• 한국환경보건학회지
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• 제1권1호
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• pp.28-31
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• 1974

A study was conducted to find out the biological contamination of wells in Chon Ho Dong areas, Seoul, Korea from May 4, 1971 through May 18 1971. Coliform groups were detected by membrane filter method and general sanitary conditions were checked. The results obtained were summarized as follows: 1) 61 wells (81.3%) out of 75 wells showed the evidence of coliform group. In urban areas it is recommended to use disinfectants for wells pretty frequently. 2) The wells in native villages were less contaminated than those in new villages established by poor people from slum areas of Seoul. 9 out of 15 wells at Song Pa Dong, which is However, at Bang E Dong's new village, 19 out of 20 wells were contaminatd by coliform groups. 3) Coliform groups were positive at 57 out of 61 open wells, while only 4 out of 14 pumping wells showed the evidence of coliform groups. 4) 38 out of 40 poorly drained wells were contaminated, however, 13 out of 25 well drained wells were coliform organisms positive.

• 한국축산식품학회지
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• 제18권4호
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• pp.301-306
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• 1998

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

• 한국환경보건학회지
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• 제27권4호
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• pp.107-114
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• 2001

The number of covered carts selling snack foods along the streets are increasing in Korea and people enjoy eating foods at these carts. However there are only a few reports on the contamination or sanitary condition of the food carts. This study was performed to investigate the sanitary condition of food and water at the street food carts in the eight major areas of a city. Water and several kinds of food, kimbop(laver rollers) ddeokbokki(stir fried rice cake in hot pepper paste) oemuk(fish cakes) fish cake soup, and soy sauce were collected from four street carts from each of the 8 areas from June to August in 2001 The standard plate counts(SPCs) and coliform groups were examined according to the Food Code of Korea. The nufitness rates of SPCs of the samples were 0~15.6%: 15.6% in kimbop:6.3% in fish cake soup; and 3.1% in water samples SPCs were not detected in some samples. of ddeokbokki, oemuk and soy sauce. The unfitness rates of coliform groups were 0~62.5%; 46.9% in kimbop; 6.3% in ddeokbokki,;22.9% in oemuk 62.5% in fish cake soup; and 3.1% in soy sauce. Coliform groups were not detected in water sample The numbers and unfitness rates of SPCs and coliform groups showed increasing tendencies over time within a day. The higher the air temperature was the more increase of bacteriological growth was observed These results indicate that the level of bacteriological contamination of foods and water in the street carts should be monitored and strict inspection is necessary. There should be legal consequences for serving contaminated food to the public.

• 한국환경보건학회지
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• 제1권1호
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• pp.1-4
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• 1974

A study was carried out to find out the biological contamination of beaches in Korea from May 16, to June 2, 1972. Turbidity was measured and coliform groups were examined by membrane filter method as well as general sanitary condition of beaches. Main findings were as follows: 1. The average coliform group count was 5.0 per 100 ml of tested water, and the range of coliform. group count was 0~120 out of 8 beaches, Chungmun beach was found to be the least contaminated while Daechun was the most contaminated (23. 3/100 ml), however, those beaches surveyed. were satisfactory as far as bacteriological contaminations were concerned. 2. The average coliform group count of water samples from rising tides was 2.8/100 ml. The range of coliform count from rising tide was 0~26/100 ml, and those from receding were 1~120/100 ml. 3. The average turbidity of the water in Korean western beaches was 5.0 ppm, while that of Chejudo was 2.0 ppm. of 8 beaches surveyed, the turbidity of Daechon beach was the highest (7.0 ppm). 4. Out of 8 beaches surveyed shower facilities existed at only 4 beaches (50%), however the drainages of showers and bath rooms were not sanitarily adequate.

• 한국수산과학회지
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• 제7권2호
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• pp.41-51
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• 1974

참굴(Crassostrea gigas) 수하식양식에 있어 상층과 저층 그리고 조석에 따른 해수 및 굴의 위생학적 성상에 관한 변화를 조사하였으며 본 연구는 미국국제연맹처(AID) 연수계획에 의하여 Washington주 Burley Lagoon 뗏목 수하식 양식장에 대하여 실시되었다. 해수의 수온, 염분 및 탁도는 저층이 상층보다 다소 높았고 그 차이는 수온 $0.3^{\circ}C$, 염분 $0.5\%_{\circ}$, 탁도 0.1 JTU 있다. 조석에 따를 수온 및 염분의 변화는 대체로 조석 주기에 일치하는 기복상을 보였다. 해수의 위생지표미생물 함양은 상층이 저층보다 대체로 높았고 일반적으로 Coliform MPN 및 Fecal coliform MPN의 변화는 조고에 역비례하고 있어 이들 미생물군의 출처는 이 해역으로 유입하는 하천임을 알 수 있다. $35^{\circ}C$ Plate count는 조석 변동에 대하며 보다 안정하였다. 굴에 있어 Coliform 및 Fecal coliform MPN의 평균치는 상층굴이 저층보다 일반적으로 높은 값을 시현하였으나 $35^{\circ}C$ Plate count는 이와 같은 경향을 나타내지 않았다. 해수에서와 같이 굴에 있어서도 Coliform 및 Fecal coliform MPN의 평균치는 양자 모두 호고에 역상관관계를 나타내었고 조사기관중 굴의 세균축적비는 Coliform MPN은 $8.6\~19.7$, Fecal coliform MPN은 $16.9\~44.3$이였다. 이상의 결과로서 굴수하식 양식에 있어 패류위생관리상 중요한 것은 창호시에 굴을 채취하는 것이 미생 지표 세균의 함량이 보다 낮다는 것을 들 수 있다.

