• Journal of Environmental Science International
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• v.10 no.4
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• pp.275-280
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• 2001

In an attempt to evaluate the possibility of producing an organic fertilizer using sediments from coastal farming areas, the chemical composition, bacteriological quality and heavy metals in the sediments alkalized by conditions : a 1:4 mixture of dry sediment to food wastes and the addition of 30% quicklime to the mixture. According to the classification standard for compost constituent by Higgins, all composts had a low or intermediate grade in T-N and $K_2O$ content, a low grade in $P_2O_5$ and a high grade in CaO and MgO content. Stabilization by quicklime and magnesium hydroxide is likely to inhibit th bacterial decomposition of organic matter and the actigity of pathogenic organic. Raising the pH of stabilized sediment to 12 for 2 hours(PSRP criteria of EPA) allowed 99.99% of the coliform group, fecal group and viable cell count to be reduced. the results suggested that the crude fertilizer produced by alkaline stabilization method was innoxious and thereby the sediments from coastal farming areas could be used as organic fertilizer.

• Journal of Soil and Groundwater Environment
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• v.26 no.6
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• pp.186-195
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• 2021

In Korea, groundwater quality is monitored through National Groundwater Quality Monitoring Network (NGQMN) administered by Ministry of Environment. For a given contaminant, compliance to groundwater quality standards is assessed on a annual basis by monitoring the number of incidents that concentration exceeds the regulatory limit. However, this approach provides only a fractional information about groundwater quality degradation, and more crucial information such as location and severity of the contamination cannot be obtained. For better groundwater quality management on a watershed, a more spatially informative and intuitive method is required. This study presents two statistical methods to convert point-wise monitoring data into information on groundwater quality status of a watershed by using a proposed grading scale. The proposed grading system is based on readily available reference standards that classify the water quality into 4 grades. The methods were evaluated with NO₃^-, Cl^-, and total coliform data in Geum River basin. The analyses revealed that groundwater in most watersheds of Geum River basin is good for domestic or/and drinking with no treatment. But, there was notable quality degradation in Bunam seawall and So-oak downstream standard watersheds contaminated by NO₃^- and Cl^-, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.198-205
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• 2017

Objective: This study aimed to investigate the effects of single or/and double strains of probiotic supplement on feed efficiency, growth performance, and microbial population in distal gastrointestinal tract (GIT) of weaning rabbits. Methods: Sixty-four weaning (28 days old) New Zealand White rabbits were randomly distributed into four groups with treatments including: basal diet without probiotic supplement (control) or supplemented as follows: $1{\times}10^6cfu/g$ B. subtilis (BS group), $1{\times}10^7cfu/g$ L. acidophilus (LA group), or $0.5{\times}10^6cfu/g$ B. subtilis plus $0.5{\times}10^7cfu/g$ L. acidophilus (BL group). During the research, the male and female rabbits were fed separately. Body weight of the rabbits was recorded at 28, 42, and 70 d of age. Results: There was an increase (p<0.05) in body weight gain for the LA group at 42 d. Rabbits fed BL responsed with a greater growth (p<0.05) and better feed conversion ratio (p<0.05) than those fed with no probiotic. Digestibility coefficients of dry matter, organic matter, crude protein, neutral detergent fiber, and gross energy were higher (p<0.05) in LA and BL groups than those in the control group. Male rabbits had higher (p<0.05) Bacilli spp. and Coliformis spp. in the ileum than female rabbits. Rabbits supplemented with BS had greater (p<0.05) numbers of bacilli in all intestinal segments than those receiving no probiotic, whereas intestinal Lactobacilli populations were greater (p<0.001) in the LA and BL diets compared to control. Average intestinal coliform populations were lowest (p<0.05) in the rabbits supplemented with LA as compared to those fed the control and BS. Conclusion: Supplementation of L. acidophilus alone or in combination with B. subtilis at a half of dose could enhance number of gut beneficial bacteria populations, nutrient digestibility, cecal fermentation, feed efficiency, and growth performance, but rabbits receiving only B. subtilis alone were not different from the controls without probiotic.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.555-561
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• 2008

