• 한국식품저장유통학회지
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• 제12권1호
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• pp.28-35
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• 2005

저장온도는 닭고기 가슴살의 미생물학적 품질에 유의적 영향을 주었다. $30^{\circ}C$에서 저장된 비조사시료에서 총균수와 대장균수는 저장후 3일 동안 현저히 증가하였고, 10 kGy 이상의 감마선조사에 의하여 사멸되었다. $5^{\circ}C$에서 저장된 시료의 총균수와 대장균수는 5 kGy이상의 감마선조사에 의하여 검출제한(< 2 log CFU/g) 미만으로 감소되었다. 일반적으로 비조사시료와 조사시료 간의 TBA값에는 유의적 차이가 없었으며, 2주 동안의 $5^{\circ}C$ 저장에서 조사시료의 IBA값은 비조사시료의 IBA 값에 비해 뚜렷한 증가를 보이지 않았다. 차이식별검사와 수용도검사의 결과에 따르면, 10 kGy의 감마선조사로도 닭고기 가슴살의 관능적인 품질은 비조사된 시료의 품질과 뚜렷한 차이가 없었다. 감마선조사는 단체급식용 닭고기 가슴살의 품질을 개선하는 효과적인 수단이라는 사실을 알 수 있었다. 또한 감마선조사는 닭고기 가슴살에서의 돌연변이를 유발하지 않는 것으 For these reasons, there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.로 판단된다.

• 한국동물위생학회지
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• 제34권4호
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• pp.409-416
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• 2011

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

• 한국축산식품학회지
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• 제34권5호
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• pp.591-596
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• 2014

This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ${\geq}$ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.

• 한국환경보건학회지
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• 제36권2호
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• pp.95-107
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• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• 한국식품영양학회지
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• 제10권2호
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• pp.263-267
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• 1997

본 연구는 4$^{\circ}C$ 냉장조건에서 신선한 돔포의 미생물학적 저장 안정성 증진을 목적으로 초산, 유산 및 구연산 침지법을 이용하여 호기성 부패세균의 증식억제에 대한 영향을 조사하였다. 4개의 처리구로 만든 돔포는 각 0.25~1.0%의 초산, 유산 및 구연산의 위생수에서 5분 침지 후 처리구별로 플라스틱 저장백에 넣은 다음 실험에 사용하였다. 대조구는 수돗물에 5분간 침지하여 사용하였다. 각각의 2반복 시료는 4$^{\circ}C$, 12일 저장하면서 3일 간격으로 취한 다음 분석에 사용하였다. 0.25~1.0%(v/v) 초산 처리구는 4$^{\circ}C$, 12일 저장 동안 호기성 부패세균의 증식을 억제하는 데 효과적이었다. 0.25~1.0%(v/v) 유산 처리구 그리고 0.5~1.0%(w/v) 구연산 처리구는 각각 4$^{\circ}C$, 저장 9일 동안 호기성 부패세균의 증식을 억제하는데 효과적이었다. 돔포의 냉장 동안 초산처리구의 미생물학적 저장 안정성이 가장 높게 평가되었다.

• 한국동물위생학회지
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• 제36권3호
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• pp.203-208
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• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• 한국축산식품학회지
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• 제38권3호
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• pp.487-497
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• 2018

Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide ($ClO_2$) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg's surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and $ClO_2$ gas disinfection. Application of 40 ppm $ClO_2$ gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn't observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm $ClO_2$ had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm $ClO_2$ gas treatment, though the value was decreased at high concentration of 160 ppm $ClO_2$ gas. From these results, we recommend that $ClO_2$ gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1072-1077
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• 2007

