• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.377-387
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• 2021

Fecal contamination levels of discharge water from inland pollution sources were investigated in Iwon-myeon (Taean-gun), South Korea. Gram-negative bacteria were isolated during the investigation and the antimicrobial resistance patterns of the isolates were examined to estimate their impact on the coastal environment. The ranges of total coliform and fecal coliform of 12 samples from four major inland pollution sources were 79-490,000 MPN/100 mL and 2.0-490,000 MPN/100 mL, respectively, with the highest level of fecal contamination at Station No. 3. A total of 137 strains (14 genus) were isolated, of which 86 strains (62.8%) were Enterobacteriaceae. The identified isolates were as follows: Pseudomonas spp. (35 strains), Klebsiella spp. (20 strains), Serratia spp. (20 strains), and Escherichia spp. (19 strains). The isolated Gram-negative bacteria showed the highest antimicrobial resistance to ampicillin (81.8%), followed by amoxicillin/clavulanic acid (64.2%), ceftiofur (61.3%), and cefoxitin (59.1%). Antimicrobials in which less than 10% of isolates showed antimicrobial resistance were ciprofloxacin (3.6%) and gentamicin (2.2%). Resistance to one or more antimicrobials was observed in 121 strains (88.3%) and 84 strains (61.3%) showed a tendency for multiple antimicrobial resistance.

• Journal of Environmental Health Sciences
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• v.31 no.1
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2005.10a
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• pp.83-84
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• 2005

• Journal of Ecology and Environment
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• v.48 no.1
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• pp.17-23
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• 2024

Background: Honey bees play a crucial role in pollination and ecological balance. Apis mellifera L. colonies, especially those located in specific geographic regions, such as the palm garden in Eastern Thailand, are susceptible to potential threats from microbial contaminants. Understanding and detecting microbial organisms in these beehives is essential for the preservation of bee health, honey production, and the broader ecosystem. However, the problem of microbial infection and antibiotic-resistant bacteria is more severe and continuously increasing, resulting in a health, economic, and social crisis. The purpose of this study is to determine the prevalence of microorganisms in A. mellifera beehives in palm gardens in Rayong province, Eastern Thailand. Results: Ten swabs in transport media were swabbed and obtained from different parts of each beehive (1 swab per beehive), for a total of 10 hives. Traditional microbial culture-based methods, biochemical tests, and antimicrobial susceptibility (disc-diffusion) tests were used to detect microbial organisms and antibiotic resistance in bacteria. The swab tests from nine beehives resulted in the detection of Gram-positive bacteria (63.64%), Gram-negative bacteria (27.27%), and fungi/yeast (9.09%). These microorganisms are classified as a group of coagulase-negative Staphylococcus spp. and made up 40.91% of the bacteria discovered. Other bacteria found were Coryneform bacteria (13.64%), Pantoea spp. (13.64%), Bacillus spp. (9.09%), yeast (9.09%), glucose non-fermentative Gram-negative bacilli (9.09%), and Pseudomonas spp. (4.55%). However, due to the traditional culture-based and 0biochemical tests usually used to identify the microbial organisms in clinical specimens and the limitation of identifying some environmental microbial species, the results of the antimicrobial susceptibility test cannot reveal if the organism is resistant or susceptible to the drug. Nevertheless, drug-sensitive inhibition zones were formed with each antibiotic agent. Conclusions: Overall, the study supports prevention, healthcare, and public health systems. The contamination of microorganisms in the beehives may affect the quality of honey and other bee products or even the health of the beekeeper. To avoid this kind of contamination, it is therefore necessary to wear personal protective equipment while harvesting honey and other bee products.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.437-442
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• 2022

Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

• Journal of environmental and Sanitary engineering
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• v.7 no.2
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• pp.111-128
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• 1992

According to the increase of population and industrialization, the quality of our drinking water are becoming worse by the contamination of resources, production of THM and other halogenated hydrocarbons during the purifying process, the problem of corroded water supplying pipeline, and the water reservoir tanks, Many people choose groundwater to drink instead of city tap water, but sometimes we get report about groundwater contamination by wastes, swage, septic tank, etc. It is reported that in U. S. over 20% of population are drinking groundwater, but U. S EPA reported the groundwater contamination by pesticides, herbicides, fungicides, fertilizer, and various chemical substances. Craun, et at announced the groundwater contamination by bacteria which are related with poor installation of septic tank. Johnson and Kross mentioned aboutmethemoglobinemia by NO3-N originated from human and animal feces, organic chemicals, and fertilizer, and as the results the infant mortality could be risen. Some scientist also reported the high concentration of metals in groundwaters and some cation and anions, and volatile organic compou nds. Authors investigated 80 groundwaters in urban, agricultural, and industrial area during last 3 month(June - August) to check any drinking water quality parameters are exceeding the standards. The results were as follow. 1, The average value of ammonia nitrate were within the standard, but 11.76% of urban area were exceeded the 10 rpm standard, in agricultural area 42.3175 were exceeded, and in industrial area 20.2% were exceeded the drinking water standard of 10 ppm. the highest concentration was 29.37 ppd in industrial area. 2. The mean value of metals is not exceeded the standard, but there were some groundwater whose Mn value was 0.424 ppm(standard is 0,3 ppm) in urban area, 0.737 rpm in agricultural area, and 5.188 ppm in industrial area. The highest Zn value was 1.221 ppm (standard is 1.0 ppm)was found in industrial area. 3. The percentage of contamination by general bacteria was 8.82% in urban area, 15.38% in agricultural area, and 15.00% in industrial area. Escherichia coil group was also contaminated by 35.29% in urban area, 30.76% in agricultural area, and 30.00% in industrial area. 4, The pH value was within the standard which means there was no influence by acid or alkali chemicals, nor acid rain Through the above results, all the groundwater should be tested to check the safety for drinking water and should make some alternative methods suitable for drink.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.179-191
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• 2007

