• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.189-195
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• 2000

Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

• Korean Journal of Veterinary Service
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• v.22 no.4
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• pp.411-418
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• 1999

In this studies, the ability of chlorine and lactic acid to reduce bacterial population of the pathogenic microorganisms were examined on artificially inoculated chicken skin. About 10$^{5}$ cells of staphylococcus aureus, salmonella enteritidis, listeria monocytogenes and escherichia coli O157:H7 were inoculated in chicken skin. The contaminated samples were washed for 1 min with sodium hypochlorite solutions that contained 2, 5, 10, 20 and 50mg/$\ell$ available chlorine and counted number of the agents. Viable population were no significantly difference (p$\geq$0.05) between concentration of chlorine and strains of the pathogens. In the samples inoculated with pathogens were washed in 20mg/$\ell$ chlorine and then stored at $^5{\circ}C$ for up to 10 days, the initial counts of psychrotrophs and aerobic plate counts were 4.02 to 4.36 log cfu/$\textrm{cm}^2$ and increased slightly in course of time. But 10 days after, the pathogens were a little reduced from 3.66~4.91 log cfu/$\textrm{cm}^2$ to 2.54~4.66 log cfu/$\textrm{cm}^2$. In the case of washed skin with solution of 20mg/$\ell$ chlorine and 0.5% lactic acid then store at $^5{\circ}C$ for up to 10 days, population of psychrotrophs and aerobic plate counts on chicken skin were markedly reduced immediately after treatment, but the numbers of contaminants were slightly increased after 6 and 8 days. Specifically, numbers of St aureus, S enteritidis, L monocytogenes and E coli O157:H7 were reduced to 0.5, 0.4, 0.3 and 1.15 log cfu/$\textrm{cm}^2$ after 10 days of storage, respectively, on aerobic plate counts.

• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.49-61
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• 2010

The purpose of this study was to determine basic information on the microbiological quality of environmentally friendly vegetables used in school foodservices. Comparisons were made on the microbiological quality of eight different kinds of vegetables grown by environmentally friendly agricultural methods and ordinary agricultural methods to determine if there were significant differences. In the raw materials, aerobic plate counts were as follows: lettuce 4.58~7.43 log CFU/g, winter plowing chinese cabbage 5.61~7.36 log CFU/g, Korean leek 5.81 log CFU/g to TNTC (too numerous to Count), cabbage 5.93~6.43 log CFU/g, sesame leaves 3.15~5.23 log CFU/g, cucumber 5.00~5.79 log CFU/g, cherry tomato 2.96~5.40 log CFU/g, paprika 1.30~3.52 log CFU/g. In the comparison of the microbiological quality between environmentally friendly and ordinary agricultural vegetables, their acceptable ratio was the same (81.3%) and the mean aerobic plate counts was not significantly different. In the comparison of the microbiological quality between the leafy vegetables and the fruity vegetables, the fruity vegetables had a 100% acceptable ratio regardless of the agricultural method used to grow them, while the leafy vegetables had an acceptable ratio of 70%. In terms of the aerobic plate counts, the leafy vegetables had significantly higher counts; the leafy vegetables 5.87${\pm}$1.18 log CFU/g, the fruity vegetables 4.12${\pm}$1.54 log CFU/g.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.

• Korean Journal of Veterinary Service
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• v.21 no.2
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• pp.157-161
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• 1998

