• Journal of Environmental Health Sciences
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• v.43 no.6
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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.

• Korean Journal of Microbiology
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• v.51 no.1
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• pp.61-67
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• 2015

Recently, change of Western pattern diet and lifestyle is caused by various metabolic disorders and chronic diseases. These diseases need to take medicine regularly. Also, many people take health functional food, various vitamins and nutritional supplements in order to maintain a healthy life. But, there was no study about affects taking medicines against bacteria with gastrointestinal relevance. This study was performed by antibacterial activity test to evaluate the influence of a long time or commonly used medication. As a result, medicines of Vitamins & Minerals or Central nervous system show antibacterial activity against beneficial enteric bacteria and harmful enteric bacteria. Dexibuprofen of the Anti-inflammatory Drugs that acts on the central nervous system has shown high antibacterial activity at beneficial enteric bacteria strains (Lactobacillus casei, Lactobacillus rhamnosus) and harmful enteric bacteria (Staphylococcus aureus). Also, fenofibric acid of the antilipemic agents that acts on the Cardiovascular & Hematopoietic system has shown high antibacterial activity at beneficial enteric bacteria strains (Lactobacillus casei). Vitamins & Minerals appeared antibacterial activity against most intestinal bacteria. Vitamin B-Complex/with C and vitamin C were especially high with beneficial enteric bacteria strains (Bifidobacterium infantis) and harmful enteric bacteria (E. coli, E. aerogenes, S. flexneri, S. Typhimurium, S. aureus). Therefore, these results indicate that variously taking medicines have generally antibacterial activity against harmful enteric bacteria strains and beneficial enteric bacteria strains.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.77-81
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• 2007

Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.145-152
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• 2006

Efforts have been made to explore the possibility of using garlic as an antimicrobial therapeutic agent since garlic extract and its individual sulfur compounds show antimicrobial activities against all kinds of microorganisms including bacteria, molds, yeasts and protozoa. Staphylococcus aureus has been the most studied bacteria along with many other Gram positive and negative pathogenic bacteria, including species of the genera Clostridium, Mycobacterium, Escherichia, Klebsiella, Bacillus, Salmonella and Shigella. Candida albicans has been the most studied among the eukaryotic microorganisms. A pathogenic protozoa, Giardia intestinalis, was also tested. All the microorganisms tested was inhibited by garlic extract or its sulfur components. Garlic has been known to be growth inhibitory only when fresh garlic is crushed, since allicin-generating reaction is enzyme-catalyzed. Allicin is known to be growth inhibitory through a non-specific reaction with sulfhydryl groups of enzyme proteins that are crucial to the metabolism of microorganisms. Another plausible hypothesis is that allicin inhibits specific enzymes in certain biological processes, e.g. acetyl CoA synthetase in fatty acid synthesis in microorganisms. Allicin transforms into other compounds like ajoene and various sulfides which are also inhibitory to microorganisms, but not as potent as their mother compound. It is reported recently that garlic heated at cooking temperatures is growth inhibitory especially against yeasts, and that the growth inhibitory compound is allyl alcohol thermally generated from alliin in garlic.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.183-188
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• 2003

Bactericidal effect of $Green-Zone^{(TM)}$ was observed, when Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, S. enteritidis, Listeria monocytogenes, the causative bacteria of food poisoning, Vibrio parahaemolyticus, and Shigella sonnei were treated with the diluted solution of $Green-Zone^{(TM)}$(33.3%~4.1%) for 30min at $20^{\circ}C$. All the bacteria were killed in 30 sec, when 33.3%-diluted $Green-Zone^{(TM)}$ was applied, except for S. aureus. Coronavirus, the same virus with SARS virus taxonomically, was also lilled with the 20%-diluted $Green-Zone^{(TM)}$. Canine parvovirus and Canine distermper virus were also killed even in the organic matter and hard water when treated with $Green-Zone^{(TM)}$. When applied to food such as raw fish, chilled meat, vegetables, $Green-Zone^{(TM)}$ could also decrease the number of microorganism, expecially for E. Coli. From these results, $Green-Zone^{(TM)}$ is thought to be effective for killing virus and bacteria, and also was proved to be safe when applied directrly to food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.230-237
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• 2003

