• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.999-1006
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• 2004

The selective media including NPC agar, DHL agar, MacConkey agar, and Cetrimide desoxycholate agar were compared to determine selectivity for the growth of bacteria Cetrimide desoxycholate agar was better than NPC agar, DHL agar, and MacConkey agar for the growth of psychrotrophic grarn-negatve bacteria including Pseudomonas. and for the inhibition of gram positive bacteria The specificity of resazurin reduction time test was investigated to determine post-pasteurization contamination of market milk. Equal volume of Cetrimide desoxycholate broth was added to market milk, which was then incubated at $21^{\circ}C$ for 18 hours. The growth of bacteria in the incubated milk was detected in resazurin reduction time test. The results in resazurin reduction time test and total bacteria number count of market milk after storage at $7^{\circ}C$ were relatively correlated each other. Pseudomonas was isolated most frequently from the market milk stored at $7^{\circ}C$ for 10 days, and Acinetobacter and Aeromonas followed. Acinetobacter, Pseudomonas and Enterobacter were frequently isolated from the mixture of market milk and Cetrimide desoxycholate broth incubated at $21^{\circ}C$ for 18hours in resazurin reduction time test.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.43-47
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• 2005

This study monitored and compared the contamination levels of total aerobic bacteria, coliforms, Escherichia coli, and L. monocytogenes of either lettuce, sesame leaf, or cucumber sampled from either 15 super markets(SM) or 21 traditional markets(TM) located in both Seoul and the southern part of Gyunggi. Contamination levels of total aerobic bacteria and coliforms in lettuce, sesame leaf, or cucumber from SM or TM were not (p>0.05) significantly different. The highest contamination levels of total aerobic bacteria were observed in lettuce and followed by sesame leaf and cucumber. The contamination levels of total aerobic bacteria in lettuce, sesame leafs, and cucumbers were $7.01{\pm}0.14\;log_{10}CFU/g(SM)$ and $7.10{\pm}0.11\;log_{10}CFU/g(TM)$, $6.69{\pm}0.20\;log_{10}CFU/g(SM)$ and $6.44{\pm}0.13\;log_{10}CFU/g(TM)$, and $5.37{\pm}0.25 \;log_{10}CFU/g(SM)$ and $5.27{\pm}0.19\;log_{10}CFU/g(TM)$, respectively. A similar pattern of contamination rank was observed with the coliforms in three vegetables as was observed with the total aerobic bacteria E. coli were not significantly (p>0.05) different between SM and TM and isolated over $30\%$ in lettuce and sesame leaf and below $10\%$ in cucumbers. L. monocytogenes were not detected in all three vegetables(ND: cucumber <3 CFU/g, lettuce and sesame leaf <10 CFU/g). The microbial contamination levels determined in the present study may be used as the primary data to execute microbial risk assessment of fresh vegetables.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.99-106
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• 2016

This study was aimed to assess microbiological contamination level of Liriope platyphylla farms (A, B, and C) located in Cheongyang, Chungnam province. Specimens sampled from those farms and L. platyphylla tuberous roots were assessed for sanitary indication bacteria such as total aerobic bacteria, coliforms, and Escherichia coli and pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Bacillus cereus, quantitatively and qualitatively. As a result, those farms are not contaminated by E. coli O157:H7, L. monocytogenes, Salmonella spp., at all. And S. aureus was only found qualitatively from workers' gloves at a farm. As a whole, those farms (soil, harvest container, harvester, cleanser, washing water and tray) were maintained in a low level of microbiological contamination. However a cleanser was contaminated by coliforms ($4.35log\;CFU/100cm^2$), and it is required to improve farm hygiene. Microbiological contamination level of L. platyphylla tuberous root was decreased in the postharvest process including washing and drying.

• Food Science and Preservation
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• v.18 no.1
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• pp.7-12
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• 2011

Paprika is a major export of Korea, but biosafety is important if exports are to grow. To date, few paprika biosafety data are available. We evaluated microbiological contamination of paprika, and determined bacterial levels with respect to storage temperature. Mean counts of total aerobic bacteria were $2.3{\pm}0.3\;log_{10}\;CFU/g$, but coliforms were not isolated. Staphylococcus aureus, Salmonella spp., Listeria spp., and Escherichia coli O157 were also not detected. When bacterial contamination of paprika stored at room temperature or $4^{\circ}C$ for 20 days was evaluated, the numbers of total aerobic bacteria peaked at 14-16 days at room temperature (4 times more than those of $4^{\circ}C$). However, aerobic bacteria grew slowly at $4^{\circ}C$. Coliforms were also detected twice at room temperature, but not upon storage at $4^{\circ}C$. The results indicate that the paprika exported from Korea is relatively biosafe. However, food hygiene issues must be addressed to reduce contamination during storage and distribution.

