• 한국환경농학회:학술대회논문집
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• 한국환경농학회 2009년도 정기총회 및 국제심포지엄
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• pp.119-126
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• 2009

In recent years, research at the Environmental Microbial and Food Safety Laboratory (EMFSL), Agricultural Research Service (ARS) has focused on the development of novel image-based sensing technologies to address agro-food safety concerns, and transformation of these novel technologies into practical instrumentation for industrial implementations. The line-scan-based hyperspectral imaging techniques have often served as a research tool to develop rapid multispectral methods based on only a few spectral bands for rapid online applications. We developed a newer line-scan hyperspectral imaging platform for high-speed inspection on high-throughput processing lines, capable of simultaneous multiple inspection algorithms for different agro-food safety problems such as poultry carcass inspection for wholesomeness and apple inspection for fecal contamination and defect detection. In addition, portable imaging devices were developed for in situ identification of contamination sites and for use by agrofood producer and processor operations for cleaning and sanitation inspection of food processing surfaces. The aim of this presentation is to illustrate recent advances in the above agro.food safety sensing technologies.

• 대한영양사협회학술지
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• 제27권1호
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• pp.45-58
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• 2021

This study evaluated the sanitation management standards for vegetable preparation processes without a cooking stage. The aerobic plate counts (APC), coliform counts, and Escherichia coli of the samples at each production step were analyzed, and microbial growth of the samples stored at different temperatures was measured. The validation was judged in accordance with the microbial criteria stipulated by the British PHLS. After washing and disinfection, the APCs of the two samples decreased to 3~4 log CFU/g in both seasons. Compared to the purchasing stage, the decrease in coliform counts was approximately 0~3 log CFU/g in both seasons; E. coli was not detected. The initial APC and coliform levels of two vegetable samples were 4~5 log CFU/g in both seasons, with an increase of 1 log CFU/g taking more than 6 h at 25℃ and 2 h at 35℃. More than 10 h at 25℃ and 6 h at 35℃ were required to increase the E. coli O157:H7 count by 1~2 log CFU/g for two seasoned samples. In conclusion, washing and disinfection effects and changes in microbial growth during room temperature storage were similar in the two vegetables. Despite the low sanitizing effect of the two vegetables, when cut vegetables were stored under the critical limit within 2 h at two different room temperatures, seasoned lettuce and chicory were at the 'satisfactory' or 'acceptable' levels of PHLS regardless of the storage temperatures. The validation of sanitation management standards applied to vegetable preparation with the no-cook step was approved.

• 한국식품조리과학회지
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• 제28권5호
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• 한국동물위생학회지
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• 제36권3호
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• pp.203-208
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• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• 대한영양사협회학술지
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• 제12권2호
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• 대한위생학회:학술대회논문집
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• 대한위생학회 2004년도 심포지움
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• pp.45-53
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• 2004

• 한국동물위생학회지
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• 제34권4호
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• pp.409-416
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• 2011

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

• 한국수산과학회지
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• 제45권5호
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• pp.445-453
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• 2012

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

• Journal of Biosystems Engineering
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• 제40권2호
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• pp.145-152
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• 2015

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

• 한국식품위생안전성학회지
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• 제31권6호
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• pp.414-419
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• 2016

본 연구는 상추와 오이의 GAP 인증 및 미인증 농가를 대상으로 토양, 용수, 작물 (상추, 오이), 장갑, 포장재 (비닐)에 대한 미생물 오염도를 비교 평가하고 농가의 위생관리 실태를 조사하여 GAP 인증 농가에 대한 미생물학적 안전성 강화를 위한 자료로 활용하고자 하였다. 미생물 오염도 조사 결과 상추 농장의 경우 위생지표세균 오염도는 GAP 인증 농가가 미인증 농가 보다 조금 낮거나 유사하였고, 병원성미생물인 S. aureus와 B. cereus는 GAP 인증 농가의 토양과 용수에서 미인증 농가 보다 높게 검출되었다. 오이농장은 토양의 대장균군과 B. cereus, 장갑의 일반세균 및 대장균군 오염도가 GAP 미인증 농가보다 GAP 인증 농가에서 높았고, 그 외에는 GAP 인증 농가와 미인증 농가가 유사한 오염도를 나타내었다. 전체적으로 결과를 비교했을 때 GAP 인증 농가와 미인증 농가의 미생물 오염도 수준이 크게 차이가 나지 않는 것으로 확인되어 GAP를 인증 받았음에도 불구하고 미생물에 대한 관리는 미흡한 것으로 나타났다. 농가의 위생관리 실태 조사 결과에서는 GAP 인증 농가가 미인증 농가보다는 미생물 오염을 방지하기 위한 노력들을 하고 있는 것으로 확인되었으나, GAP 인증 및 미인증 농가 모두 농업용수의 관리와 작업 시 사용되는 작업자의 장갑 관리에 있어서는 미흡한 것으로 확인되었다. 이상의 연구결과는 농산물의 미생물 오염방지에 대한 방안을 제시하고 GAP 인증을 개선하는데 기초자료로 활용될 수 있을 것으로 판단된다.