For hygenic evaluation, microbiological tests of seasoned raw vegetal)les from five high school foodservice operations were conducted. The antimicrobiological effect of pre-preparation with vinegar against microorganisms on vegetables in foodservice operations was also investigated. Total plate counts of leek gukgalli, broad bellflower saengchae and vegetable salad ranged from 10$^4$ CFU/g to 10$^{6}$ CFU/g. Coliform levels of those ranged from 10$^2$CFU/g to 10$^4$ CFU/g. Leek washed three times was pre-prepared at different concentration (0.05%,0.1%,0.5%,1% and 2%) and temperature ( 1$0^{\circ}C$ 2$0^{\circ}C$ and 4$0^{\circ}C$) for 5, 10 and 30 minutes. The higher the concentration and temperature of vinegar were, the more the antimicrobiological activity increased. The sanitizing activity of vinegar increased with treatment time. Considering the quality of vegetable and the expense, when the levels of total plate counts and coliform of vegetable were 10$^{6}$ and 10$^3$ CFU/g, pre-preparation with 0.5% of vinegar at 2$0^{\circ}C$ for 10 minutes was best. The population of total plate count and coliform on row and leek washed three times increased during storage for 72 hours. However, The levels of microorganism on leek samples pre-prepared with 0.5% and 1% vinegar decreased during storage. After the treatment of vinegar at 1$0^{\circ}C$ for 10 minutes, Staphylocucus aureus, Escherichia coli O157, Shigella sonnei, Salmonella entritidis, Listeria monolytogenes were not detected.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.2
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• pp.141-149
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• 2017

To examine the cause of acute diarrheal disease in children and adolescents, 521 fecal samples underwent multiple-PCR for a period of two years, between March 2015 and February 20178, in the Jeju region of Korea. Based on the analysis of 179 positive samples, 102 samples were male (56.98%) and 77 were female (43.02%), and highest positive rates were shown in the age group of 3~4 years (51.96%) and 5~6 years (12.29%). When 209 cases (40.12%), including double infection were analyzed, there were 88 cases (16.89%) of norovirus-GII infection, 26 cases (4.99%) of Campylobacter spp. infection, 18 cases (3.45%) of rotavirus infection, 18 cases (3.45%) of Clostridium difficile Toxin B infection, 17 cases (3.26%) of adenovirus infection, 16 cases (3.07%) of Clostridium perfringens infection, 11 cases (2.11%) of astrovirus infection, 5 cases (0.96%) of Salmonella spp. infection, 3 cases (0.58%) of norovirus-GI, Yersinia spp. and Aeromonas spp. infections, and 1 case (0.19%) of verocytotoxin-producing E. coli infection. Based on a seasonal separation of early childhood, norovirus-GI and norovirus-GII mainly prevailed during the winter, when the temperature is low. Typical enteritis with an increased prevalence of rotavirus during the spring. Astrovirus prevailed between the months of April and October, when norovirus-GI, norovirus-GII, and rotavirus did not prevail. With increasing age, acute diarrheal disease was not only induced by a virus, but also by bacteria. Although a test for virus is an effective method when trying to identify the cause during early childhood by multiplex-PCR, it would be desirable to undergo tests for both virus and bacteria concurrently as age increases.

• Journal of the Korea Organic Resources Recycling Association
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• v.1 no.1
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• pp.85-102
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• 1993

