• 한국축산식품학회지
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• 제33권2호
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• pp.149-154
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• 2013

Food hygiene practices must be maintained from farm to table in order to prevent contamination by microorganisms. This study was conducted to investigate consumer hygiene practices related to the refrigerator storage of meat, including a microbial analysis, monitoring of refrigerator temperatures and consumer surveys of female homeowners in the capital area of Korea. Home refrigerator temperatures were maintained above $5^{\circ}C$ in 26 (19.7%) of the 132 houses investigated. The percentage of the refrigerators with a total microbial count over $10^2\;CFU/100\;cm^2$ was 14.4%. No E. coli, Salmonella spp. or Listeria monocytogenes microbes were detected. However, Staphylococcus aureus was detected in 14 houses (10.6%). The only statistically significant difference in hygiene practices between the non-contamination group and contamination group was in the last time of refrigerator cleaning (p<0.01), as determined by the consumer survey. To improve food hygiene when using a refrigerator, raw materials must be packaged, meat should be stored only on a designated shelf, and cooked foods must be contained to prevent cross-contamination. The refrigerator should be cleaned regularly, at least once a month, and refrigerator thermometers should be monitored below $5^{\circ}C$ in order to keep food safe.

• 한국환경보건학회지
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• 제37권4호
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• pp.298-305
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• 2011

Objectives: There has been a great amount of controversy in the food industry over the effectiveness of using gloves. The objectives of this study were to examine the microbial contamination of food handlers' hands and determine if using gloves could ensure safe handling of foods. Methods: Samples were collected through the glove-juice method from the bare and gloved hands of food handlers at work and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichiacoli, Staphylococcus aureus, and Salmonella spp. Microbiological testing was conducted according to the Food Code of Korea. Results: Microbial contamination was consistently higher with bare hands than with gloved hands, although the microbial loads on both hands increased over time. Under certain conditions, there were significant differences between the bacterial loads on bare and on gloved hands (p<0.05). E. coli, S. aureus, and Salmonella spp. were still alive on both bare and gloved hands at the time the food handlers finished their work. Conclusions: Wearing gloves was associated with a marked reduction of bacterial contamination of the hands. However, the practice of continuously wearing gloves during food handling increases the potential for cross-contamination of bacteria. The findings of this study emphasize the need for a rational use of gloves, and strict adherence to hand hygiene compliance among food handlers.

• 한국식품위생안전성학회지
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• 제25권4호
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• pp.333-340
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• 2010

누룽지 제조시설에서 공중낙하균, 작업장 내 시설 및 환경, 제조 종사자, 제조기기 및 주변기구, 원재료, 제조공정별 미생물학적 위해도를 조사하였다. 오염도는 취급하는 재료의 종류와 처리공간의 용도에 따라 차이가 있었다. 원재료를 비롯한 설비와 기구들의 오염은 심각하지 않은 상태이지만 교차오염에 주의할 필요가 있다. 또한 사람의 간섭도가 높은 공정에서 상대적으로 높은 오염도를 나타나 개인위생관리가 중요하다. 누룽지의 제조 공정 중 굽기공정($120{\sim}170^{\circ}C$, 약 10여분)에 의해서 미생물을 억제시킬 수 있기 때문에 굽기공정을 표준화하고 이와 관련된 기구 및 시설에 대한 철저한 관리가 필요하다. 중소규모 식품제조시설에서 미생물학적 오염도 관리를 위해서는 위생시설의 확충도 중요하지만 종사자의 위생에 대한 인식수준을 향상시키는 것이 가장 중요할 것으로 생각된다.

• Nuclear Engineering and Technology
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• 제34권5호
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• pp.415-420
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• 2002

The previous dynamic food chain model was improved for the consideration of the influence of radioactive contamination to agricultural products due to rain during the environmental releases of radionuclides in a nuclear accident Wet interception coefficients for the agricultural plants were derived as a function of radionuclide and rainfall amount, and mathematical formulations of the previous model were modified. As a result, rain during accidental releases was influential in agricultural contamination. The contamination level of agricultural products decreased dramatically according to increasing rainfall amount. It means that predictive concentrations in agricultural products using the previous model, in which dry interception to the agricultural plants is only considered, can be overestimated. The influence of rainfall in agricultural contamination was the most sensitive for $^{131}$ I, and the least sensitive for $^{90}$ Sr among the radionuclides considered in this study.

