• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.289-295
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• 2011

Produce, including leafy vegetables, has been implicated in several outbreaks of food illness. To evaluate microbiological safety of lettuce and it's cultivation area, a total of 147 samples were collected from lettuce farms and post harvest facility at Icheon, Gyeonggi province. The collected samples were assessed for presence of sanitary indicator microorganisms (Aerobic plate count, coliform count, Escherichia coli) and foodborne pathogens (Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). The population of APC was over 4.0 log CFU from most of the samples. While the numbers of APC, and coliform of lettuce at 62 days after transplanting were 4.18 log CFU/g, and 1.00 log CFU/g, respectively, those of 10 days after transplanting were 5.37 log CFU/g, and 2.87 log CFU/g, respectively. B. cereus was highly detected from soil and balance which were contaminated with 3.5 log CFU/g, and 2.6 log CFU/100 $cm^2$, respectively. The number of E. coli recovered from gloves was 3.5 log CFU/hand. However, E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected. These data suggested that risk management system should be introduced to lettuce farms to enhance safety of lettuce.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.312-319
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• 1996

Oyster (Crassostrea virginica) and Weakfish (Cynoscion regalis) were stored at 6, 0, -4 and -20$^{\circ}C$ for up to 45 days and examined for changes in microflora. Aerobic plate counts (incubated at 21$^{\circ}C$) were performed at selected times during storage and 495 isolates (255 isolates from oyster and 240 isolates from Weakfish) were randomly selected from the plates during the storage. Before the storage of the fishes, viable counts of oyster were 4.9${\times}$10$\^$5/ CFU/g of meat and those of Weakfish were 1.5${\times}$10$^4$ CFU/cm$^2$of skin. Microflora of oyster before storage, the major isolates identified as Pseudomonas spp. (67%) and Vibrio spp. (20%). Pseudomonas ll1/1V-H and Flavobacterium/Cytophaga were predominant genus in the microflora of oyster during cold storage at 6, 0, -4 and -20$^{\circ}C$. The composition of the microflora of Weakfish before storage, Acinetobacter (40%) and Moraxella (33%) were the major species, with Pseudomonas and Vibrio constituting a small percentage of the total isolates. The microflora shifted to predominantly Pseudomonas spp. during storage at 6. 0 and -4$^{\circ}C$, making up from 60 to 100％ of isolated strains. During frozen storage, the percentage of isolates identified as Mnraxella increased to 40-60% of the total isolates. During cold storage, halophilic bacteria (Pseudomonas lII/IV-H and Vibrio) were predominant in oyster while nonhalophilic bacteria (Pseudomonas III/IV-NH and Moraxella) were predominant in Weakfish. Vibrio spp. were higher in oyster than in Weak fish. Listeria spp. were not isolated but unidentified ${\beta}$-hemolytic bacteria were islolated from both of the fishes during cold storage.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.102-109
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• 2009

This study was carried out to analyse the microbio\logical contamination and biogenic amines(BA) content in Korea traditional soybean paste and commercial soybean paste. The results of microbio\logical analysis through Korean traditional soybean pastes($L1{\sim}L4$) were $7.8{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$, commercial soybean pastes($H1{\sim}H6$) were $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.4{\pm}0.1\;\log\;CFU/g$ for APC (Aerobic Plate Count), and $L1{\sim}L4$, H5, H6 soybean pastes were $2.3{\pm}0.4\;\log\;CFU/g{\sim}2.6{\pm}0.1\;\log\;CFU/g$ for Bacillus cereus. But other microorganism was not dectected. Among biogenic amines, PUT(putrescine), TYR(tyramine), HIS(histamine), PHE(2-Phenylethylamine) were dectected high level and CAD(cadaverine), TRY(trypramine), AGM(agmatine) were dectected medium level and SPD(spermidine), SPM(spermine), NOR(noradrenaline), SER(serotonin) were dectected low level. Dectected contents of biogenic amines were higher in commercial soybean paste compared to the traditional soybean paste.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.121-126
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• 2005

The changes in quality characteristics and shelf-life of vacuum-shrink packaged Bierschinken after stuffing in fibrous casing and stored at 5 and $10^{\circ}C$ were investigated The total aerobic plate count (APC) of Bierschinken was initially <2.00 $log_{10}CFU/cm^2$, however increased gradually over storage period The APCs of Bierschinken maintained at the level of 4.86 and 5.13 $log_{10}CFU/cm^2$ after 35 days at 5 and $10^{\circ}C$, respectively. pH tended to decrease with the extension of storage period The values of TBA and VBN tended to increase with storage time, of which trend was pronounced at $10^{\circ}C$ rather than at $5^{\circ}C$. According to the sensory evaluation, Bierschinken had the marketing value till 28 days irrespective of storage temperature. The shelf-life of Bierschinken tested might be preferentially restricted by the occurrence of off-odor and off-flavor at the end of storage period.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.617-629
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• 2007

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.333-340
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• 2010

