• Title/Summary/Keyword: hygienic safety

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Effect of Ozone Treatment on Growth of Microorganisms Contaminated Ginseng Powders (오존처리가 인삼분말에 오염시킨 미생물의 생육에 미치는 영향)

  • 곽이성;노길봉;장진규;최강주
    • Journal of Food Hygiene and Safety
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    • v.10 no.1
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    • pp.45-51
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    • 1995
  • Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 103/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.

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Identification of Aspergillus sp. Isolated from Red-Ginseng and Effect of Preservative on Its Growth (홍삼에 분리한 Aspergillus sp.의 동정 및 식품보존료가 균의 성장에 미치는 영향)

  • 주종재;곽이성
    • Journal of Food Hygiene and Safety
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    • v.11 no.3
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    • pp.203-207
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    • 1996
  • One kind of fungus was isolated and identified from comtaminated red-ginseng in order to give fundermental data for improving hygienic quality of ginseng product. The isolated strain was identified as Aspergillus sp. Hyphae of the strain had septum structrue. The strain showed vesicle and sterigmata structure which were typical characteristics of Aspergillus species. The growth of the strain was slightly inhibited by sodium benzoate and potassium sorbate at a concentration of 0.05%. The strain showed no growth at 4.0% potassium sorbate. The isolated stain Aspergillus sp. showed no significant degradation in the presence of red-ginseng saponins.

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Sterilization Effects of $\gamma-ray$ and Ozone on Microoganisms Contaminated in Angelica keiskei Powde (신선초 분말에 오염시킨 미생물에 대한 감마선과 오존의 살균효과)

  • 권오진;박순연;김광훈;이현자;변명우
    • Journal of Food Hygiene and Safety
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    • v.11 no.3
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    • pp.221-225
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    • 1996
  • For the purpose of improving hygienic quality of health-foods, sterilization effects of ${\gamma}$-ray and ozone on microoganisms associated with food cultured in the media and contaminated in Angelica keiskei powder were investigated. Ozone was immersed in water and sprayed in air, on the concentration of 3 mg liter-1 at an air flow rate of 5 liter min-3. Test strains cultured in the media completely inhibited by ${\gamma}$-ray at irradiation doses of 0.25~2 kGy. In the case of ozone, test bacteria inactivated after treatment of 10~20 minutes, but test mold, Aspergillus flavus was not effective. Strains contaminated in Angelica keiskei powder completely inhibited by ${\gamma}$-ray at irradiation doses of 2.5~7.5 kGy. However, when the powder was sprayed with ozonized air for 10hours, Bacillus subtilis and Staphylococcus aureus among five strains were eliminated.

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Hygienic Aspects of Campylobacter Enteritis (Campylobacter장염에 의한 식품위생학적인 고찰)

  • 이용욱;홍종해
    • Journal of Food Hygiene and Safety
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    • v.1 no.1
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    • pp.57-66
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    • 1986
  • Campylobacter jejuni has been recognized as one of the causes of human gastroenteritis. The feces of a variety of reservoir animals contain c. jejuni as commensals in the intestinal tracts, and are fundamental source of contamination. The intestinal organisms contaminate carcasses, equipment tools hands of the processing line workers and air of the processing facility. Once the contamination happens in the slaughterhouses or the meat processing facilities, it is very difficult to keep the carcasses free from the infection of c. jejuni. Various disinfectants are effective in minimizing the number of Campylobacter infections in the processing facilities by washing contaminated carcasses, tools, and hands. Direct contact with infected animals has been incriminated in transmission of infection caused by C. jejuni. Freezing, cooling with dry air and gamma irradiation are an effective way for preserving the meat and eliminating the transmission, but broad and enforced studies are needed for the practical use.

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Study on the Analysis of PCBs in Papers by the Peak Pattern Method (피크패턴법을 이용한 종이재의 PCBs 분석 방법에 관한 연구)

  • 김기명;유승석;이광호
    • Journal of Food Hygiene and Safety
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    • v.14 no.1
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    • pp.67-75
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    • 1999
  • The new approach using the Peak Pattern Method was conducted for the analysis of polychlorinated biphenyls (PCBs) from the papers or paper products to provide certain hygienic data for the recycled papers as well as white papers. The height of the each peak, obtained from the PCBs standards, was transformed to the spectrum to compare with that of the samples. In addition to the results of the single PCBs standards, the pattern of mixed PCBs standards with the adequate concentration and ratios were obtained prior to the analysis of the paper samples. The test showed excellent repetition within 5% variation, and the recoveries of PCBs ranged from 92% to 97%. The PCBs, considered as a hazard material, were analyzed using the Peak Pattern Method from six different types of paper samples including the roll tissue. It could not find the same pattern of the PCBs peaks from all of the paper samples.

