• 대한영양사협회학술지
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• 제4권2호
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• pp.235-244
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• 1998

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas($x^2$=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97×$10^5$ CFU/12.4$cm^2$, 2.93×$10^2$ MPN/12.4$cm^2$ respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in coliforms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of the 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.

• 한국수산과학회지
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• 제50권2호
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• pp.120-129
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• 2017

This study assessed the safety of raw oysters Crassostrea gigas for consumption during processing in a processing plant. Bacterial contamination (e.g., viable cell counts, coliform groups, Escherichia. coli and pathogenic bacteria) and chemical contamination (e.g., heavy metals and shellfish toxins) were measured on raw oysters, a processing equipment, employees and work areas. No total mercury, lead, paralytic shellfish poison, diarrheic shellfish poison or norovirus was detected in any post-harvested oyster samples. However, the cadmium level ranged from 0.1-0.2 mg/kg. The viable cell count, E. coli and coliform group levels in post-harvested oysters ranged from 4.00-4.54 log CFU/g, ND-210 MPN/100 g and 110-410 MPN/100 g, respectively. The viable contaminating cell counts on employees, equipment and work areas were in the range of $0.90-3.46log\;CFU/100cm^2$. Airborne bacteria in the work areas ranged from 0.60 to 1.81 log CFU/plate/15 min. Thus, no significant health risks were detected in the processing plant.

• 한국수산과학회지
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• 제8권4호
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• pp.217-221
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• 1975

1975년 5월부터 10월까지 자리돔의 식품위생학적인 안전성을 검토하기 위하여 자리돔의 서식해수, 어획직후의 자리돔, 시판자리돔, 자리물회 및 자리무침 회의 일반세포수, coliform group MPN 및 parahaemolyticus의 유무를 조사한 결과를 요약하면 다음과 같다, 1) 서식해수의 일반세균수는 평균 $1.7\times10^2/ml$ 정도였고 coliform group MPN은 4/ml이하였다. 2) 어획직후의 자리돔은 일반세균수가 평균 $3.2\times10^3/g$였고 coliform group MPN은 300g이하였다. 3) 시판되고 있는 자리돔의 일반세균수는 8월 중순경에는 평균 $1.1\times10^6/g$ 9월중순경에는 $2.2\times10^6/g$ 였다. 4) 자리무침회 및 자리물회의 일반세균수는 각각 $1.1\times10^7/g,\;4.9\times10^5/g\~1.7\times10^7/g$였다. 5) 자리무침회와 자리물회에서는 V.purahamolyticus 균이 검출 되지 않았으나 서식해수와 자리돔에서는 V. parahaemolyticus 균이 검출 되었는데 식중독을 일으킬수 있는 균량은 아니였다. 5) 자리돔 및 각종 자리돔회의 일반세균수, coliform group MPN 및 V. parahaemolyticus는 8월과 9월에 오염도가 가장 높았다. 본 연구의 지도와 많은 조언을 주신 부산수산대학 식품공학료 최위경, 이강호, 이응호, 박사들과 실험을 도와 준 제주대거 이창환, 박철우, 이진영 제군에게 감사를 드리는 바이다.

• 한국식생활문화학회지
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• 제10권1호
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• pp.35-44
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Korean soups (Galbitang, Sullungtang, Jangkuk) prepared at Korean restaurants. Cooked foods were sometimes held at room temperature long enough to permit multiplication of bacteria that might have been present. This was confirmed by the finding of large numbers of aerobic mesophilic colonies ($10^6$) in samples of such foods after handling and holding for several hours before served. These bacteria decreased down to $10^1{\sim}10^2$ while the contaminated Tang were served. And internal temperature of Tang served was approximately $70^{\circ}C$. Critical control points identified were, pre-preparation, handling after cooking and holding on display. Guidelines were suggested for effective quality control of Tang (Korean soups) production. Handlers of these foods need to be informed of the hazards and appropriate preventive measures.

• 한국식품조리과학회지
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• 제15권2호
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• pp.171-177
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• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.

