• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.1
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• pp.15-22
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• 2024

This study assessed microbial contamination in seven fried fish pastes sold in Southeast Asian traditional markets during summer. It measured viable cell count, coliforms, Escherichia coli, fungi, and Staphylococcus spp. It also qualitatively analyzed Vibrio parahaemolyticus, Salmonella spp., Bacillus cereus, Listeria monocytogenes, and Clostridium perfringens. The average viable cell count, coliforms and fungi were detected as 6.34 (3.84-8.13), 2.16 (1.00-3.55), and 3.92 (1.85-7.74) log₁₀ CFU/g, respectively. Staphylococcus spp. was detected at 4.59 (2.10-7.63) log₁₀ CFU/g. Some samples had high contamination levels: viable cell count (8.13 log₁₀ CFU/g), fungi (7.74 log₁₀ CFU/g) and S. aureus (7.63 log₁₀ CFU/g). However, E. coli was not detected in any samples (ND, <1 log₁₀ CFU/g). V. parahaemolyticus, Salmonella spp., B. cereus, L. monocytogenes, and Cl. perfringens were also not detected in the samples. The microbial contamination data provide insight into managing microbial contamination and ensuring the safety of fried fish pastes in traditional summer markets.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.128-128
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• 2021

Most of the studies about stormwater low impact development technologies used generalized observations without fully understanding the mechanisms affecting the whole performance of the systems from catchment to the facility itself. At present, these LID technologies have been treated as black box due to fluctuating flow and environmental conditions affecting its operation and treatment performance. As such, the implications of microbial community to the overall performance of the tree-box filter were investigated in this study. Summer season was found to be the most suitable season for microorganism growth since more microorganism were found during this season. Least microorganism count was found in spring because of the plant growth during this season since plant penology influences the seasonal dynamics of soil microorganisms. Litterfall during fall season might have affected the microorganism count during winter since, during this season, the compositional variety of soil organic matter changes affecting growth of soil microbial communities. Microbial analyses of sediment samples collected in the system revealed that the most dominant microorganism phylum is Proteobacteria in all the seasons in both inlet and outlet comprising 37% to 47% of the total microorganism count. Proteobacteria was followed by Acidobacteria, Actinobacteria and Chloroflexi which comprises 6% to 20%, 9% to 20% and 2% to 27%, respectively of the total microorganism count for each season. These findings were useful in optimizing the design and performance of tree box filters considering physical, chemical and biological pollutant removal mechanisms.

• Journal of environmental and Sanitary engineering
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• v.16 no.2
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• pp.79-90
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• 2001

Commercial liquid seeds are used for supplying active microbial flora to organic wastewater treatment plants of high feed-to-microorganism ratio and to maintain optimal microbial condition during unsteady state operation of the biological wastewater treatment plant. In addition to bacterial cells, the liquid weeds contain various additives for special purposes as well as organic substrates for energy supply. The additives give physical stability for the maintenance of microbial decomposition activity and ability to control the overgrowth of seed strains. In this work, the effects of addition of two kinds of typical substrate additives, poly aluminum chloride(PAC) and poly aluminum sulfate(PAS) on the consitutional total cell counts(CFU/ml) of four kinds of reorganization liquid seeds(RLS I, RLS II, RLS III and RLS IV) were studied experimentally. The addition of PAC and PAS gave negative effect on TCC constitution for the four seeds studied.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4404-4410
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• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.

