• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.62-67
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• 1998

This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.

• Journal of Environmental Health Sciences
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• v.39 no.1
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• pp.32-42
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• 2013

Objectives: Cryptosporidium, a protozoan parasite, has been recognized as a frequent cause of waterborne disease due to its extremely strong resistance against chlorine disinfection. Although there has as yet been no report of a Cryptosporidium outbreak through drinking water in Korea, it is important to estimate the health risk of Cryptosporidium in water supply systems because of the various infection cases in human and domestic animals and frequent detection reports on their oocysts in water environments. Methods: This study evaluated the annual infection risk of Cryptosporidium in tap water using the quantitative microbial risk assessment technique. Exposure assessment was performed upon the results of a national survey on Cryptosporidium on the water sources of 97 large-scale water purification plants in Korea, water treatment efficacy, and daily unboiled tap water consumption. The estimates of the US Environmental Protection Agency on the mean likelihood of infection from ingesting one oocyst were applied for effect assessment. Results: Using probabilistic methods, mean annual infection risk of Cryptosporidiosis by the intake of tap water was estimated to fall within the range of $2.3{\times}10^{-4}$ to $1.0{\times}10^{-3}$ (median $5.7{\times}10^{-4}$). The risk in using river sources was predicted to be four times higher than with lake sources. With 0.5-log higher removal efficacy, the risk was estimated to be $1.8{\times}10^{-4}$, and could then be lowered by one-third. Conclusions: These estimations can be compared with acceptable risk and then used to determine the adequacy and priority of various drinking water quality strategies such as the establishment of new treatment technology.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1502-1509
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• 2015

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60℃)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4℃ and 25℃. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60℃ for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60℃) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4℃ and 25℃, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60℃) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

• Journal of Wetlands Research
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• v.26 no.2
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• pp.168-181
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• 2024

Constructed wetlands (CWs) deliver a range of ecosystem services, including the removal of contaminants, sequestration and storage of carbon, and enhancement of biodiversity. These services are facilitated through hydrological and ecological processes such as infiltration, adsorption, water retention, and evapotranspiration by plants and microorganisms. This study investigated the correlations between microbial populations, soil physicochemical properties, and treatment efficiency in a horizontal subsurface flow constructed wetland (HSSF CW) treating runoff from roads and parking lots. The methods employed included storm event monitoring, water quality analysis, soil sampling, soil quality parameter analysis, and microbial analysis. The facility achieved its highest pollutant removal efficiencies during the warm season (>15℃), with rates ranging from 33% to 74% for TSS, COD, TN, TP, and specific heavy metals including Fe, Zn, and Cd. Meanwhile, the highest removal efficiency was 35% for TOC during the cold season (≤15℃). These high removal rates can be attributed to sedimentation, adsorption, precipitation, plant uptake, and microbial transformations within the CW. Soil analysis revealed that the soil from HSSF CW had a soil organic carbon content 3.3 times higher than that of soil collected from a nearby landscape. Stoichiometric ratios of carbon (C), nitrogen (N), and phosphorus (P) in the inflow and outflow were recorded as C:N:P of 120:1.5:1 and 135.2:0.4:1, respectively, indicating an extremely low proportion of N and P compared to C, which may challenge microbial remediation efficiency. Additionally, microbial analyses indicated that the warm season was more conducive to microorganism growth, with higher abundance, richness, diversity, homogeneity, and evenness of the microbial community, as manifested in the biodiversity indices, compared to the cold season. Pollutants in stormwater runoff entering the HSSF CW fostered microbial growth, particularly for dominant phyla such as Proteobacteria, Actinobacteria, Acidobacteria, and Bacteroidetes, which have shown moderate to strong correlations with specific soil properties and changes in influent-effluent concentrations of water quality parameters.

