• 제목/요약/키워드: Coliform

검색결과 902건 처리시간 0.023초

반응표면분석법-중심합성계획을 이용한 최적 응집제 주입량 산정 연구 (Optimization of coagulant dosage using response surface methodology with central composite design)

  • 김예슬;오재일
    • 상하수도학회지
    • /
    • 제29권2호
    • /
    • pp.193-202
    • /
    • 2015
  • The determining the appropriate dosage of coagulant is very important, because dosage of coagulant in the coagulation process for wastewater affects removing the amount of pollutants, cost, and producing sludge amount. Accordingly, in this study, in order to determine the optimal PAC dosage in the coagulation process, CCD (Central composite design) was used to proceed experimental design, and the quadratic regression models were constructed between independent variables (pH, influent turbidity, PAC dosage) and each response variable (Total coliform, E.coli, PSD (Particle size distribution) (< $10{\mu}m$), TP, $PO_4$-P, and $COD_{cr}$) by the RSM (Response surface methodology). Also, Considering the various response variables, the optimum PAC dosage and range were derived. As a result, in order to maximize the removal rate of total coliform and E.coli, the values of independent variables are the pH 6-7, the influent turbidity 100-200 NTU, and the PAC dosage 0.07-0.09 ml/L. For maximizing the removal rate of TP, $PO_4$-P, $COD_{cr}$, and PSD(< $10{\mu}m$), it is required for the pH 9, the influent turbidity 200-250 NTU, and the PAC dosage 0.05-0.065 ml/L. In the case of multiple independent variables, when the desirable removal rate for total coliform, E.coli, TP, and $PO_4$-P is 90-100 % and that for $COD_{cr}$ and PSD(< $10{\mu}m$) is 50-100 %, the required PAC dosage is 0.05-0.07 ml/L in the pH 9 and influent turbidity 200-250 NTU. Thus, if the influent turbidity is high, adjusting pH is more effective way in terms of cost since a small amount of PAC dosage is required.

수질 장기관측자료를 활용한 우리나라의 지하수 수질변동 특성

  • 김규범;이강근
    • 한국지하수토양환경학회:학술대회논문집
    • /
    • 한국지하수토양환경학회 2003년도 총회 및 춘계학술발표회
    • /
    • pp.94-96
    • /
    • 2003
  • Since 1995, MOCT(Ministry of Construction and Transportation) and KOWACO(Korea Water Resources Corporation) have established the National Groundwater Monitoring Network in South Korea and also MOE(Ministry of Environment) has operated Groundwater Quality Monitoring network. Until 2001, 202 monitoring stations by MOCT and 780 monitoring wells by MOE have been constructed, measured groundwater level and analyzed water samples. Groundwater quality analysis has been conducted two times a year during last 6 years for all monitoring wells. The quality data has about 15 components including pH, COD, Count of Coliform group, and etc.. Trend analysis has been peformed for 6 components(Coliform, pH, COD, NO$_3$-N, Cl and EC) of water quality which are analyzed more than 7 times for total monitoring wells. Two test methods have been used ; Sen's test and Mann-Kendall test. These trend tests have been done at the 0.05 significance level. By the result of Sen's test, Count of Coliform group has either upward or downward trends at 4.3 percent of the monitoring points. pH does at 5.6 percent, COD does at 8.6 percent, Nitrate-Nitrogen does at 13.2 percent, Chloride does at 13.4 percent, and. EC does at 11.6 percent of the monitoring points. The exact causes of the groundwater quality trends are difficult to specify. Notable downward trends in nitrate at many monitoring points may be the result of reduction on some contamination sources. Potential causes include diminished agricultural areas, improvements in sewage treatment and a decrease in atmospheric deposition. Increase in chloride at many monitoring points may be the result of increased non-point source pollution such as road salting and runoff from sprawling paved developments and suburbs.

  • PDF

광촉매공정 적용시 축산폐수의 처리특성 및 최적화 (Optimization and Characteristics of Removal Condition of Livestock Wastewater Using a Photocatalytic Process)

  • 박재홍
    • 청정기술
    • /
    • 제13권3호
    • /
    • pp.222-227
    • /
    • 2007
  • 축산폐수처리에 광촉매공정을 적용하였을 때 운전변수 중 자외선 조사거리, 반응면적, 부유고형물(SS)농도, 컬럼직경이 처리율에 미치는 영향을 실험실 규모의 광촉매반응기를 사용하여 실험하였다. 최적운전조건은 자외선 조사거리 3 cm (7 cm 이하 권장), 반응면적 $3.6\;m^2$, SS농도 40 mg/L (300 mg/L이하 권장), 컬럼직경 5 mm (10 mm 이하 권장)로서 COD, 색도, coliform 제거율이 반응시간 300 min에서 각각 49%, 53% 100%로 나타났다. 최적운전조건에서 난분해성 COD의 제거율은 57%로 나타나 광촉매반응이 난분해성 유기물제거에 어느 정도 효과가 있는 것으로 나타났다.