• 한국수산과학회지
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• 제56권5호
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• pp.721-727
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• 2023

This study was conducted to evaluate the level of microbial contamination in smoked salmon products sold in hypermarkets in major metropolitan cities in Korea. Listeria monocytogenes is the primary cause of smoked and raw salmon product recalls. Here, we used L. monocytogenes as a bacterial hygiene indicator and investigated the microbial contamination level of frozen/refrigerated smoked salmon products collected from hyper markets. Contamination levels were analyzed by seasons, manufacturers, and consumption regions. For hygiene indicator bacteria, total bacteria count, coliforms, and Escherichia coli were examined according to the food code established by the Ministry of Food and Drug Safety, and polymerase chain reaction (PCR) was performed to detect Listeria sp. The highest contamination level was observed in spring in Busan among five consumption regions. Listeria was detected at a level of 2.1% among all samples collected. And especially L. monocytogenes was detected in two cases from the samples collected from Daegu and Daejeon. Sanitary standards and specifications should be established according to the contamination level of smoked salmon products investigated in this study, and continuous monitoring is necessary.

• 보건교육건강증진학회지
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• 제23권3호
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• pp.53-63
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• 2006

Objectives: The purpose of this study was to analyze the effects of microbe inspections on the hygienic improvement of school food service systems. Methods: Thirty-three school food service systems in Incheon metropolitan city participated in the study from Sep. 2004 to Apr. 2005. Major items of microbe inspections were cutting boards, knives, kitchen towels, and kitchen staff's hands. The Rodac plate and hand plate were used to measure the surface contamination level of germs such as Staphylococcus aureus, Vibrio species, Salmonella species and E. coli. Results: This study compared the results of the inspections in Sep. 2004 and Apr. 2005. The surface contamination level of Staphylococcus aureus and Vibrio species on the knives and kitchen towels had significantly improved. However, the surface contamination level of E. coli on the hands of the kitchen staff had worsened. Conclusions: This study showed that microbe inspections could control the hygienic level of the school food service systems. In the future, microbe inspections should be actively used to improve sanitary conditions in the school lunch system.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.236-239
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• 2004

Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.321-326
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• 2007

The microbial contamination levels of school classrooms were assessed as foodservice environments for elementary students. Two elementary schools located in Kyunggi-do were selected, and the total plate counts (TPC) and coliforms were measured from the classroom facilities, including the tables, chairs, floors, shelves, doors, as well as the hands of students, and the air of classrooms. The TPC of the classroom facilities were relatively low ranging from 2.30 to 3.79 log CFU/100 cm$^2$. The TPC counts from the hands of serving students and served students, were 6.39 and 5.33 log CFU, respectively, and the TPC counts of the foodservice utensils were <3.00 log CFU/ea before use and 4.77 CFU/ea after use. The air samples of 'empty classrooms during physical education', 'after physical education class', and 'during lunch' showed the contamination levels of 26 CFU/m$^3$,392 CFU/m$^3$, 364 CFU/m$^3$, respectively, suggesting that the microbial levels in the air varies greatly depending on the class activity before foodservice. When the TPCs of the air during lunch were measured from 18 classrooms, the levels ranged from 76 to >2228 CFU/m$^3$. Coliforms were not detected in the classroom facilities; however, air samples of the classrooms showed 1${\sim}$2 CFU/m$^3$. The above results show that classroom air and the hands of students, can have high levels of microbial contamination, which must to be controlled for safer school foodservice.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.353-358
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• 2007

국내에서 생산된 사료(2006-2007) 중 253점(배합사료 194, 단미사료 59)의 사료에서 오크라톡신의 오염도를 조사하였다. 단미사료 중 OTA오염도는 27%이었고 오염농도는 OTA 0.27-3.39 ppb 수준이었다. 배합사료에서 OTA 오염도가 76%로 나타났으며, 평균 0.21-13.64 ppb 수준의 검출농도로 분석되었다. 모든 사료 중 젖소사료(96%)> 닭사료(85%)> 돼지사료(79%) 순으로 OTA이 오염되어 있는 것으로 나타났으며, OTA평균오염농도는 고기소 사료(2.2 ppb)에서 가장 높았으며, 젖소사료(1.6 ppb), 박류(1.2 ppb)순으로 감소되는 것으로 나타났다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.842-848
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• 2009

The purpose of this study was to determine the extent of domoic acid (DA) a potent neurotoxin, responsible for the syndrome amnesic shellfish poisoning (ASP) contamination of various species of bivalve shellfish purchased from fish market in Korea and the implications for food safety. Liquid chromatography (LC) methods were applied to quantify DA in shellfish after sample clean-up using solid-phase extraction (SPE) with strong anion exchange (SAX) cartridges. Toxin detection was achieved using photodiode array ultraviolet (LC-UV) and electrospray ionization-mass (LC-ESI-MS). DA was identified in 4 bivalve shellfishes of 872 shellfishes collected from March, 2006 to October, 2007 in Korea. DA amount of 3 surf clams (Mactra veneriformis) collected at Seoul, Daejeon, and Daegu were 4.13, 1.99, and 1.94 mg/kg, respectively. DA amount of 1 pink butterfly shell (Peronidia venulosa) collected at Seoul was 3.02 mg DA/kg. The amounts of DA that were present in 4 bivalve shellfishes were within EU guideline limits for sale of shellfish (20 mg DA/kg).