• Journal of Pharmaceutical Investigation
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• v.3 no.4
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• pp.16-27
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• 1973

An investigation was carried out on a basis of the examination with a view to detecting the degree of microbial contamination for the 82 samples collected from the locally-sold liquid preparations. The results obtained are summarized as follows ; 1. Total viable Bacteria(TVB) per ml. in test sample shows min. 0 and Max. $8.0{\times}10^5$. Among the test samples, 2 items of Herb medicines have shown the highest bacterial contamination degree. 2. The number of unsuitable products are 9(11.0%) of the 82 items tested. Comparing with the study of 1971 (18 or 23.4% of 77 items), this fact suggests that the more than 50% decreasing tendency has come from the technical preventive efforts on bacterial contamination. 3. E. coli, Staph. aureus, and Pseudomonas aeruginosa could not be detected with the test sample. 4. The number of confirmable mycotic contamination in the test samples has been revealed as 17 items (20.7%). 5. Chiefly, the causative organisms of the contamination are proved to be bacilli and fungi broadly distributed in nature. 6. Generally, the neutrality of the pH had greatly increased the number of products unsuitable on the specification of TVB. pH >7.0 No. of unsuitable items 0/4 (0.0%) pH 6.0-7.0 No. of unsuitable items 4/9 (44.4%) pH 4.0-6.0 No. of unsuitable items 5/45(11.1%) pH <4.0 No. of unsuitable items 0/24(0.0%) 7. The viability of general bacteria has shown a rather decreasing tendency in time.

• Journal of dental hygiene science
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• v.18 no.5
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• pp.296-304
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• 2018

The purpose of this study was to propose a method for the effective management of toothbrush contamination. Toothbrush microbial contamination was analyzed according to the duration of toothbrush use, frequency of toothbrush use per day, and toothbrush storage location. We also analyzed the microbial reduction effect of vinegar, antimicrobial mouth rinse, bamboo salt, and baking soda, which are sterilization materials that can be easily used every day. We collected 45 toothbrushes from university dormitories from May to June 2018. To determine the degree of microbiological contamination with general bacteria, coliform bacteria, and Staphylococcus aureus, bristle samples were cultured at $36^{\circ}C$ for 24 hours using 3M$^{TM}$ Petrifilm plates and then measured based on Petrifilm evaluation criteria. Toothbrush microorganisms were analyzed according to the duration of use, frequency of use per day, storage location, and effect of each sterilization material. General bacteria, coliforms, and S. aureus contamination increased with frequency and duration of use (p<0.05). In particular, S. aureus showed a statistically significant increase to 36.15 CFU/ml after 1 month, 504.23 CFU/ml after 2 months, and 2,386.67 CFU/ml after 3 months (p<0.05). We found that 1% vinegar was the most effective substance for reducing general bacteria, coliforms, and S. aureus. In addition, 1% antimicrobial mouth rinse solution applied for 5 minutes was the most effective in reducing S. aureus. It is crucial to recognize the importance of toothbrush care and store toothbrushes in a dry place and replace them periodically. We recommend use of vinegar and antimicrobial mouth rinse solution to disinfect toothbrushes. These should be applied as a 1% solution for at least 1 minute. Proper care of toothbrushes is important in maintaining oral health as well as overall health. Instructions on toothbrush care should be given when teaching children or adults how to brush teeth.

• Journal of Korean society of Dental Hygiene
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• v.4 no.2
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• pp.255-263
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• 2004

One of the best way to prevent dental caries and periodontal disease is removing dental plaque. Toothbrushing is also one of the crucial ways to gel rid of dental plaque and improve dental hygiene. The purpose of th is study was to examine how many bacteria were attached to toothbrushes used by dental palque acidogenecity and related behaviors to toothbrush use. Subjects in this study were 30 college students in their twenties, on whom a survey was conducted to find out how they cleansed their toothbrushes, how long they cleaned toothbrushes after brushing, and how to keep them. And then dental palque acidogenecity by caries activity test was implemented and the number of bacteria attached to their toothbrushes was tested. The findings of the study were as follows : 1. Concerning correlations between dental palque acidogenecity and the number of remaining bacteria in the toothbrushes used by students, the number of bacteria was lower in the group of students with no caries activity than in the group with mild caries activity. 2. As for relations between the way of cleansing toothbrushes and the number of bacteria, there was no statistically significant gap between the group of students who wetted their toothbrushes with water and rubbed the heads of them and the group of students who just only wetted their toothbrushes with no further actions. 3. Regarding the relationship of toothbrush cleansing time to the number of bacteria, the number of bacteria was lower in the group of students who cleansed their toothbrushes for 15 seconds or more. 4. As to the influence of the number of toothbrush used by students, there was no significant difference between the group using just one toothbrush and the other group using two or more toothbrushes. 5. As for correlations between the way of keeping toothbrushes and the number of bacteria, no significant gap existed between the group thai kept their toothbrushes separately and the other that didn't.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.204-208
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• 2000

