• Journal of the Korean Home Economics Association
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• v.23 no.2
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• pp.37-43
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• 1985

The effect of irradiation at dose of 3~10 kGy on the extension of the shelf-life of sliced dried squid and dried file and on its quality were investigated during nine months of storage at room temperature. The number of microorganisms, TBA value and TMA-N content were used as objective indices concerned to the sensory evaluation. In the number of initial microbial loading, total bacterial count of sliced dried squid and dried file fish were $2.7{\times}10^{8}\;and\;2.0{\times}10^{5}$, yeast and mold were $5.7{\times}10^{5}\;and\;6.2{\times}10^{5}$ and coliform group were $2.1{\times}10^{5}$ and above 10 per gram of the samples, respectively. The number of total bacteria was sterilized by 99% with irradiation of 3~10 kGy and irradiation of above 7 kGy was shown to be effective for the radurization of yeast, mold and coliform group. TBA value of irradiated groups were higher than storage time. The TMA-N content of nonirradiated group was markedly increased by microbial spoilage during storage, however above 8 kGy irradiated group were indicated about 10 mg% after nine months storage. In the sensory evaluation, the nonirradiated group was off favor after three months storage and was changed in color of dried fishes but 7~10 kGy irradiated group were maintained good qualit compared with those of fresh samples after nine months storage at room temperature.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.356-362
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• 1986

This experiment was designed to evaluate effects of freezing and frozen storage on survival of sanitary indicative bacteria in seafoods. Culture of bacteria such as Escherichia coli type I, Citrobacter freundii type I, Klebsiella aerogenes type I and Streptococcus faecalis was inoculated into homogenates of pollack, shrimp, and sardine frozen in a contact plate freezer at $-40^{\circ}C$ and chest freezer at $-20^{\circ}C$, stored at $-20^{\circ}C$, and then survival of the inoculated bacteria was determined over a period of 95 days. Coliform group was highly sensitive to freezing and frozen storage showing survival of about $2\%$ after 95 days of frozen storage at $-20^{\circ}C$, whereas Streptococcus faecalis was relatively resistant with $20\%$ survival rate. The sanitary indicative bacteria count was rapidly decreased in the early stage of frozen storage revealing 90 to $95\%$ loss of coliform group and 40 to $70\%$ loss in case of Streptococcus faecalis after 10 days storage. In determining recovery rate, most probable number (MPN) method gave more reproducible recovery of the tested strain than did the selected agar plate method.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.13-22
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• 1990

Nangmyun-broth was collected as samples from 25 common restaurants in Bucheon to examine it's sanitary condition. The main course of bacterial contamination was persuited for it's sanitary improvement. Bacterial count in summer sample was not greatly different from that in winter, resulting in total count 1.7$\times$10i1m1, lactic acid bacteria 8.7$\times$106/ml, coliform group 1 2$\times$105/ml, Staphylococcus aureus 6.5$\times$102/ml. Bacterial contamination occurred remarkably with the use of storage barrel in which remnent Nangmyun-broth was still resting, because the remnant Nangmyun-broth contained high level of bacteria Good santary condition in Nangmyun-broth was obtained by the use of clean barrel which had been washed with tap water or sterilizied with steam before filling fresh Nangmyun -broth for cold storage. The growth of Escherichia coli and Staphylococcus aureus was inhibited in the presence of acetic acid(0.01~0.05%) or mustart(0.1~0.5%)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.148-157
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• 1981

This experiment was carried out to evaluate the sanitary quality of sea water at popular swimming beaches such as Haeundae, Kwanganri and Songjeong which are located in the suburbs of Busan Korea. One hundred and seventy five sea water samples were collected from the 25 stations during the both summer seasons in 1979 and in 1980. The sampling stations were established in the above 3 swimming beaches and the estuary of Suyeong river (See Fig.1.). To evaluate the sanitary quality, coliform group, fecal coliform, viable cell count and Vibrio parahaemolyticus were observed. The median value of coliform group MPN of the samples ranged 2,300 to 6,500/100m1 in Kwanganri, 670 to 910/100m1 in Haeundae and 430 to 460/100m1 in Songjeong swimming beach. Geometric mean of fecal coliform MPN was 3,200/100m1 in Kwanganri, 500/100m1 in Haeundae and 360/100m1 in Songjeong swimming beach. Composition of coliform was $23\%$ Escheri-chia coli group, $20\%$ Citrobacter freundii group, $41\%$ Klebsiella aerogenes group and $16\%$others. The density of Vibrio parahaemolyticus in Kwanganri was much higher than those of in other beaches by 5 to 6 times. Plate count of the samples in the estuary of Suyeong river was varied from 300 to $8.5\times10^6/ml$ during the study period. No remarkable difference was observed in bacterial density by tide in swimming beaches but the bacterial density of sea water at ebb tide was obviously higher than those of the samples at flood tide in the estuary of Suyeong river.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.478-483
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• 2012

