• Journal of The Korean Society of Integrative Medicine
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• v.4 no.4
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• pp.109-117
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• 2016

Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC). Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit. Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.27-34
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• 1998

This study was carried out to evaluate of the microbial and sensory quality of ready-made hamburger and sandwich. Initial total plate count of hamburger for establishment A and B were 1.2$\times$102 cfu / g and 3.4$\times$102 cfu / g, respectively, and for establishment C was 7.9$\times$104 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 1.2$\times$104 cfu / g and 6.8$\times$103, respectively, and for establishment C increased to 1.2$\times$107 cfu / g. Initial total plate count of sandwich for establishment A and B were 3.2$\times$102 cfu / g 7.9$\times$102 cfu / g, respectively, and for establishment C was 1.1$\times$105 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 8.1$\times$103 cfu / g and 2.3$\times$104, respectively, and for establishment C increased to 4.4$\times$108 cfu / g. No E. coli, Salmonella, Vibrio, and Staphylococcus aureus were detected under simulated storage conditions. There was no significant changes in pH, acid value, and volatile nitrogen number under simulated conditions. In sensory evaluation of hamburger and sandwich, sensory score was lowered by increase of total plate count.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1345-1348
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• 1999

The utility of a bioluminescence adenosine triphosphate(ATP) assay method for estimating bacterial levels in mackerel(Scomber japonicus) was investigated. Mackerel was stored at $1^{\circ}C$ throughout 10 days and its RLU(relative light unit) and APC(aerobic plate count) was determined. The ATP bioluminescence assay was validated during the storage of 32 samples, resulting in an agreement between the ATP assay and standard plate count methods of over 90% credibility. Therefore, ATP bioluminescence assay was considered as a rapid and near real-time means in estimating the microbial load on mackerel skin.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.209-216
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• 2004

Dry rehydratable film methods were compared to conventional methods for the enumeration of microorganisms in Korean traditional foods. Kimchi, doenjang, kochujang, kanjang, takju, sujeongkwa and sikhe were used as Korean traditional foods. $Petrifilm^{TM}$ aerobic count plate, $Petrifilm^{TM}$ coliform count plate, $Petrifilm^{TM}$ E. coli/coliform count plate, $Petrifilm^{TM}$ yeast and mold count plate and $Petrifilm^{TM}$ staph express count plate were compared to plate count agar, most probable number (MPN) for coliform, MPN for E. coli, potato dextrose agar and coagulase test, respectively. Regression analysis indicated that correlation coefficient values were 0.974-0.998, 0.913-0.995, 0.955-0.978, 0.968-0.986 and 0.998-0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli and S. aureus, respectively. There were no significant differences between two methods, suggesting that $Petrifilm^{TM}$ plates can be used as an alternative to conventional method for the determination of microorganisms in Korean traditional foods.

• 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.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.372-389
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• 2024

This study investigated the efficacy of ultraviolet-C (UV-C) irradiation in enhancing the quality of raw bovine milk by targeting microbial populations and lipid peroxidation, both of which are key factors in milk spoilage. We categorized the raw milk samples into three groups based on initial bacterial load: low (<3 Log 10 CFU/mL), medium (3-4 Log 10 CFU/mL), and high (>4 Log 10 CFU/mL). Using a 144 W thin-film UV-C reactor, we treated the milk with a flow rate of 3 L/min. We measured the bacterial count including standard plate count, coliform count, coagulase-negative staphylococci count, and lactic acid bacteria count and lipid peroxidation (via thiobarbituric acid reactive substances assay) pre- and post-treatment. Our results show that UV-C treatment significantly reduced bacterial counts, with the most notable reductions observed in high and medium initial load samples (>4 and 3-4 Log 10 CFU/mL, respectively). The treatment was particularly effective against coliforms, showing higher reduction efficiency compared to coagulase-negative staphylococci and lactic acid bacteria. Notably, lipid peroxidation in UV-C treated milk was significantly lower than in pasteurized or untreated milk, even after 72 hours. These findings demonstrate the potential of UV-C irradiation as a pre-treatment method for raw milk, offering substantial reduction in microbial content and prevention of lipid peroxidation, thereby enhancing milk quality.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.591-595
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• 2003

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.589-597
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• 2004

This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW-1 (diaphragm type 1) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about l/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.

• 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.