• Journal of Environmental Health Sciences
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• v.8 no.1
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• pp.45-53
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• 1982

To determine the effect of r-irradiation on the microorganisms destruction and the changes of general constituents of Ginseng Powder, three samples were analyzed at 1st and 3rd month after r-irradiation. The results were as follows: 1. Total bacterial counts were decreased during storage as the irradiation dose increased. It seems that about 300 Krad was satisfactory to the regulation of ginseng powder. ($5.0 \times 10^4 /g$) 2. Coliform group was also decreased during storage as the irradiation dose increased. Coliform group was not detected at the irradiation dose higher than 500 Krad. 3. Total bacterial counts and coilform group were in proportion to the content of moisture in ginseng powder. 4. The contents of moisture, ash, crude protein, crude lipid and total sugar in ginseng powder during storage had nearly no changes. 5. The content of reducing sugar in ginseng powder during storage had the increasing tendencies as the irradiation dose increased. 6. The content of amino-nitrogen in ginseng powder during storage had the decreasing tendencies as the irradiation does increased.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.998-1002
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• 2007

본 연구에서는 HSPF 모형을 이용하여 유역 단위에서의 점원 비점원에 의한 분변성 대장균을 모의하였다. 대상유역으로는 경기도 화성시 발안면과 팔탄면에 위치한 발안저수지 유역의 HP#7 소유역으로 선정하였으며, 대상지구의 기상자료, 지형자료, 수문자료 및 대장균 자료를 구축하였다. 대장균 모의를 위한 실측자료는 현장에서의 샘플링 방법과 실험에 의한 오차, 대장균 실험의 경제성 등을 고려하여 실측자료의 상한값과 하한값을 두어 실측자료를 보정하였다. 모형의 매개변수 보정은 $2002{\sim}2003$년의 관측 자료를, 모형의 보정은 $2004{\sim}2005$년의 관측 자료를 활용하여 모형의 적용 타당성을 검토하였다.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.10 no.S_3
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• pp.97-106
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• 2001

To improve the water quality, particularly for sea bathers, the behaviour of wastewater from sewage outfalls in water adjacent to Swansea, UK, was studied using a mathematical model. The water quality in the sewage receiving basin was determined using factors like the outfall diffuser location(distance from land boundary), sewage treatment scheme, discharge time, and bacteria decay rate, etc. With respect to these factors, an optimal strategy for sewage discharge was then investigated to minimize bacteria levels along the bathing beaches. As water quality criteria, predicted faecal coliform levels were monitored along the coast adjacent to the outfall locations. The resultant values were compared with EC Mandatory(<2000, 95 % of 20 samples) and Guideline Standards(< 100, 80 % of 20 samples). For the advective-diffusion equation, the non linear advective terms were represented using the ULTIMATE algorithm and the third-order accurate QUICKEST scheme to avoid numerical diffusion. Details of the simulation results are then presented as an optimal policy for sewage discharge in the region.

• KSBB Journal
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• v.27 no.1
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• pp.16-20
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• 2012

In this study, novel nano silver sand filtration method was compared with UV treatment and normal sand filtration method through filtering treated water from sewage treatment plant. As a result, $BOD_5$ removal rate of nano silver sand filtration showed higher approximately 31% and 23%, comparing with UV treatment and sand filtration. Moreover, $KMnO_4$ removal rate of nano silver sand was about 6.6 and 2.8 times higher than other two methods. In addition, it showed better for removing SS and total coliform, comparing with others. Also, there is no bacteria on nano silver sand after experiments. Therefore, nano silver sand filtration will be effective for advanced water treatment.

• Journal of Environmental Health Sciences
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• v.22 no.4
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• pp.109-121
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• 1996

It was intended to investigate the effect of the microbiological kitchen hygiene such as dishclothes and scrubbers. The 8indicator organisms (standard plate counts, coliform, heterotroph, enterococcus, staphylococcus, heat-stable bacteria, psychrotroph, Pseudomonas aeruginosa) were detected highly in dishwaters, dishcloth and scrubber. Coliform and Staphylococcus aureus were appeared on dishcloth dominantly than the scrubber, and the scrubbers were intruded by hetrotrophs and psychrotrophs numerously than dishclothes. The germ-resistant sponge inhibited the growth of the most of test strain, and appeared the about 100% reduction rate after 24 hr, but did not affect Pseudomonas aeruginosa and P. fragi so typically after 24 hr. The anti-microorganism durability of germ-resistant sponge, treated with food soil, was maintained by 10 days, the early stage strain density was founded in 20 days, and the strains grew after 30 days.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.591-595
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• 2003

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.125-125
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• 1997

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.126-131
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• 2004

This research sought to compare chlorine, chlorine dioxide and ozone as chemical disinfectants of drinking water, with inactivation of total coliform as the indicator. The inactivation of total coliform was tested against several variables, including the dose of disinfectant, contact time, pH, temperature and DOC. A series of batch processes were performed on water samples taken from the outlet of a settling basin in a conventional surface water treatment system that is provided with the raw water drawn from the mid-stream of the Han River. Injection of 1 mg/L of chlorine, chlorine dioxide and ozone resulted in nearly 2.4, 3.0 and 3.9 log inactivation, respectively, of total coliform at 5 min. To achieve 99.9 % the inactivation, the disinfectants were required in concentrations of 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. Bactericidal effects generally decreased as pH increased in the range of pH 6 to 9. The influence of pH change on the killing effect of chlorine dioxide was not strong, but that on ozone and free chlorine was sensitive. The activation energies of chlorine, chlorine dioxide and ozone were 36,053, 29,822 and 24,906 J/mol for coliforms with inactivation effects being shown in the lowest orders of these.

• Journal of Preventive Medicine and Public Health
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• v.7 no.1
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• pp.101-105
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• 1974

A study was carried out for the purpose of grasping the status of bacteriological contamination of the public wells in Iri city, during the period from 1 to 15 August, 1974. Coliform groups were detected by membrane filter method and physical conditions of the wells were checked. As results of this study, following conclusion were obtained. 1. The households which used the piped water occupied 70.8 per cent (11,907 households) out of total householdsir Iri city. 2. Temperature of the well water was 38 out of 50 samples (72.0%) with 12.1 to $16.0^{\circ}C$ and 9 wells with 10.1 to $12.0^{\circ}C$. 3. The pH values range of the well water was 6.0 to 7.9, 11 cases or 22,0 per cent less than 6.5 and 8 cases or 16.0 per cent more than 7.5. 4. The residual chlorine was found at 15 samples (30.0%) contained 0.1 to 0.5ppm, 9 samples (18.0%), 0.6 to 1.0 ppm after 24 houres of chlorination. 5. Coliform groups were found at 49 out of 50 samples (98.0%) before chlorination when 100ml well waters was tested by membrane filter technique and 15 wells(30.0%) were potable for drinking within 24 houres after chlorination. 6. Coliform groups positves were 23 out of 26 samples (88.5%) with no residual chlorine, 12 out of 16 samples (80.0%) with 0.1 to 0.5ppm and none out of 9 with 0.6 to 1.0ppm.