• 동아시아식생활학회지
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• 제27권1호
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• 한국동물위생학회지
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• 제36권2호
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• pp.95-103
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• 2013

The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P<0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.

• 한국환경보건학회지
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• 제39권1호
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• 한국식품위생안전성학회지
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• 제32권6호
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• pp.500-506
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• 2017

본 연구는 자가제조퇴비를 사용하는 유기농가와 관행농가로 구분하여 생산되는 배추와 토양의 위생지표세균(Aerobic plate count, coliform count, yeast & mold)과 식중독발병 가능성이 있는 유해미생물(Staphylococcus aureus, Environmental listeria, Bacillus cereus)의 밀도를 분석하였다. 그 결과, 토양과 식물체 모두 식품에서 위해균 허용한계치인 5.0 Log CFU/g 이하로 검출되었다. 또한 토양에서 위해균 검출량과 식물체 표면의 위해균 검출량간의 상관 관계를 분석한 결과 정의 상관관계에 있었다. 또한 토양과 식물의 중금속 오염도를 조사한 결과 검출되지 않거나 허용한계치 이하로 검출되었다.

• 한국식품과학회지
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• 제31권5호
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• pp.1345-1348
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• 1999

고등어의 저장중 표피 오염 미생물 수를 신속하게 측정하여 신선도 판정을 위한 자료로 활용하고자 ATP bioluminescence assay에 의한 측정가능성을 파악하고자 하였다. 고등어를 $1^{\circ}C$에 저장하면서 표피를 swabbing 방법에 의해 미생물을 분리하여 총균수의 변화와 ATP bioluminescence assay에 의한 RLU 값을 측정하여 상관관계를 측정하여 본 결과 0.90 이상의 regression coefficient를 나타내어 유의적인 관계가 있음을 알 수 있었다. 따라서 ATP bioluminescence assay는 고등어 표피 오염 미생물의 신속 측정 방법으로 적합함을 알 수 있었으며 이 방법을 사용하였을 경우 기존의 48시간 이상 소요되는 전통적인 plate count 방법에 비하여 전처리를 포함하여 30분 이내에 결과를 알 수 있는 매우 신속하고 정확한 측정방법임을 알 수 있었다.

• 한국운동역학회지
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• 제15권1호
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• pp.259-274
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• 2005

The purpose of this study was to compare the kinematic and kinetic parameters of lower extremity joints between novice and experienced sports aerobic dancers during two heights of depth jumps. Four male dancers were participated in this study and they performed 40cm and 60cm height depth jump three times, respectively. Four ProReflex MCU cameras (100frame/sec) and a Kistler force plate (1000Hz) were used for data collection. The results indicated that the duration of contact phase of experienced group was shorter than that of novice group regardless of jump height. For minimum angle of hip, knee, and ankle joints, the novice group had tendency to decrease the angle but the experienced group had increased the joint angle with jump height. There was no difference of total ground reaction force between the groups but the reaction force had tendency to increase with jump height. Thus, this study implied that repetition of jump and landing may induce joint related injury and further study such as. EMG analysis of lower extremity can be needed to verify the relationship between injury and ground reaction force.

• 한국식품영양학회지
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• 제9권4호
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• pp.484-489
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• 1996

초산침지법을 이용하여 4$^{\circ}C$ 냉장시의 돼지고기 햄의 APC, GNC, pH 및 관능평가에 대한 영향을 조사하였다. 3분 동안 1.0~3.0%(v/v) 초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분 동안 3.0% 초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0~3분 동안 1.0~3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기 햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지고기 햄보다 낯은 등급의 기호성을 보였다.

• 상하수도학회지
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• 제17권4호
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• pp.559-566
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• 2003

From this research, the performances of a sludge reduction in the sewage sludge aerobic digestion was experimented by using a sludge pretreatment and membrane bioreactor. The submerged plate membrane was used as the solid-liquid separation membrane. After drawing small amounts of sludge in a bioreactor and then doing the alkaline treatment and ozone treatment, the sludge was sent to back to the reactor. The HRT in the reactor was set as 5 days and the operation in the reactor was carried out at the DO of 1mg/L on average. After 100 days of operation in the reactor, it was shown that the reduction efficiency of total solids was more than 83%. Most of volatile solids were removed through mineralization, and the considerable portion of the non-volatile solids was dissolved and then flowed out with the effluent. Only about 16.3% of total solids in the sludge was accmulated in the reactor even without the loss of volatile fraction. Also, by deriving nitrification and denitrification in one reactor simultaneously, more than 90% of nitrogen removal effect was realized and the experiment was run smoothly without fouling of membrane, even in the high concentration of MLSS. Based on this experiment, sludge can be reduced considerably at a low HRT by these two newly suggested approach.

