• 한국동물위생학회지
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• 제34권4호
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• pp.409-416
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• 2011

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

• 환경위생공학
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• 제1권1호
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• pp.59-67
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• 1986

This sanitary survey was carried out to investigate the bacteriological contamination of cooking utensils and foods of moving tavern in eight sample sites of Seoul area. The results of survey were as follows: 1. The counts by means of total bacteria in cooking utensils and food samples by standard plate count method were as follow: $5.6\times10^5$ per gm in dishcloth, $3.1\times10^6$ per ml in dishwater. In food samples, $5.4\times10^5$ per gm in meat was higher than other samples. 2. The average counts total coliform and fecal coliform in samples by MPN method were as follow: $3.4\times10^4$ MPN per 100ml, and $1.3\times10^2$ MPN per 100ml in chopping board, $6.1\times10^4$MPN per gm and $1.0\times10^2$ MPN per gm in dishcloth, $1.8\times10^5$ MPN per 100ml and $6.1\times10^2$ MPN per 100ml in dishwater. In food samples, $3.1\times10^4$MPN per gm and $2.0\times10^2$ MPN per gm in meat was higher than other samples. 3. The counts by means of Pseudomonas in samples by MPN method were as follow: $2.8\times10^3$ MPN per 100ml in chopping board, $4.7\times10^3$ MPN per gm in dishcloth $5.6\times10^3$ MPN per 100ml in dishwater. In food samples, $2.4\times10^3$ MPN per gm in shellfish was higher than other samples. 4. Isolation cases of Food poisoning organisms from samples were as follow: Staphylococci was detected 9 cases $(17.6\%)$ in chopping board, 7 cases $(13.6\%)$ in dishcloth. In food samples, 9 cases $(25.7\%)$ in meat, 1 case $(4\%)$ in fish samples. Salmonella was detected 2 cases $(3.9\%)$ in dishwater, 1 case in meat samples.

• 한국환경보건학회지
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• 제24권1호
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• pp.141-150
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• 1998

This study was performed to investigate the distribution of Yersiniae and correlation between Yersiniae and indicator organism by time and area in spring water located in northern part of Seoul. Samples collected from 46 spring waters located in four mountains(Dobong, Bukhan, Surak, Bulam) were inspected to detect Yersiniae and indicator organisms. And also there were examined bioserological characteristics and resistance of ahtibiotics of the isolated Yersiniae.The result were as follows. 1. The isolation rate of Yersiniae was 22% in February and 20% in April. The isolated species were 6 strains of Y. enterocolitica, 6 strains of Y. aldova, 4 strains of Y. intermedia and 43 strains of Y. pseudotuberculosis. The serotype of Y. pseudotuberculosis isolated from was all O:5 and biotype of Y. enterocolitica isolated from was all O:3. 2. The Geometric mean of standard plate count, coliform, and psychrotrophilic bacteria were 3.4 CFU/ml, 1.2 MPN/100 ml and 33.0 CFU/ml in February and 3.1 CFU/ml, 1.5 MPN/100 ml and 20.5 CFU/ml in April respectively. There was no significant difference by time and area but the indicator organisms were correlated significantly with each other (p<0.05). 3. Because detection of Yersiniae was not statistically associated with indicator organism, Yersiniae can be detected in the spring water approved microbiologically (p<0.05). 4. The Yersiniae isolated were resistant to Ampicillin, Colistin, Carbenicillin and Coilstin. All isolaed Y. enterocolitica were resistant to Ampicillin (100%). In the case of Y. pseudotuberculosis, only 1 of 3 isolated was resistant to Colistin but susceptible to other antibiotics.

