• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.155-166
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• 1980

Studies have teen undertaken to investigate the degree of microbial contamination in the subsidiary materials which have been known as an important source of microorganisms associated with spoilage of fish sausage and fish paste products. Twenty hinds of food ingredients including starch, spices and condiments, 59 samples in total collected from commercial fish sausage processing plants and supermarket in the period of July to October 1979, were examined for standard plate count, coliform and fecal coliform, mold and yeast, thermoduric microorganisms, aerobic sporeformers (mesophilic and thermophilic), anaerobic sporeformers (mesophilic and thermophilic) and sulfide spoilage anaerobes. The results obtained are summarized as follows. 1. Among the food ingredients examined, corn starch, black pepper, hot pepper, onion, garlic, ginger, beef extract and frank marked high bacterial contamination with general and sporeforming microorganisms. And bacterial content of marked samples were generally higher than that of the samples from plants. 2. The high standard plate count caused by high content of these bacteria like thermoduric, mesophilic or thermophilic sporeforming aerobes. 3. Bacterial content of food ingredients such as black pepper and beef extract being used in plants, and black pepper, hot pepper, onion and garlic from the market were exceeded the bacterial standards being enforced in Japan and U. S. A. 4. Average standard plate count was in the range of 10$^4$to 10$^{5}$ /g for black pepper, wheat flour, onion and garlic collected from plants, and 10$^{5}$ to 10$^{7}$ /g for black pepper, hot pepper, onion and garlic from market. No plate count was observed in pepper essence and coloring material. 5. Coliform organism was detected in starch, black pepper, hot pepper, onion, garlic, ginger and gluten that showed high standard plate but no fecal coliform in the samples except black pepper and hot pepper. 6. Average mold and yeast count was 140 to 460/g for corn starch, wheat flour and black pepper from plants, and 10$^3$/g for black pepper and hot pepper from market. No count was observed in the other ingredients. 7. Sulfide spoilage sporeforming anaerobes boiled for 5 min. at 10$0^{\circ}C$ and incubated at 55$^{\circ}C$ was not detected in all the samples examined.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.354-360
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• 1997

This study was intended that the biochemical patterns, bioserological characteristics, resistance of antibiotics, and transferable resistance patterns of 35 Dscherichia coli strains from 79 fish and shellfish samples in marine markets from August to October, 1995. The Standard plate count, coliforms and fecal coliforms were also counted in the 79 cases and analysed the correlationship each other. Geometric means of Standard plate count in seawater fish, shellfish, mollusca and crustacean were 1.4$\times$105 CFU/g, 4.0$\times$105 CFU/g, 2.4$\times$105 CFU/g, 4.7$\times$105 CFU/g, and those of coliforms were 1.3$\times$103 CFU/g, 4.8$\times$103 CFU/g, 8.9$\times$102 CFU/g, 5.8$\times$103 CFU/g. There were no fecal coliforms in the fish and mollusc. However, the geometric means of coliforms in the shellfish and crustacean (1.1$\times$101 CFU/100g, 10 CFU/100 g) were less than those of fish and mollusca. The important biochemical characteristics of E. coli distinguished from the shellfish and crustacean were motility, ornithine decarboxylase, mucate, esculin. The fermentative properties of E. coli were also sucrose, salicin, sorbitol, and raffinose. Of 35 isolates of E. coli, 13 strains (37.1%) showed the pathogenic O antisera, which were O:27 3 strains (23.1%), ):159 2 strains (15.4%) and ):148, O:119, O:142, O:158, O:136, O:18, O:128, and O:168 1 strain (7.7%),respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.414-422
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• 2012

This study evaluated the effect of the inland pollution sources on the bacteriological water quality in Narodo area after rainfall events. Following 16 mm of rainfall, the water discharged from Dohwa Stream and contaminants from Balpo village had a very limited effect on bacteriological water quality in adjacent area and the affected area did not extend to the designated area. In comparion, after 33 mm of rainfall, the density of fecal coliforms at stations located in the mouth of Dohwa stream and the discharg point of contamination sources located in Balpo village were lower than after 16 mm of rainfall. These results were obtained during an extreme high tide near the coast the contaminants discharged from Dohwa stream and Balpo village. Therefore, it is necessary to conduct a detailed survey to examine the dffects of tides on the diffusion characteristics of the contaminants discharged from Dohwa stream and Balpo village in order to manage of Narodo area efficiently.