• 한국식품조리과학회지
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• 제4권2호
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Journal of Animal Science and Technology
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• 제44권3호
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• pp.361-368
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• 2002

한국산 수출용 냉동 돈육의 품질 특성을 조사하기 위해 수출 육가공업체 3개소(Ⅰ . Ⅱ . Ⅲ)의 냉동 돈육 등심을 -20$^{\circ}C$에서 40일간 냉동 저장한 후 각 수출업체별 시료의 pH, 일반성분, 이화학적 특성, 관능적 특성, 선도 및 미생물 변화를 조사하였으며, 그 결과는 다음과 같다. 일반성분에서 조단백질은 Ⅱ업체 시료가 유의적(p<0.05)으로 높았고, 조회분은 Ⅰ업체 시료가 유의적으로 높았다. 육질 특성에서 pH와 보수성은 Ⅱ업체 시료가 유의적으로 높았으며, 전단력과 가열 감량은 Ⅱ업체 시료가 가장 낮았다. 총세균 수는 3.04${\sim}$3.75 log cfu/$cm^2$, 대장균군 수는 0.37${\sim}$1.32 log cfu/$cm^2$ 수준이었으며, TBARS 값은 평균 0.35${\sim}$0.38 mg malonaldehyde/kg sample 수준으로 비교적 낮았다. 척도묘사평가법을 이용한 관능검사 결과 세 업체 모두 평가 항목간에 유의적인 차이가 없는 것으로 나타났다.

• 환경위생공학
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• 제4권2호
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• pp.47-59
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• 1989

In order to investigate the bacteriological contamination of water in Han river, the survey was carried out in eight reservoirs of Seoul water supply during the period from January to December in 1985. 1. The counts by means of total bacteria in eight reservoirs by standard plate count method were as follows: $7.7\times10^2$ per ml in Paldang reservior, $9.6\times10^3$ per ml in Gueiri, $8.4\times10^4$ per ml in Doogdo, $1.6\times10^6$ per ml in Bogwang, $2.5\times10^6$ per ml in Noryangjin, $2.2\times10^6$per ml in Seon yoo, $5.9\times10^6$ per ml in Yungdeungpo and $1.9\times10^7$per ml in Gayang. 2. The average counts of total coliform in eight reservoirs by MPN method were as follows : $2.4\times10$ per 100 ml in Paldang, $5.6\times10^2$ per 100 ml in Gueiri, $2.3\times10^3$ per 100 ml in Doogdo, $5.1\times10^4$ per 100 ml in Noryang-jin, $1.2\times10^5$ per 100 ml in Bogwang, $6.2\times10^4$ per 100 ml in Seonyoo, $1.1\times10^5$ per 100 ml in Yungdeungpo and $2.8\times10^5$ per 100 ml Gayang. 3. The counts by means of fecal coliform in eight reservoirs by MPN method were as follows : non detection per 100 ml in Paldang, 5.2 per 100 ml in Gueiri, $1.2\times10^2$ per 100 ml in Doogdo, $1.6\times10^3$ per 100ml in Bogwang, $2.0\times10^3$per 100ml in Noryangjin, $6.6\times10^2$ per 100ml in Seonyoo, $1.2\times10^3$ per 100 ml in Yungdeungpo and $2.5\times10^3$per 100 ml in Gayang. 4. The counts by means of fecal streptococci in eight reservoirs by MPN method were as follows: non detection per 100 ml in Paldang and Gueiri, $6.9\times10$ per 100 ml in Doogdo, $3.2\times10^2$ 102 per 100 ml in Bogwang, $2.9\times10^2$ per 100 ml in Noryangjin, $3.0\times10^2$ per 100 ml in Seonyoo, $4.0\times10^2$ per 100 ml in Yungdeungpo and $14\times10^3$ per 100 ml in Gayang. 5. The counts means of pseudomonas aeruginosa in eight reservoirs by MPN method were as follows; non detection per 100 ml in Paldang, 2.4 per 100 ml in Gueiri, $1.5\times10$ per 100 ml in Doogdo, $2.0\times10$ per 100ml in Bogwang,$6.2\times10$ per 100mI in Noryangjin, $2.1\times10$ per 100ml in Seonyoo, $6.4\times10$ per 100mI in Yungdeungpo and $7.1\times10$ per 100ml in Gaynag.