Bacterial endospores, especially those of Bacillus and Clostridium genera, are the target of sterilization in various foods. We used Bacillus subtilis ATCC 6633 spores to screen novel antimicrobial substances against spores from medicinal plants. We collected 79 types of plant samples, comprising 42 types of herbs and spices and 37 types of medicinal plants used in traditional medicine in Korea and China. At a concentration of 1%(w/v), only 14 of the ethanol extracts exhibited antimicrobial activity against B. subtilis spores of at least 90%. Crude extracts of Torilis japonica, Gardenia jasminoides, Plantago asiatica, Fritllaria, and Arctium lappa showed particularly high sporicidal activities, reducing the spore count by about 99%. Consideration of several factors, including antimicrobial activity, extraction yields, and costs of raw materials, resulted in the selection of T. japonica, G. jasminoides, A. lappa, and Coriandrum sativum for the final screening of novel antimicrobial substances. Verification tests repeated 10 times over a 4-month period showed that the ethanol extract of T. japonica fruit reduced aerobic plate counts of B. subtilis spores the most, from $10^7$ to $10^4\;CFU/mL$ (99.9%) and with a standard deviation of 0.21%, indicating that this fruit is the most suitable for developing a novel antimicrobial substance for inactivating B. subtilis spores.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.12-18
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• 2000

경제적이면서 효과적인 항균성 필름의 생산방법으로서 corona 저려한 저밀도 폴리에틸렌 (LOPE) 필름에 천연항균성 물질을 코팅하는 방법을 개발하고, 이를 딸기의 포장에 적용하였다. 보다 안정한 항균제 코팅 필름의 생산을 위하여 결착제와 함께 코팅한 필름의 생산방법을 검토한 결과, polyamide수지용 과 항균생 물질을 함께 코팅함에 의하여 안정한 코팅을 행성할 수 있었다. 이의 항균성을 미생물 평판 배지 상에서 확인한 결과, 1% 자몽종자추출물로 코팅한 LDPE필름이 Escherichia coli, Staphylococcus aureus, Bacullus subtilis, Bacillus cereus, Leuconostoc mesenteroides, Micrococcus flavus, Saccharomyces cerevisiae 균주에 대해서 항균활성을 보여서 가장 우수하였다. 반면에 10% 대황추출물 코팅한 필름은 오직 M fiav$\mu$s에 대해서만 항균성올 보였고, 10% 대황추출물 코팅 필름은 실험에 사용된 10균주에 대해서 항균성을 나타내지 많았다. 결착제를 이용한 향균제 코팅필름은 딸기의 포장에 적용시 환경기체조절 포장에 작용하였을 때에 포장내에 $O_2$ 1.4-5.5%, $O_2$ 5.7~7.9%의 범위를 형성시켰으며, 비슷한 기체조성을 가진 일반 LDPE필름의 밀봉포장에 비해서 호기성 박테리아와 효모/곰팡이의 생육을 억제하였으나, 부패율 억제에는 뚜렷한 효과를 보이지는 않았다.

• 한국식품영양과학회지
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• 제33권5호
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• pp.894-898
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• 2004

본 연구에서는 방사선 조사 기술을 이용하여 에너지 밀도가 증대되고 미생물학적으로 안전한 이유식의 공급을 위해 쌀미음의 적절한 방사선 조사 시기 및 선량을 결정하였다. 쌀과 쌀미음에 각각 0, 2.5, 5, 7.5, 10, 15, 20 kGy로 감마선 조사한 후 물성특성과 총균수를 측정하였다. 쌀과 쌀미음에 2.5 kGy선량으로 감마선 조사하는 경우 점성이 각각 22%, 98%로 감소하였다. 저장 2주째 비조사구의 총균수는 6 log CFU/g이었으나, 2.5 kGy 조사구의 경우 3 log CFU/g 수준을 유지하였으며 7.5 kGy 조사구의 경우 저장기간 동안 어떠한 미생물도 검출되지 않았다. 따라서 총고형분 함량을 증대시키기 위해서는 점성저하와 미생물학적인 측면을 고려하여 쌀미음 상태에서 감마선 조사하는 것이 적절할 것으로 사료되며, 이유식의 에너지밀도를 증대시키기 위한 기술의 일환으로 감마선 조사 기술의 이용가능성을 시사하는 바이다.