• Journal of Marine Life Science
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• v.2 no.2
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• pp.56-61
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• 2017

This study examined the environmental characteristics of shore pollution sources in the southern part of the Sinan, Jangsando area in the West Coast of Korea. A shoreline survey of the watershed was conducted to identify the pollution sources and measure the water discharge rate and microbial hygiene of water and finally estimate the possible impact area of pollution. Forty five of pollution sources in total were identified and they were grouped into sewage (33), agriculture waste water (1) and waste water from inland fish farm (11). Nine among them were discharged into the seawater and discharge volume was 72,857~281,250 l/min. Fecal coliforms of St. 72 (sewage) and St. 74 (shrimp farm) were 490 MPN/100 ml and 49 MPN/100 ml and the impact zones of the pollution were 4,389 m and 1,900 m respectively.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Journal of Environmental Science International
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• v.10 no.4
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• pp.275-280
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• 2001

In an attempt to evaluate the possibility of producing an organic fertilizer using sediments from coastal farming areas, the chemical composition, bacteriological quality and heavy metals in the sediments alkalized by conditions : a 1:4 mixture of dry sediment to food wastes and the addition of 30% quicklime to the mixture. According to the classification standard for compost constituent by Higgins, all composts had a low or intermediate grade in T-N and $K_2O$ content, a low grade in $P_2O_5$ and a high grade in CaO and MgO content. Stabilization by quicklime and magnesium hydroxide is likely to inhibit th bacterial decomposition of organic matter and the actigity of pathogenic organic. Raising the pH of stabilized sediment to 12 for 2 hours(PSRP criteria of EPA) allowed 99.99% of the coliform group, fecal group and viable cell count to be reduced. the results suggested that the crude fertilizer produced by alkaline stabilization method was innoxious and thereby the sediments from coastal farming areas could be used as organic fertilizer.

• Environmental Engineering Research
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• v.19 no.1
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• pp.67-73
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• 2014

In India, disposal of vegetable market waste along with municipal solid waste in landfills or dumpsites is creating much nuisance in terms of odor nuisance, leachate production, and greenhouse gas emission into the atmosphere. Therefore, vegetable waste with high biodegradable and nutrient content is composted in a 550-L batch scale rotary drum composter to study the degradation process and its compost properties for its potential reuse as high quality compost. A total 150 kg of working volume was fixed for composting studies with two different ratios, trial A (6:3:1) of C/N 24 and trial B (8:1:1) of C/N 30, respectively. A maximum of $63.5^{\circ}C$ and $61.2^{\circ}C$ was observed in trials A and B; an average of $55^{\circ}C$ for more than 5 days, which helped in the degradation of organic matter and reduction of total and fecal coliform. The temperature dropped suddenly after the thermophilic stage in trial B, and leachate was observed due to insufficient amount of bulking agent. Mesophilic bacteria dominated during the initial stages of composting, and reduced considerably during the thermophilic stage. During the thermophilic stage, the rise in spore-forming organisms, including spore-forming bacteria, fungi, actinomycetes and streptomycetes, increased and these were predominant until the end of the composting process. By examination, it was observed that moisture and leachate production had adverse effects on the compost parameters with higher loss of micronutrients and heavy metals.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.10 no.S_1
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• pp.35-40
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• 2001

Effect of the addition of an enzyme/microbial additive(EMA) to enhance anaerobic digestion of the primary sludge was investigated. Two laboratory scale anaerobic digester were operated with primary sludge taken from a municipal wastewater treatment plant. The digester receiving EMA with the sludge feed performed better than the control digester, when both were operated at 10-days and 15-days Solid Retention Time(SRT). Addition of EMA to the experimental digester provided 7%(10-days SRT) and 16%(15-days SRT) higher gas production compared to the control digester when both were fed with the same amount of volatile solids. The reduction in volatile solids was 24% better in the experimental digester compared to the control ar 10-days SRT, and the improvement 10% at 15-day SRT. Improvement in COD reduction, and fecal coliform density reduction were also seen in the experimental digester due to EMA addition compared to the control both ar 10-days SRT and 15-day SRT operation. Preliminary cost benefit analysis for a wastewater treatment plant showed that approximately $115/day in gas production improvements can be realized upon addition of EMA to primary sludge anaerobic digesters operating at 10-day SRT. The value of increased gas production was $172/day if the same digesters are operated with EMA addition at 15-day SRT.

• Journal of Microbiology
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• v.45 no.5
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• pp.379-387
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• 2007

A hundred and seventeen antibiotic-resistant Escherichia coli strains were isolated from public tap and spring waters which were polluted by fecal coliforms. There were no significant differences between two water sources as to the coliform pollution level (p> 0.05). All E. coli isolates were detected to be resistant to one or more antibiotics tested. Nearly 42% of the isolates showed multiresistant phenotype. Three (2.5%) of these isolates contained class 1 integron. Sequencing analysis of variable regions of the class 1 integrons showed two gene cassette arrays, dfr1-aadA1 and dhfrA17-aadA5. Resistance to ampicillin, tetracycline or trimethoprim-sulfamethoxazole was transferable according to the results of conjugation experiments. The rate of tetracycline resistance was 15%. tet(A)-mediated tetracycline resistance was widespread among tetracycline-resistant E. coli isolates. Genotyping by BOX-polymerase chain reaction (BOX-PCR) showed that some of the strains were epidemiologically related. This is the first report on the prevalence and characterization of class 1 integron-containing E. coli isolates of environmental origin in Turkey.

• Culinary science and hospitality research
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• v.4
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• pp.413-436
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• 1998

In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated. And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period. The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7${\times}$105CFU/$m\ell$ and fecal coliform was 8.3${\times}$103CFU/$m\ell$ respectly. Food poison microorganisms not detected and average of pH was 4.8. pH changed slightly during storage period and deceased with increasement of organic acid added. Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic acid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant. Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid. in case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid, acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.