Ninety-nine samples of powdered infant formula in a market were collected from the local market and their contaminations for total aerobic bacteria, coliform, FAO/WHO Category A, B, and C pathogens were analyzed. Total aerobic bacteria were detected in 92 of 99 samples (93%) at levels of $1.83{\pm}0.68\;Log\;MPN/g$. These levels were below legal levels specified for infant formulas except for one sample detected by 4.5 Log CFU/g. Coliform was detected in 12 of 99 samples (12%) at levels of $1.26{\pm}1.03\;Log\;MPN/g$ whereas non-detection was required according to the specification of coliform in infant formulas. Escherichia coli was detected in 1 of 99 samples by 0.48 Log MPN/g. Salmonella and Enterobacter sakazakii among Category A weren't detected in all the samples. Enterobacteriaceae, Category B group, were detected in 25 samples of total 99 samples (25%) by $0.83{\pm}1.37\;Log\;MPN/g$. Enterobacteriaceae identified by API 20E were Escherichia vulneris, Es. hermannii, Pantoea spp., Citrobacter koseri, Klebsiella pneumoniae, En. cloaceae. Bacillus cereus among Category C was highly detected in 29 of 99 samples (29%) at levels of $0.69{\pm}0.32\;Log\;MPN/g$ with the most probable number count method, which were below legal levels for the specification of B. cereus in infant formulas. Clostridium perfringens, E. coli O157, Staphyloccus aureus, Listeria monocytogenes, Yersinia enterocolitica, and Campylobacter jejuni/coli were not detected. Contamination level of major pathogens was low and falls within the range of specification of infant formulas. However, Enterobacteriaceae and B.cereus showed the high prevalence and some Enterobacteriaceae causing disease were detected. Therefore, it is necessary to monitor the potential pathogens continually and reduce them to improve the microbial quality of non-sterilized powdered infant formulas.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.107-117
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• 1975

Alaska pollack caught in the Northern Pacific Ocean and frozen aboard vessel are skipped to the plant and processed into frozen fillets. In the present paper quality changes during thwaing, refreezing and storage at $-20^{\circ}C$ are discussed. Natural, running-water, vacuum and steam thawing were employed as thawing methods. And contact plate, air blast, immersion in dry ice-alcohol solution freezing and storage at $-5^{\circ}C$ were applied to refreeze the thawed fillets. As quality factors content of drip released, salt-extractable protein, VBN, DNA in the drip and pH were determined. In addition, bacteriological tests were also carried out along with the whole process. In thawing of round material, the vacuum thawing was more effective than any other method, resulting in drip, salt-extractable protein $(N\%)$, VBN and DNA as $4.4\%,\;1.82\%,\;16.21mg\%$ and $13.70\;{\mu}g/ml$, respectively. Storage at $-5^{\circ}C$ as refreezing method yielded lower in drip and DNA content but similar to or slightly higher in both salt-extractable protein and VBN, which might postulate that the quality of the frozen fillet depends not largely on the secondary freezing but on the conditions of thawing and primary freezing. It seemed that most of the bacterial flora in thawed fillet came from skin and viscera of fish, worker's hands, utensils and other processing facilities, since sanitary indicative bacteria were not detected in the frozen flesh of round Alaska pollack. Bacterial quality of fillet varied with thawing methods, vacuum thawing appeared more sanitative compared with other methods as natural, running-water, and steam thawing. Bacterial colonies isolated from the thawed fillet were composed of $73.8\%$ Gram negative rod shape, $4.9\%$ Gram positive rod shape, $18.0\%$ cocci, and $3.3\%$ yeast. Decreasing rate of coliform group of the fillet during the storage at $-20^{\circ}C$ for 30 days was more than $70\%$ and that of plate count was less than of coliform group.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.170-174
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• 1985

