• 대한영양사협회학술지
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• 제19권3호
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• 한국환경보건학회지
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• 제32권4호
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• pp.316-323
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• 2006

This study was performed to assess the microbial contamination level for the processing of sandwich products in the middle of Gyeongnam province from December 2004 to January 2005. A total of 85 samples were collected from 5 sandwich shops. These samples were tested sanitary indication bacteria, such as aerobic Plate count(APC), coliforms, and Escherchia coli and pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of APC and coliform count ranged 0-4.59 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand) and 0-3.86 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand), respectively. Especially, the highly contaminated items for APC were confirmed 1.64-4.59 $log_{10}$ CFU/g to employees', raw materials and sandwich in all items. Escherichia coli was isolated from 5 samples. Listeria monocytogenes and Staphylococcus aureus were detected in 1 sample and 11 samples from utensil, raw materials and sandwiches, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. For the production of safety sandwich, education of sanitation for employees, control of raw materials, and continuous monitoring for microorganism will be required.

• 한국동물위생학회지
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• 제36권3호
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• pp.209-216
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• 2013

A total of 301 samples of bovine liver, spleen and omasum were collected from butchers and restaurants in Gwangju, Korea during 2012 and all samples were subjected to bacteriological examination and antibiotic residues. Also, this study was performed to survey the consciousness for hygiene of livestock workers who are handling bovine by-products in Gwangju. The detection rate of aerobic plate count (APC) was higher in summer than in other seasons in all by-products (P=0.000). The detection rate of E. coli count was lower in the liver than the spleen and omasum (P=0.000). Twenty four of the samples (8.0%) were contaminated with S. aureus while one spleen sample (0.3%) was contaminated with L. monocytogenes and finally 10 (3.3%) of the liver and omasum samples were contaminated with Cl. perfringens. Five of the twenty-four S. aureus isolates harbored enterotoxin gene. However, the cpe gene of Cl. perfingens was not detected among any of the 10 isolates. Antibiotic residues were not detected in the liver samples. The consciousness survey's results showed that most of them (58.8%) were safe.

• 한국식품저장유통학회지
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• 제18권4호
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• pp.429-435
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• 2011

The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water ($O_3$), 15 ppm chlorine dioxide solution ($ClO_2$) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 ${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with $O_3$ showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of $CO_2$ in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of $O_3$ and $ClO_2$. Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.

• 한국동물위생학회지
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• 제35권4호
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• pp.313-319
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• 2012

Consumer's preference and microbial inspections on fresh raw beef were carried out to understand the actual market status in Gwanju, Korea. Over 15 questions on questionnaire by 1,111 randomly selected respondents between April and May in 2011, results showed 65.5% positive on eating fresh raw beef, 63.8% negative on good hygiene condition of fresh raw beef, and 72.5% positive on the secure of the hygiene-safety for priority program, respectively. For microbial inspections, a total of 302 samples were collected from fresh raw beef purchased from slaughterhouse (n=122), transport (n=69) and consumer (n=81) stage, from lettuce (n=30) at consumer stage. The aerobic plate count (APC), E. coli count and food borne bacteria such as Salmonella spp., Listeria monocytogenes, Staphylococcus(S.) aureus and E. coli O157:H7 were tested in the samples. As results, the level of count on APC of fresh raw beef ranged $6{\times}10^1{\sim}1.8{\times}10^5CFU/g$ from slaughterhouse, $2{\times}10^2{\sim}8.3{\times}10^5CFU/g$ from transport stage and $1{\times}10^2{\sim}4{\times}10^5CFU/g$ from consumer stage. The level of count on E. coli of fresh raw beef ranged $1{\sim}9{\times}10^1CFU/g$ from slaughterhouse, $1{\sim}7{\times}10CFU/g$ from transport stage and $1{\sim}5.5{\times}10CFU/g$ from consumer stage. In total, 26 S. aureus were isolated, 10 (14.5%) from fresh raw beef at transport stage, 12 (14.8%) from fresh raw beef and 4 (13.3%) from lettuce at consumer stage. Enterotoxin of S. aureus was not detected among 26 isolates. All S. aureus isolates were typed using a DiversiLab$^{TM}$ rep-PCR system for genetic similarity test, showing over 95% of genetic relationship amon isolates.

