• 제목/요약/키워드: Coliform

검색결과 904건 처리시간 0.024초

Microwave Plasma Sterilization System을 이용한 배추 절임수의 미생물 저감화 (Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System)

  • 유동진;신윤지;김현진;송현정;이지혜;장성애;전소정;홍순택;김성재;송경빈
    • 한국식품영양과학회지
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    • 제40권1호
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    • pp.123-127
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    • 2011
  • 김치 제조 공정에서 사용되는 김치 절임수의 미생물학적 안전성 확보와 재활용을 위한 연구로써, 본 연구에서는 microwave plasma sterilization system을 이용한 김치 절임수의 미생물 수 저감화를 위하여, E. coli O157:H7, L. monocytogenes, S. Typhimurium에 대한 살균 효과를 측정하고, 또한 사용한 김치 절임수에 본 장치를 적용하였다. 김치 공장에서 반복 사용한 절임수에 있는 coliform, E. coli, Salmonella spp., total aerobic bacteria, yeasts and molds가 사용 횟수가 늘어남에 따라 미생물 수가 증가하였다. Microwave plasma를 이용한 살균처리에서는 E. coli O157:H7, L. monocytogenes, S. Typhimurium의 $D_{10}$-value가 0.48, 0.52, 0.45 cycle로 각각 측정되었고, 또한 1회 사용한 절임수에 microwave plasma sterilization system 적용 시, coliform, E. coli, Salmonella spp., total aerobic bacteria, yeasts and molds 숫자가 유의적으로 감소하였다. 따라서 본 연구 결과, 김치공장의 김치 절임수를 재사용하기 위해서 microwave plasma sterilization system을 이용한 살균방법이 적합하다고 판단된다.

광주지역 먹는물 공동시설의 미생물 특성 및 분포조사 (Evaluation of Characteristics of Microorganisms Isolated from Public Drinking Water Facilities in Gwangju City)

  • 박주현;김선정;이윤국;김난희;강유미;배석진;김종민
    • 한국환경보건학회지
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    • 제47권2호
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    • pp.182-191
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    • 2021
  • Objective: This study was performed to detect indicator bacteria in drinking spring water samples in Gwangju City and to identify their genus using the VITEK-II system. Methods: The subjects were ten drinking spring water sites in Gwangju. Samples of spring water were taken every month from September 2019 to August 2020. We analyzed for the indicator bacteria Yersinia and microorganisms isolated from the spring water. Result: According to the research results on indicator bacteria, general bacteria in st1-st7 with sterilization facilities in the spring and summer were investigated in the range of 0-2 CFU/mL and 0-12 CFU/mL. In st9, where a sterilization facility was not installed, the most general bacteria were detected (160 CFU/mL). Total coliform and fecal coliform showed unsatisfied rates of 16.7 and 11.1% in spring and 14.7 and 11.8% in summer, respectively. The unsatisfied rates of total coliform for the designated and non-designated spring water facilities were 3.8 and 47.1%, respectively, and for the fecal coliform group they were 2.5 and 35.3%. The difference was confirmed according to the presence of a sterilization facility. Yersinia spp. was not detected in all drinking spring water. Forty-one strains in 25 species were isolated from ten sites. The results classified as major dominant species are Pseudomonas spp. 14.6%, Pantoea spp. 9.8%, Serratia spp. 9.8%, Acinetobacter spp. 9.8%, Citrobacter spp. 7.3%, Bordetella spp. 7.3%, Delftia spp. 4.9%, and Enterobacter spp. 4.9%. Conclusions: Based on the result that various species derived from fecal pollution and artificial pollutants were detected in the non-specified public spring water facilities that many people use, the facilities need institutional complements such as continuous management or complete shutdowns.

도계육에 대한 미생물 오염실태 조사 (Survey of bacterial contamination of chicken meat)

  • 김선희;나기복;양승민;유제용;배영재;최영태
    • 한국동물위생학회지
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    • 제26권1호
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    • pp.27-31
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    • 2003
  • In order to monitoring the chicken meat hygiene, 165 chicken samples were tested for contamination agents such as the total bacterial counts, coliform bacterial counts and falling bacterial counts. The prevalence of level on number of standard plate count(SPC), total bacterial counts in less than 10$^3$cfu/$\textrm{cm}^2$, 10$^3$∼10$^4$cfu/$\textrm{cm}^2$ and 10$^4$∼10$\^$5/cfu/$\textrm{cm}^2$ were 30 samples (18.2%), 98 samples(59.4%) and 37 samples(22.4%), respectively. The coliform bacterial counts in less than 10$^2$cfu/$\textrm{cm}^2$, 10$^2$∼10$^3$cfu/$\textrm{cm}^2$ and 10$^3$∼10$^4$cfu/$\textrm{cm}^2$ were 7 samples(4.2%), 66 samples (40.0%), 92 samples(55.8%), respectively. The falling bacterial counts in plants were higher 9.1, in summer 8.4, in fall 7.2 in spring and 6.7 in winter decreased.