This study was intended to develop a sanitary and economic storage method using gamma irradiation for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to $4^{\circ}C$ for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were $7.8{\times}10^5,\;3.6{\times}10^5$ and $1.1{\times}10^3$ per gram of the samples, respectively, and yeast & mold and coliform group were $3.0{\times}10^3$ and $2.1{\times}10^3$ per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus, it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.122-128
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• 2010

From April to December in 2009, microbial investigation is accomplished for 100 frozen foods asked to microbial control team that corresponds with total aerobic viable bacteria, coliform group, Escherichia coli, Enterococcus spp. and antibiotic resistance patterns of Enterococcus spp. isolates are investigated. Average of total erobic viable bacteria numbers is $4.3{\times}10^4CFU/g$. Average of coliform group numbers is $4.3{\times}10^3CFU/g$. Average f Enterococcus spp. numbers is $1.8{\times}10^3CFU/g$. Escherichia coli from 100 frozen foods is not detected and detection ate is 0.0%. 22 Enterococcus spp. are isolated from 100 frozen foods. 12 of 22 Enterococcus spp. strains are identified as E. faecium. 7 of 22 Enterococcus spp. strains are identified as E. faecalis. 2 of 22 Enterococcus spp. trains are identified as E. gallinarum. 1 of 22 Enterococcus spp. strains is identified as E. hirae. Enterococcus spp. solates show a high resistance to erythromycin, rifampin, tetracycline, ciprofloxacin, chlorampenicol, penicillin and susceptibility to vancomycin, ampicillin, gentamicin, strepomycin, linezolid. 15 of 22 Enterococcus spp. strains are multi-resistant and the most frequent multi-resistant pattern is erythromycin-rifampin for 6 Enterococcus spp. strains.

• Food Science and Preservation
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• v.21 no.5
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• pp.694-701
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• 2014

The quality characteristics of blanched Aster scaber with the blanching condition and various solutes (non-treated, NT; soluble Ca, SC; sodium bicarbonate, SB; and magnesium sulfate, MS) were evaluated with different blanching times and solutes. The blanching process decreased the total polyphenolics, ascorbic acid contents, hardness, and cutting strength of the leaves. As for the pectinesterase and polygalacturonase, the blanching process increased their inhibitory activities, and more than 90% of them were inactivated in all the samples that were blanched. For the total counts and the number of coliform groups, the number of total aerobes at 5.92-log CFU/g before the blanching process was reduced to the approximately 2-3 log scale, and the coliform group was not detected after the blanching. The blanching also significantly decreased the total chlorophyll a and b ratios. The sensory characteristics of the Aster scaber according to the test group showed that the leaves blanched for 3 min were the most highly evaluated in terms of their overall acceptability. The phenolic compound, chlorophyll, and carotenoid contents tended to increase from before their blanching, and the Ca/Cb ratio was higher in the SC. These results showed that SC and MS treatment had greater effects on the quality characteristics and the pigmentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.188-192
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• 1984

In order to investigate the hygienic status of commercial red pepper powder, one sample was directly prepared from raw red pepper which was purchased at market and the other one was a commercial red pepper powder. They were used for the investigation upon the status of microbial contamination, effect of irradiation for sterilization and physicochemical changes during 3 months of storage. Total bacterial counts of commercial red pepper powders were 3.83 to $6.68{\times}10^6$ per gram and coliform group was shown to be positive in some products. Total bacteria and coliform group were sterilized by the irradiation of 9 kGy and 3 kGy, respectively and no microorganisms were grown up until 3 months of storage at room temperature. The $D_{10}$ values of total viable bacteria in red pepper powders were 1.52 to 1.58 kGy. Chemical components such as moisture, total and reducing sugars were slightly decreased during the storage period. The contents of capsanthin and capsaicin were partly affected by the high dose irradiation but the difference between unirradiated and irradiated groups was diminished with the elapse of storage period.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.427-431
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• 2012

This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers' hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers' hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.