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.294-299
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• 1997

A study was conducted to determine contamination status of fish sold at wholesale market in Seoul. A total of 79 samples (35 different kindry fish) were collected from the wholesale market. E. coli and coliform group bacteria were cultured and tested for sensitivity against antibiotics. The results are summarized as follows; 1. E. coli was isolated from 23 out of 79 samples (29.1%), and coliform groups from 53 out of 79 (67.1%). 2. Of coliform group, Citrobacter freundii was the most common and Enterobacter clacae was the next. 3.23 E. coli strains isolated from fishes were resistant to Oxacillin, Erythromycin and Lincomycin, meanwhile 23 E. coli strains were sensitive to Cefoperazone, Ceftazidime, Imipenem, and Ciprofloxacin.

• 한국환경보건학회지
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• 제3권1호
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• pp.48-52
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• 1976

A study was carried out to investigate the sanitary condition of 107 wells in Jungil Ri, Kyunggi province and Daeso Ri, Choongbuck province, from July 1, to August 30, 1975. In this study, coliform groups were examined by the membrane filter method as well as general sanitary condition, pH value, ammonia nitrogen, hardness and water temperature. The following results were obtained: 1. Average value of general sanitary condition in the wells were 15$\circ$C in temperature, pH 6.4, hardness 124ppm and Cl ion 34ppm. 2. Coliform group was positive at all out of 30 open wells and 33 out of 45 pumped wells, while only 7 out of 32 tap water in the simple typed water supply system showed the evidence of coliform groups. 3. The positive rate of ammonia nitrogen revealed 13% out of 107 wells and that of nitrite nitrogen was 36.4% and 6 wells rate of 5.6% were ammonia nitrogen and nitrite nitrogen positive at same time. 4. Colflorin group positive of 32 tap water in the simple typed water supply system 3(27%) out of 11 samples with no residual chlorine, 3(17%) out of 17 with 0.1 to 0.5ppm, 1 out of 3 with 0.6 to 1.0 ppm and none out of 1 with 1.1 to 1.5 ppm.

• 대한수의학회지
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• 제21권1호
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• pp.33-40
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• 1981

In order to clarify the morphological changes in the mammary glands of cows affected with coliform (Escherichia coli) mastitis, histopathological observations were undertaken on the mastitis of the lactating rabbits which was experimentally induced with E. coli or its endotoxin isolated from cases of acute and chronic matitis in dairy cattle. In the bacterial suspension-infused groups the affected quarters of udder showed cloudy swelling, hyperemia and hemorrhage to local necrosis and firmness. The microscopic findings of early stage of the mastitis were appearance of large numbers of heterophils in the glandular lumina and ducts accompanied by degeneration, necrosis and desquamation of epithelial cells, and also infiltration of heterophils, hemorrhage and edema in the interstitial tissue, and destruction of alveoli. Later, proliferation of firoblasts, plasma cells, lymphocytes, eosinophils and histiocytes appeared in the glandular tissue and necrotic foci of glandular tissue were surrounded by highly proliferated connective tissue. Granuloma-like inflammatory changes could be observed in the glandular tissue on the 7th days after infusion. The inflammatory response in the group infused with E. coli strain isolated from the natural case of acute mastitis was rapid and severe as compared with that of chronic mastitis. In the endotoxin-infused group the morphological changes were similiar to those of the bacterial suspension-infused groups.

• 한국환경보건학회지
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• 제7권1호
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• pp.33-41
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• 1981

This study was carried out to investigate Water Temperature, Residual Chlorine, Coliform Groups, and the Standard Plate Counts of Water Supply Areas provided by 7 Water Purification Plant (W.P.P) in Seoul from September 20, 1979 through October 20, 1979. The results were summarized below: 1) The mean water temperature of the 63 Water Samples was 19.8$\circ$C, the mean pH 7.18, and the mean residual chlorine concentration 0.52 ppm by each Water Supply Areas. There is no statistically significant differences between the WPP Areas, but there is significant differences between water supply areas. 2) 30(47.6%) out of the 63 Water Samples were Standard Plate Counts free and 33 Samples (52.4%) were contaminated by Standard Plate Counts. 30 (47.6%) out of 33 samples showed the existence of Standard Plate Counts less than 15 and the other 3 samples 15-30. 3) 2 (3.2%) out of the 63 Samples had the coliform. Those 2 Samples had 2 and 6 coliform group counts per 50ml respectively both of them were 0.1ppm in residual chlorine. 4) There is correlation among Water Temperature, pH, Residual Chlorine, Standard Plate Counts, and Coliform Groups. The Coefficient of Correlation(r) between Water Temperature & Residual Chlorine was 0.147, 0.240 between Water Temperature & Standard plate Counts and 0.215 between pH & Standard Plate Counts. These correlations are statistically no significant, But the correlation of coefficient between pH & Residual Chlorine was -0.291 which is showed significant correlation at p<0.05. The coefficient of correlation between Residual Chlorine & Standard Plate Counts was -0.441 which is showed Negative Correlation Statistically Significant difference at p<0.01.

• 대한가정학회지
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• 제43권2호
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.