• 한국축산식품학회지
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• 제21권2호
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• pp.163-168
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• 2001

This study was conducted to analyze the errors occurred between standard plate count(SPC) and Bactometer, Malthus, Bactoscan and to investigate correlation coefficient(r) between SPC and each equipments for the purpose of making new calibration curve. Correlation coefficients of three different types of equipments to SPC value were 0.71, 0.81, 0.84 respectively(n=287) and that of three types of equipments were 0.71∼0.82 relatively low. In raw milk, correlation coefficients of three types of equipments of SPC were in the range of 0.67∼0.73 below 3.0${\times}10^4$(CUF/ml) of bacterial number, and those between the three types of equipments were 0.68∼0.72. Between 3.0${\times}10^4$∼5.0${\times}10^5$(CFU/ml) of bacterial number, correlation coefficients of the three different types of equipments were 0.71∼0.81. and those between the three different types of equipments were 0.64∼0.77. Over 5.0${\times}10^5$(CFU/ml), correlation coefficient of the three types equipments were 0.66∼0.83 and those between them were 0.70∼0.85 respectively. The error of the three different types equipments to SPC value was significantly high, 37∼53% of them was under 50% of error range, and in case of raw milk less than 3.0${\times}10^4$ of bacterial number, 44∼67% of them showed over 100% of error.

• 한국동물위생학회지
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• 제36권3호
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• pp.203-208
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• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• 한국동물위생학회지
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• 제28권3호
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• pp.215-223
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• 2005

The bacteria on the surface of slaughtered meat was monitored to investigate the relationships between microbiological quality and sanitation management in slaughter process of cattle and pig. It was conducted to evaluate the microbiological quality on the surface of slaughtered beef and pork in Seoul from January to December 2004. Two hundred and thirty three beef and 233 pork carcasses were surveyed on generic E coli counts and standard plate count for microbiological quality and Salmonella spp, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and E coli O157: H7 as pathogenic microorganisms. The prevalence of the excellent or good grade $(10^4\;CFU/cm^2)$ in beef and pork carcasses were $100\%\; and\;99.2\%$, respectively. The frequency of beef carcasses with less than $10^2\;CFU/cm^2$ of generic I coli counts was $100\%$, while that of pork carcasses was $99.6\%$. Of 233 beef carcasses, $1(0.42\%)$ was contaminated with L monocytogenes and $6(2.58\%)$ with C perfringens. Of 233 pork carcasses, $11(4.72\%),\;2(0.86\%),\;and\;2(0.86\%)$ were contaminated with L monocytogenes, C perfringens, and S aureus, respectively, Salmonella spp and E coli O157:H7 were not detected with all of the beef and pork carcasses. In conclusion, this study emphasized the Importance of relationship between microbiological quality and sanitation management in slaughter process of cattle and pig, in abattoirs.

• 대한미생물학회지
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• 제22권4호
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• pp.435-443
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• 1987

A total of 30 strains of Candida albicans were examined for susceptibility to amphotericin B and ketoconazole using Sabouraud's dextrose broth, Kimmig broth and Supplemented yeast nitrogen base broth media. Furthermore, the growth curve and colony forming units were checked for use of stationary-phase cells and 2-hour incubation cells in the absence of atifungal agents. The viable counts were determined periodically during incubation by standard plate count techniques. The minimum inhibitory concentrations of amphotericin B for use of stationary phase cells were as follows: SDB, $0.09{\sim}0.97mcg/ml$(0.39mcg/ml); Kimmig broth, $0.19{\sim}0.39mcg/ml$(0.42 mcg/ml) and SYNB, $0.19{\sim}0.39mcg/ml$mcg/ml(0.23mcg/ml). In ketoconazole, MICs were value SDB, $3.12{\sim}25.0mcg/ml$(12.5mcg/ml); Kimmig broth, $12.5{\sim}25.0mcg/ml$ (22.5mcg/ml) and SYNB, $3.12{\sim}12.5mcg/ml$(6.71mcg/ml). The MICs of amphotericin B(0.2mcg/ml cone.) for use of 2-hour incubation cells in absence of AMB were, SDB, $0.04{\sim}0.39mcg/ml$(0.11mcg/ml); Kimmig broth, $0.09{\sim}0.39mcg/ml$(0.18mcg/ml) and SYNB, $0.09{\sim}0.19mcg/ml$(0.14mcg/ml) and in KTZ, the value of MICs were SDB, $3.12{\sim}25.0mcg/ml$(12.22mcg/ml); Kimmig broth, $0.78{\sim}25.0mcg/ml$(11.01mcg/ml) and SYNB, $1.56{\sim}12.5mcg/ml$(3.90mcg/ml). The two-log reductions in CFU per milliliter observed when 2 hour preincubation cells were treated with 0.2mcg/concentrations of AMB and 25.0mcg/ml of KTZ. However, AMB treated cells were restored to growth activity, it suggested that the AMB has no active antifungal activity.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1072-1077
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• 2007