• 한국식품과학회지
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• 제41권5호
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• pp.515-521
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• 2009

시판 라면분말수프(RS-1, RS-2)의 사전 위생화 처리여부를 알아보기 위하여 DEFT(direct epifluorescent filter technique)/APC (aerobic plate count) 측정을 실시한 결과, 사전 살균처리가 이루어진 제품임을 확인하였다. 시료의 초기 존재했던 균수인 log DEFT는 RS-1 6.46, RS-2 7.05를 보이면서 조사선량에 따라 거의 변화가 없었으나 총 생균수인 log APC는 RS-1 2.74와 RS-2 1.95를 보이면서 조사선량의 증가에 따라 감소하였으며 이로써 log DEFT/APC 값은 점차 증가하는 경향이었다. 또한 사전 살균여부가 알려지지 않을 경우 방사선에 의해 위생화 처리될 수 있음을 감안, 5 및 10 kGy의 감마선 조사에 따른 미생물학적, 이화학적 품질을 실온($10{\pm}3^{\circ}C$)에서 6개월 저장 중 평가하였다. DEFT count는 조사선량에 무관하게 일정한 범위의 값을 보여주었으나 생균수(APC)는 조사선량에 따라 유의적으로 감소하였다. 본 시료에서는 대장균군과 효모 및 곰팡이는 검출되지 않았으며, 초기 호기성 세균은 5 kGy 이상에서 사멸되었고 실온 저장 6개월 동안 뚜렷한 생육이 없었다. 라면수프 RS-1은 조사선량에 따라 pH가 감소하였고(p<0.01) 저장 중에는 증가하는 경향을 보였다(p<0.01). 조사선량의 증가로 라면수프의 VBN 함량은 감소하는 경향을, TBA가는 증가하는 경향을 보였으며, VBN 함량과 기계적 색도는 10 kGy까지의 감마선 조사에는 비교적 안정적이었으나 저장 조건의 영향을 더 크게 받는 것으로 나타났다.

• 한국식품저장유통학회지
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• 제13권2호
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• pp.246-251
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• 2006

시판 유기질 퇴비(우분, 돈분, 계분 및 혼합분) 16종의 총 호기성 세균수, 대장균 및 대장균군 그리고 Salmonella에 대한 미생물 오염도를 파악하고, 미생물 오염도 저감화 및 위생성 향상을 위해 감마선을 조사한 후 미생물 사멸도를 측정하였다. 총 호기성 세균수는 우분, 돈분, 계분 및 혼합분의 경우 $10^4{\sim}10^\;CFU/g$으로 유의적인 차이를 나타내지 않았다. 대장균군은 16종의 시료 중 12종의 시료에서 $10^1{\sim}10^3\;CFU/g$의 분포를 나타내었고, 대장균은 3종의 시료에서 $10^1{\sim}10^2\;CFU/g$의 분포를 나타내었다. 또한 SS agar plate 분리 enteric group 미생물은 계분제품 중 1종에서만 검출되었다. 한편 총 호기성세균은 10 kGy 감마선 조사에 의해서 평균 4 log cycle 감소하였으며, 대장균군은 5 kGy 감마선 조사시 완전살균 수준의 감소효과를 나타내었다. E. coli와 SS agar plate 분리 enteric group은 3 kGy 감마선 조사에 의해 완전 사멸되었다. 유기질 퇴비 분포 미생물의 D값은 SS agar plate 분리 enteric group은 0.40 kGy, E. coli는 0.39 kGy의 범위를 나타내었다. 시판 유기질 퇴비는 3 kGy 수준에서 축분뇨발효 비료액의 병원성 미생물 공정규정을 충족할수 있으며, 위생화를 위해서는 5 kGy 수준으로 설정하는 것이 바람직할 것으로 사료된다.