This study was conducted to evaluate the microbial contamination levels in the processing company of Nuroong-ji. Microbial contamination levels were examined for sanitary indication bacteria such as aerobic plate count, coliforms and fungi, and pathogenic bacteria such as Escherchia coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Contamination levels were detected differently according to handling materials and purposing work-space. The equipments and raw materials were not seriously contaminated but there were necessary to attend the cross-contamination. A high contamination level was detected at the process where the interference of the employees was relatively higher than the other process. Standardization of the roasting process (l20~$170^{\circ}C$, about 10 min) could be necessary to control the microbial organism effectively on Nuroong-ji manufacturing process. At small/medium size foodstuff manufacturers, it is the most important to improve the recognition level of individual hygiene but also expand a hygiene facility.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.312-318
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• 2013

This study validated microbiological hazards of ginseng farms at the cultivation stage and suggested recommendations to develop a good agricultural practices (GAP) model. A total of 96 samples were collected from cultivation environments (soil, irrigation water, and atmosphere), plants (ginseng and its leaf), personnel hygiene (glove, cloth, and hand) of 3 ginseng farms (A, B, and C) and were tested to analyze sanitary indicator bacteria (aerobic plate count, coliforms and Escherichia coli), major foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus), and fungi. Total bacteria, coliform, and fungi in the 3 ginseng farms were detected at the level of 1.3~6.0, 0.1~5.0, and 0.4~4.9 v/g (or mL, hand, and $100cm^2$), respectively. Only irrigation water collected from one ginseng farm was confirmed to be E. coli positive. In case of pathogenic bacteria, B. cereus was detected at levels of 0.1~5.0 log CFU/g (or mL, hand, and $100cm^2$) in all samples, but other pathogen bacterias were not detected in any samples from all farms. Although E. coli were detected in irrigation water, the level of microbial for the three farms was lower than the regulation limit. According to the results, the ginsengs produced from the 3 farms were comparatively safe with respect to microbiological hazard. However, cross-contamination of bacteria from environments and workers to ginseng has been considered as potential risks. Therefore, to minimize microbial contamination in ginseng, GAP model should be applied for ensuring the safety of ginsengs.

• Food Science and Preservation
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• v.12 no.1
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• pp.28-35
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• 2005

The storage temperature significantly affected the microbiological quality of the chicken breast In the non-inadiated samples at $30^{\circ}C$, aerobic plate count (APC) and Echerichia coli count of the samples considerably increased during 3 days of storage and were eliminated by an irradiation at dose of 10 kGy or more. The APC and E coli count of the samples stored at $5^{\circ}C$ were reduced to below the limit of detection (< 2 log CFU/g) through the whole storage period by an irradiation at 5 kGy or mote. There was no significant difference in the TBA values between the non-inadiated and inadiated samples, which were not significantly higher in the irradiated samples than the non-inadiated samples during 2 weeks of storage at $5^{\circ}C$. According to the same-different test and acceptance test the sensory quality of the irradiated chicken breast was not significantly different from that of the non-inadiated sample even at 10 kGy. It is found that gamma irradiation is an effective tool to improve the quality of chicken breast in a group-meal service. It was also found that there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1042-1047
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• 2005

Effects of sanitizers and disinfectants on microorganisms in food-processing plants were investigated. Chlorine and hydrogen peroxide were most effective, showing approximately 2-3 log reductions, among products tested, whereas alcohol showed less than 1 log reduction. Before using sanitizer and disinfectant in food processing plants, aerobic plate, coliforms, and E. coli counts were about $10^1-10^5,\;10^1-10^2$, and below $10\;CFU/cm^2$, respectively. After use of sanitizer, APC decreased to $10^1-10^2$. The result to confirm sanitizing effectiveness for 2 months using showed that Alcohol compound, QAC, hydrogen peroxide compound were effective against Staphylococcus aureus ATCC 6538 and E. coli ATCC 10536 at recommended usage concentrations, whereas effectiveness of chlorine compound decreased from 8 to 4 log 2 weeks after opening of product. Although sanitizers and disinfectants approved by law showed 5 log reduction in vitro for S. aureus ATCC 6538 and E, coli ATCC 10536, sanitizing effectiveness in food processing plants was very low, and effectiveness decreased once used product was stored.

• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.324-330
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• 2014

A marine bacterial strain producing agar-degrading enzymes was isolated from a mud flat in Jeboo-do (Korea) using a selective artificial sea water (ASW) agar plate containing agar as the sole carbon source. The isolate, designated as SH-1, was gram-negative, aerobic, and motile with single polar flagellum. 16S rRNA gene sequence similarity analysis showed the isolate SH-1 had the highest homology (96.5%) to marine bacterium Neiella marina J221. Cells could grow at $28-37^{\circ}C$ but not at $42^{\circ}C$, and the agarase activity of the cell culture supernatant was higher when grown at $28^{\circ}C$ than when grown at $37^{\circ}C$. Cells could grow when concentrations of 1-5% (w/v) NaCl were added to the growth media with the best growth observed at 3% NaCl, and the agardegrading enzyme activity of the cell culture supernatant was best when grown at 3% NaCl-containing growth media under the conditions we examined. The crude enzyme prepared from 48-h culture broth of strain SH-1 exhibited an optimum pH and temperature for agar-degrading activity at 7.0 and $40^{\circ}C$, respectively. Zymogram analysis of the crude supernatant and cell extract showed that strain SH-1 produced at least 3 agar-degrading enzymes with molecular weights of 15, 35, and 52 KD. Thinlayer chromatography (TLC) analysis also suggested that HS-1 produces ${\beta}$-agarase to degrade agarose to neoagarooligosaccharides.