• Culinary science and hospitality research
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• v.23 no.6
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.1-10
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• 2015

The purpose of this study was to establish the critical limit of CCP (Critical Control Point) of a HACCP (Hazard Analysis Critical Control Point) system used in the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan for the heating process. The results were determined to be capable of reducing the biological element of CCP via the secondary roasting process. This study examined general bacteria and pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, and Bacillus cereus at temperatures ranging from $170^{\circ}C$ to $230^{\circ}C$ and for 3.0 to 5.5 seconds at a time. Before the secondary roasting process, pathogenic microorganisms were all negative, although the presence of general bacteria was still detected. General bacteria was reduced to $1.0{\times}10CFU/g$ after the temperature was set at $230^{\circ}C$ for a period of 5.5 seconds. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management through a secondary roasting process.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.202-210
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• 2003

This study aims at making a HACCP(Hazard Analysis Critical Control Point)plan to be applied to soybean curd and verifing its effectiveness. First, we develped a general model of HACCP according to the guidelines of Codex (FAO/WHO). And we applied the model to 4 soybean curd workshops for 3 months. The HACCP model is composed of these procedures; HACCP team organization, production description, work flow chart, hazatd analysis, CCP (critical control point) decision, CL (critical limit) establishment, monitoring method decision, correction, verification and documentation. CCP were selection procedure and refrigeration procedure in non-wrapped soybean curd. CCP were selection procedure, heat-sterilizing and refrigeration in wrapped soybean curd. The result of bacterial experiment after apling the model for 3 months, the bacterial numbers of soybean curd box, wrapper, and soybean curd production were lower after appling than before appling, the model. We could verify that the appications of the HACCP model were effective to the soybean curd workshops.

• YAKHAK HOEJI
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• v.44 no.3
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• pp.232-236
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• 2000

An intravenous pharmacokinetics for a new red cell substitute, PEG-hemoglobin SB1, was studied in SD rats. Total-hemoglobin and its metabolite methemoglobin in the plasma were determined using a spectrophotometer. The limit of quantitation was 0.01g/dL and the C.V for interday assay reproducibility was less than 6%. Upon intravenous administration of anticipated clinical dose, 10 ml(0.7 gHb)/kg, plasma concentration curve of total-hemoglobin was well described by one-compartment model. The $t_{\frac{1}{2}},{\;}CL_{t}$, Vd and $AUC^{0-48hr}$ were $8.23{\pm}0.96{\;}hr,{\;}0.06{\;}{\pm}{\;}0.01 {\;}dL/hr/kg,{\;}0.66{\pm}0.05{\;}dL/lg{\;}and{\;}13.6{\;}{\pm}{\;}1.01g{\cdot}hr/dL$, respectively, in male rats(n=5, $mean{\;}{\pm}{\;}SD$). Those parameters in female rats were $9.21{\;}\pm{\;}2.31{\;}hr,{\;}0.06{\;}{\pm}{\;}0.01{\;}dL/hr/kg,{\;}0.79{\pm}{\;}0.08{\;}dL/kg{\;}and{\;}13.0{\;}{\pm}{\;}2.36{\;}g{\cdot}hr/dL$, respectively. Similar kinetic profiles between males and females were also obtained from other parameters. Small amount of methemoglobin, an oxidative metabolite of SB1, was detected in the plasma of both sexes, where the $AUC^{0-48{\;}hr,m}$ and $t_{{\frac{1}{2}},m}$ were approximately $1.5{\;}g{\cdot}hr/dL$ and 20 hr, respectively. The present work provides a critical kinetic data for the effective clinical applications of PEG-hemoglobin SB1.

• Food Engineering Progress
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• v.13 no.1
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• pp.56-63
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• 2009

The aim of this study was to control the outbreak of food pathogen through quantitative microbial risk assessment (QMRA). We used Monte Calro Simulation (MCS) to predict contamination levels of Staphylococcus aureus on the raw materials, equipments and cook in Japanese restaurant located in Seoul. The result of sensitivity analysis showed that the most significant factor for the outbreak of food pathogen was consumption temperature and storage time. In shrimp and octopus sushi, 'consumption temperature' was the highest sensitivity value of 0.419 followed by 'storage time' of 0.374. To increase safety of sushi, consumers should have sushi as soon as possible after cooking. In sushi 'storage time after cooking' was determined as Critical Control Point (CCP). To determine Control Limit (CL), Scenario Analysis (SA) was carried out. In sushi, SA was carried out using storage time as a unit condition. Safety level of S. aureus was set lower than 5 log CFU/g. After 2 hr 'storage time' the number of S. aureus increased to 3.908 log CFU/g. Therefore, 'storage time' of sushi was set as CL in case of room temperature storage.