• Food Science and Preservation
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• v.31 no.1
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• pp.24-32
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• 2024

This study evaluates the microbial safety of ginseng sprouts packaged in moss and a modified atmosphere (MA) film within Styrofoam boxes. Ginseng sprout samples were stored at 4℃ for seven days, and the total fungi and aerobic bacteria counts, relative humidity, and moisture content were measured at 0, 1, 3, 5, and 7 days. During the storage period, both packaging treatments caused an increase in the total fungi and aerobic bacteria counts. However, by the seventh day, the ginseng sprouts packaged in the MA film demonstrated significantly lower counts of total fungi (3.03 log CFU/g) and aerobic bacteria (7.32 log CFU/g) than those in moss (3.66 and 7.63 log CFU/g, respectively). Moss packaging alone resulted in the total fungi count reaching up to 3.36 log CFU/g, with the aerobic bacteria count consistently exceeding 7 log CFU/g, highlighting the importance of hygienic management. Moreover, no significant differences were observed in the moisture content and relative humidity between the MA-film- and moss-packaged groups throughout storage. These findings indicate that the functional MA film is a more hygienic packaging solution for ginseng sprouts than moss.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.306-313
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• 2017

This study systemically analyzed the data on the microbial levels in fresh vegetables in Korea to identify the points to control. We scanned the studies published between 2001 and 2015 in peer-reviewed research papers on the microbial levels in fresh vegetables produced in Korea. Plant products were categorized by using the US IFSAC (Interagency Food Safety Analytics Collaboration) category. The most consumed, the non-heat treated, the epidemiological foodborne diseases sources of fresh vegetable in foodservice (KCDC data) were identified by literature review. Articles were screened using National Digital Science Library (NDSL) search engine regarding to microbial hazards in plant products. Based on the total plate count number and coliforms on the 89 data cases from 26 published articles, the total plate count number was high in the order of sprouts, leaf and stem, bulbs and roots, vine-grown, solanaceous, melons, and pome. Escherichia coli was frequently detected in leaf and stem and sprouts products. Focused on the microbial data of leek, lettuce and cabbage, the levels of total plate count, coliforms and Bacillus cereus showed the levels of 4.15~7.69 log CFU/g, 1~6.99 log CFU/g, and 0.51~3.9 log CFU/g, respectively, by 33 published papers. The levels of environmental factors affecting the microbial safety of lettuce and leek before harvest were investigated. Manure, soil, hands, scale, gloves were the major potential microbial contamination points to control. In addition, GAP (good agricultural practice), microbial testing, and improvement of irrigation methods are required to provide the safer fresh produce.

• Mycobiology
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• v.33 no.1
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• pp.41-50
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• 2005

Results from an innovative approach to improve remediation in the rhizosphere by encouraging healthy plant growth and thus enhancing microbial activity are reported. The effect of arbuscular mycorrhizal fungi (Am) on remediation efficacy of wheat, mungbean and eggplant grown in soil spiked with polyaromatic hydrocarbons (PAH) was assessed in a pot experiment. The results of this study showed that Am inoculation enhanced dissipation amount of PAHs in planted soil, plant uptake PAHs, dissipation amount of PAHs in planted versus unplanted spiked soil and loss of PAHs by the plant-promoted biodegradation. A number of parameters were monitored including plant shoot and root dry weight, plant tissue water content, plant chlorophyll, root lipid content, oxido-reductase enzyme activities in plant and soil rhizosphere and total microbial count in the rhizospheric soil. The observed physiological data indicate that plant growth and tolerance increased with Am, but reduced by PAH. This was reflected by levels of mycorrhizal root colonization which were higher for mungbean, moderate for wheat and low for eggplant. Levels of Am colonization increased on mungbean > wheat > eggplant. This is consistent with the efficacy of plant in dissipation of PAHs in spiked soil. Highly significant positive correlations were shown between of arbuscular formation in root segments (A)) and plant water content, root lipids, peroxidase, catalase polyphenol oxidase and total microbial count in soil rhizosphere as well as PAH dissipation in spiked soil. As consequence of the treatment with Am, the plants provide a greater sink for the contaminants since they are better able to survive and grow.

• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.178-184
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• 1996

Dryfilm method by using 3M Petrifilm$^{TM}$ has been examined to replace conventional agar method for isolation of microorganisms from foods. The objectives of the present study were to evaluate suitability of dryfilm method as a microbial isolation method and to determine the effect of antimicrobial agent on dryfilm for isolation of microorganisms from foods. Five different foods, milk, ground beef, fishery surimi, Takju and wheat flour were used to isolate the natural microflora in foods and the inoculated Escheri chia coli. Standard method agar (SMA, Difco) and Petrifilm$^{TM}$ aerobic count (PAC, 3M) were used to isolate total microorganisms from foods. Violet red bile agar (VRBA), brilliant green lactose bile (BGLB) broth and Petrifilm$^{TM}$ coliform count (PCC, 3M) were used to isolate coliforms from foods. E. coli broth (EC broth) and Petrifilm$^{TM}$ E. coli count (PEC, 3M) were used to isolate E. coli from foods. Acidified potato dextrose agar (APDA) and Petrifilm$^{TM}$ yeast & mold count (PYMC, 3M) were used to isolate yeasts and molds from foods. Total aerobic plate counts isolated from five different foods by SMA and PAC (3M) were riot significantly different each other at P<0.05 level and were highly correlated each other ($\geq$0.96). Mugwort extract as an antimicrobial agent did not affect microbial enumeratiion of Dryfilm. Significantly higher number of coliform colonies were formed on VRBA than PCC (3M) from ground beef, but they were not significantly different in coliform colonies from milk samples. PCC (3M) and BGLB were not significantly different for enumeration of coliforms in milk and beef samples. Significantly higher number of E. coli were isolated by EC broth than PEC from ground beef, but these were not significontly different for enumeration of E. coli from milk. Yeast and mold counts isolated from Takju and wheat flour by APDA and PYMC (3M) were not significantly different at P<0.05 level. These data indicate that dryfilm method by using 3M Petrifilm$^{TM}$ can be successively used as an alternative to conventional agar method for enumeration of microorganisms in various foods.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.282-290
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• 2018

This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <$10^1CFU/g$ to <$10^7CFU/g$. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.103-109
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• 2005

In order to investigate the correlation of the physical chemical characteristics of Kimchi with its sourness and overall acceptability, the pH, the reducing sugar content, the total microbial counts and the lactic acid bacterial counts of Kimchi were examined during fermentation at $5^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. In regard to pH, the pH of the fermentation at $10^{\circ}C$ and $20^{\circ}C$ was nearly in inverse proportion to the sourness, whereas the pH at $5^{\circ}C$ fermentation was in less than inverse proportion to the sourness. For the correlation of the reducing sugar and the sourness, sourness and the reducing sugar showed an inverse proportion until the acidity reached $0.8\%\~1.0\%$. The reducing sugar content at $10^{\circ}C$ and $20^{\circ}C$ was nearly similar for the highest overall acceptability, whereas the reducing sugar content at $5^{\circ}C$ was higher than the reducing sugar content at $10^{\circ}C$ and $20^{\circ}C$. In the case of the total microbial count, the total microbial count and the sourness of Kimchi fermented at $5^{\circ}C$did not show the highest values at the same point, but the highest values of the total microbial count and the sourness of Kimchi fermented at $10^{\circ}C$ and $20^{\circ}C$ were the same at a point. Also, at a point for the best overall acceptability, the total microbial count at $10^{\circ}C$ fermentation was the highest, whereas those at $5^{\circ}C$ and $20^{\circ}C$ fermentation were similar. In case of the lactic acid bacterial count, the lactic acid bacterial count and the sourness at $5^{\circ}C$ fermentation did not show the highest value at the same point, but that at $10^{\circ}C$ and $20^{\circ}C$ fermentation did. For the correlation of the physical chemical characteristics with sourness, the sourness of Kimchi fermented at $5^{\circ}C$ showed a very significant correlation with acidity and it also showed a positive correlation with pH and the total microbial count, but these were not significant differences($\alpha$=$0.5\%$). At $10^{\circ}C$ and $20^{\circ}C$ fermentation, the sourness showed very significant correlation with all the physical chemical characteristics.