• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Journal of Korean Society of Forest Science
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• v.76 no.3
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• pp.181-192
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• 1987

The purpose of this study is to develop the method of stand volume estimation by the plotless sampling method. The required data were obtained from 164 sampling plots in the red pine(Pinus densiflora) stands which were located in Kyeong-gi, Chung-nam, Chung-buk and Kang-won areas, and related factors were measured actually. The method of stand volume estimation and several tables were drivel from these data. 1. The relationship between the values of stand average height, basal area per ha, and basal area height obtained from the plotless sampling method and values measured actually could be described by the equation Y=bx, where b approached nearly 1.0 and there were no significant differences between them. Therefore stand volumes could be estimated by the plotless sampling method. 2. The estimated equations of the stand voulumes, which were estimated using factors to be measured by dendrometer, are as follows ; logV=-0.0208+0.8497 logGH, logV=-0.0028+0.7981 logG+0.9313 logH. Stand volume tables by these estimated equations were shown in table 4, 5 and estimation error percentages were 9.16% and 8.50% respectively. FH=D/(1.5205+0.0994D) logFH=0.0451+0.2429 logD+0.3474 logH logFG=-0.0380+0.7758logG-0.0066logH F=H/ (-5.1697+2.6013H) F=FH/(-3.1256+2.7611FH) logF=-0.0634-0.0848 logGH-0.1224 logDi 4. Stand form height tables(table7, 8), form basal area tables(table 9), and stand form factor tables(table 10, 11) were prepared using the above estimated equations, and the estimation error percentages were less than 10%.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.337-345
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• 2013

Log grading rules are essential tools to ensure the quality of logs in distribution structure. The rules should reflect the long experience and accepted usage practice in the market. A gap between the rules and market should be improved based on analysis of log qualities that produced and market demand. In this study more than ten millions logs which were produced by 5 Regional Forest Services in 2010~2011 period, were analyzed in their qualities including diameters and lengths by species. A proposal was driven to improve the current log grading rules in terms of log diameter classes and length. The followings are the summary of this study. Most of domestic softwood logs are belong to small diameter class of 100~160 mm, which imply the diameter classes of current log grading rules are immoderate. Distributions of log diameter shows distinctive patterns by species, which indicate a necessity of differentiated diameter classes by species in an improved rules. Lengths of logs in productions do not corresponding to the demands and preferences in sawmills. Therefore it is highly recommended to include log length term in an improved log grading system. Based on these findings, 6 log grading systems for 3 species groups of softwood are newly proposed to improve current log grading rules. Limits of log diameter and log length are also proposed for each log grading system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1619-1626
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• 2014

This study was conducted to evaluate the effects of Joule heating and hydrostatic pressure on reduction of total aerobes and spores of Bacillus cereus in four kinds of sauces prepared with traditional Korean fermented foods. Total aerobes and inoculated spores of B. cereus in sauces were assayed after treatment or during storage at $30^{\circ}C$ after 4 or 8 weeks. Joule heating ($85^{\circ}C$), hydrostatic pressure (550 Mpa, 5 min), and antimicrobial additive (3% ethanol) were separately applied or combined as a hurdle technique. A 1.0~2.0 log reduction in total aerobes of Doenjang and Gochujang sauce was observed upon Joule heating at 80, 85, and $95^{\circ}C$. Significant reductions (0.92~1.21 log/0.5~1.38 log and 1.26~1.7 log/0.47~3.45 log) of total aerobes/spores of B. cereus in Doenjang and Gochujang sauce, respectively, occurred upon JA (Joule+additive), JP (Joule+hydrostatic pressure) or JAP (Joule+additive+ hydrostatic pressure). Effects of each treatments were maintained or increased during storage for 8 weeks at $30^{\circ}C$, suggesting that total aerobes and spores of B. cereus in Doenjang and Gochujang sauce can be controlled through Joule heating or hydrostatic pressure treatment.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.262-267
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• 2014

To analyze the presence of microbes in organic farm produce, green chillies, lettuce, tomatoes, apples, pears, and rice were collected at 47 production sites with organic and conventional produce. Total average bacterial counts of 4.07 log CFU/g in organic green chillies, 3.71 log CFU/g in conventional green chillies, and 6.76- 6.90 log CFU/g in the both lettuce were detected. Mean bacterial counts of 4.48 log CFU/g and 2.84 log CFU/g were detected in organic and conventional pear produce, respectively. Differences in bacterial counts in tomatoes, apples, and rice in organic and conventional produce were less pronounced. Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus were not detected in any produce sample. However, Bacillus cereus was detected with average counts of 1.04 log CFU/g in 11/47 (23%) conventional produce samples and 1.97 log CFU/g in 6/47 (13%) organic produce samples. Therefore, organic and conventional produce showed similar microbial prevalence patterns, and comparable safety in terms of pathogen contamination.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.2
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• pp.382-389
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• 2018

