• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2008년도 International Meeting of the Microbiological Society of Korea
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• pp.144-146
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• 2008

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2007년도 International Meeting of the Microbiological Society of Korea
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• pp.65-67
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• 2007

• 미생물학회지
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• 제12권1호
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• pp.15-24
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• 1974

This experiment has been carried out with a view to elucidating the distribution of Azotobacter and their population size in rhizosphere and sea and designed ro compare the results with some environmental factors. Results of the experiment are summarized as follows: 1) It was observed that the population sizes of Azotobacter were decided upon the moisture content of soil and that the soil pH was one of the most impertant factors influencing the distribution of Azotobacter. 2)Population sizes of Azotobacter in rhizosphere were changed in accordance with the kinds of vegetation on soil: The rhizosphere where bamboo, corn, legume, and oak inhabit showed the largest population size of Azotobacter. On the other hand, rhizosphere of ginseng revealed no Azotobacter. However, the largest population of general fungi were measured at the rhizosphere. 3)Comparing the population sizes of general microbes in rhizosphere with those of non-rhizosphere, the population sizes of microbes in rhizosphere are larger than those of non-rhizosphere. 4)In coastal environments, population sizes of Azotobacter in surface water of sea are similar to those of the soil(mud) of tidal land. But the sizes are generally smaller than those of terrestrial soils.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2005년도 International Meeting of the Microbiological Society of Korea
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• pp.199.2-199
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• 2005

• 한국환경보건학회지
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• 제38권3호
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• pp.241-250
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• 2012

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.

• 한국식품영양학회지
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• 제21권2호
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• pp.176-183
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• 2008

This study examined the anti-microbiological effects of chlorine treatment on the surface of fresh fruits, in order to improve microbiological safety in school foodservice operations. Non-peeled fruit(strawberries) and peeled fruit(bananas) were treated with different concentrations of chlorinated water and rinsing numbers, followed by microbiological testing. The fruits were immersed at different concentrations of chlorinated water(0 ppm, 50 ppm, and 100 ppm) and durations(3 min and 5 min), and were then rinsed with tap water(one time, two times, or three times). The total viable cell counts of both the strawberries and bananas ranged from $10^3$ CFU/g to $10^4$ CFU/g, and coliform levels ranged from $10^2$ CFU/g to $10^3$ CFU/g. As the chlorine concentration, immersion time, and rinsing number increased, anti-microbiological activity increased. The largest microbial reduction was shown with immersion for 5 min in 100 ppm chlorinated water and three rinsings. In the strawberries, this treatment reduced the initial population of total viable cells and coliforms by 3.29 log CFU/g and to an undetectable level, respectively, no total viable cells or coliforms were detected on the banana surface following this treatment. However, after a sterilization treatment with immersion for 5 min in 50 ppm chlorinated water and three rinsings, the total viable cell counts and coliform counts of the strawberries and bananas decreased to acceptable levels, based on the microbiological standards for ready-to-eat foods. Overall, it was shown that the sterilization treatment of 50 ppm chlorinated water, soaking for 5 min, and three rinsings provided an effective reduction in surface microbes, and enhanced the microbiological safety of the fruit.

• 한국환경보건학회지
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• 제43권6호
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• pp.499-508
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• 2017

Objective: This study was conducted to investigate changes in microbiological quality according to various storage conditions in the drinking process of bottled mineral water. Methods: Heterotrophic plate counts ($21^{\circ}C$ and $36^{\circ}C$) and pathogenic indicators (total coliforms, fecal Streptococcus, Pseudomonas aeruginosa, Clostridium perfringens, Salmonella, and Shigella) were analyzed in commercial bottled mineral water stored under different conditions ($4^{\circ}C$, $20-25^{\circ}C$, $36^{\circ}C$) after injecting saliva. The heterotrophic plate counts were analyzed twice per day for the first week and once per day for the three weeks after. Pathogenic indicators were analyzed at the beginning and end (initial and final). Results: The results of the microbiological quality of the bottled mineral water in contact with saliva showed that heterotrophic plate counts ($21^{\circ}C$) had a tendency to be sustained or decrease slightly after 10 days. Heterotrophic plate counts ($36^{\circ}C$) had a high population in the initial samples and gradually decreased at $4^{\circ}C$ storage, but it remained constantly high in storage at $20-25^{\circ}C$ and $36^{\circ}C$. In the general drinking condition, the population was slightly higher than the control, but the overall trend was similar. Conclusions: As a result of the microbiological quality of mineral bottled water in contact with saliva during the process of drinking, heterotrophic plate counts ($21^{\circ}C$ and $36^{\circ}C$) showed a high population compared to the control, which was only opened and not in contact with saliva. In some samples, pathogenic indicators were also detected. Therefore, it is desirable to consume bottled mineral water as soon as possible after opening.

• 한국식품과학회지
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• 제41권4호
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• pp.452-457
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• 2009

친환경 기능성 채소로서 시장수요가 증가하고 있는 고품질 새싹채소의 수확 후 미생물 안전관리와 품질유지 유통기술을 개발하고자 메밀 새싹의 내재미생물을 검지하고 살균소독제로서 차아염소산나트륨의 적용 농도별 미생물 억제효과를 살펴보았다. 그 결과, 메밀 새싹의 주요 내재미생물 균총은 Enterobacter, Sphingomonas, Klebsiella 등이 대부분으로 $10^5-10^7$ CFU/g 수준이었으며, 그 종류는 종자 자체의 내재미생물과 유사하였고, E. coli O157:H7, Sal. Typhimurium, L. monocytogenes 등의 병원균은 검출되지 않았다. 50-150 ppm의 차아염소산염 용액으로 처리한 메밀 새싹의 생균수는 무처리구에 비해 약 1 log cycle 이상 감소하였으나 적용농도에 따른 차이는 유의적이지 않았다. 저온저장 7일 후 관능평가에서 100 ppm 이상의 염소수처리 새싹이 상대적으로 우수하게 평가되어 적정 농도의 염소수처리가 메밀 새싹채소의 미생물 억제 및 외관품질 유지에 긍정적인 효과를 나타내는 것으로 확인되었다.

• 미생물학회지
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• 제9권2호
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• pp.47-54
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• 1971

This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

• 미생물학회지
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• 제15권1호
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• pp.20-30
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• 1977

Relationship of soil properties and seasonal variation on microbilogical population to-continuous culture and first-time culture of ginseng was investigated by bimonthly from May 1976 to January 1977. pH and P contents of 2 years continuous culture of soil were higher than other culture plot of soil, and contraty to the above, 2 years first-time culture of ginseng soil was conplot of soil, and contraty to the above, 2 years first-time culture of ginseng soil was contained more potassium contents than other culture plot of soil. In microbiological fluctuation with seasonr in various soil conditions, the population, trends of Fusarium spp., Erwiniaspp., and flourescent Psedudomonas spp. were increased in May and July in general, but decreased in the other month. It was observed that in all type of soil, Fusarium spp. was distributed in abundance in and on rihizosphere, and decreased the propagules numbers as soil depth increase. The numbers of Erwinia spp. and fluorescent Pseudo-monas spp. were distributed greater in numbers on the surface zone of soil depth decreasing the numbers along the soil layer increase, and also in 2years continuous culture of soil especially, a great numbers of Erwinia spp. and fluorescent Pseudomonas were evenly distributed in surface zone and rhizosphere. Ginseng disease with a high incidence of bacterial disease in continuous culture of 2 and 4 years was seemed to be associated with soil bacteria that was high in numbers of Erwinia spp. and fluorescent Pseudomonas spp. in May and July.