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Changes of Contamination Level of Listeria spp. during the Processing Environments in Kimbab Restaurants (김밥 전문음식점 내 작업 환경에서의 Listeria spp. 오염의 변화)

  • Kim Ji-Yeon;Kwon Ill-Kyong;Ha Seung-Yeul;Hong Chong-Hae
    • Journal of Food Hygiene and Safety
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    • v.20 no.4
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    • pp.232-236
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    • 2005
  • This study was performed to find out the patterns of Listeria spp. contamination during Kimbab preparation at the specialized restaurants. Samples were collected from ingredients, containers, equipments, and environments from two Kimbab restaurants from July through September, 2004. Isolation rate of Listeria spp. was $43.2\%$ among 264 samples. Strains isolated were Listeria innocua $35.9\%$, L. murrayi $6.8\%$, and L. grayii $0.3\%$. No L. monocytogenes was detected. Contamination level of ingredients, containers, equipments, and Kimbab sampled during afternoon was all significantly higher than the samples collected during morning(P < 0.05). The most influencing factor of contamination was improper handling or no disinfection procedures during Kimbab preparation. Safety controls are recommended as follows; prevention of cross-contamination during ingredients Preparation, temperature control for ingredients and Kimbab during holding, cleaning and disinfection of chopping boards and knives during preparation processing, and frequent changes of disposable gloves. Kimbab restaurants should recognize the importance of safety control using the Good Hygienic Practices.

Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified - (서울 및 경기지역 식육판매업소의 위생관리 실태분석 - HACCP 지정업소와 미지정업소 비교를 중심으로 -)

  • Lee, Joo-Yeon;Paik, Jin-Kyoung;Hwang, Hye-Sun;Lee, Joo-Eun;Shin, Weon-Sun;Kim, Hyoun-Wook;Paik, Hyun-Dong;Hong, Wan-Soo
    • Food Science of Animal Resources
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    • v.30 no.2
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    • pp.336-344
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    • 2010
  • Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p<0.05, p<0.01, p<0.001). These findings suggest that meat markets that are not HACCP-certified must improve hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.

Environmental Microbial Assessment of Food Services at Elementary Schools in Western Gyeongnam Pyovince (서부 경남 지역 초등학교 급식소에서의 환경미생물 평가)

  • 박선자;하광수;심원보;박민경;정덕화
    • Journal of Food Hygiene and Safety
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    • v.18 no.1
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    • pp.14-24
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    • 2003
  • Two aims of the present study were the evaluation of hygienic, microbial safety on food services of elementary schools in Western Gyeongnam province, and then, the construction of database for the SSOP (Sanitation Standard Operation Procedures) practice. A total of 98 samples were collected from drinking water, waterworks, kitchen utensils, kitchen equipments, employees and cooked foods. Total bacteria was counted and pathogenic bacteria such E. coli, salmonella, yersinia, vibrio parahaemolyticus and staphylococcus were identified based on the biochemical analysis. Following are the results: the number of bacteria showed from 1.0x10$^2$CFU/ mL to 1.0x10$^{6}$ CFU/mL in most samples, which the level exceeds normal range. Over 1.0x10$^{5}$ CFU/ml bacteria were observed from the kimchi in 4 places (B, C, D, E), because cooked food such as kimchi had not been heated. As a rule, the bacterium level in place B was higher than that in any of the other places. E-coli were isolated from kitchen knives (C, E) and Kimchi (E): staphylococci were isolated from drinking water (A), hands (D), refrigerator (E) and apron (E). But, salmonella, vibrio and yersinia were not detected in anywhere. In conclusion, the presence of bacteria and pathogenic agents in school food service was closely related to hygienic practice. For that reason, it is necessary to have more systematic and efficient management in order to enhance the food safety.

Improvement and Application of Assessment Criteria on Disease Control Level in Olive Flounder Aquaculture Farms (넙치 양식장의 질병관리등급 평가기준 개선 및 적용)

  • CHO, Miyoung;HA, Heon-Ju;MIN, Jin-Gi;KIM, Tae-Jin;JEE, Bo-Young;PARK, Shin-Hoo;HWANG, Seong-Don;KIM, Kwang-il;JANG, Yeounghwan;PARK, Myoung-Ae
    • Journal of Fisheries and Marine Sciences Education
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    • v.27 no.6
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    • pp.1646-1655
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    • 2015
  • Korean government has issued the ratings standard for disease control of aquaculture farms according to the Aquatic Life Disease Control Act in 2008. There are five rating criteria within the enforcement regulations; period of disease free, performance of disinfection, environmental and hygienic management, keeping record of trade and sales, completion of education for disease control. There are no application has been applied on the basis of the rating criteria so far because detailed subcriteria and scoring indicators has not established for assessment process. In order to apply the ratings standard for disease control, we set up the subcriteria and new scoring for rating disease control level based on legal criteria in this study. This study was conducted on 90 targeted olive flounder farms in Jeju. The result of disease control level assessment on olive flounder aquaculture farms show the overall average of Jeju-do was 72.9 points and differed depending on the district; 74.7 in Jeju-si and 71.1 in Seogwipo-si, respectively. The Spearman correlation of each evaluation index show the disease control level score was correlated highly with the performance of disinfection(R=0.715, p<0.01), and environmental and hygienic management(R=0.661, p<0.01). The result of correlation analysis show that there is the highest correlation between the aquaculture farm status and the total mortality(R= -0.618, p<0.01). The reliability of the results are considered to be accurate in the Cronbach's alpha value of 0.727.

Assessment of Microbial Contamination and Safety of Commercial Shrimp Jeotgal (Salt Fermented Shrimp) (유통 중인 새우젓의 미생물학적 오염도 및 안전성 평가)

  • Ha, Ji-Hyoung;Moon, Eun-Sook;Ha, Sang-Do
    • 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.