• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.182-187
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• 2023

Fifteen samples of dried laver Pyropia tenera were collected from markets and processing plants in Korea for an assessment of their microbial and chemical hazards, in accordance with the Korean food code. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine other pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, Enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, and Campylobacter jejuni) were evaluated The concentrations of heavy metals (lead, cadmium, total mercury, and total arsenic) and radioactive isotopes (¹³¹I, and ¹³⁴Cs+¹³⁷Cs) in the laver samples were also determined. The total viable count of bacteria was 2.62±0.80 (1.48-4.45) CFU/g. The contamination levels of lead, cadmium, total mercury, and total arsenic were 0.024±0.005 (0.018-0.035), 0.090±0.038 (0.041-0.146), 0.008±0.005 (0.003-0.018) and 1.315±0.372 (0.814-1.930) mg/kg, respectively. All samples tested negative for significant levels of radioactivity, the nine pathogenic bacteria, coliforms, and E. coli (<1.00 CFU/g). We assume that ensuring the microbiological and chemical safety of dried laver can increase the demand for its exportation. The present study may serve as a basis for microbiological and chemical hazard assessment of dried lavers.

• Journal of Environmental Health Sciences
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• v.13 no.2
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• pp.65-74
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• 1987

This study was carried out to investigate the bacterial contamination of retailed beef and pork in Seoul area. For this study 44 samples were collected at butcheries and department stores from March to April, 1987 and were examined on the following items. 1. Comparison of bacterial contamination between butcheries and department stores. 2. Degree of bacterial enumeration by repair method of injured microorganisms in the frozen beef and pork. 3. Degree of bacterial contamination in the frozen beef and pork. As the result of this study, the following conclusions were obtained. 1. Difference of bacterial contamination between butcheries and department stores was not significant. 2. Enumeration of total bacterial count by solid repair procedure resulted in about 1.5-fold increase in beef and about 1.8-fold increase in port. 3. Enumeration of total coliform count by liquid repair procedure resulted in about 32.1-fold increase in beef and about 12.0-fold in pork. 4. Salmonella species were not detected, but Staphylococcus species were detected 8 cases (18.2%) in beef, 7 cases (15.9%) in pork. 5. In total bacterial count, all beef samples were lower than 10$^6$/g, but 2 pork samples were higher than 10$^6$/g. 6. The ratio of total coliform count to total bacterial count was 0.07 in beef, 0.05 in pork by standard method and 0.48 in beef, 0.25 in pork by repair method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.437-442
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• 2022

Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

• 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 Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.694-698
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• 2020

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

• Proceedings of the Microbiological Society of Korea Conference
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• 2000.05a
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• pp.94-101
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• 2000

We investigated the viral contamination of water environment including tap water in Korea. River water used for source water was analyzed about monthly between 1997 and 1999 over a period 26 months. A total of 22 tap water samples were collected in 10 sites in 2 urban areas between 1997 and 1998 over a 11 months. All samples were examined for infectious enteroviruses and adenoviruses by a cell culture technique followed by PCR amplification. To identify the recovered viruses from tap water, sequence analysis of PCR products was performed. Infectious viral particles were detected in river water all year round, ranging from 0.93 to 17.3 Most Probable Number of Infectious Unit (MPNIU) /100L. Tap water samples also contained infectious viral particles. The frequency of enteroviruses and adenoviruses in tap water were $50.0\%$ (11/22) and $36.7\%$ (8/22), respectively. Both enteroviruses and adenoviruses were detected in five tap water samples $(22.7\%)$. The level of viral contamination in tap water was quite high, ranging from 0.2 to 2.9 MPNIU/100L, far above the recommended virus level in drinking water set by the U.S. EPA. Poliovirus type 1 derived from vaccine was frequently detected and the remainder comprised coxsackievirus B type or echovirus type 6, which were causative agents of aseptic meningitis in Korea in 1997 and 1998, respectively. Several types of adenovirus were detected in tap water samples and some water samples were found to contain adenoviruses which were closely related to enteric adenovirus type 40 and 41. This stusy shows that surface water and tap water in Korea may be exposed to the risk of viral contamination, especially from recently recognized viruses and this constitutes a potential public health hazard.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.9-17
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• 2009

The microbiological examinations was conducted for the hygienic evaluation on ten Japanese restaurants during summer season in Gwangju, Korea. Total two hundreds swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants. The number of total microorganism, coliform, E. coli, Staphylococcus, Salmonella, and Listeria were measured. The results demonstrated that most swabbed samples were contaminated with microorganisms and coliforms. The degree of contamination depended on the sample sites. The severely contaminated sites were floor, trench, and working table for the fish and total counts of those samples were over $10^4$ CFU/100 $cm^2$. The coliforms were detected on the floor, trench, and wood cutting board over $10^3$ CFU/100 $cm^2$. Moreover, coliforms was detected on the towel, dish, and working place for fish and vegetables. The E. coli was detected on the floor and trench of several restaurants. The Staphylococcus spp. was detected on the cutting board, towel, floor and trench of several restaurants. The Salmonella spp. and Listeria spp. were not detected all over the samples. From those results showed that sanitation management and disinfection were required on the Japanese restaurants.

• Food Science and Preservation
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• v.18 no.1
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• pp.7-12
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• 2011

Paprika is a major export of Korea, but biosafety is important if exports are to grow. To date, few paprika biosafety data are available. We evaluated microbiological contamination of paprika, and determined bacterial levels with respect to storage temperature. Mean counts of total aerobic bacteria were $2.3{\pm}0.3\;log_{10}\;CFU/g$, but coliforms were not isolated. Staphylococcus aureus, Salmonella spp., Listeria spp., and Escherichia coli O157 were also not detected. When bacterial contamination of paprika stored at room temperature or $4^{\circ}C$ for 20 days was evaluated, the numbers of total aerobic bacteria peaked at 14-16 days at room temperature (4 times more than those of $4^{\circ}C$). However, aerobic bacteria grew slowly at $4^{\circ}C$. Coliforms were also detected twice at room temperature, but not upon storage at $4^{\circ}C$. The results indicate that the paprika exported from Korea is relatively biosafe. However, food hygiene issues must be addressed to reduce contamination during storage and distribution.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.105-109
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• 2007

This study monitored and compared the contamination levels of total aerobic bacteria, coliform groups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3 department stores (DS) and 3 super markets (SM) located on seoul, Korea. Moreover this study was carried out to survey the concentrations of NaCl and heavy metal (lead; Pb) of the Shrimp Jeotgal. The contamination levels of total aerobic bacteria in the Shrimp Jeotgai were $3.35log_{10}CFU/g$ as a mean and $3.71log_{10}CFU/g$ for TM, $3.16log_{10}CFU/g\;for\;DS,\;2.84log_{10}CFU/g$ for SM. The coliform groups were contaminated in 50% of Shrimp Jeotgal and it means that the hygienic control is needed urgently. S. aureus were not detected in every sample. The levels of NaCl were between 17.9 and 28.5%. Heavy metal (lead; Pb) was detected in only 1 product at the level of 0.02 ppm out of 16 products. Although microbiological contamination levels of Shrimp Jeotgal were not much high, hygienic management like HACCP is thought to be needed for the production of Shrimp Jeotgal in traditional market.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.