• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.510-517
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• 2014

The purpose of this study was to analyze microbial hazards for cultivation environments and personal hygiene of strawberry and tomato farms at the growth and harvesting stage. Samples were collected from thirty strawberry farms and forty tomato farms located in Korea and tested for Staphylococcus aureus and Bacillus cereus. To investigate the change in the distribution of the S. aureus and B. cereus, a total of 4,284 samples including air born, soil or medium, mulching film, harvest basket, groves and irrigation water etc. were collected from eight strawberry farms and nine tomato farms for one year. As a result, total S. aureus and B. cereus in all samples were detected. Among the total bacteria of strawberry farms, S. aureus (glove: $0{\sim}2.1Log\;CFU/100cm^2$, harvest basket: $0{\sim}3.0Log\;CFU/100cm^2$, soil or culture media: 0~4.1 Log CFU/g, mulching film: $0{\sim}3.8Log\;CFU/100cm^2$), B. cereus (glove: $0{\sim}2.8Log\;CFU/100cm^2$, harvest basket: $0{\sim}4.8Log\;CFU/100cm^2$, soil or culture media: 0~5.3 Log CFU/g, mulching film: $0{\sim}4.5Log\;CFU/100cm^2$) were detected in all samples. The total bacteria of tomato farms, S. aureus (glove: $0{\sim}4.0Log\;CFU/100cm^2$, harvest basket: $0{\sim}5.0Log\;CFU/100cm^2$, soil or culture media: 0~6.1 Log CFU/g, mulching film: $0{\sim}4.0Log\;CFU/100cm^2$), B. cereus (glove: $0{\sim}4.0Log\;CFU/100cm^2$, harvest basket: $0{\sim}4.3Log\;CFU/100cm^2$, soil or culture media: 0~5.9 Log CFU/g, mulching film: $0{\sim}4.7Log\;CFU/100cm^2$) were detected in all samples. The contamination of S. aureus and B. cereus were detected in soil, mulching film and harvest basket from planting until harvest to processing, with the highest count recorded from the soil. But S. aureus and B. cereus were not detected in irrigation water samples. The incidence of S. aureus and B. cereus in hydroponics culture farm were less than those in soil culture. The amount of S. aureus and B. cereus detected in strawberry and tomato farms were less than the minimum amount required to produce a toxin that induces food poisoning. In this way, the degree of contamination of food poisoning bacteria was lower in the production environment of the Korea strawberry and tomato, but problems can be caused by post-harvest management method. These results will be used as fundamental data to create a manual for sanitary agricultural environment management, and post-harvest management should be performed to reduce the contamination of hazardous microorganisms.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.179-191
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• 2007

The purpose of this study was to monitor and compare the contamination levels of heterotrophic bacteria and pathogenic bacteria (total coliforms, Escherichia coli O157:H7, Salmonella spp., Vibrio parachaemolyticus, Staphylococcus aureus and Bacillus cereus). The samples collected at fish farms located in the Jeju-island were investigated from March to August in 2006. The contamination levels of S. aureus, B. cereus and Salmonella spp. ranged $0-3.3{\times}10^2 CFU/ml,\;0-2.2{\times}10^2 CFU/ml\;and\;0-5.1{\times}10^1CFU/ml$, respectively, and 85% of moist pellet feeds were contaminated with S. aureus, B. cereus and total coliforms. But total coliforms and E. coli O157:H7 were not detected in oliver flounder (Paralichthys olivaceus). For the production of safe oliver flounder (Paralichthys olivaceus), education of sanitation for employees, control of fish feed, and continuous monitoring for microorganism will be required.

• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.31-37
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• 2018

This study was conducted to evaluate the microbiological safety of leafy vegetables (perilla leaf and lettuce) in relation to cultivation methods. A total of 2,304 samples were collected from plants, harvesting tools and soil mulching film during the production and harvest stages from organic- and conventional- farms. From the samples, sanitary indicator microorganisms (total aerobic bacteria, coliforms, E. coli., Environmental Listeria, and yeast and mold) and pathogenic microorganisms (S. aureus, B. cereus, Salmonella spp., Clostridium spp., and L. monocytogenes) were analyzed. In the production stage of leafy vegetables, the sanitary indicator microorganisms was not detected regardless of cultivation method or it was detected to be less than $3.4\;Log\;CFU/100cm^2$. B. cereus and S. aureus were found to be 0.22~1.55 Log CFU/g in perilla leaf and lettuce produced by organic farms, and S. aureus was not detected and B. cereus was found to be 0.42~2.19 Log CFU/g in conventional farms. There were no significant differences between two cultivation methods. In the harvesting tools and soil mulching film, the contamination levels of sanitary indicator microorganisms and pathogenic microorganisms was low regardless of the cultivation method. However, there was a positive correlation ($R^2=0.4526$) in that the higher the microbial contamination level in the harvesting tool, the higher the microbial contamination on the surface of the plant. In addition, sanitary indicator microorganisms and pathogenic microorganisms were not detected or low in soil mulching during the production of organic leafy vegetables. As a result of this study, microbial hygiene control by soil mulching and harvesting tools was more important than difference of cultivation method in production of leafy vegetables.