The contamination levels of food poisoning bacteria was investigated from 350 samples of beef, 338 samples of pork, and 360 samples of chicken during the period from March 1996 to October 1998. The contamination levels of pathogenic organisms were higher in refrigerated meat than packed frozen meat and were relatively higher in chicken and packed meat than in beef The highest level detected for each of the various pathogens was . less than 10,000 cfu/g for Staphylococcus aureus : less than 0.9 MPN/g for Salmonella and Literia monocytogenes: 7MPN/g for Campylobacter jejuni /coli. In the comparisions of cross- contamination ratio of tested meat for low species food poisoning bacteria 14.3% of beef, 23.5% of pork and 55.0% of chicken were contained only one species of pathogen, whereas 2.7 of beef, 5.6% of pork and 14.7% of chicken contained two species and 2.3% of pork contained a total of three species. Generally, pathogens was encounted higher isolation freguency in packed frozen chicken meat than in chilled chickens.

• Fisheries and Aquatic Sciences
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• v.22 no.11
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• pp.26.1-26.7
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• 2019

Background: The monitoring of pathogens of fishery auction markets is important to obtain safe fishery products regarding hygiene and sanitation. In this study, aerobic, coliform, Escherichia coli, and Vibrio cholerae were monitored in the fishery products and environmental samples obtained from fishery auction markets. Methods: The fishery products (flounder, octopus, skate, rock cod, sea bass, snail, monkfish, flatfish, comb pen shell, corb shell, conger eel, hairtail, croaker, and pilchard) were placed in filter bags, and the environmental samples (samples from the water tanks at the fishery auction markets, seawater from the fishery distribution vehicles, ice from wooden or plastic boxes, and surface samples from wooden and plastic boxes used for fish storage) were collected. Aerobic bacteria, E. coli, and coliform in the samples were enumerated on aerobic count plates and E. coli/coliform count plates, respectively. For V. cholerae O1 and V. cholerae non-O1 quantification, most probable number (MPN)-PCR analysis was performed. Results: Aerobic and coliform bacteria were detected in most samples, but E. coli was not detected. Wooden boxes were contaminated with high levels of aerobic and coliform bacteria in all seasons (spring, summer, and fall). During fall, V. cholerae non-O1 were detected in snails, hairtails, croakers, flatfishes, pilchards, plastic boxes, and water samples. Conclusions: These results indicate an increased prevalence of V. cholerae contamination in fishery products in fall, including food contact samples, which can be vehicles for cross-contamination.

• International Journal of Oral Biology
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• v.39 no.3
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• pp.137-143
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• 2014

Dental professionals are repeatedly exposed to many microorganisms present in both blood and saliva. Thus, dental professionals are at a greater risk of acquiring and spreading infections, and the implementation of infections control guidelines is necessary. Cellular phones have become a necessary device for communicating in hospitals. Cellular phones contaminated with bacteria may serve as a fomite in the transmission of pathogens by the hands of medical personnel. Nevertheless, studies about rate and levels of bacterial contamination of cellular phones have been extremely limited with regards to dental personnel. The purpose of this study was to identify bacterial flora on the cellular phones of dentists by a molecular biological method using the 16S rRNA cloning and sequencing method. We acquired total 200 clones from dentists' cell phones and identified the bacterial species. Pseudomonas (34.6%), Lactobacillus (18.5%), Azomonas (11.5%), and Janthinobacterium (6%) were the dominant genera on dentists' cell phones. The oral bacteria identified were Anaerococcus lactolyticus, Gibbsiella dentisursi, Lactobacills leiae, Streptococcus mitis, Streptococcus oligofermentans, and Streptococcus sanguinis. Pathogenic bacteria and opportunistic pathogens such as Carnobacterium funditum, Raoultella planticola, Shigella flexneri, Lactobacillus iners, Staphylococcus aureus, and Staphylococcus epidermidis were also identified.

