• Journal of Korean Society of Water and Wastewater
• /
• v.22 no.6
• /
• pp.665-672
• /
• 2008

It is necessary to implement the management plan for the production of safe and high quality drinking water from lake Paldang. To set up the plan, the water quality items such as BOD, T-P, SS and coliform were monitored for ten years, 1997~2006, and the influence of raw water quality on the drinking water treatment process and the treated water quality was also evaluated from 2004 to 2006. In conclusion, water quality items such as turbidity(SS), T-P(eutrophication), pathogens(fecal coliforms, enterovirus, reovirus, giardia, cryptosporidium), DOC(precursor of disinfection by-products), and micro-pollutants(phthalates, VOCs, heavy metals) are should be managed to get safe and high quality drinking water from lake Paldang.

• Journal of Chest Surgery
• /
• v.13 no.1
• /
• pp.48-51
• /
• 1980

Open heart surgery patients have additional risks arising from the special nature of the operative procedure. And postoperative infections in patients with extracorporeal circulation are associated with high incidence of serious sequelae. To investigate the incidence and organisms of contamination, and the relation between the duration of extracorporeal circulation and contamination, following study was done. Eighty-four of the open heart surgery patients were examined with cultures from the blood and priming solution before and after bypass. 1. Cultures before bypass were sterile, but 2 cases of cultures from the blood and priming solution after bypass were positive, and culture positive group was 5% of all patients. 2. The organisms were Gram-negative, aerobic coliform bacilli; 3. The culture positive group had significantly longer bypass time.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.105-108
• /
• 1993

This study was carried out in order to investigate the condition of storage and to evaluate preference of supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed. A safety storage assay and sensory evaluation were conducted. The results are as follows: 1. In the safety storage assay, the microbiological quality of the products was good during the 13 day-storage in refrigerator. After 14 days, the total plate counts in the products were low and were determined safe. During the 17 day-storage in refrigerator, coliform was not found. 2. In the sensory evaluation, fruit products scored high in acceptability and cow liver products scored low.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.10a
• /
• pp.225-228
• /
• 2005

The aim of this study is to evaluate the microbial safety and physical qualities of Korean jerky, and the effect of nisin during storage. Jerky processed packages with or without nisin (100 IU or 500 IU) were stored at room temperature (25 $^{\circ}C$) for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25$^{\circ}C$ storage, the number of mesophilic microorganisms in seasonedbeef packages without nisin increased markedly, but with nisin there was no observed increase. B. cereus cells showed similar trends, although coliform was not detected in all samples. At 25$^{\circ}C$ storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly.

• Korean Journal of Microbiology
• /
• v.11 no.3
• /
• pp.129-133
• /
• 1973

The authors have investigated about the microbial contamination of goods which is a criterion of hygienic control. Conducting on investigation, a special attention has been paid on the rate of microbial contamination in the goods, especially in manufacturing process of the softdrink. The authors also made an experiment on total microbes which is the criterion of contamination in each step of the process and in raw materials together with materials to be used for subdividing. Results obtained were as follows : 1) The orgin of microbial contamination was found in bottle cap and in tap water, that is, there appeared 9 colony per ml in bottle cap and 31-74 colony per ml in tap water, respectively. 2) It was found that microbial contamination are 4 colony per ml in average through year. However, it appeared 1 colony per ml in winter and 8 colony per ml in summer. 3) Coliform groups are not detected in goods through a year. 4) There was no variation in number of total microbes after ion exchange resin passage in purification process of tap water. 5) The number of microbes in goods are decreased when the raw materials are treated in high temperature short time (HTST) sterilization.

• Korean Journal of Veterinary Service
• /
• v.25 no.1
• /
• pp.31-37
• /
• 2002

Major hazards existed in slaughterhouse are pathogenic microorganisms originated from intestinal microflora of slaughtered animals. This study was intended for the identification of microbial contamination sources during pork slaughtering in small plants. Total aerobic bacteria, Coliform group, Salmonella spp, Listeria monocytogenes, and Campylobacter jejuni/coli were isolated from the surface sample of pork carcasses. Contamination level among different sampling points of ham, belly and neck did not showed statistical differences. Therefore, the mixed sampling from belly and neck of carcass could be effective for microbiological monitoring. Isolation rates of pathogenic microorganisms showed Salmonella spp 20.9%, Listeria monocytogenes 10.5%, and Campylobacter jejuni/coli 8.1% from 296 sampling points. High prevalence rate of Salmonella spp indicated that the contamination of intestinal microflora occurred due to unsanitary processing control, which required HACCP system in small plants. It was recommended that the prerequisite program should be a key factor for a successful HACCP system implementation especially in small size slaughterhouse.

• Korean Journal of Veterinary Service
• /
• v.23 no.3
• /
• pp.255-262
• /
• 2000

A survey on pneumonic lungs and its histopathological changes of the slaughtered pigs from the southern area of Chungbuk province was carried out during the period from January to December 1999. Pneumonic lungs were attempted bactenological findings and antibiotic susceptibilities. The results obtained were as follows; 1. Of 158 slaughtered pigs, 97(61.4%) pigs had pneumonic lesions in the lung, and the prevalence was high in winter, spring, autumn, and summer in order. f. The bacteria isolated from pneumonic lesions were pasteurella spp, 13 heads(34.2%), streptococcus spp, 6(IS.8%), actinobacillus spp, 3(7.9%), coliform 4(10.5%) and the other bacteria, 12(31.6%). 3. These isolates were highly susceptible to the antibiotics of enrofloxacin 30(78.9%), cephalothin 23(73.6%) and ceftiofur 27(71 %). 4. Histopathologically, swine enzootic pneumonia and pleuropneumonia lesions were observed. The swine enzootic pneumonia lesions were consisted of peribronchiolar lymphoid hyperplasia and exudate in alveolar lumen. The pleuropneumonia lesions were consisted of thrombosis, alveolar wall thickened by mononuclear cells and neutrophil deposition.

• Journal of Environmental Health Sciences
• /
• v.1 no.1
• /
• pp.36-40
• /
• 1974

A Study on environmental sanitation on the well in Seoul was made to find the degree of Physio-chemical and Bacterial contamination. For this study 30 wells were located at Nokbundong Hongjaidong and Hongeundong from September 13 to 22 1971. As the results of this study the following conclusions were obtained. 1) Seventy per cent were being utilizing by from 10 to 50 households per well. 2) About 93 per cent of the wells were found to be dug out in Rocks. 3) Eighty-three per cent of the wells surveyed in the slums had a depth of water shorter than 20 cm. 4) The degree of Total Viable Bacteria contamination were high point $15{\times}10^2$ low point 13 and coliform bacteria were high point $79{\times}10^1$ low point 1 organism per ml. 5) Only 4 wells (13.3%) were able to drink but 26 wells (86.7%) were not drinking by physio-chemical and Bacterial contamination.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.378-382
• /
• 1999

The sanitizing effect of irradiation on the fresh vegetable extract juices was investigated. Total bacteria, coliform bacteria and total ascorbic acid were determined during the storage periods at 4oC. Chlorophyll, carotenoid, tannin, electron donating ability and peroxidase activity were determined immediately after irradiation. Results showed that the viable cells were detected below the level of 105 CFU/ml during 12 days with doses of 3 and 5 kGy. Total ascorbic acid and tannin contents increased immediately after irradiation. However, irradiation didn't affect chlorophyll and car otenoid contents, electron donating ability, and peroxidase activity. It was considered that irradiation was effective in sanitizing fresh vegetable extract juices.

• Preventive Nutrition and Food Science
• /
• v.4 no.4
• /
• pp.226-230
• /
• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.