• 한국식품영양학회지
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• 제14권2호
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• pp.126-131
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• 2001

Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic palate counts during storage of 3 days at 4$^{\circ}C$. Pork loins treated with lactic acid cultures during storage of 3 days at 4$^{\circ}C$ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4$^{\circ}C$ were a "liked less" to "typical" category compared to those of controls.

• Journal of the Korean Data and Information Science Society
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• 제27권6호
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• pp.1465-1475
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• 2016

안전한 급식을 위해서는 식중독사고와 연관성이 있는 미생물의 위해요소들이 실시간적으로 모니터링 되고 통제되어야 한다. 선진국에서는 실시간 위생 모니터링 도구로 ATP (adenosine triphosphate) Luminometer를 활용한 사례가 여러 건 보고되었다. ATP analyser는 ATP bioluminescence (생물발광성)의 원리를 이용하여 RLU (relatively light unit) 값으로 위생수준을 간접적으로 측정할 수 있게 해준다고 알려져 있다. 이에 국내 급식산업에서도 이를 활용할 수 있도록 조리도구들을 대상으로 일반세균수 (aerobic plate count; APC)와 RLU 간에 상관성이 존재하는지를 확인 할 필요성이 제기 되었다. 본 연구는 급식소의 조리도구 표면에 사전 처리없이 ATP (RLU)와 APC (CFU)를 측정하여 상관관계 존재 여부 파악 및 이들 관계의 최적인 모델을 찾아보고자 하였다. 이들에 대한 분석 결과를 조리도구별로 요약하면 다음과 같다. 도마, 칼, 국그릇 (스텐), 식판 (카보) 자료는 1차 변환의 로그변환이, 컵 자료는 2차 변환의 제곱근-역변환 (혹은 역-제곱근변환)이, 국그릇 (카보) 자료는 2차 변환의 제곱근-제곱근변환이 표준화 회귀계수 및 결정계수 $R^2$가 가장 좋게 나타났으나 식판 (스텐) 자료는 원자료, 1차 변환 및 2차 변환 모든 경우에서 정규성을 만족하지 못하여 이번 자료에서는 최적인 경우를 찾을 수가 없었다.

• 한국식품영양학회지
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• 제11권3호
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• pp.329-333
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• 1998

본 연구는 4~1$0^{\circ}C$ 냉장조건에서 0.5% 초산(AA), 0.5% 유산 (LA) 및 0.5% 구연산(CA) 침지법으로 5분 동안 처리한 신선한 광어의 미생물학적 저장 안정성에 미치는 영향을 조사하였다. 0.5% 초산 처리구는 4$^{\circ}C$, 12일 저장 동안 그람음성세균(GNC)이 증식을 완전히 억제하는데 효과적이었다. 0.5%의 유산 및 구연산 처리구는 각각 4$^{\circ}C$, 저장 9일부터 그람음성세균(GNC)의 급속한 증식을 보였다. 1$0^{\circ}C$에서 6일 저장 동안 0.5% 초산 처리구는 그람음성균의 증식억제에 효과적이었으며, 유산 및 구연상 처리구는 저장 3일 이후 효과가 없었다. 0.5%(v/v) 초산 처리구는 4$^{\circ}C$에서 저장 6일 동안 그리고 1$0^{\circ}C$에서 저장 3일 동안 호기성 부패 세균(APC)의 증식을 완전히 억제하였다. 0.5%(v/v) 초산 처리구는 4$^{\circ}C$에서 저장 12일 동안, 그리고 1$0^{\circ}C$에서 저장 6일 동안 미생물학적 저장 안정성을 유지하였다. 본 연구의 결과 4~1$0^{\circ}C$에서 광어포의 저장 도안 호기성 육부패의 주요 세균인 그람음성세균(GNC) 억제력이 초산 처리구의 광어포는 4$^{\circ}C$에서 12일 동안 미생물학적 저장 안정성을 유지하였다.

• Restorative Dentistry and Endodontics
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• 제11권1호
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• pp.97-103
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• 1985

The purpose of this study was to compare Black-pigmented Bacteroides isolated from necrotic pulp with the presence or absence of eight symptoms associated with pulpal necrosis and to identify the proportion of each Black-pigmented Bacteroides species. The canal contents of fourteen traumatically and cariously necrotized teeth were sampled with a special technique and cultured aerobically and anaerobically for growth in blood agar plate and for Black-pigmented Bacteroides on selective blood agar plate. Each Black-pigmented Bacteroides species were identified by Gram's stain, hemolysis reaction, colony color and morphology and biochemical tests. The results were as follows; 1. 60.9 percent of the bacteria isolated were anaerobic and 39.1 percent were aerobic. 2. Four Black-pigmented Bacteroides species were isolated; B. loescheii (74.1%), B. denticola (11.1%), B. intermedius (7.4%) and B. gingivalis (7.4%). 3. Black-pigmented Bacteroides was found to be significantly related to sinus tract formation and exudate.

