• 한국어병학회지
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• 제37권1호
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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.

• 한국식품조리과학회지
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• 제19권5호
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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.

• 대한기계학회논문집A
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• 제31권8호
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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.

• 한국식품위생안전성학회지
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• 제12권4호
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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.

• 한국미생물·생명공학회지
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• 제13권4호
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• pp.409-415
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• 1985

시판 어육연제품의 보장성과 식품위생학적인 기초자료를 얻고자 1984년 5월부터 10월사이에 연제품 가공공장과 수퍼마켓등에서 구입한 게맛살, 판어묵, 부들어묵, 튀김어묵 및 어육소시지등 5종총 70점의 시료를 대상으로 세균학적 품질, 세균특징별 분포, 내열성세균의 배양적 세균학적 특성에 관하여 조사한 결과는 다음과 같다. 1. 가열후에 포장하는 부들어묵과 튀김어묵은 위생지표세균 및 효모와 곰팡이의 오염이 대체로 높았으며, 가열전에 포장하는 게맛살과 판어묵은 세균학적으로 매우 깨끗하였다. 포도상구균은 튀김어묵에서만이 검출되었으며, Salmonella균은 모든 제품에서 검출되지 않았다. 가공공장 시료에서 연제품 가공공정중 열처리전의 게맛살과 판어묵 시료중에 호기성 및 염기성균이 $10^{6}$-$10^{7}$ g으로 함량이 높았으나, 열처리직후의 제품은 호기성균이 ＜$10^2$/g 이었으며 염기성균은 검출되지 않았다. 그리고 어육소시지에서는 전혀 세균이 검출되지 않았다. 2. 분리된 세균중 단백질분해능이 있는 세균의 분포는 대부분의 시료에서 87% 이상으로 높았고, 지방분해능이 있는 세균의 분포는 20%미만이었다. 3. 분리된 세균에 대한 Gram 염색결과는 게맛살과 판어묵에서는 Gram양성균이 70%이상이었고 튀김어묵에서는 47.3%이었으며, 형태별로는 간균이 분리균주의 90%이상을 차지하였다. 4. 분리균중 내열성이 제일 강한 균주는 Bacillus licheniformis CR-11이었는데, 단백질분해능이 있을 뿐 아니라 2$0^{\circ}C$이상에서는 발육이 양호하였으며 또한 염기적 조건에서도 발육이 좋았다. 5. CR-11 균주의 배양온도별 비증식속도와 평균세대시간은 2$0^{\circ}C$에서 각각 0.31$hr^{-1}$, 2.24hr, 3$0^{\circ}C$에서 0.64$hr^{-1}$, 1.09hr, 그리고 35$^{\circ}C$에서는 0.78$hr^{-1}$, 0.89hr이었고, 포자의 내열성은 D$_{85}$ $^{\circ}C$=41.9min, D$_{90}$ $^{\circ}C$=27.9min, D$_{95}$ $^{\circ}C$=10.2min, D$_{100}$ $^{\circ}C$=4.3min이었으며, Z-value는 13.8$^{\circ}C$이었다.

• 한국수산과학회지
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• 제32권3호
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• pp.256-260
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• 1999

본 연구는 EEC 4-plate법과 그 변법 그리고 식품공전상 간이검사법으로써 어류질병의 예방 및 치료에 사용되는 28종류의 항균물질에 대한 최저 검출한계를 서로 비교하여 어체내 잔류 항균물질의 최적 간이검사법 (bioassay)으로서의 유효성을 확인하고자 하였다. 식품공전상 간이검사법은 PCs에 뛰어난 검출감도를 나타내었으며 AGs에 대하여 좋은 감도를 보였으나 TCs, MLs, NFs, QNs에 대해서는 낮은 검출감도를 나타내었다. 한편, SAs에 대하여는 대단히 저조한 감도를 보였다. EEC 4-plate변법은 TCs에 대하여 우수한 검출감도를 나타내었다. EEC 4-plate법 및 그 변법은 PCs, MLs, NFs, QNs, SAs에 대하여 상대적으로 높은 검출감도를 나타내었다. 시험법들은 모두 CMs에 대하여는 검출감도가 낮았다. 결국 EEC 4-plate 변법이 여러계열의 항균물질에 대해 검출감도가 뛰어나고 항균활성의 범위가 넓어 어체내 잔류 항균성물질을 가장 유효하게 스크리닝할 수 있는 간이검사법으로 확인되었다.

• 한국식품위생안전성학회지
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• 제17권4호
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• pp.193-200
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• 2002

Cochlodinium polykrikoides 적조로 폐사한 어류를 식품원료나 사료로 이용하기 위한 기초연구의 일환으로 방어(Seriola quinqueradiata), 넙치(Paralichthys olivaceus) 및 조피볼락(Sebastes schlegeli) 등 양식어류 3종을 이 적조에 노출하여 치사시켰다. 이 치사어류를 동 적조수에 저장하면서 저장시간에 따른 생균수, 휘발성염기질소 및 관능적 변화 등을 공기 중에서 질식시킨 후 신선한 해수에 저장한 어류와 비교하였다. 시험어 근육중 생균수는 저장 6시간 이후부터 증가하는 경향을 보였고, 휘발성염기질소는 지속적으로 증가하는 경향이었다. 치사 후 해수에 저장된 각 시험어 근육중 휘발성염기질소 및 생균수 함량의 변화는 적조해수에서 치사.저장한 시험구가 공기 중에서 질식시킨 대조구보다 약간 빠른 증가 경향을 보였으나, 시험구와 대조구간의 관능적 변화의 차이는 뚜렷하지 않았다. 적조로 폐사한 어류 3종을 해수에 저장하였을 때 12시간이 경과하여도 근육에서 초기 부패단계의 기준인 VBN 30 mg/100g 및 생균수 $10^{5}$ CFU/g을 초과하지는 않았으나 관능적 변화는 6시간 이후에는 변화가 나타나 적조 폐사어는 6시간 이내에 처리하여야 할 것으로 판단되었다.

• 한국식품위생안전성학회지
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• 제16권3호
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• pp.241-246
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• 2001

서울시를 비롯한 6개 도시의 음식점과 활어를 판매하는 어시장 등에서 활어조에 사용하는 해수에 대하여 병원성 비브리오균의 분포, 이화학적특성 및 위생지표세균 등 환경인자와의 관계를 비교하였다. 시험해수에서 전염병균인 Vibrio cholerae O1은 전혀 검출되지 않았고, V. parahaemolyticus는 가장 빈번한 검출되었는데 검출율은 69.2%이었다. 그리고 V. vulnificus 및 V. cholerae non-O1 등 병원성 비브리오균이 검출된 활어조의 해수는 그렇지 않은 해수에 비하여 수온과 탁도는 높았고, 염분과 pH는 낮았으며 생균수, 대장균군 및 분변계 대장균이 휠씬 높게 검출되어 이러한 환경인자들과의 관련성이 시사되었다.

• 한국식생활문화학회지
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• 제24권5호
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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.

• 한국어병학회지
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• 제31권2호
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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.