• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Journal of Environmental Health Sciences
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• v.37 no.4
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• pp.298-305
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• 2011

Objectives: There has been a great amount of controversy in the food industry over the effectiveness of using gloves. The objectives of this study were to examine the microbial contamination of food handlers' hands and determine if using gloves could ensure safe handling of foods. Methods: Samples were collected through the glove-juice method from the bare and gloved hands of food handlers at work and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichiacoli, Staphylococcus aureus, and Salmonella spp. Microbiological testing was conducted according to the Food Code of Korea. Results: Microbial contamination was consistently higher with bare hands than with gloved hands, although the microbial loads on both hands increased over time. Under certain conditions, there were significant differences between the bacterial loads on bare and on gloved hands (p<0.05). E. coli, S. aureus, and Salmonella spp. were still alive on both bare and gloved hands at the time the food handlers finished their work. Conclusions: Wearing gloves was associated with a marked reduction of bacterial contamination of the hands. However, the practice of continuously wearing gloves during food handling increases the potential for cross-contamination of bacteria. The findings of this study emphasize the need for a rational use of gloves, and strict adherence to hand hygiene compliance among food handlers.

• Journal of Environmental Health Sciences
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• v.37 no.4
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• pp.289-297
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• 2011

Objectives: To estimate the microbial contaminant load discharged from livestock farms, we randomly selected livestock farmers of cattle, swine, and fowl and collected bacterial strains from domestic animals' feces and compost samples. Recently, as multi-antibiotic-resistant bacteria and super bacteria showing resistance to a variety of antibiotics have been reported one after another, the ecological and health hazard of antibiotic-resistant bacteria is emerging as an important issue. Methods: Monitored indicator microorganism constituents were totak coliform (TC), fecal coliform (FC), and aerobic bacteria. The multi-antibiotic-resistant bacteria were identified from investigated indicator microorganisms by 16S rRNA sequencing. Results: By microbiological analysis, the largest population of aerobic bacteria ($1.5{\times}10^5$ CFU/g) was found in cattle fecal compost, and total coliforms ($1.1{\times}10^7$ CFU/g) and fecal coliforms ($1.0{\times}10^5$ CFU/g) were found primarily in swine fecal compost, while the lowest population was found in fowl fecal compost. Among the 67 strains separated from aerobic bacteria, five strains expressing high antibiotic resistance were selected in each sample. We found the multi-antibiotic resistant strains to be Shigella boydii, Staphylococcus lentus, Acinetobacter sp. and Brevibacterium luteolum. Conclusions: These results suggest that increasing numbers of multi-antibiotic-resistant bacteria in the environment have a close relation to the reckless use of antibiotics with livestock.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.533-540
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• 2016

This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1×10² MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2−4.6) × 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mmΦ than at 3.5 mmΦ, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1568-1574
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• 2017

Objective: The effects of lactic acid bacteria (LAB) and cellulase enzyme on fermentation quality, microorganism population, chemical composition and in vitro gas production of sorghum silages were studied. Methods: Commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), local selected strain Lactobacillus casei (L. casei) TH 14 and Acremonium cellulase (AC) were used as additives in sorghum silage preparation. Results: Prior to ensiling Sorghum contained $10^4LAB$ and $10^6cfu/g$ fresh matter coliform bacteria. The chemical compositions of sorghum was 26.6% dry matter (DM), 5.2% crude protein (CP), and 69.7% DM for neutral detergent fiber. At 30 days of fermentation after ensiling, the LAB counts increased to a dominant population; the coliform bacteria and molds decreased to below detectable level. All sorghum silages were good quality with a low pH (<3.5) and high lactic acid content (>66.9 g/kg DM). When silage was inoculated with TH14, the pH value was significantly (p<0.05) lower and the CP content significantly (p<0.05) higher compared to control, CH and AC-treatments. The ratio of in vitro methane production to total gas production and DM in TH 14 and TH 14+AC treatments were significantly (p<0.05) reduced compared with other treatments while in vitro dry matter digestibility and gas production did not differ among treatments. Conclusion: The results confirmed that L. casei TH14 could improve sorghum silage fermentation, inhibit protein degradation and decrease methane production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.614-622
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• 2010

