• Journal of fish pathology
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• v.37 no.1
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• pp.9-15
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• 2024

An enzyme-linked immunosorbent assay (ELISA) with two Novirhabdovirus antigens (viral hemorrhagic septicemia virus, VHSV and infectious hematopoietic necrosis virus, IHNV) was used to detect specific antibodies against VHSV from olive flounder (Paralichthys olivaceus) sera. In ELISA plates with VHSV culture supernatants (VHSV-Ag plate), optical density (OD) values for sera from olive flounder with VHS history (VHS sera) ranged from 0.64±0.36, and those of sera from fish without VHS history (non-VHS sera) ranged from 0.26±0.26. In IHNV-Ag plate, the OD values (0.43±0.28) for VHS sera were quite low compared to those in VHSV-Ag plates, while the OD values for non-VHS sera were almost similar. When the OD values for each serum were calculated by subtracting the OD values in the IHNV-Ag plate from those in the VHSV-Ag plate, the corrected OD values were significantly different between VHS sera and non-VHS sera. The results were completely in line with fish histories of VHS epizootics. It was considered that the corrected OD values may represent the true values recognized by VHSV-specific antibodies.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.555-561
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• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.31 no.8
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• pp.896-902
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• 2007

The tunnel stability concerned with safety is very important in coal production process. The tunnel supports made by the GI beam has been used in domestic coal mine tunnels, and the GI beam was connected with another by the fish plate. It is necessary to analysis for the bending problems of the fish plate due to the rock pressure in some domestic mine tunnels. Therefore, this study proposes the application possibility of the optimization algorithms for the problem searching a load condition that bring about bending problem in tunnels. Consequently, in order to investigate the load conditions, desirability function as one of the optimization methods to study the bending behavior of tunnel supports was applied.

• 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.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.409-415
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• 1985

This study has been carried out in order to investigate the bacterial quality of fish meat paste products and the characteristics of isolated thermodurics from the products. Twenty samples of crab-flavored fish stick (Kematsal), 23 samples of plate fish meat paste (Panomuk, Kamaboko), 5 samples of fried fish meat paste (Tigimomuk), 2 samples of roasted fish meat paste (Puduromuk, Chikuwa), 20 samples of fish sausage were collected from processing plants and supermarkets in Pusan, Korea during the period from May to October in 1984. The results obtained are as follows. Amont the samples collected from supermarkets, roasted fish meat paste and fried fish meat paste marked hish counts in coliforms and fungi while very low in the samples of crab-flavored fish stick and plate fish meat paste. Salmonella was not detected in all the samples examined and Staphylococcus aureus was detected only in fried fish meat paste, Thermoduric bacteria were detected less than 10$^2$/g in the samples of crab-flavored fish stick and plate fish meat paste, which might come from subsidiary materials such as starch and seasonings. Among the isolated bacteria, distribution of the proteolytics were more than 87％ and the lipolytics were less than 20％. Gram positive bacteria was more than 70％ in crab-flavored fish stick and plate fish meat paste, 47.3％ in fried fish meat paste. And rod in shape was almost more than 90％ in all the samples. The most heat resistant bacterium isolated from the samples was identified as a Bacillus licheniformis(named B. licheniformis CR-11). The strain showed strong proteolytic activity and also grew well at above 2$0^{\circ}C$. The growth rate and generation time of CR-11 strain were 0.31 hr$^{-1}$ , 2.24 hr at 2$0^{\circ}C$, 0.64 hr$^{-1}$ , 1.09 hr at 3$0^{\circ}C$ and 0.78 hr$^{-1}$ , 0.89 hr at 35$^{\circ}C$. Heat resistance value of the spores of CR-11 strain suspended in phosphate buffer solution was D$_{85}$ $^{\circ}C$=41.9 min, D$_{90}$ $^{\circ}C$=27.9 min, D$_{95}$ $^{\circ}C$=10.2 min, D$_{100}$ $^{\circ}C$=4.3 min (Z=13.8$^{\circ}C$)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.256-260
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• 1999