  • PDF

Distribution Channel and Microbial Characteristics of Pig By-products in Korea

  • Kang, Geunho;Seong, Pil-Nam;Moon, Sungsil;Cho, Soohyun;Ham, Hyoung-Joo;Park, Kyoungmi;Kang, Sun-Moon;Park, Beom-Young
    • 한국축산식품학회지
    • /
    • 제34권6호
    • /
    • pp.792-798
    • /
    • 2014
  • The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.

강진만 생태계에서의 이화학적 특성과 미생물군집의 계절적 분포 (Physicochemical Characteristics and Seasonal Distribution of Microbial Population in the Gangjin Bay Ecosystem)

  • 김기성;이우범;주현수;이제철;조재위;전순배;이성우;바공천
    • 미생물학회지
    • /
    • 제36권4호
    • /
    • pp.285-291
    • /
    • 2000
  • 강진만 수역에서 이화학적 요인과 미생물군집의 변화를 조사하기 위해 영양염류, 수온, 투명도, 염분도, DO, COD 및 종속영양세균, 균류 그리고 분변성 대장균을 계절별로 분석하였다. 분석 결과 조사기간 동안 분변성 대장균군과 종속영양세균의 개체수 변화는 각각 16.1~166.0 CFU/ml 과 $5.0{\times}10^3$~$13.1{\times}10^3$CFU/ml의 범위를 보였다. 또한 이들 세균군집의 정점별 평균값은 다른 정점보다 담수유입 수역인 1번 정점에서 매우 높은 밀도를 보였다. 이화학적 조사와 미생물학적 조사 결과를 고찰했을 때 강진만 생태계는 계절에 따라 2~4개 요인에 의하여 조절되는 것으로 보이며, 주로 담수유입, 영양염류, 염분도 그리고 수온 등에 의하여 영향을 받는 것으로 판단되었다. 이들 결과로 볼 때 강진만의 생태계에서 환경 요인의 영향은 다른 만 (광양만, 진해만, 마산만 등)에 비해 상대적으로 적었던 것으로 사료된다.

  • PDF

대구지역 어린이급식관리지원센터 지원 일부 어린이집 급식의 미생물적 품질 평가 (Microbial Quality Analysis of Foods from Daycare Centers Supported by the Center for Children's Foodservice Management in Daegu)

  • 서민영;류경
    • 대한영양사협회학술지
    • /
    • 제25권1호
    • /
    • pp.1-16
    • /
    • 2019
  • This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

A Study on Microbial Contamination of Foods Exposed to Multiple Environments

  • KIM, Dan-Bee;CHA, Seong-Soo
    • 식품보건융합연구
    • /
    • 제5권3호
    • /
    • pp.35-40
    • /
    • 2019
  • In this study, general bacterial counts and coliform counts, which are hygienic indicator microorganisms, were tested for candy, chocolate, and jelly which are easily available and enjoyed around. After dropping each sample on the desk, indoors, and outdoors, it is immediately collected, or washed and collected to confirm the myth of the 3-second rule. Immediately after removing the wrapping paper, each sample was dropped on the desk, indoors, and outdoors, and after 3 seconds from the moment of contact with the surface, and then collected in a sample bag using sterilized sanitary gloves. After the same operation, each sample was rinsed for 5 seconds using sterilized sanitary gloves and sterilized distilled water, and then collected in a sample bag. The number of bacteria detected in non-washing candies was 41 CFU/g at outdoor and the number of bacteria detected in non-washing chocolate was 76 CFU/g at outdoor. The number of bacteria detected in non-washing jellies was 79 CFU/g at outdoor. Coliform group was not detected in all samples. This showed good results at the level of m = 10,000 or less, which is an allowable value suggested in the Food Code. Also, effect of washing on contaminated food was confirmed. This result is remarkably low compared with the microorganism specimens shown in Food Code, and it is confirmed that contamination occurs but not high value. Therefore, the myth of the 3-second rule is true compared to the figures based on Food Code. However, it showed the characteristics of bacteria that could survive and cross-contaminate on dry food surfaces and emphasized the importance of hygiene through food contact to unsanitary surfaces to minimize the risk of food poisoning.