• Journal of the Korea Convergence Society
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• v.11 no.1
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• pp.51-56
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• 2020

It is going to select one X-ray generating device for diagnosis in a radiography laboratory at K university in Gangwon-do to detect bacteria on the surface contamination of tables, IP cassettes, and lead gowns for medical radiation shielding and to inform students of the need for proper disinfection control and hand hygiene. Then disinfection was carried out with tissue, tissue cleaner and 70% alchol and immediately collected with sterile cotton swabs to assess the contamination distribution status and disinfection effects of the surface. The results of measuring the degree of contamination on the surface showed that the largest number of bacteria were detected in Apron, and the evaluation of the disinfection effects according to surface contamination showed a noticeable effect at 70% Alcohol in IP Cassette, and the disinfection effect was the same for Apron. Therefore, in order to prevent bacterial infections among students, basic hand washing and regular disinfection should be performed before the practice to prevent infection.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.105-109
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• 2007

This study monitored and compared the contamination levels of total aerobic bacteria, coliform groups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3 department stores (DS) and 3 super markets (SM) located on seoul, Korea. Moreover this study was carried out to survey the concentrations of NaCl and heavy metal (lead; Pb) of the Shrimp Jeotgal. The contamination levels of total aerobic bacteria in the Shrimp Jeotgai were $3.35log_{10}CFU/g$ as a mean and $3.71log_{10}CFU/g$ for TM, $3.16log_{10}CFU/g\;for\;DS,\;2.84log_{10}CFU/g$ for SM. The coliform groups were contaminated in 50% of Shrimp Jeotgal and it means that the hygienic control is needed urgently. S. aureus were not detected in every sample. The levels of NaCl were between 17.9 and 28.5%. Heavy metal (lead; Pb) was detected in only 1 product at the level of 0.02 ppm out of 16 products. Although microbiological contamination levels of Shrimp Jeotgal were not much high, hygienic management like HACCP is thought to be needed for the production of Shrimp Jeotgal in traditional market.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.319-323
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• 2013

The objective of this study was to investigate the microbial contamination levels of ginseng and ginseng products distributed in markets. A total of 81 ginseng and ginseng products samples (fresh ginseng 37, white ginseng 15, red ginseng 15, red ginseng beverage 14) were tested to analyze sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), major foodborne pathogens, and fungi. The contamination levels of total aerobic bacteria and coliforms were in the range of 3.19 to 7.02 log CFU/g for fresh ginseng, 0.25 to 7.31 log CFU/g for white ginseng, 0 to 2.89 log CFU/g for red ginseng and 0 to 1.70 log CFU/mL for red ginseng beverage. In case of major foodborne pathogens, B. cereus was detected at levels of 0.50 to 2.41 log CFU/g in samples except red ginseng beverage. Fungi was detected at levels of 2.41 log CFU/g in fresh ginseng, the contamination levels of the other ginseng products samples were lower than 1 log CFU/g or mL. These results indicate that the ginseng and ginseng products were comparatively safe with respect to microbiological hazard.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.226-231
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• 2009

The aim of this study was to determine exposure assessment of pathogenic bacteria in edible ices by using the monitoring data from the previous study. According to the results of exposure assessment of edible ices contaminated with S. aureus, the contamination level of S. aureus in raw materials was higher than other foodborne pathogens, and the contamination level of S. aureus in mixed samples increased much before sterilization. The most significant reduction in contamination level was observed in mixed samples after sterilization, thus, the contamination levels in frozen final products was less than that of raw materials. Overall, the possibility for the infection of foodborne bacteria from the intake of edible ices per person per day was ranged from minimum $5.89{\times}10^{-7}$ to maximum $5.01{\tims}10^{-5}$. For more realistic estimates, consumption of edible ices and dose-response model must be studied further.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.16 no.2
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• pp.207-213
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• 2009

Purpose: This study was done to examine how medication contamination in a single-dose glass ampule is affected by minute glass flakes generated in different methods of cutting the ampule. Method: Sixty medication-containing glass ampules were randomly assigned to two groups. The number of glass flakes, resulting from two different cutting methods (with cotton and without cotton), were counted under the microscope. Contamination was evaluated by extracted the medication with a syringe and culturing it in E. coli, coliform, and aerobic bacteria culture media. Result: Fewer glass flakes were found in the ampules when the ampule was cut with cotton. The use of cotton, however, did not significantly change the degree of drug contamination. Conclusion: Although minute glass flakes generated in the ampule cutting operation did not significantly contaminate the medication and the use of cotton decreased the number of glass flakes in the ampules, glass flakes injected into the blood and tissues of the patient remain a risk factor. Therefore, pre-filled syringes or syringes with filters would be alternative methods and safeguards against the possible injection of glass flakes generated while cutting the ampule.