• 한국축산식품학회지
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• 제18권4호
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• pp.301-306
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• 1998

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

• 한국조리학회지
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• 제23권6호
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.16-20
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• 2001

본 연구는 하계 (’98년 6월-8월)닭고기 (평균 500g 중량의 삼계)다리를 초산, 유산 및 구연산 용액으로 침지한 다음 미생물 및 관능평가를 실시하였다. 닭고기 다리는 각 1%농도의 유기산 용액으로 10분 동안 침지하였다. 17분동안 1% 초산으로 침지한 닭고기 다리는 유산 및 구연산 처리구 보다 4$^{\circ}C$ 저장 16일 동안 유의적 (P<0.05)으로 낮은 호기성 세균 및 그람음성 세균수를 나타내었다. 초산의 항균력은 유산과 구연산 용액의 처리구 보다 높게 유지되었다. 초산으로 처리한 닭고기 다리의 미생물학적 저장 안정성은 대조구 보다 8일 증가하였다. 유기 산으로 처리한 닭고기 다리의 냄새 및 외관에 대한 관능평가의 결과는 4$^{\circ}C$ 저장 12일 동안 대조구와 유사하거나 낮게 유지되었다.

• 대한영양사협회학술지
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• 제26권4호
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• pp.243-253
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• 2020

The purpose of this study was to set new guidelines for adenosine triphosphate (ATP) bioluminescence hygiene monitoring of distribution trays at children's foodservices. Five dietitians visited 223 foodservices (95 institutional, 128 small) to examine whether they adhered to the norms of 'Keeping distribution tray sanitary by washing/sanitizing' and 'Performing food distribution in a clean and appropriate way'. In this visit, dietitians swabbed 100 ㎠ area of the distribution trays twice, once for obtaining ATP measurements and the second time for Aerobic Plate Counts (APC) using 3M Petrifilm Plates. Chi-square test and ANOVA were applied using SPSS 23.0 software. SPSS 23.0 was used to conduct graphical and statistical analysis of the raw data of ATP measurements, which were further transformed by a Box-Cox transformation. The mean of APC from all the subjects inspected was 3.8×10²±2,102.0 CFU/100 ㎠. A total of 208 (93.3%) trays were observed within the acceptable limits of APC (Pass<5.0×10² CFU/100 ㎠). APCs taken at institutional foodservices showed significantly lower levels (1.4×10²±600.0 CFU/100 ㎠, P<0.01) compared to the small foodservices (5.5×10²±2,718.7 CFU/100 ㎠). No significant differences were observed between the two groups in ATP measurements and in the performance rate of 2 checklist items. As against the 93.3% APC adequacy from the total subjected inspection, total ATP adequacy (Pass≤300 RLU/100 ㎠) was only 71.7%. Therefore, more practical guidelines should be prepared for the assessment of the hygiene of distribution trays. In the graphical and statistical analysis, levels below 250 RLU/100 ㎠ was considered 'Pass', while equal to or greater than 350 RLU/100 ㎠ was considered 'Fail' for distribution trays.

• 한국식품조리과학회지
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• 제31권2호
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• pp.153-161
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• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• 한국축산식품학회지
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• 제24권3호
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• pp.216-220
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• 2004

To investigate the effect of feeding the fermented food wastes (FFW) on meat quality, twenty pigs produced from four treatments with different mixing rates of FFW [100% concentrate (control), 25% replacement with FFW (25% FFW), 50% replacement with FFW (50% FFW) and 100% fermented food wastes (100% FFW)] were slaughtered. Carcass characteristics were differentiated if FFW replacement rate was higher than 50%. The proximate compositions of hams and loins in control pigs were not different from (p>0.05) those of the FFW replacements, regardless of mixing rate of FFW replacement. Drip loss of pork loin increased (p<0.05) with increased rate of FFW replacement. Hunter color values were affected (p<0.05) by the FFW replacement and storage time, while not significantly changed (p>0.05) when replaced with lower than 25% FFW. With replacing more than 50% FFW, redness values tended to be decreased, while yellowness values increased. Aerobic plate counts (APC) were rapidly increased 12 d for the control and 8 d for FFW replacement, and microbial stability seemed to be lowered when the rate of FFW replacement rate was more than 50%. These results indicated that the replacement of concentrate diets with FFW was still nutritious feedstuffs for pig diet, however, no more than 50% FFW replacement was recommended to have similar effect to those with the control (100% concentrate).