• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.457-463
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• 2013

The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of dressing. The hazard analysis examined the main materials, industrial water, microbial evaluation, and airborne microorganisms of each working area, as well as the pathogenic microbial contamination risk. The survey was conducted at SJ Company in Jincheon (Chungchengbuk-do), Korea for 30 days from April 1, 2012 to April 30, 2012. The results showed that raw material microorganisms had a total plate count in industrial water below $3.00{\times}10$ CFU/mL in working room I, working room II, the packing room, washing water, and the inspection room for five times in each place. During dressing production (including heat treatment and mixing), general bacteria were detected at an average of $3{\times}10$ CFU/mL, but yeast, mold, and pathogenic bacteria were not detected. Airborne microbiological evaluation (for total plate count, yeast, and mold) found levels below the legal limit at each working area. While workers were positive for microbes in total plate counts, coliform and Staphylococcus aureus were not detected. In conclusion, standards for hygienic management should be established to prevent and decrease hazards, such as general bacteria and pathogenic microorganisms (for example, E. coli, B. cereus, Listeria spp, Salmonella spp, Staph. aureus, Clostridium perfringens, yeast, and mold), and to found critical limits for microorganisms with an HACCP system.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.146-154
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• 2005

We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.

• Journal of Oral Medicine and Pain
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• v.32 no.4
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• pp.375-381
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• 2007

Occlusal stabilization appliance is one of the most common treatment option for management of temporomandibular disorders. It acts in oral cavity for several hours per day, and usually it will take at least 6 months to 2 years of total wearing periods to take a treatment goal. In the oral cavity, occlusal stabilization appliance, unintentional manner, is able to acts as a reservoir of bacteria and protect bacteria from saliva and oxygen. This condition is so favorable to many bacteria such as S. mutans and other anaerobes, usually have been reported as causative factors of dental caries, periodontal disease and oral malodor. In this study, we investigated anaerobic bacteria and S. mutans count before and after occlusal stabilization appliance use to evaluate the possible role of occlusal stabilization appliance as protector of these bacteria. Four men(average 27.5 years) wore maxillary occlusal stabilization appliance at each night(average 9 hours) for 5 days. we swabbed saliva-plaque mixed sample at 3 different site(maxillary left 2nd molar, maxillary left central incisor, mandibular left 2nd molar) before and after occlusal stabilization appliance use. Each samples were plated in (1) anaerobic blood agar medium, (2) selective S. mutans medium(MS-MUTV) and incubated in anaerobic chamber($CO^2$ 10%, $37^{\circ}C$) for 72 hours. Each bacterial colony forming unit(CFU) were counted with naked eyes. From obtained data, we can conclude as follows: 1. There was some changes about anaerobic bacteria and S. mutans count in oral cavity after occlusal stabilization appliance use. 2. The number of anaerobic bacteria was significantly increased at maxillary 2nd molar(P=0.003), maxillary central incisor(P=0.020) after occlusal stabilization appliance use compared with before. 3. Occlusal stabilization appliance use itself had indirect effect to increase the number of anaerobic bacteria at other uncovered opponent tooth site. 4. The number of S. mutans was significantly increased at maxillary 2nd molar(P=0.043), maxillary central incisor (P=0.049) after occlusal stabilization appliance use compared with before. 5. Occlusal stabilization appliance use itself had not any effect on the number of S. mutans at other uncovered opponent tooth site.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.333-338
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• 2001

In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.

• KSBB Journal
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• v.15 no.5
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• pp.501-506
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• 2000

A bench-scale air biofilter was evaluated for the removal of volatile organic compounds (VOCs) from a gas stream. Compost and peat were used as the biological attachment media. Biofilter operating parameters such as incoming VOCs concentrations, temperature, and packing materials were examined. After 26 days of acclimation periods, at 25$^{\circ}C$ and 45$^{\circ}C$, the biofilter removed more than 90% of 30 to 72 mg/㎥ of total VOC. After 40 days of operation, the concentrations of isoprene, toluene, and m-xylene were reduced to 96∼99, 91∼93, and 91∼93% of the original concentrations. VOC removal efficiency was not affected by the temperature. The medium pH was maintained near neutral (pH 6.5∼7.1). After 37 days of operation, the total bacteria count in the biofilter media increased to 1.12${\times}$10(sup)8 cells/g of medium.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.218-221
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• 2004

Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• Journal of Environmental Health Sciences
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• v.40 no.1
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• pp.63-70
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• 2014

Objective: The purpose of this study was to investigate the occurrence of indicator organisms in essential sanitary ware in public restrooms. Methods: Twelve public restrooms were randomly selected. Samples at three locations (toilet seat, toilet flush handle/lever, and faucet handle) in the restrooms were collected with moistened-sterile cotton swabs and applied to media in order to determine aerobic colony count (ACC), total coliforms, and Escherichia coli. Results: Most of the samples taken in summer showed a higher level of ACC than those taken in winter (p<0.05). Female restrooms showed higher ACC levels on faucet handles and male restrooms on toilet flush handles/levers (p<0.05). Overall, faucet handles contained the greatest level of ACC, followed by toilet seats, whereas the least load was found on toilet flush handles/levers. The ACC level of samples in the restrooms in public parks, subway stations, and educational institutions varied. Total coliforms were identified in about 20% of toilet seats and faucet handles in male restrooms and faucet handles in female restrooms in summer. These locations were also the sites of positive results of E. coli isolation. Conclusions: The public restrooms were significantly more contaminated in summer than in winter. Overall, the most contaminated locations in the restrooms were toilet seats in male restrooms, and faucet handles in female restrooms. Poor hygienic status was indicated by the positive results of total coliforms and E. coli on samples from some sites. Therefore, sanitary control of restrooms should be improved. These results should be confirmed in a larger study that includes more public restrooms.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.197-201
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• 2014

This study was performed to identify and assess food hazards during dry laver processing. Samples including raw materials, intermediates, and finished products during dried-laver processing were collected from seven dried-laver processing facilities, and microbial analyses were conducted. Microbial levels such as total coliforms and total viable cell count (TVC) increased as the processing steps progressed. TVC and total coliforms ranged from <30 to $9.1{\times}10^7$ CFU/g and <18 to 27,600 MPN/100 g for intermediates and finished products obtained during dried-laver processing, respectively. However, no fecal coliform was detected in the samples. Additionally, food-borne bacteria including Bacillus cereus, Listeria monocytogenes, Salmonella sp., Staphylococcus aureus, and Vibrio parahaemolyticus were not identified in finished products. For heavy metal content, arsenic ranged from 30.18 to 39.05 mg/kg, mercury from 0.005 to 0.009 mg/kg, and cadmium from 0.076 to 0.318 mg/kg dry mass in all finished products. However, lead was not detected in samples tested in this study. In conclusion, dried-laver products were safe based on the levels of food-borne bacteria and heavy metal contents. However, it is important to reduce total viable cell counts and total coliforms during dried-laver processing.

• 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.