The purpose of this study was to monitor and compare the contamination levels of heterotrophic bacteria and pathogenic bacteria (total coliforms, Escherichia coli O157:H7, Salmonella spp., Vibrio parachaemolyticus, Staphylococcus aureus and Bacillus cereus). The samples collected at fish farms located in the Jeju-island were investigated from March to August in 2006. The contamination levels of S. aureus, B. cereus and Salmonella spp. ranged $0-3.3{\times}10^2 CFU/ml,\;0-2.2{\times}10^2 CFU/ml\;and\;0-5.1{\times}10^1CFU/ml$, respectively, and 85% of moist pellet feeds were contaminated with S. aureus, B. cereus and total coliforms. But total coliforms and E. coli O157:H7 were not detected in oliver flounder (Paralichthys olivaceus). For the production of safe oliver flounder (Paralichthys olivaceus), education of sanitation for employees, control of fish feed, and continuous monitoring for microorganism will be required.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.510-517
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• 2014

The purpose of this study was to analyze microbial hazards for cultivation environments and personal hygiene of strawberry and tomato farms at the growth and harvesting stage. Samples were collected from thirty strawberry farms and forty tomato farms located in Korea and tested for Staphylococcus aureus and Bacillus cereus. To investigate the change in the distribution of the S. aureus and B. cereus, a total of 4,284 samples including air born, soil or medium, mulching film, harvest basket, groves and irrigation water etc. were collected from eight strawberry farms and nine tomato farms for one year. As a result, total S. aureus and B. cereus in all samples were detected. Among the total bacteria of strawberry farms, S. aureus (glove: $0{\sim}2.1Log\;CFU/100cm^2$, harvest basket: $0{\sim}3.0Log\;CFU/100cm^2$, soil or culture media: 0~4.1 Log CFU/g, mulching film: $0{\sim}3.8Log\;CFU/100cm^2$), B. cereus (glove: $0{\sim}2.8Log\;CFU/100cm^2$, harvest basket: $0{\sim}4.8Log\;CFU/100cm^2$, soil or culture media: 0~5.3 Log CFU/g, mulching film: $0{\sim}4.5Log\;CFU/100cm^2$) were detected in all samples. The total bacteria of tomato farms, S. aureus (glove: $0{\sim}4.0Log\;CFU/100cm^2$, harvest basket: $0{\sim}5.0Log\;CFU/100cm^2$, soil or culture media: 0~6.1 Log CFU/g, mulching film: $0{\sim}4.0Log\;CFU/100cm^2$), B. cereus (glove: $0{\sim}4.0Log\;CFU/100cm^2$, harvest basket: $0{\sim}4.3Log\;CFU/100cm^2$, soil or culture media: 0~5.9 Log CFU/g, mulching film: $0{\sim}4.7Log\;CFU/100cm^2$) were detected in all samples. The contamination of S. aureus and B. cereus were detected in soil, mulching film and harvest basket from planting until harvest to processing, with the highest count recorded from the soil. But S. aureus and B. cereus were not detected in irrigation water samples. The incidence of S. aureus and B. cereus in hydroponics culture farm were less than those in soil culture. The amount of S. aureus and B. cereus detected in strawberry and tomato farms were less than the minimum amount required to produce a toxin that induces food poisoning. In this way, the degree of contamination of food poisoning bacteria was lower in the production environment of the Korea strawberry and tomato, but problems can be caused by post-harvest management method. These results will be used as fundamental data to create a manual for sanitary agricultural environment management, and post-harvest management should be performed to reduce the contamination of hazardous microorganisms.

• Fire Science and Engineering
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• v.30 no.6
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• pp.137-141
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• 2016

Cross contamination between a patient and rescuer or CPR trainees can occur when performing mouth to mouth ventilation during cardiopulmonary resuscitation (CPR). On the other hand, there has been a lack of research on the filtration efficacy of face shields that are designed to protect people from cross-contamination. This study aims to secure the safety of rescuers from communicable diseases in pre-hospital emergency settings and CPR trainees by verifying the protective effects of face shields. The FA shield and CM Shield were used to verify the safety. The bacteria collected from filters used by CPR trainees were incubated. These incubated bacteria were smeared onto the new filters, and were then blown out through the filters using a Bag Valve Mask (BVM) and the pathogens at the front and the back of the filters were checked. While the FA shield was effective in preventing the transmission of pathogens, the CM shield did not prevent the transmission of pathogens. Therefore, some of face shields that received national certification are ineffective in preventing cross-contamination. Accordingly, it is necessary to verify the safety of other face shields used domestically.