• Korean Journal of Environmental Agriculture
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• v.21 no.2
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• pp.109-116
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• 2002

The objective of this study was to know the qualities of soil and shallow groundwater in plastic film house fields around Central Part of Korea. The study was conducted at 11 sites in Suweon, Hwasung, Pyungtaek, Yongin and Chuncheon through May to August in 1999. Soil textures of plastic films house were mainly sandy loam or loam. Electric conductivity and organic matter content of surface soils mostly exceeded the critical levels for crop production. Average concentration of $NO_3-N$ in the sha]low groundwater was 19.1 mg/L, and it reached almost the limiting level of agricultural groundwater quality (20 mg/L). Moreover about 36% of survey sites exceeded the limiting level of agricultural groundwater quality. Sulfate concentrations also at some sites exceeded agricultural groundwater quality limit level (50 mg/L). Nitrate-N, one of the most important factors in the groundwater quality, had positive correlations with other ions in foundwater.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.3
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• pp.283-298
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• 2022

In this study, we investigated the mineral geochemistry of the albite-spodumene pegmatite, associated exogreisen, and wall rock from the Boam Li deposit, Wangpiri, Uljin, Gyeongsangbuk-do, South Korea. The paragenesis of the Boam Li deposit consists of two stages; the magmatic and endogreisen stages. In the magmatic stage, pegmatite dikes mainly composed of spodumene, albite, quartz, and K-feldspar intruded into the Janggun limestone formation. In the following endogreisen stage, the secondary fine-grained albite along with muscovite, apatite, beryl, CGM(columbite group mineral), microlite, and cassiterite were precipitated and partly replaced the magmatic stage minerals. Exogreisen composed of tourmaline, quartz, and muscovite develops along the contact between the pegmatite dike and wall rock. The Cs contents of beryl and muscovite and Ta/(Nb+Ta) ratio of CGM are higher in the endogreisen stage than the magmatic stage, suggesting the involvement of the more evolved melts in the greisenization than in the magmatic stage. Florine-rich and Cl-poor apatite infer that the parental magma is likely derived from metasedimentary rock (S-type granite). P₂O₅ contents of albite in the endogreisen stage are below the detection limit of EDS while those of albite in the magmatic stage are 0.28 wt.% on average. The lower P₂O₅ contents of the former albite can be attributed to apatite and microlite precipitation during the endogreisen stage. Calcium introduced from the adjacent Janggun formation may have induced apatite crystallization. The interaction between the pegmatite and Janggun limestone is consistent with the gradual increase in Ca and other divalent cations and decrease in Al from the core to the rim of tourmaline in the exogreisen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1690-1700
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• 2013

The objective of this study is to develop and validate predictive growth models for Bacillus cereus (diarrhea type) vegetative cells, spores and Staphylococcus aureus in preprocessed Namul (bracken and Chwinamul) and root vegetables (bellflower and burdock). For validation of model performance, growth data for S. aureus in preprocessed vegetables were collected at independent temperatures (18 and $30^{\circ}C$) not used in the model development. In addition, model performance of B. cereus (diarrhea type) in preprocessed vegetables was validated with an emetic type of B. cereus strain. In primary models, the specific growth rate (SGR) of the B. cereus spores was faster than that of the B. cereus vegetative cells, regardless of the kinds of vegetables at 24 and $35^{\circ}C$, while lag time (LT) of the B. cereus spores was longer than that of the B. cereus vegetative cells, except for burdock. The growth of B. cereus and S. aureus was not observed in bracken at temperatures lower than 13 and $8^{\circ}C$, respectively. The LT models for B. cereus (diarrhea type) in this study were suitable in predicting the growth of B. cereus (emetic type) on burdock and Chwinamul. On the other hand, SGR models for B. cereus (diarrhea type) were suitable for predicting the growth of B. cereus (emetic type) on all preprocessed vegetables. The developed models can be used to predict the risk of B. cereus and S. aureus in preprocessed Namul and root vegetables at the retail markets.