The sanitary quality of a shellfish-growing area in Gangjinman, Korea, was assessed through a bacteriological examination of seawater form January 2007 to December 2009. The range of the geometric mean (GM) and the estimated 90th percentile for most-probable-number (MPN) values for fecal coliforms in samples collected in the designated area were 2.0-2.4 and 6.1-11.5 MPN/100 mL, respectively. Therefore, the bacteriological quality of seawater in the designated area in the Gangjinman area met the National Shellfish Sanitation Program (NSSP, USA) guidelines for approved areas. Also, the sanitary status of shellfish harvested from the designated area met the Korean Shellfish Sanitation Program (KSSP) fecal coliform criterion (<230 MPN/100 g). However, the degree of bacteriological contamination increased rapidly, and water quality exceeded the criteria for approved areas when large amounts of rain fell before the sampling date. Fortunately, fecal pollutants did not affect the bacteriological quality of a buffer zone established between the shoreline and the designated area. These results indicate that the current buffer zone established around the designated area protects the designated area properly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.343-351
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• 2017

Sanitary evaluation of seawater and Pyropia sp. laver collected from the five major laver growing areas in Korea was performed four times over the course of a year. The seawater quality in four of these five areas was regarded as the clean area according to Korean criteria, but the seawater at one investigation site in Seoheon area was found to exceed the standard for fecal coliform. In the bacteriological safety analysis of laver (raw source), the percentages of samples not conforming to Chinese criteria at the five sites were 55.6% (Seocheon), 70.0% (Shinan), 81.8% [Jindo (Haenam)], 63.6% (Wando), and 28.6% [Goheung (Jangheung)]. Pathogenic bacteria were not detected in all laver samples. The food safety of laver (raw source) based on heavy metal concentration was confirmed using Korean criteria; the concentrations of heavy metals in laver samples collected from the major laver growing areas were 0.008-0.632 mg/kg wet weight (ww) lead, 0.024-0.137 mg/kg ww cadmium, 0.908-2.892 mg/kg ww total arsenic, and 0.003-0.013 mg/kg ww total mercury. Therefore, pollution source management and periodic monitoring of heavy metals may be required to improve the food safety of laver produced in these laver growing areas.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.1
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• pp.8-14
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• 2018

We investigated the levels of microbial contaminants and microbial hazards during dried-laver processing. We analyzed 321 samples obtained from 18 dried-laver Pyropia spp. manufacturing facilities, including water, swab-, and processing samples as well as final products. The levels of microbial contaminants, including viable cell counts (VCC) and coliform bacteria, increased as processing progressed. The sanitary indicator bacterium, Escherichia coli, was not detected in the final products although VCC levels were high, generally exceeding 5 log CFU/g. We also investigated changes in microbial contaminants at each processing step. Both VCC and total coliform dramatically increased after 4 days of continuous processing, indicating that microbial contaminants originated, mainly, from cross contamination during processing.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.599-604
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• 2012

In this study, the prevalence of microbiological hazard on water purifiers at lunchroom in child care center was investigated. A total of 49 water purifiers and their purified cold water were sampled to test about the total aerobic bacteria, coliform bacteria, Bacillus cereus, Staphylococcus aureus, and Salmonella spp. Total aerobic bacteria was detected over 2.0 log CFU/mL in 6 out of 49 purified cold water (12.2%), ranged from 2.0 to 2.4 log CFU/mL, and the average number of total aerobic bacteria was showed to be 3.3 log CFU/drain spout. The drain spout turned out to be a major contaminant in water purifier and needs to be improved. Coliform bacteria were also detected in 7 out of 49 cold faucets (14.3%) and 7 out of 49 drain spouts (14.3%), but not detected in purified cold water. All samples were not contaminated with the pathogens tested in this study, except for B. cereus, which was contaminated on 2 out of 49 cold faucets (4.1%) and 4 out of 49 drain spouts (8.2%). All of B. cereus isolates produced enterotoxin, such as heamolysin BL enterotoxin (HBL) or non-heamolytic enterotoxin (NHE). The HBL was detected in 5 out of 6 B. cereus isolates (83.3%), including B. cereus PCF-11 and B. cereus PDS-30 isolate only produced NHE (16.7%). These results showed that the sanitary conditions of cold faucets and drain spouts should be improved promptly.