To get the information of sanitary develoment of beef and pork, we get the result of environmental specimens(slaughter house floors, sewage, etc) in laboratory. 1. After examination of bacterial infection on after-bleeding, after-dismemberment and final products at each stage of cattle slaughter process, we got log 3.80~7.48cfu/$\textrm{cm}^2$ of aerobic plate counts and log 2.60~5.23cfu/$\textrm{cm}^2$ of coliform counts or so from the carcasses after bleeding, but these count levels went down little bit after dismemberment but as we continued study to the final products, the count levels kept sililar in mumbers. 2. At the slaughter process of pigs, the aerobic plate counts and the coliform counts reached such high levels of log 5.59~8.80cfu/$\textrm{cm}^2$ and log 3.31~5.67cfu/$\textrm{cm}^2$, respectively, after bleeding, in general, these count diminished in a big way after scalding, but they increased just little bit from dismemberment to final products. And there were few differences in the contamination levels on the final products no matter what seasonal contaminations after bleeding. 3. Test revealed very low levels of cell counts both on the aerobic plate counts of washing water and in the coliform counts, the former was log 1.00~2.69cfu/$\textrm{cm}^2$ and the later was log 3.30~5.67cfu/$\textrm{cm}^2$, but the contamination levels on the beds of transfering vehicles for carcasses were very high as followes : the aerobic counts was log 4.23~7.20cfu/$\textrm{cm}^2$ and coliform counts was log 2.86~5.20cfu/$\textrm{cm}^2$. 4. Study showed the aeroboc plate counts and the coliform counts get to the highest levels in summer, the second highest one is in fall, the third in spring, lowest in winter. Resulting from the test results proven above we reached this kind of conclusion the bacterial contaminations on eatable carcasses were upto hygienic treatment of carcasses and cleaniness of transfering vehicles at the final stop of slaughter processes rather than upto at any stage of slaughter processes. Therefore we have got to establish alternatives immediately to develo sanitary quality of meat and pork.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.240-248
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• 2014

In this study, we analyzed 24 pieces ($4{\times}3{\times}2$) of pork jerky produced using raw meat and we then randomly assigned the hind leg meat to a treatment group. In addition, the effects of storage according to aerobic plate counts and sensory evaluation on pork jerky were examined. Form the results, We found that volatile basic nitrogen (VBN) content and aerobic plate counts of pork jerky gradually increased with increased storage time, ; moreover, there was a significant difference between the treatment groups and the control group (p<0.01). However, the counts did not increase as significantly in the ginseng powder group (B), as compared to the ginger powder group (A) (p<0.05). The sensory evaluation of pork jerky peaked during the second week of storage in all treatment groups, after which these characteristics gradually decreased (p<0.05). In addition, these characteristics were generally higher in the control group, compared to the treatment groups. When comparing the ginseng powder addition group (B) and ginger powder-addition group (A), only color was significantly higher in the ginger powder group. Based on this study as well as previous studies, storage of pork jerky significantly affects the sensory evaluation of raw pork. Ginger powder may have a more beneficial effect than other treatments on the sensory evaluation. Additionally, in all treatment groups, sensory characteristics were significantly higher in the ginger treated groups than in those of the ginseng-treated groups.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.294-300
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• 2005

Contents of total aerobic bacteria, coliform, Escherichia coli, yeast, mold, and Staphylococcus aureus in meat, dairy, and fishery products were analyzed by dry rehydratable film method using 3M $Petrifilm^{TM}$ and compared against those obtained through conventional method. Two methods showed high correlations of 0.990-0.999, 0.975-0.999, 0.979-0.987, 0.978-0.984, and 0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli, and S. aureus, respectively; therefore, dry rehydratable film method using 3M $Petrifilm^{TM}$ offers acceptable alternative to conventional method for enumeration of microorganisms in meat, dairy, and fishery products.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.1
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• pp.54-57
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• 2003

H$_2$-producing bacteria were isolated from anaerobic granular sludge. Out of 72 colonies (36 grown under aerobic conditions and 36 under anaerobic conditions) arbitrarily chosen from the agar plate cultures of a Suspended sludge, 34 colonies (15 under aerobic conditions and 19 under anaerobic conditions) produced H2 under anaerobic conditions. Based on various biochemical tests and microscopic observations, they were classified into 13 groups and tentatively identified as follows: From aerobic isolates, Aeromonar spp. (7 strains), Pseudomonas spp. (3 strains), and Vibrio spp. (5 strains); from anaerobic isolates, Actinomyces spp. (11 Strains), Clostridium 5pp. (7 strains). and Porphyromonas sp. When glucose was used as the carbon substrate, all isolates showed a similar cell density and a H$_2$ production yield in the batch cultivations after 12 h (2.24-2.74 OD at 600 nm and 1.02-1.22 mol H$_2$/mol glucose, respectively). The major fermentation by-products were ethanol and acetate for the aerobic isolates, and ethanol, acetate and propionate for the anaerobic isolates. This study demonstrated that several H$_2$ producers in an anaerobic granular sludge exist En large proportions and their performance in terms of H$_2$ production is quite similar.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.