시중에 유통중인 오징어채볶음과 멸치볶음의 위생실태 (Sanitary Conditions of Sliced Squid Bokum and Anchovy Bokum Available in the Market)

  • 서정희;김말남;정윤희;김규선
    • 한국식품위생안전성학회지
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    • 제11권3호
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    • pp.171-176
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    • 1996
  • Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

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건강기능식품 원료로서 작약감초복합추출물(EGHB010)의 안정성 평가 (Evaluation of Stability in a Combined Extract of Paeoniae Radix and Glycyrrhizae Radix(EGHB010) as a Health Functional Food)

  • 이기만;김현종
    • 생약학회지
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    • 제50권4호
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    • pp.318-323
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    • 2019
  • This study was designed to establish the stability of EGHB010, a combined hot water extract of Paeoniae Radix and Glycyrrhizae Radix. Test of coliform groups, sensory evaluations, contents of moisture, and the amount of paeoniflorin and glycyrrhizin were determined during storage at 4, 25 and 35℃ for 6 months. Coliform groups were not observed and moisture contents were maintained about 3.0% during the storage period. Sensory characteristics including color, taste, texture and appearance were tested over 3 points throughout the entire storage period. It maintained the commercial value during the storage period. Contents of paeoniflorin and glycyrrhizin as indicator components were remained stably for the storage period. The shelf-life of EGHB010 based on a linear response to zero of sensory evaluation with the highest correlation coefficient was predicted. Finally, the shelf-life of EGHB010 was expected for about 3 years to consider in safety coefficient. The shelf-life data of EGHB010 can be used to develop a functional health ingredient.

포장방법이 동결계육의 저장성 및 미생물의 증식에 미치는 영향 (Effect of Packing Method on Shelf-life and Microbiology of Frozen Chicken)

  • 박구부;하정기;이성기;정선부;김홍국;조규석;조규석;신택순;박태선
    • 한국가금학회지
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    • 제23권4호
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    • pp.203-207
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    • 1996
  • This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

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순환여과수조수의 대장균군 (NUMERICAL CHANGES OF THE COLIFORM BACTERIA IN A RECIRCULATING AQUARIUM)

  • 박수일
    • 한국수산과학회지
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    • 제11권1호
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    • pp.5-8
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    • 1978
  • 순환여과수조에 있어 수질 오염의 지표로서 대장균군의 수적인 변동을 측정하였다. 세균의 오염은 주로 어류의 먹이와 배설물 그리고 새로 교환되는 사육수의 기오염도에 원인이 있었다. 수조내의 세균량은 수질의 물리화학적인 요인에 의해서 조절되었으며, 이러한 요인들 중에서는 pH가 주된 것이었다. 수온 $20^{\circ}C$에 pH가 $5\~6$ 이하로 낮아질 경우에는 세균의 급격한 번식은 없었다. 수온이 $30^{\circ}C$ 이상 일 때 세균의 성장은 pH에 관계없이 현저하게 감소하였으며, 세균군은 그 이하의 온도에서 활발히 성장하는 것처럼 보였다.

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용수 재이용을 위한 소규모 하수처리시설의 UV disinfection system (Feasibility Study of UV Disinfection system of Small Wastewater System for Water Reclamation)

  • 정광욱;윤춘경;함종화
    • 한국농공학회:학술대회논문집
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    • 한국농공학회 2002년도 학술발표회 발표논문집
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    • pp.421-424
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    • 2002
  • Deterministic and probabilistic approaches to the design of ultraviolet (UV) disinfection system for water reclamation are reviewed and discussed. The high inactivation of TC, FC and E. coli by UV disinfection was demonstrated and the inactivations of TC, FC and E. coli were 97%, 98% and 99%, respectively. Within the range of 0.3-4.5mWs/cm, the effect of UV does on the inactivation ratio was not observed. However, in the highest wattage of UV lamp, 39W, the inactivation ratio of TC, FC and E. coli was 100%, regardless of the UV does so the UV density was more effective on inactivation ratio of TC, FC and E. coli rather than UV does. Under the 0.4 mWs/cm and 16W of UV lamp, the effect of dissolved organic matter and turbidity on the inactivations of TC, FC and E. coli could not be observed in this study within the range of 0-60mg/L and 0-40 NTU respectively.

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Bacteriological Characteristic of Atrina pectinata and Ruditapes philippinarum under Non-refrigerated and Refrigerated Storage Conditions

  • Kang, Kyoung-Ho;Kim, Byeong-Hak;Kim, Young-Hun
    • 한국패류학회지
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    • 제24권1호
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    • pp.25-32
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    • 2008
  • In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

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Assessment of microbial quality in household water tanks in Dubai, United Arab Emirates

  • Khan, Munawwar Ali;AlMadani, Asma Mohammad Abdulrahman Ahmad
    • Environmental Engineering Research
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    • 제22권1호
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    • pp.55-60
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    • 2017
  • Provision of safe, accessible, and good water quality in the community is an important step towards reducing various waterborne illnesses. However, improving the quality of water should include spreading awareness to the public regarding the importance of cleaning their household water tanks. The aim of this study was to investigate the microbial quality of water of household water tanks in Dubai. The water samples from household water tanks were collected from forty houses, and a questionnaire was given to the residents to determine the history of the water tanks. The membrane filtration technique was used to quantify heterotrophic and total coliform bacteria on plate count agar and the violet red bile agar respectively. The overall results of this study have shown that 18 out of total 40 household water tanks contained different types of bacteria concentration level beyond local and widely accepted international standards. The overall results of this study indicated that there is a lack of awareness among residents regarding the importance of maintaining proper sanitation and hygiene of the household water tanks.