미생물 분석에 의한 채소류 비가열 조리공정의 위생관리 기준 유효성 평가 (Validation of Sanitation Management Standards for Vegetable Preparation with No-Cook Step Based on Microbiological Analysis)

  • 김원경;류경
    • 대한영양사협회학술지
    • /
    • 제27권1호
    • /
    • pp.45-58
    • /
    • 2021
  • This study evaluated the sanitation management standards for vegetable preparation processes without a cooking stage. The aerobic plate counts (APC), coliform counts, and Escherichia coli of the samples at each production step were analyzed, and microbial growth of the samples stored at different temperatures was measured. The validation was judged in accordance with the microbial criteria stipulated by the British PHLS. After washing and disinfection, the APCs of the two samples decreased to 3~4 log CFU/g in both seasons. Compared to the purchasing stage, the decrease in coliform counts was approximately 0~3 log CFU/g in both seasons; E. coli was not detected. The initial APC and coliform levels of two vegetable samples were 4~5 log CFU/g in both seasons, with an increase of 1 log CFU/g taking more than 6 h at 25℃ and 2 h at 35℃. More than 10 h at 25℃ and 6 h at 35℃ were required to increase the E. coli O157:H7 count by 1~2 log CFU/g for two seasoned samples. In conclusion, washing and disinfection effects and changes in microbial growth during room temperature storage were similar in the two vegetables. Despite the low sanitizing effect of the two vegetables, when cut vegetables were stored under the critical limit within 2 h at two different room temperatures, seasoned lettuce and chicory were at the 'satisfactory' or 'acceptable' levels of PHLS regardless of the storage temperatures. The validation of sanitation management standards applied to vegetable preparation with the no-cook step was approved.

경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사 (Microbiological Contamination Assessment of School Cafeterias in the Gyeongnam Area: Investigation of the Status of Hygiene Management since COVID-19)

  • 손유진;남수진;이승훈;김동우;신승호;구옥경
    • 대한영양사협회학술지
    • /
    • 제28권3호
    • /
    • pp.205-217
    • /
    • 2022
  • School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm2, whereas counts in dining areas were relatively low at 0.1~3.5 log CFU/100 cm2. Newly installed partitioned areas had the lowest contamination level of 0.1~2.8 log CFU/100 cm2. Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

참가자미의 저장 중 오염미생물의 생육에 미치는 아가미의 유무, 건조도, 저장온도 및 키토산-아스코베이트의 처리효과 (Effect of Gill, Drying and Temperature and Chitosan-Ascorbate Treatment on Growth of Contaminated Microorganism in Flounder during Storage)

  • 김영숙
    • KSBB Journal
    • /
    • 제23권5호
    • /
    • pp.375-380
    • /
    • 2008
  • 생 및 반건참가자미의 저장성 향상을 위하여 아가미를 제거하지 않은 것 (WG)과 제거한 것 (OG), 건조도에 따라 생것(0 D), 20%건조한 것 (20 D), 40%건조한 것 (40 D), 0.1% chitosan-ascorbate (CA)의 처리와 무처리로 구분, 진공 포장하여 $5{\sim}10^{\circ}C$에서 10일간 저장하면서 미생물의 증식정도를조사하였다. $10^{\circ}C$에서 저장 중 생 참가자미의 WG와 OG를 비교한 결과, OG가 WG에 비하여 total aerobacter는 $0.3{\sim}0.5$ log cycle이 감소되었으며, coliform과 E. coli의 수도 낮았다. $10^{\circ}C$에서 저장 중 0 D, 20 D 및 40 D를 비교한 결과, total aerobacter, coliform 및 E. coli 모두 20 D에서 가장 낮았으며 total aerobacter의 경우는 생것에 비하여 $0.42{\sim}1.20$ log cycle이 낮았다. 진공포장한 생 참가자미를 $5^{\circ}C$$10^{\circ}C$에서 10일간 저장한 결과, $5^{\circ}C$의 경우는 total aerobacter가 log 4.17 CFU/g로 $10^{\circ}C$보다 $0.6{\sim}1.3$ log cycle이 낮았다. 가자미로부터 분리한 3종의 미생물 [aerobacter (A1), coliform (C12), E-coli (E7)]에 대한 CA의 항균효과를 조사한 결과 0.1%에서 3종 모두 생육이 완전히 억제되었다. 생 참가자미에 0.1% CA를 처리한 후 진공 포장하여 $10^{\circ}C$에서 10일간 저장한 결과 CA 비처리에 비하여 total aerobacter는 1.5 log cycle이 감소되었으며, coliform 및 E. coli도 감소되었으며, CA처리 반건참가자미 (20 D)에서도 유사한 경향을 나타내었다. 0 D 및 20 D를 CA처리한 후 진공 포장하여 $10^{\circ}C$에서 10일간 저장한 생시료 또는 조리하여 관능검사를 행한 결과, 0 D와 20 D 모두 CA 처리군에서 외관, 신선도, 조직감 및 종합적기호도 값이 비처리군의 "보통"에 비하여 우수한 것 (좋다$\sim$매우좋다)으로 평가되었다.