• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.189-196
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• 1996

Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• Journal of Korean Society of Water and Wastewater
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• v.11 no.1
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• pp.74-80
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• 1997

The objectives of this study were to compare the characteristics of water quality in alternative Aerobic-Anoxic(A/A) and Aerobic(Control) sludge digestion. The A/A process control parameter as the pH signal(dpH/dt) was used. Comparison of the result of A/A digestion with those of Aerobic digestion indicated a 54% saving in aeration compared to Aerobic digestion. TN removal efficiency rates of A/A and Aerobic digestion were 45% and 4%, respectively. The concentration of COD(64 mg/l and 268 mg/l for the A/A and Aerobic digestion, respectively) and Ortho-P in the supernatant were also less with A/A digestion. MLVSS and Coliform destructions were noticed similar for both digestion, but better dewatering charateristics were noted for the A/A digestion.

• Water for future
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• v.17 no.1
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• pp.31-36
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• 1984

This study has performed to investigate and evaluate the simulation model of steam Water Quality and the simulated results have 매내 been compared with the observed data in the Han River. The predicted BOD, Total-N, Coliform concentrations in the downstream of the Chungrang-Cheon are 8.6m/1, 4.5mg/1 and $3.7X10^5$ respectively. It is interesting to note that the results simulated based on the WQRRS model are extremely in good agreement and also are very much comparable with those observed data reported previously references.

• Journal of Preventive Medicine and Public Health
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• v.5 no.1
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• pp.37-42
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• 1972

Mountain Wells are very important water source for the most of the climbers in Seoul area. But the facilities around the wells are not modernized to prevent from contamination of microorganism and the other pollutants. We focussed our intention on the detection of some harmful chemical ingredients and contaminants. A total of 58 wells were examined according to the Standard Methods(APHA) and the following results were obtained: 1) Among the examined 58 wells, only 10 wells were adequate to the drinking water standard, 2) 7.9mg of liberated $CO_2$ was found in the Tchun-Ho-Dong Mineral Well, 3) Chemically harmful ingredients were not found, 4) The Mountain Wells were contaminated by Coliform groups as many as 18 times than rural wells.

• Journal of Nutrition and Health
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• v.4 no.3
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• pp.13-25
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• 1971

During a period from October 1st to November 15th in 1971, We made a survey on hygienic status of kitchen utensils used at 270 college student's home in 9 districts of Seoul city. The results obtained could be summarized as follows. In bacteriological study on the kitchen utensils 20.7% of them revealed contaminations with general bacterial counts of over 100/m1 and 20.0% of them with coliform bacteria. It was probable that degrees of bacterial contamination of the kitchen utensils were chiefly attributable to levels of education of housewives and living standard of individual household. Factors that were presumed to be directly responsible for the contamination were sources and storage of water and methods of washing the utensils. One of the major sources of contamination was derived from the use of a piece of cloth (Hangjoo) to wipe up the utensils after soashing. Hygienic treatment of Hangjoo in urgently needed. Otherwise, it is desirable not to used the Hangjoo and leave the utensils dry after washing them with boiling water.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.04a
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• pp.191-193
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• 2001

This paper presents the result of groundwater analysis in Changwon area and the characteristics of the groundwater properties. Changwon city conducted groundwater analysis at 551 sites in 1996 and 1997. The water quality is suitable as groundwater use at 466 sites (84.6 %) and exceeds maximum contaminant levels (MCLs) at 85 sites (15.4 %). Major contaminants are total bacteria, coliform and nitrate-N. DNAPLs, e.g. TCE and PCE are detected in the areas of industrial complex and residence. The detection of TCE and PCE is due to organic solvents from manufacturing companies. They are also derived from laundries, Photographer's studios, septic tanks, etc. In addition, fifty groundwater samples were analyzed. Iron, manganese, zinc, copper, lead, aluminum and fluorine are detected in nearly all the groundwater samples. The groundwaters shown on the Piper diagram mostly belong to Ca-HCO$_3$ type.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.13-22
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• 1990

Nangmyun-broth was collected as samples from 25 common restaurants in Bucheon to examine it's sanitary condition. The main course of bacterial contamination was persuited for it's sanitary improvement. Bacterial count in summer sample was not greatly different from that in winter, resulting in total count 1.7$\times$10i1m1, lactic acid bacteria 8.7$\times$106/ml, coliform group 1 2$\times$105/ml, Staphylococcus aureus 6.5$\times$102/ml. Bacterial contamination occurred remarkably with the use of storage barrel in which remnent Nangmyun-broth was still resting, because the remnant Nangmyun-broth contained high level of bacteria Good santary condition in Nangmyun-broth was obtained by the use of clean barrel which had been washed with tap water or sterilizied with steam before filling fresh Nangmyun -broth for cold storage. The growth of Escherichia coli and Staphylococcus aureus was inhibited in the presence of acetic acid(0.01~0.05%) or mustart(0.1~0.5%)

• Journal of Environmental Health Sciences
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• v.23 no.3
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• pp.80-84
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• 1997

This study was conducted from April 11, 1996 to May 12, 1996 in Taegu and its vicinities. The purpose of this study was to determine storage conditions of pasteurized fluid milk at retail food establishments. The results are summarized as follows 1. 12(9.5%) out of 126 retail food establishments displayed out dated fluid milk. In a county, more out dated fluid milk(18.2%) were found in retail food establishments in town area eup than those (2.5%) in township area myeon.(P<0.05) 2. 47(37.3%) retail food establishments stored fluid milk below 10$\circ$C, and 79(62.7%) stored them above 10$\circ$C. 3. Only 18(14.3%) refrigerators out of 126 had thermometers to check temperature of a refrigerator. 4. Coliform bacteria were isolated from 3(2.4%) out of 126 fluid milk samples.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.557-566
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• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.