• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.96-104
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• 2003

This study was performed in order to investigate the effect of Leuconostoc mesenteroides, Lactobacillus plantarum and salt fermented anchovy extracts on Kimchi sauce. The sauce was fermented more rapidly by addition of Leu. mesenteroids or salt fermented anchovy extracts on the early fermentation stage than the control, but it was fermented slowly on the late fermentation stage. When L. plantarum was added to the Kimchi on the early fermentation stage, the acidity of Kimchi didn't show a significant difference from the control, but acidity was remarkably increased on the late stage. Coliform group was disappeared when acidity of sauce was higher than 0.8% during fermentation. It was controlled by Leu. mesenteroides but not by L. plantarum. Total count and lactic acid bacterial count of the sauces with starter were $6.30{\times}10^6{\sim}1.0{\times}10^7\;CFU/mL$ and $1.04{\sim}2.04{\times}10^6\;CFU/mL$, respectively, but those of the control sauce were $10^6\;CFU/mL$ and $10^4\;CFU/mL$, respectively. Those count of the sauce with starter were higher than those of the control sauce on the later stage of fermentation. Organoleptic quality of the sauce with Leu. mesenteroides was superior to that with L. plantarum.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.1-6
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• 2005

To evaluate the microbiological quality of pork carcasses at different slaughtering process in large and small scale slaughtering houses, swabbing method was used to analyze microorganisms on the surface of pork belly in each process of before evisceration, after evisceration, before final wash, after final wash and in chilling. In autumn time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10²∼10³ CFU/㎠) than those of small scale slaughterhouse (10⁴∼10/sup 5/ CFU/㎠) during all processing lines. Samples from cold room of large scale slaughterhouse showed lower incidence of aerobic cells (10² CFU/㎠) than small scale slaughterhouse (10⁴ CFU/㎠). In winter and spring time, large scale slaughterhouse showed lower incidence of aerobic microorganisms than those of small scale slaughterhouse during the slaughtering process of before evisceration, after evisceration and before final wash, except spring samples from before final wash and chilling at cold room storage in spring time. After final wash, different sampling place of carcass such as belly, ham, jowl showed the different washing effect depending on the small and large scale slaughterhouse. After final wash, ham and belly had lower aerobic cell counts, but jowl had higher aerobic cell counts than each site before final wash.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.938-943
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• 2007

This study investigated the hazard analysis of ready-to-eat sandwiches sold in various establishments. Sandwich samples were collected from convenience stores, discount stores, sandwich chain stores, bakery shops, fast-food chain stores, and food service operations located in Daegu and Gyeongbuk. Out of 174 samples, 18 (10.3%) contained coagulase positive staphylococci with counts ranging from 0.30 to 4.08 log CFU/g. There was significant seasonal difference in Staphylococcus aureus isolation; the average count in summer (3.24 log CFU/g) was 3 times higher than that of winter (1.10 log CFU/g) (P<0.001). According to the microbiological guidelines of PHLS for ready-to-eat foods, 95.4% of the samples were acceptable. As a result of enterotoxin producing experimental data ($35^{\circ}C$, pH 5.8, NaCl 0.5%), enterotoxin was not produced in a sandwich until Staphylococcus aureus increased to a level greater than 4.95 log CFU/g. This microbiological hazard analysis data could be applied to future studies on quantitative risk assessment of ready-to-eat foods.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.478-483
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• 2012

In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.399-404
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• 2009

The goal of this study was to improve the quality of cheonggukjang by the optimization of the inoculation methods of the Bacillus subtilis (B. subtilis) and Lactobacillus plantarum (L. plantarum) strains. In order to optimize the mixed cultivation of B. subtilis and L. plantarum, the B. subtilis strain was inoculated into steamed soybeans after cultivation of L. plantarum. Inoculation size of B. subtilis was changed to the simultaneous inoculation method in order to stimulate the growth of the L. plantarum in cheonggukjang. The viable cell count of L. plantarum increased from $2{\times}10^7$ CFU/g to $2-6{\times}10^8$ CFU/g and B. subtilis grew to $9{\times}10^8$ CFU/g. These results showed that 2 strains were successfully able to grow in the steamed soybean for good quality of cheonggukjang by optimization of the inoculation methods. The sensory evaluation indicated that a favorable aroma and overall acceptance of cheonggukjang by the optimized mixed cultivation of B. subtilis and L. plantarum, which was relatively higher than those of cheonggukjang by single strain inoculation of B. subtilis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.612-617
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• 2009

Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were $8.2{\times}10^5{\sim}5.0{\times}10^6\;CFU/g$, which was a higher contamination level than the limit of Korea food code ($10^5\;CFU/g$). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to $4.7{\times}10^4{\sim}6.7{\times}10^4\;CFU/g$, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were $8.0{\times}10^3{\sim}3.5{\times}10^3\;CFU/g$ initially but showed $1.5{\times}10^2{\sim}3.0{\times}10^2\;CFU/g$ after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.800-807
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• 2013

This study investigated the quality characteristics and microbial hazards of commercial garlic available in supermarkets, traditional markets, and online shopping malls. Total bacterial counts were 2.55 log CFU/g in whole garlic and 5.20~7.40 log CFU/g in processed garlic, possibly due to contamination during processing. The total bacterial count from garlic purchased in supermarkets was below 5 log CFU/g, while garlic purchased in traditional markets and online shopping malls had counts of 3.87~6.34 and 3.73~6.11 log CFU/g, respectively. Thus garlic purchased at supermarkets appears to be more hygienic than garlic from traditional markets or online shopping malls. Some garlic purchased from supermarkets also had a lower pH (4.96~5.17) compared to fresh chopped garlic (7.4~7.5), likely due to the addition of citric acid and ascorbic acid, to reduce microbes and prevent browning. The moisture content of chopped garlic was 61.92~89.32%, with moisture content in imported garlic from China above 75%. The L, a, and b color values were 52.63~64.47, -3.74~8.75, and 10.67~17.88, respectively. The a and b values of supermarket garlic (-3.74~-3.20 and 10.67~13.90) were lower due to the addition of citric acid.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.522-525
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• 2014

The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.433-437
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• 2002

Human milk is normally contaminated with various microorganisms, which seem to produce no ill effects. A contamination of hand-expressed and pump-expressed human milk is a major concern in the collection of storage milk. In this study we compared milks collected by two methods, hand expression and suction breast pump, to quantify differences in the degree of bacterial contamination. Thirty-one samples had been manually expressed. The mean of total bacterial counts was 10,600 CFU/mL (range: 360 ∼59,200 CFU/mL) and coliform counts was 43 CFU/mL (range: 20 ∼ 1,060 CFU/mL) in these samples. Whereas in the 118 breast pump-expressed samples, the mean of total bacterial counts was 20,200 CFU/mL (range: 240 ∼ 492,000 CFU/mL) and coliform counts was 158 CFU/mL (range: 4∼10,600 CFU/mL). There was no bacterial growth when the samples were incubated for 10 days at 4$\^{C}$. We also compared total bacterial growth in colostrum and in matured human milk for 24 hr at 20$\^{C}$ and 30$\^{C}$. Although bacterial growth had not shown for 24 hr at 20$\^{C}$, but shown slight growth in colostrum and rapidly increase in matured human milk for 24 hr at 30$\^{C}$. The coliform bacteria in all samples, particulary in formula milk, had grown at 20$\^{C}$ and 30$\^{C}$.

• Korean Journal of Microbiology
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• v.42 no.2
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• pp.95-102
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• 2006

To evaluate bacteriological water quality of groundwater in Yeungnam Province, samples were taken from 123 locations during summer and 117 locations during winter. The medians of heterotrophic plate counts.(HPCs) were 30 CFU/mL for the summer samples and 40 CFU/ml for the winter, and more than 25% showed HPCs higher than 100 CFU/ml. Coliform bacteria were detected from 46% of the summer samples and 30% of the winter. In these coliform-positive samples, the medians of coliform counts were 20 CFU/ml for the summer samples and 4 CFU/ml for the winter. Genera such as Citrobacter, Enterobacter, Escherichia, Klebsielia, Pantoea, Rahnellia, and Serratia were identified from the coliform isolates; among them, 48% were members of the genus Enterobacter. While E. cloacae, E. amnigenus, and K. pneumoniae were the most frequently isolated species, E. coli was isolated only from 1 location. The coliform counts were positively correlated with the HPCs, which also positively correlated with water temperature. The results of present study provide further insight on the extent of groundwater contamination with coliform bacteria.