triphosphate(ATP) assay method for estimating bacterial levels in mackerel(Scomber japonicus) was investigated. Mackerel was stored at $1^{\circ}C$ throughout 10 days and its RLU(relative light unit) and APC(aerobic plate count) was determined. The ATP bioluminescence assay was validated during the storage of 32 samples, resulting in an agreement between the ATP assay and standard plate count methods of over 90% credibility. Therefore, ATP bioluminescence assay was considered as a rapid and near real-time means in estimating the microbial load on mackerel skin.

• Journal of Applied Biological Chemistry
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• v.51 no.3
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• pp.128-135
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• 2008

A total of 142 samples comprising vegetables, soil, and water collected from different agricultural farms (five provinces) were analyzed for total aerobic bacteria (aerobic plate count [APC]), Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The average of total APC in all the samples ranged from $4.72{\times}10^5$ to $8.62{\times}10^8\;CFU/g$ (mL). The prevalence of B. cereus, E. coli, L. monocytogenes, S. spp., and S. aureus for all samples was 17.60%, 2.11 %, 1.4%, 0%, and 2.11 % respectively, and their counts averaged to $4.87{\times}10^4\;CFU/g$ (mL), $4.34{\times}10^3\;CFU/g$ (mL), $2.15{\times}10^2\;CFU/g$, 0 CFU/g, and $3.12{\times}10^3\;CFU/g$ respectively. Among the 3 different types of samples, 6 vegetables (10.34%), 24 soil (38.70%), and 3 water (13.64%) samples were found to be positive for bacterial pathogens. The result showed that the occurrence of bacterial pathogen in the samples analyzed was low. Further time to time monitoring and need to wash of raw agricultural products is recommended.

• Journal of the Korean Data and Information Science Society
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• v.27 no.6
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• pp.1465-1475
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• 2016

In order to secure safe meals, the hazards of microorganisms associated with food poisoning accident should be monitored and controlled in real situations. It is necessary to determined the correlation between existing common bacteria number (aerobic plate count; APC) and RLU (relative light unit) in cookware. In this paper, we investigate the correlation between ATP (RUL) and APC (CFU) by using three types of transform (inverse, square root, log transforms) of raw data in two steps. Among these transforms, the log transform at the first step has been found to be optimal for the data of cutting board, knife, soup bowl (stainless), and tray (carbon). The square root-inverse and the square root-square root transform at the second step have been shown to be optimal respectively for the cup and for the soup bowl (carbon) data.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.515-521
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• 2009

The DEFT (direct epifluorescent filter technique)/APC (aerobic plate count) test was utilized to screen powdered Ramen soup samples (RS-1, RS-2) whether or not they have been microbial-decontaminated. The initial microbial loads of commercially-packaged samples were log DEFT 6.46 (RS-1) and 7.05 (RS-2), but the viable bacterial counts were log APC 2.74 (RS-1) and 1.95 (RS-2), respectively; this finding showed that they have been already decontaminated by methods other than irradiation. The same samples were then subjected to gamma irradiation at 0, 5 and 10 kGy in order to evaluate the microbial and physicochemical changes during post-irradiation storage for 6 months under room conditions ($10{\pm}3^{\circ}C$). The DEFT count was constant in irradiated samples even at different doses, but APC decreased with dose increases; this implies that the log DEFT/APC increased in a linear fashion with dose. No coliforms, yeasts and molds were detected in any of the samples, whereas the initially detected aerobic bacteria ($5.49{\times}10^2CFU/g$) were inactivated by 5 kGy or more and no growth was observed during the subsequent storage period. The pH of RS-1 was reduced by irradiation (p<0.01), but increased (p<0.01) with increasing storage time. Irradiation induced a reduction in volatile basic nitrogen (VBN), whereas an increase in thiobarbituric acid (TBA) values was observed. The storage time proved more influential than irradiation up to 10 kGy in terms of changes in the VBN and Hunter’s color values of powdered Ramen soups.

• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.178-184
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• 1996

Dryfilm method by using 3M Petrifilm$^{TM}$ has been examined to replace conventional agar method for isolation of microorganisms from foods. The objectives of the present study were to evaluate suitability of dryfilm method as a microbial isolation method and to determine the effect of antimicrobial agent on dryfilm for isolation of microorganisms from foods. Five different foods, milk, ground beef, fishery surimi, Takju and wheat flour were used to isolate the natural microflora in foods and the inoculated Escheri chia coli. Standard method agar (SMA, Difco) and Petrifilm$^{TM}$ aerobic count (PAC, 3M) were used to isolate total microorganisms from foods. Violet red bile agar (VRBA), brilliant green lactose bile (BGLB) broth and Petrifilm$^{TM}$ coliform count (PCC, 3M) were used to isolate coliforms from foods. E. coli broth (EC broth) and Petrifilm$^{TM}$ E. coli count (PEC, 3M) were used to isolate E. coli from foods. Acidified potato dextrose agar (APDA) and Petrifilm$^{TM}$ yeast & mold count (PYMC, 3M) were used to isolate yeasts and molds from foods. Total aerobic plate counts isolated from five different foods by SMA and PAC (3M) were riot significantly different each other at P<0.05 level and were highly correlated each other ($\geq$0.96). Mugwort extract as an antimicrobial agent did not affect microbial enumeratiion of Dryfilm. Significantly higher number of coliform colonies were formed on VRBA than PCC (3M) from ground beef, but they were not significantly different in coliform colonies from milk samples. PCC (3M) and BGLB were not significantly different for enumeration of coliforms in milk and beef samples. Significantly higher number of E. coli were isolated by EC broth than PEC from ground beef, but these were not significontly different for enumeration of E. coli from milk. Yeast and mold counts isolated from Takju and wheat flour by APDA and PYMC (3M) were not significantly different at P<0.05 level. These data indicate that dryfilm method by using 3M Petrifilm$^{TM}$ can be successively used as an alternative to conventional agar method for enumeration of microorganisms in various foods.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1157-1163
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• 2014

This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred ($KNP{\times}D$) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of $KNP{\times}D$ barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/$O_2:CO_2:N_2$ (MAP1), 30:20:50/$O_2:CO_2:N_2$ (MAP2) and 70:20:10/$O_2:CO_2:N_2$ (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at $5{\pm}1^{\circ}C$. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness ($a^*$) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2- thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/$O_2:CO_2:N_2$ gas composition (MAP2) might be ideal for better meat quality for $KNP{\times}D$ meat.

• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.49-61
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• 2010

The purpose of this study was to determine basic information on the microbiological quality of environmentally friendly vegetables used in school foodservices. Comparisons were made on the microbiological quality of eight different kinds of vegetables grown by environmentally friendly agricultural methods and ordinary agricultural methods to determine if there were significant differences. In the raw materials, aerobic plate counts were as follows: lettuce 4.58~7.43 log CFU/g, winter plowing chinese cabbage 5.61~7.36 log CFU/g, Korean leek 5.81 log CFU/g to TNTC (too numerous to Count), cabbage 5.93~6.43 log CFU/g, sesame leaves 3.15~5.23 log CFU/g, cucumber 5.00~5.79 log CFU/g, cherry tomato 2.96~5.40 log CFU/g, paprika 1.30~3.52 log CFU/g. In the comparison of the microbiological quality between environmentally friendly and ordinary agricultural vegetables, their acceptable ratio was the same (81.3%) and the mean aerobic plate counts was not significantly different. In the comparison of the microbiological quality between the leafy vegetables and the fruity vegetables, the fruity vegetables had a 100% acceptable ratio regardless of the agricultural method used to grow them, while the leafy vegetables had an acceptable ratio of 70%. In terms of the aerobic plate counts, the leafy vegetables had significantly higher counts; the leafy vegetables 5.87${\pm}$1.18 log CFU/g, the fruity vegetables 4.12${\pm}$1.54 log CFU/g.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.398-406
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• 2012

The acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0~57.14 meg/kg. Among the samples, popcorn chicken contained the highest crude fat content, showing $6.64{\pm}0.26(%)$, while the french-fries showed $2.87{\pm}0.31(%)$, which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02~0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41~1.55 g, while the popcorn chicken showed the highest content, 1.16~3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The "School Zone", which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0~4,700 cfu/g in cookies, Salmonella test came out negative.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• Korean Journal of Veterinary Service
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• v.36 no.2
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• pp.95-103
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• 2013

The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P<0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.