• Korean Journal of Veterinary Service
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• v.26 no.3
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• pp.221-225
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• 2003

In order to monitoring the chicken meat hygiene, 165 chicken samples were tested for contamination agents such as the total bacterial counts, coliform bacterial counts and falling bacterial counts. The prevalence of level on number of standard plate count, total bacterial counts in less than $10^3\;cfu/cm^2$, $10^3{\sim}10^4\;cfu/cm^2$ and $10^3-10^5\;cfu/cm^2$ was 30 samples(18.2%), 98 samples(59.4%) and 37 samples(22.4%), respectively. The coliform bacterial counts in less than $10^2\;cfu/cm^2$, $10^2{\sima}10^$\;cfu/cm^2$ and $10^3{\sim}10^4\;cfu/cm^2$ was 7 samples(42.2%), 66 samples(40.0%), 92 samples(58.8%), respectively. The falling bacterial counts in plants was higher 9.1 in summer, 8.4 in fall, 7.2 in spring and 6.7 in winter, in order.

• Journal of Applied Biological Chemistry
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• v.51 no.3
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• pp.128-135
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• 2008

A total of 142 samples comprising vegetables, soil, and water collected from different agricultural farms (five provinces) were analyzed for total aerobic bacteria (aerobic plate count [APC]), Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The average of total APC in all the samples ranged from $4.72{\times}10^5$ to $8.62{\times}10^8\;CFU/g$ (mL). The prevalence of B. cereus, E. coli, L. monocytogenes, S. spp., and S. aureus for all samples was 17.60%, 2.11 %, 1.4%, 0%, and 2.11 % respectively, and their counts averaged to $4.87{\times}10^4\;CFU/g$ (mL), $4.34{\times}10^3\;CFU/g$ (mL), $2.15{\times}10^2\;CFU/g$, 0 CFU/g, and $3.12{\times}10^3\;CFU/g$ respectively. Among the 3 different types of samples, 6 vegetables (10.34%), 24 soil (38.70%), and 3 water (13.64%) samples were found to be positive for bacterial pathogens. The result showed that the occurrence of bacterial pathogen in the samples analyzed was low. Further time to time monitoring and need to wash of raw agricultural products is recommended.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.428-436
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• 2003

The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at $4^{\circ}C$ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of $1.0{\times}10^6\;cfu/g$ at 16 days of storage at $4^{\circ}C$. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were $3.0{\times}10^2\;cfu/g,\;3.0{\times}10^2\;cfu/g,\;and\;1.5{\times}10^2\;cfu/g$, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.

• Journal of Korean society of Dental Hygiene
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• v.24 no.2
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• pp.131-139
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• 2024

Objectives: Oral bacterial samples included subgingival, supragingival, and saliva plaques. As the diversity and number of microorganisms deffer depending on the area of the oral cavity and the method used, an appropriate and reliable collection method is important. The present study investigated oral bacterial sampling methods. Methods: Supragingival dental plaque was collected from the buccal and lingual tooth surfaces of study participants using sterilized cotton swabs. Plaques were collected from the subgingival area using a sterilized curette. Bacterial genomic DNA was extracted using MagNA Pure 96 DNA and Viral NA low-volume kits. Real-time polymerase chain reaction (PCR) was performed using the PowerCheck^TM Periodontitis Pathogens Multiplex Real-time PCR kit. Results: Aggregatibacter actinomycetemcomitans, Prevotella intermedia, and Fusobacterium nucleatum of the orange complex were not observed in the subgingival biofilms of all study participants. For Porphyromonas. gingivalis, a significant correlation was observed between supragingival, subgingival, and total tooth surface biofilms. Compared to the supragingival and subgingival biofilmss, total tooth surface biofilm exhibited the highest bacterial count when the inswabbing method was used. Conclusions: Based on these findings, the supragingival swab method is recommended for oral bacterial research.

• Journal of environmental and Sanitary engineering
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• v.16 no.2
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• pp.79-90
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• 2001

Commercial liquid seeds are used for supplying active microbial flora to organic wastewater treatment plants of high feed-to-microorganism ratio and to maintain optimal microbial condition during unsteady state operation of the biological wastewater treatment plant. In addition to bacterial cells, the liquid weeds contain various additives for special purposes as well as organic substrates for energy supply. The additives give physical stability for the maintenance of microbial decomposition activity and ability to control the overgrowth of seed strains. In this work, the effects of addition of two kinds of typical substrate additives, poly aluminum chloride(PAC) and poly aluminum sulfate(PAS) on the consitutional total cell counts(CFU/ml) of four kinds of reorganization liquid seeds(RLS I, RLS II, RLS III and RLS IV) were studied experimentally. The addition of PAC and PAS gave negative effect on TCC constitution for the four seeds studied.