Minimun-detectable levels to 28 antibacterial agents used for the prevention and the treatment of fish diseases were determined to establish optimal detective method of bioassay in fish by the EEC 4-plate method, the modified method of EEC 4-plate and the standard method of analysis in food safety regulation. The test organisms used in the methods of bioassay were as follows: Bacillus subtilis BGA (B. subtilis) and Micrococcus luteus ATCC 9341 (M. luteus) in the EEC 4-plate method, B. subtilis, M. luteus and Bacillus cereus var. mycoides ATCC 11778 (B. cereus) in the modified of EEC 4-plate, and B. subtilis, M. luteus, B. cereus and Bacillus stearothermophilis var. calidolactis C-953 (B. stearothermophilis) in the standard method. The standard method showed predominant sensitivity in the detection of penicillins (PCs), and was also highly sensitive to aminoglycosides (AGs). The sensitivity of standard method in the detection of tetracyclines (TCs), marrolides (MLs), nitrofuran derivatives(NFs) and quinolones (QNs) was very low, and against sulfonamides (SAs), however, was extremely low. The modified method of EEC 4-plate showed very high sensitivity to TCs. Both the EEC 4-plate and the modified method of EEC 4-plate showed competitively high sensitivity in the detection of PCs, MLs, NFs, QNs and SAs. All the methods studied in the experiment showed very low sensitivity against chloramphenicol (CMs). Consequently, the modified method of EEC 4-Plate was the best bioassay method with a wide range of sensitivity for the optimal detection of the residual antibacterial agents in fish.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.193-200
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• 2002

Three species of fish such as yellow tail (Seriola quinqueradiata), bastard halibut (Paralichthys olivaceus) and black rockfish (Sebastes schlegeli) were exposed to the dinoflagellate, Cochlodinium polykrikoides, and quality changes of fish after death were investigated during the extended storage. The volatile basic nitrogen (VBN) and aerobic plate counts (APC) were determined in the muscles of fish, arid organoleptic change was evaluated in the kills, skins and muscles. APC in all the fish species did not change in 6 hours of storage, but increased gradually thereafter. VBN contents in the muscles continuously increased throughout the storage of fish. Slightly higher levels of APC and VBN were observed in the tested fish than control fish, which had been exposed to air until died and stored in seawater without treating C. polykrikoides. After 12 hours of storage, APC and VBN contents in the muscles did not exceed the initial spoilage limit, 10$^{5}$ CFU/g fur APC and 30 mg/100 g for VBN, in all of the fish including control fish. Organoleptic change in fish treated with C. polykrikoides did not greatly differ from the control fish. After 8 hours of storage, distinctive deterioration of muscle was detected organoleptically in the treated fish and the control fish. The compiled result indicated that moribund fish exposed to C. polykrikoides bloom should be handled properly in 6 hours of storage after death of fish.

• Journal of Food Hygiene and Safety
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• v.16 no.3
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• pp.241-246
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• 2001

Distribution of pathogenic vibrios in the seawater of live fish tank and effect of environmental factors on their existence were investigated by collecting samples from fish markets and restaurants in 6 different cities. Pathogenic vibrios and coliforms were determined by using the most probable number (MPN) procedure, and aerobic plate count was enumerated by the standard pour plate method. No Vibrio chulerae O1 was detected in all the samples tested. Detection rates of V. cholerae non-O1, V. parahaemolyticus and V. vulnificus in all the smaples tested were 7.7%, 69.2% and 23.1%, respectively. Water temperature and trubidity of the seawater measured were higher in the pathogenic vibrios positive samples than in those negative samples. However, higher salinity and pH were shown in the pathogenic vibrios negative samples than in positive samples. The aerobic plate counts and MPN or total and focal coliforms in the seawater were higher in the presence of pathogenic vibrios than in the absence of pathogenic vibrios. In this study, the presence of pathogenic vibrios in the seawater tested was closely related with other physiochemical parameters and populations of coliforms, indicators far food safety.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Journal of fish pathology
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• v.31 no.2
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• pp.81-85
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• 2018

Fetal bovine serum (FBS) is an essential element of cell growth and can also affect the viral replication. In this study, we tried to find out whether FBS concentration affects the viral infectivity titer of IHNV and IPNV. EPC cells were suspended with MEM supplemented with various concentrations of FBS (MEM0, MEM2, MEM5 and MEM10) and cultured in 96-well plate. Each virus was 10-fold diluted virus and inoculated in 96-well plate. The highest infectivity titer of IHNV was $10^{7.88}\;TCID_{50}/mL$ in 96-well plate using MEM5 and the lowest one was $10^{7.30}\;TCID_{50}/mL$ in 96-well plate using MEM10. The highest infectivity titer of IPNV was $10^{7.47}\;TCID_{50}/mL$ in 96-well plate using MEM5 and the lowest one was $10^{6.97}\;TCID_{50}/mL$ in 96-well plate using MEM10. This study showed that not only 0% FBS but 10% FBS leads low infectivity titer of IHNV and IPNV. Therefore, it is considered that the desirable concentration of FBS is 2% or 5% for measurement of infectivity titer of IHNV and IPNV.