• Journal of Animal Science and Technology
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• 제44권3호
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• pp.351-360
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• 2002

한국산 수출용 냉장 돈육의 등심 시료를 3개 수출업체(I II III)에서 채취하여 2$^{\circ}C$에서 50일간 저장하면서 5일$\sim$10일 간격으로 9회에 걸쳐 미생물 변화와 관능적 품질특성을 조사하였으며, 그 결과는 다음과 같다. 저장기간 중 총세균 수 및 대장균군 수 측정은 swab법과 조직절편법을 이용하여 측정한 결과, swab법으로 측정한 균 수가 대체적으로 높은 수준으로 나타났으며, 수출업체 시료간에는 I업체 시료가 저장 50일째까지 가식 수준을 유지한 반면, III업체 시료의 경우 총세균 수는 swab법으로 측정하였을 때 약 15일, 조직절편법으로 측정하였을 때 약 30일째 이후에는 이미 가식 수준을 넘게 나타났다. 대장균군 수도 III업체의 시료가 다른 업체와 비교하였을 때 가장 높은 수준으로 나타났는데, 이것은 수출업체간에 위생관리 상태에 따라 고기 품질 및 유통기간에 큰 차이가 있는 것으로 판단되었다. 따라서 I업체에 비해 위생도가 상대적으로 낮은 것으로 평가된 II업체 및 III업체에서는 도축과 가공 등 각 생산단계별로 더욱 세심한 위생관리체계를 구축하여야 할 필요성이 있을 것으로 판단되었다. 7점 척도묘사평가법으로 관능검사를 실시한 결과 근내지방도는 I업체 시료가 가장 낮았고, 상대적으로 II업체 및 III업체 시료가 높은 것으로 평가되었다. 신선육의 육색, 육즙 및 신선육 풍미는 세 업체 시료간에 차이가 없었으나 III업체 시료에서 전반적인 기호도가 가장 높게 나타났다. 그러나 조리육의 경우 풍미, 이상취, 다즙성, 전반적인 기호도에서 세 업체 시료간에 유의적인 차이는 없었다.

• 한국축산식품학회지
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• 제23권3호
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• pp.269-277
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• 2003

한국인 모유중 미생물을 분리 및 동정하여 미생물의 분포를 파악함으로써 영 유아의 건강에 대한 안정성을 확보하고자 하였다. 건강한 한국인 149명의 산모로부터 비유기간을 고려하여 유즙기에 의한 수집과 손에 의한 수집방법에 따라 모유를 나누어 미생물의 동정을 실시하였다. 유즙기로 수집한 경우 일반세균수는 평균 2.33${\times}$$10^4$ cfu/mL이구 손으로 착유시는 평균 7.83${\times}$$10^3$ c려/mL로서 유즙기를 이용하여 착유한 경우 평균 9.80${\times}$$10^2$∼3.06${\times}$$10^4$ cfu/mL 많이 존재하였으며, 대장균군 또한 유즙기를 이용하여 착유할 경우 평균9.36${\times}$$10^3$∼8.57${\times}$$10^4$ cfu/mL 많이 존재하는 것으로 나타났다. 반면에 유산균수는 평균 8.63${\times}$$10^2$∼7.64${\times}$$10^4$ cfu/mL로서 기계착유와 손착유 방법에 따른 차이점이 없었다. 일반세균의 동정은 산모로부터 수집된 모유를 Standard plate count agar를 이용하여 콜로니의 형태학적 특성에 따라 5가지 형태로 나누어 100개군으로 분리하였으며, Microbial Identification System(MIDI)을 이용하여 일반세균군을 동정한 결과, 휴 13개 균종으로 분포하고 있었으며, 그 중 Staphylococcus속이 7가지의 아종으로 전체 일반세균의 81% (1.07${\times}$$10^4$ cfu/mL)로서 가장 많이 존재하고 있는 것으로 나타났다. 그 밖에 Mcrococcus속, Bacillus속, Providencia속, Pseudomonas속, Yersinia속 및 Acinetobacter속이 각각 1종씩 검출되었다. 유산균의 동정은 BCP agar를 이용하여 콜로니의 형태학적 특성에 따라 6가지 형태로 나누어 36개군의 유산균군을 분리하였다. 그리고 Bergey's Manual 및 API 50CH system을 이용하여 생리적 및 생화학적 동정을 실시한 결과, 총 7개 균종으로 분포하고 있었으며, Lactobacillus brevis 균주간 전체 유산균중 50.9% (4.72${\times}$$10^4$ cfu/mL)로서 가장 많이 존재하고 있는 것으로 나타났다. 그 밖에 Lactobacillus curvatus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophiiu 등 85.1%(7.89x$10^4$ cfu/mL)가 간균으로 분포하고 있었으며 구균으로는 Leuconostoc lactis와 Streptococcus salivarius subsp. thermophilus가 총 14.9% (1.39${\times}$$10^4$ cfu/mL)분포하고 있는 것으로 동정되었다.