• Journal of Korean Society on Water Environment
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• v.38 no.6
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• pp.275-281
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• 2022

To maintain water quality after water treatment, monitoring whether the quality of treated tap water quality changes is essential. However, current investigations are insufficient to prevent secondary contamination in drinking water supply systems. This study investigated Gyeonggi's e apartment where a red water problem occurred and monitored the water quality and corrosiveness of the overall water supply system to the apartment from June 2021 to April 2022. In a comparison of drinking water quality after water treatment and the influent of the reservoir, turbidity and heavy metal concentrations were increased and residual chlorine was decreased due to increases in temperature. Correlation analysis and principal component analysis (PCA) indicated that a low level of residual chlorine may cause the abscission of Mn²⁺ and Fe²⁺ through microorganism activation, which also causes a high level of turbidity. The corrosion index (LI) in the influent of the reservoir tank was increased due to Ca²⁺ and temperature. These results indicate that the corrosiveness of drinking water and the deterioration of drinking water quality were mainly increased between the drinking water treatment plant and the reservoir tank's influent. The findings provide clear evidence that it is essential to manage water supply systems and reservoir tanks to prevent the secondary contamination of drinking water.

• Journal of Environmental Health Sciences
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• v.32 no.4 s.91
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• pp.316-323
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• 2006

This study was performed to assess the microbial contamination level for the processing of sandwich products in the middle of Gyeongnam province from December 2004 to January 2005. A total of 85 samples were collected from 5 sandwich shops. These samples were tested sanitary indication bacteria, such as aerobic Plate count(APC), coliforms, and Escherchia coli and pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of APC and coliform count ranged 0-4.59 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand) and 0-3.86 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand), respectively. Especially, the highly contaminated items for APC were confirmed 1.64-4.59 $log_{10}$ CFU/g to employees', raw materials and sandwich in all items. Escherichia coli was isolated from 5 samples. Listeria monocytogenes and Staphylococcus aureus were detected in 1 sample and 11 samples from utensil, raw materials and sandwiches, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. For the production of safety sandwich, education of sanitation for employees, control of raw materials, and continuous monitoring for microorganism will be required.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.9-17
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• 2009

The microbiological examinations was conducted for the hygienic evaluation on ten Japanese restaurants during summer season in Gwangju, Korea. Total two hundreds swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants. The number of total microorganism, coliform, E. coli, Staphylococcus, Salmonella, and Listeria were measured. The results demonstrated that most swabbed samples were contaminated with microorganisms and coliforms. The degree of contamination depended on the sample sites. The severely contaminated sites were floor, trench, and working table for the fish and total counts of those samples were over $10^4$ CFU/100 $cm^2$. The coliforms were detected on the floor, trench, and wood cutting board over $10^3$ CFU/100 $cm^2$. Moreover, coliforms was detected on the towel, dish, and working place for fish and vegetables. The E. coli was detected on the floor and trench of several restaurants. The Staphylococcus spp. was detected on the cutting board, towel, floor and trench of several restaurants. The Salmonella spp. and Listeria spp. were not detected all over the samples. From those results showed that sanitation management and disinfection were required on the Japanese restaurants.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.127-131
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• 2007

In order to investigate the presence of pathogenic bacteria in fresh pig loin and the growth changes of microorganism in raw ham during storage at 10 and $25^{\circ}C$. These hams were manufactured according to a short-ripening procedure being completed in 4 weeks with dry-curing followed by wet-curing and ripening. The result regarding the contamination level of microorganism in the fresh raw pig loin showed that the count of total aerobes was $3.11\;log\;CFU/cm^2$, and the population of lactic acid bacteria, Pseudomonas spp., Clostridium spp., and yeast and mould had not risen over $2\;log\;CFU/cm^2$ on the storage time. However, the average count ofEnterobacteriaceae in pork loin was $3.11\;log\;CFU/cm^2$, which represented the predominant species. The pathogenic bacteria including Salmonella spp, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringene, Listeria monocytogenes, and Escherichia coli O157:H7 were not detected either in fresh pork loin or in raw ham products stored at 10 and $25^{\circ}C$. The initial count of total aerobes in raw ham samples was 3.06 log CFU/g, and increased slightly after 90 days at 10 and $25^{\circ}C$ to 4.6 and 4.69 log CFU/g, respectively. The predominant species in raw ham products during storage time were lactic acid bacteria and Staphylococcus spp.

• Journal of the Korean GEO-environmental Society
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• v.17 no.11
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• pp.35-43
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• 2016

In this study, by using a Effective Microorganisms Brewing Cycle, it confirmed the purification effect of pollutants that are adsorbed on the basins stench removal and retarding soil. On the basis of on-site application test, a soil decontamination system will be suggested. Using a Effective Microorganisms Brewing Cycle, the odor concentration is reduced 2.5 times than that of natural purification treatment method. It was measured and found that the quality of the pore water discharged from the soil is improved. In addition, it was found that a composite of copper and lead with the fermentation microorganisms adsorbed on soil particles from the surface of the stirred experiments lagoon mixed soil is reduced to 65% and 66%, respectively, The TPH organic component was confirmed that the reduction effect of 85%. Restoration of reservoir contaminated soils using the effective microorganism brewing cycle needs to be more developed and implemented as a long-term purification system. This study may be a good reference of developing more complete microorganism brewing system which will efficiently reduce the odor and soil contamination based on optimal stirring and mixing ratio of the compound solutions and contaminated soils in reservoir.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.49-58
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• 2010

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform, and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5 and 1.3~5.3 log CFU/($100\;cm^2$, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee's hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g, hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).