Recently cyber attacks can cause serious damage on various information systems. Log data analysis would be able to resolve this problem. Security log analysis system allows to cope with security risk properly by collecting, storing, and analyzing log data information. In this paper, a security log analysis system is designed and implemented in order to analyze security log data using the Logstash in the Elasticsearch, a distributed search engine which enables to collect and process various types of log data. The Kibana, an open source data visualization plugin for Elasticsearch, is used to generate log statistics and search report, and visualize the results. The performance of Elasticsearch-based security log analysis system is compared to the existing log analysis system which uses the Flume log collector, Flume HDFS sink and HBase. The experimental results show that the proposed system tremendously reduces both database query processing time and log data analysis time compared to the existing Hadoop-based log analysis system.

• Journal of the Korean Wood Science and Technology
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• v.39 no.2
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• pp.163-171
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• 2011

Because Japanese cedar shows lower mechanical performance, glued-laminated timber (glulam) can be a better way to utilize Japanese cedar for structural purpose. However, low yield of higher grade lamination from log makes it difficult to design structural glulam. This study was aimed to increase the yield of higher grade lamination and provide higher efficiency of manufacturing structural lamination by ultrasonic log sorting technology. Logs were sorted by an existing log grading rule regulated by Korea Forest Research Institute (KFRI). It was found that the KFRI log grading rule contributed to finding better logs in viewpoint of the volumetric yield and it can reduce the number of rejected lumber by visual grading. However, it could not identify better logs to produce higher-grade products. To find an appropriate log-sorting-method for structural products, log diameter and ultrasonic time of flight (TOF) for the log were considered as factors to affect mechanical performance of resulting products. However, it was found that influence of log diameter on mechanical performance of resulting products was very small. The TOF showed a possibility to sort logs by mechanical performance of resulting products even though a coefficient of correlation was not strong (R = 0.6). In a case study, the log selection based on the ultrasonic TOF of the log increased the yield of the outermost tension lamination (E8 or better grade, KS F 3021) from 2.6% to 12.5% and reduced LTE5 (lower than E5 grade) lamination from 43.6% to 10.3%, compared with the existing KFRI log grading rule.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.49 no.4
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• pp.1-8
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• 2012

The NTFS journaling file($LogFile) is used to keep the file system clean in the event of a system crash or power failure. The operation on files leaves large amounts of information in the $LogFile. Despite the importance of a journal file as a forensic evidence repository, its structure is not well documented. The researchers used reverse engineering in order to gain a better understanding of the log record structures of address parts, and utilized the address for identifying object files to gain forensic information.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.360-363
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• 1989

The initial moisture adsorption of soybeans was examined under the conditions : RH, 57-86% ; temperature, $16^{\circ}-34^{\circ}C$, and storage time, 100 hours. The changes in moisture content as a function of time held a relation: log dw/dt=b log t + log a, where w is the moisture content (%, db), t is time (hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture content from the equation agreed well with the measured moisture content. The activation energy of initial adsorption rate was about 15500cal/g-mole in all soybeans. The initial adsorption rate at temperature $16^{\circ}-28^{\circ}C$ could be estimated from a following equation : log(log dw/dt)=-15500/2.303RT.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.477-488
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• 2020

Recently, foodborne illness outbreaks linked to fresh produce are being increasingly reported in the United States, the EU, and Korea as well. Some of this increase may be due to improved surveillance, increase in consumption, change in consumers' habits, and complex distribution systems. Garlic chive is a green, fresh-cut vegetable consumed year-round as a nutrition-rich herb in Korea. It is also prone to contamination with foodborne pathogens during pre-harvest, as amendment with high amounts of livestock manure or compost to soil is required in its cultivation. Our aim in this study was to evaluate microbial contamination of garlic chives, garlic chives cultivation soil, compost, and irrigation water in the southern part of Korea. Samples were collected in A, B, and C regions in 2019 and 2020, and 69, 72, 27, and 40 of garlic chives, soil, compost, and irrigated water, respectively, were analyzed for the presence of sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), Bacillus cereus, Staphylococcus aureus, pathogenic E. coli, E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. In A, B, and C regions, levels of total aerobic bacteria, coliform, B. cereus, and S. aureus on all samples were between 1.14 and 8.83 log CFU/g, 0.43 and 5.01 log CFU/g, 0.41 and 5.55 log CFU/g, and 1.81 and 6.27 log CFU/g, respectively. B. cereus isolated from garlic chives and environmental samples showed β-hemolysis activity. Incidence of S. aureus in garlic chive and its production environments in 2020 was different from 2019. In this study, B. cereus and S. aureus were the only pathogenic microorganisms detected in all samples. As a result, this work suggests that continuous monitoring in the production and pre-harvest environment is required to improve hthe hygiene and safety of garlic chive.