Bacterial endospores, especially those of Bacillus and Clostridium genera, are the target of sterilization in various foods. We used Bacillus subtilis ATCC 6633 spores to screen novel antimicrobial substances against spores from medicinal plants. We collected 79 types of plant samples, comprising 42 types of herbs and spices and 37 types of medicinal plants used in traditional medicine in Korea and China. At a concentration of 1%(w/v), only 14 of the ethanol extracts exhibited antimicrobial activity against B. subtilis spores of at least 90%. Crude extracts of Torilis japonica, Gardenia jasminoides, Plantago asiatica, Fritllaria, and Arctium lappa showed particularly high sporicidal activities, reducing the spore count by about 99%. Consideration of several factors, including antimicrobial activity, extraction yields, and costs of raw materials, resulted in the selection of T. japonica, G. jasminoides, A. lappa, and Coriandrum sativum for the final screening of novel antimicrobial substances. Verification tests repeated 10 times over a 4-month period showed that the ethanol extract of T. japonica fruit reduced aerobic plate counts of B. subtilis spores the most, from $10^7$ to $10^4\;CFU/mL$ (99.9%) and with a standard deviation of 0.21%, indicating that this fruit is the most suitable for developing a novel antimicrobial substance for inactivating B. subtilis spores.

• 한국환경보건학회지
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• 제19권1호
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• pp.44-50
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• 1993

In order to investigate the hygienic conditions of potable water in farm area, we examined the hygienic bacteriological and chemical tests of the 159 waters in the farm areas of Kwangjugun, Namyangju-gun, Yangpyung-gun Paju-gun and Hwasung-gun.The results were as follows: 1. Of the 159 waters, the average numbers of standard plate count and coliform were 920 $\pm$ 250ml and 450 $\pm$ 380/100 ml, respectively. The average pH was 6.74 $\pm$ 0.08, KMnO$_4$ consumption 4.18 $\pm$ 0.23 mg/l, turbidity 0.74 $\pm$ 0.08 degree, NH$_3$-N 0.07 $\pm$ 0.02 mg/l, NO$_3$-N 7.76 $\pm$ 0.48 mg/l, total hardness 101.3 $\pm$ 4.7mg/l, chlorine 18.6 $\pm$ 1.3mg/l, sulfate 12.9 $\pm$ 1.0 mg/l, lead 0.036 $\pm$ 0.003 mg/l, manganese 0.017 $\pm$ 0.003 mg/l, zinc 0.064 $\pm$ 0.005 mg/l, and copper 0.010 $\pm$ 0.001 mg/l, respectively. 2. Of the 159 waters, 84 samples (52.8%) were over 100 per ml of SPC or detected coliform per 100 ml water and 63 samples (39.6%) exceed over physicochemical limited criteria for potable water. NO$_3$-N was the primary item among excess contents of potable water in farm areas. 3. The contents of total hardness, chlorine and NO$_3$-N in Hwasung-gun were higher than those in the other regions, but the numbers of SPC and coliform in Yangpyung-gun and Namyangjugun were higher than those in the other regions. 4. The correlationships among many items were highly significant (SPC, Coliform, KMnO$_4$ consumption NH$_4$-N, NO$_3$-N, KMnO$_4$, Total hardness, Chlorine, Sulfate).

• 한국동물위생학회지
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• 제20권2호
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• pp.169-175
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• 1997

This study was carried out to assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related with reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37$\pm$0.20~5.84$\pm$0.160CFU/$\textrm{cm}^2$. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11$\pm$0.63~2.88$\pm$0.25MPN/$\textrm{cm}^2, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43 $\pm$ 0.59~5.06$\pm$0.21 and log4.30$\pm$0.21~6.62$\pm$0.33CFU/$m\ell$, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97$\pm$0.35~2.91$\pm$0.22MPN/$m\ell$ which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1$m\ell$/$\ell$by showing the reduction from $10^8$ to $10^4$CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/$\ell$, when assessed by viable cell counts. In conclusion, these results suggested that chlorination In chilling water with final concentration of 5mg/$\ell$was strongly recommended to reduce the bacterial numbers on final chicken products.