• Journal of Environmental Health Sciences
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• v.27 no.4
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• pp.15-24
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• 2001

The objective of this study it to evaluate the microbial safety in rapid sand filters adapted in most drinking water treatment plants. The potential pathogens to cause water quality problems Are presumed to be Giardia and Gryptosporidium. They look like particles in view of their size. It has been reported that if the number of particles (larger than 2 ${\mu}{\textrm}{m}$ in water) is less than 100 per mL and its turbidity is below 0.1 NTU, it is considered as a safe water in terms of pathogens. In order to achieve such a good water quality. filter-aids (chemicals) were added to the inlet-channel of filter and their effectiveness was evaluated on the basis of water quality factors such as turbidity and particle counting. This study was conducted in she three steps of experiment: jar test. pilot plant test and real water treatment plant test (P plant in seoul). The experiment reult of the P water treatment showed that cationic polyamine was the most effective in the removal of particles and turbidity at the does of 0.25 mg/L. The turbidity without filer-aids showed in the range of 0.12 ~0.17 NTU during filtration and 0.14 NTU on the average. However. with addition of polyamine, the turbidity represented below(or less than) 0.1 NTU after 20 min in the start of filtration and kept 0.08 NTU on the average. On the other hand, as for number of particles, while no filter-aids led to the range of 111 ~270 per mL and 190 on the average, addition of polydmine led to 113 per mL on talc average, and kept below100 per mL after 20 min in the start of filtration.

• Environmental Engineering Research
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• v.19 no.3
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• pp.275-281
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• 2014

Aim of this study was to investigate biofilms attached in pipeline of water reuse from the MBR system treating sewage without chlorination in correlation to the outflow water quality. Two general pipe materials: polyvinyl chloride (PVC) and polyethylene (PE) were employed in the experiment. The peak growths were found at week 4 in both pipes. The maximum biofilms in PE pipe was $33mgVSS/cm^2$ with the growth rate of $4.75mgVSS/cm^2-d$ which was significant higher than that of PVC pipe. Biofilms examined by PCR-DGGE technique revealed five bacterial species in PE biofilms namely Sinorhizobium medicae WSM419, Sinorhizobium fredii NGR234, Geobacter sp. M18, Parachlamydia acanthamoebae UV-7, and Mycobacterium chubuense NBB4. The VSS concentrations in outflow had directly correlated to the biofilm attachment and detachment. High COD concentrations of outflow appeared during biofilm detaching phase. In summary, water quality of reuse water corresponded to the biofilms attachment and detachment in the pipeline.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1196-1202
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• 1999

This work was to determine the microbial and physico-chemical changes of HTST-pasteurized soymilk using microwave energy. Soymilk was HTST pasteurized$(at\;90^{\circ}C\;for\;20\;sec)$ by three methods: by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a defiled temperature and then holding in a hot water bath(MP1), and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count was in the order of MP0, MP2 and MP1. The three samples pasteurized by different methods showed the similar microbial quality with respect to the coliform count, psychrotrophic bacterial count and phosphatase activity. The destruction of trypsin inhibitor was in the order of MP0, MP1 and MP2. There were no significant differences in pH, titratable acidity, viscosity and vitamin $B_2$ content before and after pasteurization and among the different pasteurization methods. The similar or higher quality retention of the MP1 or MP2 supports the possibility of using microwave energy for the HTST pasteurization of soymilk and other fluid food products.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.576-582
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• 2017

This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.936-949
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• 2018

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

• Journal of Korean Society of Water and Wastewater
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• v.19 no.1
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• pp.47-52
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• 2005

This study was conducted to evaluate the performance of submerged hollow fiber MF processes to treat secondary wastewater for water reuse. Specifically, membrane productivity and filtrate water quality were investigated under various operating conditions (i.e. flux, recovery, and backwash rate) at pilot-scale. Membrane fouling became more severe with increasing flux and recovery, suggesting that low flux operation (< 25 LMH) was desirable. At high flux operating(> 37.5 LMH), increasing backwash rate showed only limited success. The biofouling, quantified by PEPA and BFHPC, was also significant in wastewater reclamation, and biogrowth control by chlorine, were necessary to improve membrane productivity. Filtrate water qualities are in good compliance with water reuse regulations regardless of operating conditions (flux, recovery and backwash rate). Particle (e.g. turbidity) removal ranged from 89 to 98%, while only 11 to 21% of organics (e.g. NPDOC) were removed by MF membrane. Only small improvement in biostability (e.g. AOC) was achieved by MF system, and thus, without post disinfection, significant microorganisms might be present in the filtrate due to regrowth. Lastly, in order to further investigate pathogen removal, controlled microbial challenge tests were performed by monitoring Giardia, Cryptosporidium, bacteria and virus, and showed relatively good microbial removal.