• Journal of Environmental Health Sciences
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• v.33 no.4
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• pp.299-305
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• 2007

Distribution of fecal pollution indicator bacteria and environmental parameter were investigated of urban artificial lakes. An average concentration of temperature, pH, SS, DO, $COD_{Mn}$, T-P, T-N, Turbidity, Chl-a were $21.5^{\circ}C$, 8.07, 116.70 mg/l, 8.66 mg/l, 2.24 mg/1, 0.52 mg/l, 1.71mg/l, 80.54 NTU, and 52.12 mg/l respectively. From the results of bivariate correlation analysis, fecal contamination indicator bacteria were found to be mutually correlated. And turbidity and suspended solid were correlated. From the results of principal component analysis, four factors were extracted. And four factors of variance explained up to 81.5 percentage. Factor 1 was pollution pattern by fecal contamination, factor 2 was physical pollution pattern by pollution source, factor 3 was natural pollution by precipitation, and factor 4 was artificial pollution pattern by organism.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.135-144
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• 2021

This study determined the antibiotic resistance patterns of Escherichia coli and Staphylococcus aureus from the raw meat and feces of three game species from three different farms across South Africa. The Kirby-Bauer disk diffusion method was used according to the Clinical and Laboratory Standards Institute 2018 guidelines. E. coli was tested against ampicillin, ceftazidime, chloramphenicol, streptomycin, sulphafurazole and tetracycline. S. aureus was tested against tetracycline, erthromycin, vancomycin, penicillin, oxacillin and cefoxitin. There were no significant differences in the E. coli antibiotic resistance profiles between the meat and fecal samples (except towards ceftazidime where 5% of the meat isolates were resistant and 0% of the fecal isolates). The S. aureus meat isolates showed high (75%) resistance towards penicillin and on average, 13% were resistant to oxacillin/ cefoxitin, indicating methicillin resistance. The results from this study indicate that there is incidence of antibiotic resistant bacteria from the feces and meat of wildlife species across South Africa, suggesting that cross contamination of the meat occurred during slaughter by antibiotic resistant bacteria from the abattoir personnel or equipment and or from carcass fecal matter. In addition, the results highlight the importance of food safety and hygiene procedures during slaughter to prevent cross-contamination of antibiotic resistant bacteria, as well as pathogens, onto raw meat.

• Food Science and Preservation
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• v.20 no.3
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• pp.323-329
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• 2013

Strawberries are among the leading ready-to-eat agricultural products that have superior taste and nutrition. Thus, consumer concerns about the safety of eating strawberries are growing. To evaluate the contamination levels of strawberries according to their cultivation methods (nutriculture, pesticide-free culture and organic farming) and parts [fruit (flesh), stalk (pedunle) and leaf (calyx)], 1,020 parts of strawberry samples were collected at 12 farms in Nonsan-si and quantitatively or qualitatively examined for the indicators of food safety and food poisoning bacteria. The total aerobic bacteria count in the whole samples was 2.3~6.8 ${\log}_{10}$ CFU/g, and coliform bacteria were detected in 14.2% of the whole samples with a contamination level range of 2.1~4.5 log CFU/g. E. coli were detected in 0.9% of the whole samples with a contamination level range of 2.1~2.8 log CFU/g. The analysis of the bacterial levels according to the cultivation methods showed that the total aerobic bacteria and coliform counts were higher in the strawberries that were grown via organic farming than in those that were grown via nutriculture and pesticide-free culture. However, the E. coli counts of the strawberries that were grown via organic farming and via pesticide-free culture were similar and differed from that of the strawberries that were grown via nutriculture. The analysis of the contamination levels according to the parts of the strawberries showed that the total aerobic bacteria, coliform and E. coli counts of the fruits, stalks and leaves of the strawberries did not significantly differ. Staphylococcus aureus was detected in two organically grown strawberries, but Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were not detected in the whole samples. These results show that the bacterial contamination levels of the strawberries differed based on their cultivation methods. Thus, a suitable method of reducing the bacterial contamination levels of strawberries according to their farming methods is needed.

• Journal of Korean Ophthalmic Optics Society
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• v.18 no.2
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• pp.101-106
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• 2013

Purpose: This research was to evaluate the sterilization effectiveness for bacterial contamination by general cleaning method of glasses for vision correction. Methods: From 82 eyeglass wearers the number of bacteria before and after cleaning was counted to check the status of the eradication. Results: The results after ultrasonic cleaning by using the tap water did not showed change of bacterial species. Ultrasonic cleaning using the 70% rubbing alcohol showed cleaning of 46.2% of bacteria. Ultrasonic cleaning using the 70% rubbing alcohol after brushing with general detergent showed clearing of 85.7% of bacteria. Conclusions: When glasses were brushed with a detergent, opportunities infectious bacteria in glasses for vision correction were removed effectively. These results can be suggested as a guideline for management of clean glasses.