• Korean Journal of Veterinary Service
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• v.27 no.1
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• pp.7-15
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• 2004

For measuring general bacterial count and Escherichia coli count, the standard plate count was used to conduct a test on 113 cases of pork carcass surfaces from slaughterhouses in Incheon area from January to February 2003. And Salmonella spp, Staphylococcus aureus and Listeria monocytogenes was used to conduct a test on 68 cases of pork carcass surfaces and 76 cases of feces, that is to say, a total of 144 cases. The results were obtained as follows: In the case of general bacterial count, 29 cases(25.7%) were in the range of 100∼999 and 62 cases(54.9%) were in the range of 1,000∼9,999 and 22 cases(19.4%) were in the range of 10,000∼99,999. Meanwhile as regards E coli count, 22 cases(19.4%) were in the range of 1∼9 and 69 cases(61.2%) were in the range of 10∼99 and 22 cases(19.4%) were in the range of 100∼999. On 68 cases of pork carcass surfaces, 7 strains(10.2%) of Salmonella spp, and 12 strains(17.6%) of S aureus were detected and 27 strains(39.7%) of L monocytogenes, respectively. As for the detected Salmonella spp, 6 strains of the B group, 3 strains of S enterica subsp salame and 2 strains of S typhimurium were detected, respectively. On 76 cases of feces, 14 strains(18.4%) of Salmonella spp, and 15 strains(19.7%) of L monocytogenes and 14 strains(18.4%) of S aureus were detected respectively. As for the detected Salmonella spp, 6 strains of the B group, 4 strains of S derby and 8 strains of the C group, 5 strains of S rissen were detected, respectively. All of 42 strains of L monocytogenes were type 1. As a result of conducting a toxin test on the detected S aureus, all of 26 strains were found to be non-toxin.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

• Korean Journal of Microbiology
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• v.38 no.3
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• pp.180-185
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• 2002

The direct viable count (DVC) and plate count (PC) methods was used to measure the number of bacteria in potable groundwater samples collected from bottled water from the market, mineral water, and edible groundwater near the urban areas and the stock farming congested areas. As a result, the number of living bacteria by DVC was comprised 30~80% of the total direct count (TDC), whereas the number of living bacteria by PC was around l~30% of DVC. Such results show that viable but non-culturable (VBNC) bacteria exist in the potable groundwater with high percentages. On the other hand, upon measuring the value from the conventional nutrient broth (NB), $10^-2$ fold diluted nutrient broth (DNB), and R2A broth, the values from the DNB and R2A showed 2~50 times higher than the conventional NB medium. These results indicate that oligotrophic bacterial groups which can multiply in the low nutrient broth abundantly exist in the oligotrophic environment like potable groundwater.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.103-109
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• 2005

In order to investigate the correlation of the physical chemical characteristics of Kimchi with its sourness and overall acceptability, the pH, the reducing sugar content, the total microbial counts and the lactic acid bacterial counts of Kimchi were examined during fermentation at $5^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. In regard to pH, the pH of the fermentation at $10^{\circ}C$ and $20^{\circ}C$ was nearly in inverse proportion to the sourness, whereas the pH at $5^{\circ}C$ fermentation was in less than inverse proportion to the sourness. For the correlation of the reducing sugar and the sourness, sourness and the reducing sugar showed an inverse proportion until the acidity reached $0.8\%\~1.0\%$. The reducing sugar content at $10^{\circ}C$ and $20^{\circ}C$ was nearly similar for the highest overall acceptability, whereas the reducing sugar content at $5^{\circ}C$ was higher than the reducing sugar content at $10^{\circ}C$ and $20^{\circ}C$. In the case of the total microbial count, the total microbial count and the sourness of Kimchi fermented at $5^{\circ}C$did not show the highest values at the same point, but the highest values of the total microbial count and the sourness of Kimchi fermented at $10^{\circ}C$ and $20^{\circ}C$ were the same at a point. Also, at a point for the best overall acceptability, the total microbial count at $10^{\circ}C$ fermentation was the highest, whereas those at $5^{\circ}C$ and $20^{\circ}C$ fermentation were similar. In case of the lactic acid bacterial count, the lactic acid bacterial count and the sourness at $5^{\circ}C$ fermentation did not show the highest value at the same point, but that at $10^{\circ}C$ and $20^{\circ}C$ fermentation did. For the correlation of the physical chemical characteristics with sourness, the sourness of Kimchi fermented at $5^{\circ}C$ showed a very significant correlation with acidity and it also showed a positive correlation with pH and the total microbial count, but these were not significant differences($\alpha$=$0.5\%$). At $10^{\circ}C$ and $20^{\circ}C$ fermentation, the sourness showed very significant correlation with all the physical chemical characteristics.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.589-597
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• 2004

This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW-1 (diaphragm type 1) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about l/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.