In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.437-443
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• 2020

The aim of this study was to evaluate the effect of Lactobacillus acidophilus probiotic (LAP) product supplementation on the blood profile, fecal noxious gas emission, and fecal shedding of lactic acid bacteria and coliform bacteria in healthy adult Beagle dogs. In total, 14 Beagle dogs with an average initial body weight of 10.19 ± 0.61 kg were randomly assigned into two dietary treatments,with and without LAP supplementation, for a 28-day feeding trial. At the end of the experiment, there was no significant (p > 0.05) difference in the concentration of serum total cholesterol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), white blood cell (WBC), red blood cell (RBC), blood lymphocyte percentage, fecal hydrogen sulfide (H₂S) and total mercaptans (R.SH) emission, and fecal coliforms counts. However, the serum concentrations of the triglyceride and fecal ammonia (NH₃) emission of the LAP treatment were significantly (p < 0.05) decreased in the group compared with the CON dogs. Fecal total lactic acid bacteria counts were significantly (p < 0.05) increased in the LAP treatment. In conclusion, the supplementation of LAP in Beagle dog diets could decrease the blood triglyceride level and enhance the gut Lactobacillus count which may have positive effects on dogs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.109-118
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• 1985

This experiment was carried out to evaluate the water quality in the lower part of the Nagdong river in Korea. Three hundred and sixty water samples were collected from the 15 stations from December 1981 to November 1982 by tide(see Fig.1). Water temperature, pH, chloride ion, salinity, total coliform, fecal coliform, viable cell count and the composition of coliform were observed to evaluate the water quality. The variations of water temperature was ranged from $2.0^{\circ}C\;to\;29.5^{\circ}C$ and as mean value from $15.8^{\circ}C\;to\;18.9^{\circ}C$. The range of pH was 6.00-8.88 and 7.20-7.96 as mean value. The concentration of chloride ion from St. 1 to 5 was higher as 17.51-771 mg/l in flood tide than 13.12-264.58 mg/l in ebb tide. Specially, water quality at St.1 (Samrangjin) which located about 46 km far from Hadan was also influenced by tide. Salinities of water in flood tide were a litte higher ($11.05{\sim}31.08\%0$) than those of in ebb tide ($7.80{\sim}29.28\%0$). Total coliform MPN's ranged from 3.6/100 m/l to 460,000/100ml. The geometric mean value of the upper area (included St. $1{\sim}3$) was $259{\sim}538/100ml$, that of the middle area (included St. $4{\sim}6$) was $1,097{\sim}39,544/100ml$ for it leveled heavy contamination. Specially, in the ebb tide St. 10 was influenced by St. 6 and 7. In the upper area, the geometric mean value of fecal coliform MPN's was $109{\sim}199/100ml$ but in the area in cluded St. 5, 6 and 7 were heavily contaminated by domestic sewage, waste water from the factories area and bird's excrement. Composition of coliform was $17\%$ Escherichia coli group, $33\%$ Citrobacter freundii group, $28\%$ Enterobacter aerogenes group and $21\%$ others. Plate count of samples was varied from <30 to $3.9{\times}10^4/ml$ during the study period.

• The Korean Journal of Food And Nutrition
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• v.1 no.1
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• pp.33-40
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• 1988

A Study was conducted to investigate the effect of feeding Lactobacillus casei YS on the growing performance and gastrointestinal flora of the suckling piglets, which were delivered from 2 heads of three-way crossbred(Landrace$\times$Large White$\times$Duroc) pigs, for 4 weeks. The results from the present study was summarized as follows. Average body weight gains of feeding group was slightly better than that of control group and diarrhea was prevented by successive 7 days feeding. Population levels of lactic acid bacteria were maintained about 107 colony forming unit(cfu) per gram of the contents in both feeding and control group at upper parts of small intestine. In this part, coliform count was greatly reduced in (ceding group but not in control group. pH values of the intestinal contents were gradually decreased especially at the upper part of alimentary track of feeding group. Among lactic acid bacteria, L. salivarius, L. cases and L. fermentum were found most predominant strains in feeding group, Wheareas L. salivarius, L. acidophilus and L. cunts in control group. In the other hand, Escherichia coli recovered from scouring pigs were resistant to the drug such as streptomycin, ampicillin and sensitive to gentamycin and neomycin in vitro test.