This study was conducted to achieve develop organic sludge recycling technology as sludge make a prey of earthworm. Therefore sludge treatment and recycling technology is an important field by which this research project to solve landfill site and reduction treatment expense using vermicomposting treatment process on the waste sludge from the biological wastewater treatment plant. In experimental results on the optimum conditions of vermicomposting of nightsoil treatment sludge, survival rates were observed 98.3% in temperature of $10-15^{\circ}C$, 75% in pH 5.8-7.5 and 100% in density of $1/79.8cm^3$, respectively. Liveweight changes of earthworm were increased 266% in temperature of $10-15^{\circ}C$, 227% in pH 5.8-7.5 and 325 % in density $1\;cap./79.8cm^3$, respectively. Casting production rate were generated 0.06 g/cap./day in temperature $20-25^{\circ}C$, 0.065 g/cap./day in pH 5.8-7.5 and 0.1 g/cap./day in density $1\;cap./79.8cm^3$, respectively. Cocoon production numbers were observed 3.8 ea. /cap.in $10-15^{\circ}C$, 2.95 ea./cap.in pH 5.8-7.5 and 3.16 ea./cap. in $1\;cap./79.8cm^3$ during 6 weeks, respectively. pH was droped by 6.2 to 5.7, volatile solids was decreased by 2.9%, $NH_3-N$ were also reduced by $6.984{\mu}g/g$ to $0.991{\mu}g/g$. $NO_3-N$, however, were increased by $3.213{\mu}g/g$ to $7.706{\mu}g/g$. Fecal coliforms and pathogenic bacteria are analyzed by microbiological method to assess public health safety of casting. Number of fecal coliform groups were reduced 88.6-99.1% (Avg. 95.7%) approximately. And pathogenic bacteria such as Salmonella, Shiegella and Vibrio, were not isolated from the earthworm cast.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.311-319
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• 2013

In an effort to characterize the physicochemical properties and microbial risks associated with the soy sauce jangachi (Korean traditional pickle), 15 different home-made products, which were prepared from medicinal plants and wild edible vegetables, from head-families of Andong, Kyungsangbuk-do Province in Korea, and 6 different commercial products sold at supermarket, were investigated. The average pH of the mature soaking solutions and plants soaked in the 21 jangachi were $3.99{\pm}0.38$ and $3.51{\pm}0.41$, and the average acidity of the mature soaking solutions and soaked plants were $1.59{\pm}0.54$ and $1.65{\pm}0.76$, respectively. The average brix of the mature soaking solutions and plants soaked were $27.67{\pm}8.38$ and $25.61{\pm}6.60$, respectively. In salinity, which is a major factor in jangachi industry production, the average salinity of the mature soaking solutions and soaked plants were $7.55{\pm}3.26$ and $5.75{\pm}2.23$, respectively. In particular, the hot-peppers, eusuri, du-rup, kaet-ip, kuji-ppong, myeng-i and sancho jangachi were amongst the home-made products, and the salinity was above 8.8%, which was 2 folds-higher than that of the commercial sterilized products, and 1/3-lower than commercial non-sterilized products. The color difference and turbidity of jangachi were dependent on the plant parts used. In microbial risk assessment, the microorganisms related with food-borne disease, such as Escherichia coli, Salmonella sp, and Shigella sp., were not detected. After some time, total cell count analysis revealed that the commercial products sold at supermarkets were more vulnerable than the home-made products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.989-998
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• 2014

We investigated the characteristics and biological activities of vinegars added with different levels (0%, 0.5%, 1%, 2%, and 3%) of young leaves of Akebia quinata. During alcohol fermentation, alcohol and total acidity contents of vinegars increased. During acid fermentation, total acidity and amino acid contents increased. Vinegar added with 3% A. quinata leaf showed the highest total sensory score. The contents of total polyphenols, flavonoids, and tannin significantly increased during fermentation according to the amount of A. quinata leaf. After 22 days of fermentation, total polyphenol, total flavonoid, and tannin contents of vinegar added with 3% A. quinata were 4,079.08 mg GAE/100 g, 2,927.08 mg CE/100 g, and 3,618.00 mg TAE/100 g, respectively. ABTS radical scavenging activity of vinegar added with 3% A. quinata was 79.63%. Anti-cancer activities of vinegar added with 3% A. quinata were 48.65% and 52.90% against MCF-7 and HepG2 cells, respectively. Vinegar added with 3% A. quinata showed anti-bacterial activities against Bacillus cereus, Shigella flexneri, Salmonella enterica, Bacillus subtilis, and Klebsiella pneumoniae. Our results demonstrate that the biological activities of vinegar added with 3% A. quinata leaf (22 days of fermentation) were excellent, and their enhanced total polyphenol, flavonoid, and tannin contents were associated with antioxidant, anti-cancer and anti-microbial activities. Thus, A. quinata can be used as a functional material in vinegar and other foods.