• Food Science and Biotechnology
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• v.18 no.2
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• pp.279-293
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• 2009

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.703-708
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• 2005

The purposes of this study were to establish washing conditions for vegetable salad to reduce the microbial hazard by using sodium hypochlorite solution and eventually to implement HACCP for salad processing. By using the salad production line of Shinkeum Co. located in Gwacheon, Gyunggi-do, salad samples were washed under several washing conditions (chlorine dip period, chlorine concentration, rinse time, etc.) to determine the most effective conditions. The original washing line consisted of 3 baths (100 ppm chlorine water dip, water rinse, and water rinse), each with a capacity of 100 L of tap water and 5 kg of salad. First, the salad samples were washed with 100 ppm of sodium hypochlorite solution for various dip times (3, 6, 9, 12 min); however, only a 1 log- or less-reduction in total microbial counts was achieved in all groups and the time of chlorine water dip was not a significant factor in reducing the microbial hazard. When another water bath was added before the chlorine water dip (4-bath washing), a 2 log-reduction in total microbial counts was achieved. This result suggested the importance of pre-dipping salad materials in water before chlorine treatment to reduce the organic load on the surface of the vegetables. Coliforms were not detected at all after washing. As the concentration of chlorine $(50{\sim}150\;ppm)$ and rinse time $(0.5{\sim}2\;min)$ increased, greater microbial reduction was achieved; however, physical damage of the salad was observed. Finally, the optimum washing conditions for salad were determined as 3 min-water dip, 3 min-chlorine (100 ppm) dip, 2 min-rinse, and 2 min-rinse.

• Bulletin of Food Technology
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• v.18 no.3
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• pp.98-104
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• 2005

본 학회는 92년의 역사를 가지고 있는 대표적인 식품위생학회로서 특히 microbial hazard인 foodborne pathogen에 대한 다양한 연구가 보고되는 학회이기도 하다. 올해의 symposium은 Foodbioterrorism에 대한 내용, Yeast and molds에 대한 집중연구와 새로운 분석기술로 각광을 받고 있는 microarray technology에 대하여 중점적인 발표가 있었다. 내년도 International Association for Food Protection은 Canada의 calgary에서 개최될 예정이며, 식품위생 분야에서 microbial hazard에 대해 상당한 권위를 가지고 있는 학회로 학회지인 Journal of Food Protection도 impact factor가 2.154로 applied microbiology 분야에서 매우 높고, 내년도 학술발표를 위한 초록마감은 내년도 1월초 정도이다.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1188-1196
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• 2016

This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model ($r=1.82{\times}10^{-11}$) was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were $12.40{\pm}19.43g$ and $19.46{\pm}14.39g$, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g) and processed cheeses (0.45 Log CFU/g) were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (${\alpha}1=1$, ${\alpha}2=91$; ${\alpha}1=1$, ${\alpha}2=309$)${\times}$uniform distribution (a = 0, b = 2; a = 0, b = 2.8) to be -2.35 and -2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were $9.57{\times}10^{-14}$ and $3.58{\times}10^{-14}$, respectively. These results indicate that probability of C. perfringens foodborne illness by consumption cheese is low, and it can be used to establish microbial criteria for C. perfringens on natural and processed cheeses.

• Korean Journal of Organic Agriculture
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• v.27 no.2
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• pp.193-204
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• 2019

The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1216-1221
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• 2012

This study is aimed to investigate microbiological contamination of Angelica gigas Nakai. A total of 111 samples including root, soil, and irrigation water were collected from farms and market to detect aerobic bacteria, Bacillus cereus, coliform, Escherichia coli, Listeria monocytogenes,. Salmonella spp., and Staphylococcus aureus. The contaminations of aerobic bacteria, coliform, and Bacillus cereus in the root during cultivation were found 6.71 log CFU $g^{-1}$, 4.13 log CFU $g^{-1}$, and 3.54 log CFU $g^{-1}$, respectively. The contamination of coliform and B. cereus were detected in all steps from harvesting to processing, with the highest count recorded from the cutting step. In marketing, the contaminations of aerobic bacterial, coliform, and B. cereus were 5.5~6.0 log CFU $g^{-1}$, 2.4~2.6 log CFU $g^{-1}$, and 3.5~4.0 log CFU $g^{-1}$, respectively. Listeria monocytogenes, Salmonella spp, and Staphylococcus aureus were not detected in any of samples. This result indicated that hygienic soil management and post harvest management should be performed to reduce the contamination of hazard microorganisms and to produce safe agro-products.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.5-24
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.579-592
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• 2017

This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a doseresponse model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution ${\times}$ Beta distribution, and the levels were -2.35 and -2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (${\alpha}=2.21{\times}10^{-1}$, $N_{50}=6.85{\times}10^7$). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were $1.36{\times}10^{-7}$ and $2.12{\times}10^{-10}$ (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.

• Journal of Environmental Health Sciences
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• v.35 no.4
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• pp.239-248
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• 2009

The Institute of Medicine of the National Academies of Science in the United States concluded in its 2004 report that excessive indoor dampness is a public health hazard and that its prevention should be a public health goal. Water damage in buildings, such as leaks from roofs, walls, or windows, may increase indoor moisture levels. Excessive dampness may promote microbial proliferation in indoor environments, increase occupants' exposure to microbial agents, and eventually produce adverse health effects in building occupants. Epidemiological studies to demonstrate the causal association between exposure to indoor microbial agents and health effects require reliable exposure assessment tools. In this review, I discuss various sampling and analytical methods to assess human exposure to biological agents in indoor environments, their strengths and weaknesses, and recent trends in research and practice in the USA.