• 한국토양비료학회지
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• 제45권4호
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• pp.560-564
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• 2012

최근에 건강식품의 선호에 따라 신선 채소류 등의 소비가 증가하면서 농산물의 안전성에 대한 관심이 점점 증가하고 있다. 이에 본 연구는 국내 유통 중인 유기농 채소류를 구입하여 총균수, Salmonella spp., E. coli O157:H7, S. aureus, L. monocytogenes, Y. enterocolitica 등의 병원성 미생물의 오염도를 분석하고 유기농산물의 식중독균에 대한 잠재적인 위험성을 평가하는 기초자료에 도움을 주고자 수행하였다. 유기농 채소류 4종의 일반 세균수 수준을 비교한 결과 오이의 일반 세균수 수준이 가장 높았고, 토마토의 일반 세균수는 가장 낮았다. 유기농 채소 중 깻잎의 일반 세균수는 $4.2{\sim}7.7log\;CFU\;g^{-1}$, 상추는 $5.0{\sim}8.0log\;CFU\;g^{-1}$, 토마토는 $4.0{\sim}7.5log\;CFU\;g^{-1}$, 오이는 $6.6{\sim}8.6log\;CFU\;g^{-1}$ 범위였다. 유기농 채소에서 Salmonella spp., E. coli O157:H7, S. aureus, L. monocytogenes, Y. enterocolitica 등은 검출되지 않았다. 일반 세균수는 관행 농산물과 비슷한 수준을 보였으며 병원성 미생물은 전혀 검출되지 않았기 때문에 식중독균 오염수준은 극히 낮을 것이라고 생각한다. 그런데 오염될 수 있는 가능성이 있으므로 생산, 유통 단계에서 주의 깊은 관리가 필요하다고 판단된다.

• 한국식품위생안전성학회지
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• 제17권4호
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• pp.193-200
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• 2002

Cochlodinium polykrikoides 적조로 폐사한 어류를 식품원료나 사료로 이용하기 위한 기초연구의 일환으로 방어(Seriola quinqueradiata), 넙치(Paralichthys olivaceus) 및 조피볼락(Sebastes schlegeli) 등 양식어류 3종을 이 적조에 노출하여 치사시켰다. 이 치사어류를 동 적조수에 저장하면서 저장시간에 따른 생균수, 휘발성염기질소 및 관능적 변화 등을 공기 중에서 질식시킨 후 신선한 해수에 저장한 어류와 비교하였다. 시험어 근육중 생균수는 저장 6시간 이후부터 증가하는 경향을 보였고, 휘발성염기질소는 지속적으로 증가하는 경향이었다. 치사 후 해수에 저장된 각 시험어 근육중 휘발성염기질소 및 생균수 함량의 변화는 적조해수에서 치사.저장한 시험구가 공기 중에서 질식시킨 대조구보다 약간 빠른 증가 경향을 보였으나, 시험구와 대조구간의 관능적 변화의 차이는 뚜렷하지 않았다. 적조로 폐사한 어류 3종을 해수에 저장하였을 때 12시간이 경과하여도 근육에서 초기 부패단계의 기준인 VBN 30 mg/100g 및 생균수 $10^{5}$ CFU/g을 초과하지는 않았으나 관능적 변화는 6시간 이후에는 변화가 나타나 적조 폐사어는 6시간 이내에 처리하여야 할 것으로 판단되었다.

• 한국식품저장유통학회지
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• 제12권4호
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• pp.317-322
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• 2005

일회용 주방용품의 미생물학적 안전성 확보를 위한 연구의 일환으로 17개 제품군, 총 51종의 일회용 주방용품에 대한 미생물 오염도 평가와 함께 오염된 미생물을 효과적으로 살균할 수 있는 방안으로 감마선 살균 방법을 적용하였다. 일반호기성세균, 대장균군, 곰팡이 Salmonella의 오염도 평가 결과, 대장균군과 Salmonella는 거의 검출되지 않았으나 일반호기성 세균은 전체 시료의 약$50\%$에서 $10^1{\sim}10^2\;CFU/100\;cm^2$ 수준으로 검출되어 일회용 주방용품의 위생화가 필요함을 확인하였다. 일회용 주방용품에 오염된 미생물의 감마선 살균 결과 3 kGy의 조사선량에서 미생물이 검출되지 않았다.

• 한국축산식품학회지
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• 제30권1호
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• pp.141-147
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• 2010

극한 환경에서 취식이 가능하도록 안전성 및 기호성이 확보된 덮밥 소스류 개발을 위한 기초연구로 많이 소비되고 있는 화닭 덮밥소스의 위생화를 위해 감마선 조사 기술을 적용하고 레토르트 살균과의 비교연구를 진행하였다. 화닭 덮밥 소스의 미생물 오염도 평가 결과 레토르트 비처리군은 총세균수가 4.5 log CFU/g 검출되었고 레토르트 처리군은 2.1 log CFU/g의 총 세균이 검출되었다. 반면 3 kGy의 감마선 처리군 에서는 검출한계 이하의 세균이 검출되었다. 검출된 미생물을 동정한 결과 Bacillus spp.로 확인되었으며, B. cereus 및 B. subtilis에 대한 방사선 감수성 측정 결과 각각 0.39 및 0.28 kGy로 확인되었다. SOS chromotest를 이용한 유전독성학적 안전성 평가 결과 감마선 조사에 의한 돌연변이원성은 관찰되지 않았다. 이상의 결과를 종합하여 볼 때, 화닭 덮밥 소스의 효과적인 위생화를 위하여 3 kGy의 감마선 조사처리가 레토르트 처리보다 효과적으로 미생물을 사멸하는 것으로 확인되었다.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.